with lake Ontario in my backyard decided to try smoking salmon after not being able to get any that I liked for a long time and went straight from prep surface to sink then into the smoker now i see a lot about brining the fish and am worried did I just make a crucial safety mistake?
I did it with skinn on placed meat side up it looks and smells great but am now nervous about serving to my family. if it helps any this was a hot smoke set around 180 to 200 degrees
I did it with skinn on placed meat side up it looks and smells great but am now nervous about serving to my family. if it helps any this was a hot smoke set around 180 to 200 degrees