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Cold-smoked salmon is typically wet or dry-brined with salt, sugar (to help the salt penetrate the flesh) and then smoked at no higher than 80ÂF for between 10 and 15 hours, depending on the smoker, and the size and type of salmon. Tupper says this is where the art of smoking comes in. The way Tupper he describes the process is: Cold-smoking is a style where the burning wood and smoke are somewhere else and get blown over the salmon from afar over a long period of time. Within that umbrella category of cold-smoked salmon, there is Nova, Scottish salmon, Norwegian salmon, Irish salmon, and "Western Nova," as his uncle and great-grandfather used to call it.

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