Hot Smoked Salmon temp & time?? - Smoking Meat Forums
Jul 18, 2008 · 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 …
Hot Smoked Salmon? - Smoking Meat Forums
Mar 3, 2021 · 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 …
Final Smoked Salmon with recipe, instructions, and Qview
Mar 24, 2010 · It was! 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. …
Waiting to Smoke Salmon After Brining? - Smoking Meat Forums
Jul 24, 2020 · Hey everyone, new member here and relatively new to smoking meats. I’ve been creeping around the forum for some time just learning different things about smoking and have …
How long and at what temp should you smoke Salmon?
Jul 16, 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 …
Internal temp of smoked salmon - Smoking Meat Forums
Jul 17, 2013 · Fall is a long way off before my son brings me some more Kings to smoke, But I am already thinking about it. May do a test run with expensive "store bought" wild salmon, if I can …
Pellicle on my salmon?? - Smoking Meat Forums
Nov 23, 2013 · The smoke doesn't care if the protein laden liquids on the surface are still wet or dried to a shellac like sheen. My go to method is to cure, pat dry, air dry, then wrap in plastic …
Salmon Smoking Time - Jeff's Latest Recipe - Smoking Meat Forums
Jul 25, 2015 · I will be trying out Jeff's latest smoked salmon recipe tomorrow (Sunday) - the one he emailed out a week or two ago. Details are very good in the recipe, except I don't see any …
Temp for Smoking fish - Smoking Meat Forums
Nov 29, 2024 · OK, so see a lot of discussion about smoking trout and salmon and I suspect the same principles will hold for most fish. My question is how to keep the temp at 145-165 in an …
Salmon - dry brine too long? - Smoking Meat Forums
Oct 29, 2018 · This was my first time attempting to smoke salmon or any fish. I put some fresh salmon in a dry brine of 4 parts brown sugar + 1 part kosher salt. I completely covered the fish …