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Discussion in 'Fish' started by decoyshooter, Dec 20, 2014.
Friend said 2hr @ 90f - 30min @ 150F - what internal fish temp am I looking for???
More information needed. Please include details, any details. It would help to answer your questions. Also if you could stop by roll call and introduce yourself we could give you a proper welcome. Including your general wherabouts in your profile also helps. Happy smoking. timber
Welcome to the board! For salmon, I just go by the look of it being cooked. What do you want? It could be just gently poached, or bronzed and half-dried for flaking onto crackers.
Some say 135*, Some say 145*. I go with 140* knowing that it will cook a little more after you pull it.
Assuming you are referring to Salmon filets, I typically go, the following, unless weather or something else dictates that I alter my plan:
1 hour at 130
1 hour at 150
1 hour at 165+ until an IT of 140 is met.
Thanks - great, meal
Without pictures, how could it have been?