I'm assuming your using some kind of salt brine to cure the fish, I use a liquid brine, i cup of salt (sea or rock salt works best) to 2 cups of brown sugar to a gallon of water. After cutting the fillets in strips, chunks or whole fillets depending on the size fish I brine for 12 hours, then dry with a fan for another 12 hours, I cold smoke for 3-4 hours then slowly bring the temp up (no more smoke) for 4-5 more hours and finish at 150-160. I never go above 160 smoker temp as that will cook the fish, if you see oil appear or the fish falls apart the heat was too high. If your worried about parasites you can freeze first but the salt brine cures the fish and kills the parasites.
Cold smoking for squaw candy is a different product that takes 3-5 days of drying with temps around 80 degrees.
"Redleader standing by"
Last edited by redleader; 10-09-2016 at 01:58 AM.