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Thread: Smoking Salmon

  1. #6
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    Re: Smoking Salmon

    Quote Originally Posted by Skypig View Post
    Are you doing it at the lowest temp you can and then turning up the temp at the end to get the fish up to the "safe" 165 degrees for eating? Or do you keep the temp low the whole time and not do a higher temp period at the end?
    Ive heard that the target temperature, for trout or salmon, to make it safe to eat, is 145. I use a Bradley smoker with a PID controller so I can be pretty accurate with the temperature. I smoke at 150 for 4 hours and then bump it up to 165. Some of the thinner filets will be done in a half hour. Ive had thicker ones that take up to 3 hours longer. I take it out when it looks the right color and is sweating. Never really checked the internal temperature but Im sure its above 145.

  2. #5
    Senior Member Skypig's Avatar
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    Re: Smoking Salmon

    Are you doing it at the lowest temp you can and then turning up the temp at the end to get the fish up to the "safe" 165 degrees for eating? Or do you keep the temp low the whole time and not do a higher temp period at the end?
    Taking off and flying is easy, it's the landings that will kill you.



    Oh Yeah!...Salmon!...Everything else is just practice.

  3. #4
    Senior Member MKE's Avatar
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    Re: Smoking Salmon

    Quote Originally Posted by Skypig View Post
    Whiat kind of temps are you smoking at that you can go 8 hours?
    Don't know because I Did not put my thermometer in. I knew it would take most the day because it was 36 degrees out in the morning when I started and 65 degrees for the high that day. When it's 85 degrees out (just about as hot as it gets up here) I can get it done in 5- 6 hours. When it's freezing out it takes 12 hours or more.

  4. #3
    Senior Member Skypig's Avatar
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    Re: Smoking Salmon

    Whiat kind of temps are you smoking at that you can go 8 hours?
    Taking off and flying is easy, it's the landings that will kill you.



    Oh Yeah!...Salmon!...Everything else is just practice.

  5. #2
    Senior Member MKE's Avatar
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    Re: Smoking Salmon

    Brined for 24 hours
    Rinse pat dry with paper towels
    1 1/2 hours set time on countertop
    Wipe off the white fatty stuff on top
    Dry rub lightly
    Baste with 100% pure maple syrup
    Put in smoker
    Baste with maple syrup every 1 to 1 1/2 hours with every wood chip refill.
    Yesterday's smoke time was 8 1/2 hours
    Last edited by MKE; 06-23-2019 at 06:33 AM.

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  7. #1
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    Smoking Salmon

    I do wet and dry brine but have a question before smoking...............

    1. some remove from the frig. rinse blot dry and put it on the grill.
    others blot dry and air dry one hour, then smoke it.
    here in Reno, I need to let it to air dry 2hrs or uncovered 3 hrs in the frig.
    in order for it to get its film, some say is needed.

    2. some don't rinse.......... just pat dry.
    never tried the non-rinse way.

    any ideas on how these types of prep-work and how the salmon/trout turn out?

    I will however use a very short 30-45 minute brine time if using Lemon or Lime
    due to the acid...............

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