A four-to-six hour cold smoke over alder gives you the silky texture you want without ever crossing into "cooked." The temperature management is the whole game — too warm and you lose the gloss…
…hold a steady internal temp between 75°F and 90°F throughout the smoke. A good leave-in thermometer is non-negotiable here. You're not opening the lid to check…
…the cure is the easy part. The brine takes about 18 hours at 38°F in the fridge…