Which keeps longer in fridge/freezer. Cold or hot smoked fish?

Discussion in 'Fish' started by fpmich, Nov 6, 2013.

  1. fpmich

    fpmich Smoking Fanatic

    1. Which keeps longer in fridge/freezer.  Cold, or hot, smoked fish?

    I've read hot keeps longer and cold keeps longer.  Which is it in your experience?

    2. Is it feasible to smoke low (100*-130*) and then raise temp sharply to reach 140* IT, and still have moist, semi-dried smoked salmon?

    I use a Horizontal off set smoker (Char-griller smoking pro)   I've very bad results so far.  Need help.

    I think I was smoking @ too high a temp for too long.

    info:

    I brine wet using either cure #1 or TG, for 12-24 hours. depending on salt strength and convience.

    Been reading Google's regurgitated disinformation,   and results are all over the place.  So I thought I would ask the experts on smf.
     
    Last edited: Nov 14, 2013
  2. fpmich

    fpmich Smoking Fanatic

    Anyone?
     

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