Hot Smoked Salmon temp & time?? - Smoking Meat Forums
Jul 29, 2008 · That being said, the internal temperature of any food should be consistent with any smoker or process. In my smoker, farmed, brined, salmon filets take 1 hour from fridge to unpreheated smoker set to 200 degrees. Wild salmon take slightly less time*, (usually because they are thinner & leaner) about 45 min at 200.
Internal temp of smoked salmon - Smoking Meat Forums
Mar 25, 2016 · Two reputable sources recommends 120* to 125* as safe IT for salmon. America's Test Kitchen recommends wild salmon to 120* farmed raided salmon to 125*.Also, I noticed they used sous-vide to bring it a controlled cooked temp. That is …
Hot Smoked Salmon temp & time?? - Smoking Meat Forums
Jul 29, 2008 · The salmon I did tonight. Cooked at 180 for a hour then 225 until both went over 145° the smaller piece had more smoke flavor and I enjoyed that more but both were a hit with family members that dislike salmon but ate this. 1/2 cup soy 1/2 cup water 1/2 cup brown sugar 2 t of garlic powder 1 t...
How long and at what temp should you smoke Salmon?
Aug 10, 2007 · I do salmon alot, but smoke it on the gas grill, indirect, lowest setting, with a foil pouch of wood chips over the flame. I know by exerience of smoking salmon this way it will take about 45 min (one of these days I'm gonna stick a thermometer in there). I also go be looks. Check out our "mom's" (DeejayDebi) temp chart in her site.
Final Smoked Salmon with recipe, instructions, and Qview
Mar 24, 2010 · The Salmon I smoked were caught in Upstate New York, in a tributary of the Salmon River, near Pulaski, NY. They were all from Salmon approximately 30" to 36" long. The fillets at their thickest point were about 1 1/2" thick. This will be the recipe and instructions I will follow for smoking Salmon from this day forward:
HELP***MES temp recomendations for smoked fish (Salmon)
May 3, 2009 · i do my fish at 160-200 and internal temp of 160.if the cook temp is at 225-250 the fish will cook that much faster and not pick up as much smoke. just .02 from my experience creative rock Meat Mopper
Smoking Two Items Salmon and Chicken at the same time
Jul 20, 2017 · Then once the salmon is at the proper temp i can open up the vents to raise the temp to 225 and probably add a couple pieces of wood to get some more smoke and then finish off the chicken. Any issues with this idea. I'm new to the whole smoking thing getting better at controling the temp. I'm using a 18' Weber Smokey Mountain. Both chicken and ...
Colds smoked salmon questions / diagnosis - Smoking Meat Forums
Jan 18, 2024 · Then then ramp up the temp to 190° to 200° to get the fish to the finished temp you like. The intention is to cook the fish as well as smoke it. I can usually get the internal temp to 130° in around 2.5 hours, and if the outside temp is lower, I'll move the fish to my convection oven at 190° and keep a close eye on it.
Crab and Salmon Sushi Bake and Spicy Crunchy Salmon Skin …
Sep 22, 2024 · Crab and Salmon Sushi Bake Spicy Crunchy Salmon Skin Handrolls 2c sushi rice, cooked and seasoned with Rice Vinegar and Mirin 1.25lbs Crab, cooked/shredded 1.5lbs Salmon, seasoned and baked Salmon skin, removed after baking and saved to be salted and broiled crisp when needed 8oz Cream cheese, softened 2 packs Nori Seaweed Wraps Japanese Mayo ...
Candied Salmon / Indian Candy w/ Q-view - Smoking Meat Forums
Jun 28, 2013 · I had 28 2oz pecies , so 3.5 lbs of salmon. The brine would easily be enough for 40 pecies. this is what I did - 2L water - .5C Coarse pickling salt - 2C Demerara - 1C Maple Syrup - 1/3C Honey - 30ml peppercorn medly - 4 bay leaves Smoke @ 128F for 4 hours, cooking w/o smoke for 1 hour for a total of 5 hours. Turned out moist but nice and firm.