We use two salting methods : dry salting and brine salting. All salting methods aim at having the raw product absorb a certain amount of salt. The right dosage brings out the flavour by highlighting the natural taste and prolongs conservation by inhibiting the development of bacteria.

The dry salting method consists in depositing salt directly on the raw product. One of its main functions is to draw out some of the water contained in the raw product in order to give it a firmer texture.

The brine salting method consists in steeping the raw product in a solution of water and salt mixed in specific proportions and to which spices and condiments can be added. The goal to attain is the same as in dry salting minus the water loss. In a general way, because there are exceptions, dry salting precedes cold smoking whereas brine salting precedes hot smoking.

What do the cold smoking and hot smoking techniques consist in? Cold smoking consists in exposing the raw product to smoke in an environment whose temperature does not go beyond 30°C. Beyond that temperature, a protein breakdown occurs and the product enters a cooking process. The Nova Lox or Lox smoked salmon, generally presented in thin slices and served on bagels, is cold-smoked.

On the other hand, the barbecue type smoked salmon usually presented in pieces and garnished with spices is hot-smoked, that is, cooked during the smoking process. To sum all this up, we will say that when the final product is uncooked, it is cold-smoked and when it is cooked, it is hot-smoked. When these are done according to the book, the two methods give excellent products.

Some will say that cold smoking is nobler, others will have a preference for one or the other, as some prefer Gruyère to Camembert cheese. Lucky are those who love both, especially when we have prepared them.