OK guys & girls,
I need some Salmon Smoking help:
A few weeks ago I smoked some Salmon fillets in pieces, with the thinner pieces on the top shelf. The following is the brine I used:
1 1/2 qt of water
6 oz of Ken's Teriyaki Marinade
6 oz of Kikoman Soy Sauce
4 oz of non-iodized salt
10 oz of brown sugar
1 tsp garlic powder
1 tsp cayenne pepper
I brined it overnight, rinsed, patted dry, and air dried in the fridge on racks.
Then I cold smoked (no heat) for 2 hours with Smoke Daddy.
Then I transferred it to MES at 140* for 2 hours
Then to 180+ for 1 hour
Then 200* for 1 hour
Turned MES off when Salmon was at 144* internal.
Internal temp coasted up to 149*
I didn't take any pictures of that batch, but it tasted OK & seemed to be about what I was looking for.
================================================== ================================================== ===================
Then I ran into a publication out of Oregon State.
Smoking Fish at Home------Safely
Here's the link:
http://extension.oregonstate.edu/cat...pnw/pnw238.pdf
You can read it for yourself, but they basically say:
You must bring your fish to 160* and hold it there for 30 minutes.
You should not bring it to 160* before 3 to 5 hours.
You should bring it to 160* between 6 and 8 hours.
So after reading that, I did 3 more fillets (last ones in the freezer).
I did all of the same prep work & used pretty much the same brine mix, but the following is the smoking temps & times I used this time:
BTW: Outside temp was 50*
Cold Smoke at 85* for 1 hour
100* for 1 hour
110* for 1 hour
120* for 1 hour
Switch to MES
Go to 140* for 1 hour
160* for 1 hour
180* for 1 hour
Salmon now at 140* internal
225* to finish (about another 1 1/2 hours)
Removed Salmon after 30 minutes of 160*
This batch also tastes fine, but it is more like cooked fish inside, with an outside that is a little on the dry/tough side.
Pictures of this batch are below.
================================================== ================================================== ==================
I read so many different ways & temps you should take it out at that my head is spinning.
Could someone please tell me the temps to use, how long, and what temp to remove from the smoker, for a safe to eat, good smoky tasting Salmon ?
I need to know this soon, because my son just brought a whole mess of NY Salmon home last night(Picture of some of them below).
Cutting skin off after smoking:
Salmon pieces after cutting skin off:
Fresh and flopping NY Salmon:
Thanking you in advance,
Bearcarver
I need some Salmon Smoking help:
A few weeks ago I smoked some Salmon fillets in pieces, with the thinner pieces on the top shelf. The following is the brine I used:
1 1/2 qt of water
6 oz of Ken's Teriyaki Marinade
6 oz of Kikoman Soy Sauce
4 oz of non-iodized salt
10 oz of brown sugar
1 tsp garlic powder
1 tsp cayenne pepper
I brined it overnight, rinsed, patted dry, and air dried in the fridge on racks.
Then I cold smoked (no heat) for 2 hours with Smoke Daddy.
Then I transferred it to MES at 140* for 2 hours
Then to 180+ for 1 hour
Then 200* for 1 hour
Turned MES off when Salmon was at 144* internal.
Internal temp coasted up to 149*
I didn't take any pictures of that batch, but it tasted OK & seemed to be about what I was looking for.
================================================== ================================================== ===================
Then I ran into a publication out of Oregon State.
Smoking Fish at Home------Safely
Here's the link:
http://extension.oregonstate.edu/cat...pnw/pnw238.pdf
You can read it for yourself, but they basically say:
You must bring your fish to 160* and hold it there for 30 minutes.
You should not bring it to 160* before 3 to 5 hours.
You should bring it to 160* between 6 and 8 hours.
So after reading that, I did 3 more fillets (last ones in the freezer).
I did all of the same prep work & used pretty much the same brine mix, but the following is the smoking temps & times I used this time:
BTW: Outside temp was 50*
Cold Smoke at 85* for 1 hour
100* for 1 hour
110* for 1 hour
120* for 1 hour
Switch to MES
Go to 140* for 1 hour
160* for 1 hour
180* for 1 hour
Salmon now at 140* internal
225* to finish (about another 1 1/2 hours)
Removed Salmon after 30 minutes of 160*
This batch also tastes fine, but it is more like cooked fish inside, with an outside that is a little on the dry/tough side.
Pictures of this batch are below.
================================================== ================================================== ==================
I read so many different ways & temps you should take it out at that my head is spinning.
Could someone please tell me the temps to use, how long, and what temp to remove from the smoker, for a safe to eat, good smoky tasting Salmon ?
I need to know this soon, because my son just brought a whole mess of NY Salmon home last night(Picture of some of them below).
Cutting skin off after smoking:
Salmon pieces after cutting skin off:
Fresh and flopping NY Salmon:
Thanking you in advance,
Bearcarver