Hi Guys, I'm going to smoke two 1-1/4lb Sockeye Salmon fillets. I'm thinking to smoke at about 180 deg, but I want them done for supper and I'm not sure how long it will take to smoke. I'm thinking maybe 3 hours? What do you guys think?
Yes, you can hold the Salmon for 3 days , but only one hot service or it will quickly dry out , Salads and maybe a quick last added ingredient to your Omelet or such.Question,
If I smoke salmon ahead of time (say a day or two before) and keep it in the fridge, how does it taste when it's reheated on a grill? Does the flavor dissapate or the texture of the fish ruined?
Like Pops says , we generally smoke to temp., now 165*f should be right about where you need it , however , check for flakiness with a gentle touch , when done it will easily spread to reveal the inner meat .Hi Guys, I'm going to smoke two 1-1/4lb Sockeye Salmon fillets. I'm thinking to smoke at about 180 deg, but I want them done for supper and I'm not sure how long it will take to smoke. I'm thinking maybe 3 hours? What do you guys think?
I think 165F produces dry fish but then again fish is a tricky meat to time just right to your preference at first because the differences in temperature in terms of texture and "doneness" are very close together.Yes, you can hold the Salmon for 3 days , but only one hot service or it will quickly dry out , Salads and maybe a quick last added ingredient to your Omelet or such.
Like Pops says , we generally smoke to temp., now 165*f should be right about where you need it , however , check for flakiness with a gentle touch , when done it will easily spread to reveal the inner meat .
There will be more on to correct me if I'm wrong ...
meanwhile, have fun and...