- Jun 22, 2013
- 15
- 10
I am going to smoke some salmon for the first time tomorrow and was going to do a brine tonight. Had few questions for everyone.
1. Is overnight in a brown surger, soya sauce and salt brine too long?
2. What's the best temp to smoke at and to what internal temp? I've read you want to smoke until the internal from is 160 for 30 minutes to kill parasites? But I've seen people smoke at a temp from anywhere of 140 to 225, with an internal temp usually around 140 to 150.
3. I was going to brine overnight then rinse off, pat dry and sit open to air for a couple hours to form pellicule, does that sound right?should I do this in the fridge?
4. Would it adversely affect the process if I put tinfoil under the pieces of fish and then set those on the racks? Or should I just out the fish directly on the rack?
5. Skin in or off? And cut into pieces or leave whole as fillets?
6. How open should the top vent be? I typically smoke everything else wide open.
Thanks! ,
1. Is overnight in a brown surger, soya sauce and salt brine too long?
2. What's the best temp to smoke at and to what internal temp? I've read you want to smoke until the internal from is 160 for 30 minutes to kill parasites? But I've seen people smoke at a temp from anywhere of 140 to 225, with an internal temp usually around 140 to 150.
3. I was going to brine overnight then rinse off, pat dry and sit open to air for a couple hours to form pellicule, does that sound right?should I do this in the fridge?
4. Would it adversely affect the process if I put tinfoil under the pieces of fish and then set those on the racks? Or should I just out the fish directly on the rack?
5. Skin in or off? And cut into pieces or leave whole as fillets?
6. How open should the top vent be? I typically smoke everything else wide open.
Thanks! ,
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