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- Hot Smoked Salmon temp time?? - Smoking Meat Forums
I've looked at numerous posts on this site, as well as other sites, and there doesn't appear to be any general concensus on the temp and time for hot smoking salmon I've seen smoker temps anywhere from 200*-225* Finished internal temps from 140* - 165*, and smoking times anywhere from 2 - 6
- Hot Smoked Salmon? - Smoking Meat Forums
My "hot" smoked Salmon is more like warm smoked Temp starting at 125 and ending at 145 My brine is very simple dry brine of brown sugar with non iodized salt (4 1 ratio) Smoke for 3-5 hours depending on size of the pieces You will find lots of recipes here Good luck
- Internal temp of smoked salmon - Smoking Meat Forums
I've always noticed that my salmon looks good in color, and is flaky, well before it reaches 140-160* I start low and gradually increase smoker temps, But I always try to reach that magic safe temp of 145-160* And it turns to dry and leathery fish that is very disappointing in texture
- Cold Smoking vs. Hot Smoking Fish - Smoking Meat Forums
If I overstepped my boundaries by offering a safe hot smoked recipe for Salmon then pardon my concern And if the OP wants clarification on Cold Smoked Fish, well, you seem to know more about it than I
- hot smoked salmon - Smoking Meat Forums
I smoked a whole salmon yesterday on my bubba grills offse t I followed this recipe I've never smoked salmon and I discovered it's a messy, expensive thing to prepare I filleted and then cut up the 20 pound fish into one pound chunks I brined those for about 8 hours I rinsed well, then let it dry for three hours Lastly I smoked it, which took as much as 3 5 hours to reach 140 to 150F
- Salmon seems mushy after hot smoke - Smoking Meat Forums
A mushy texture is not good, but cold smoked fish does tend to be softer This is an example of my cold smoked Nova lox (left) and hot smoked salmon (145°) on the left Did your salmon resemble the lox appearance, or was it actually mushy enough to smash between your fingers?
- Sweet spot temperature for cold smoking salmon? - Smoking Meat Forums
Fish starts to cook at 85° F (29 4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C) Cold smoking assures us of total smoke penetration inside of the meat
- How long and at what temp should you smoke Salmon?
I love smoked salmon! I usually smoke 215-230 for 1 -1 5 hrs depending on size, and it is done when flakey PS I found a salmon rub called rub with love If you can find it I recommend that you try it With cherry hickory smoke MMMM good
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