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I've looked at numerous posts on this site, as well as other sites, and there doesn't appear to be any general concensus on the temp and time for hot smoking salmon

That is even more anaerobic than smoking is, i would think. I have a batch of salmon that i brined over night, took them out of the brine and put them on racks in the fridge about 6:30am It has been 5 hours and i have no pellicle forming at all I have them in the fridge in our rv, temp set at 50, two small cpu fans running to circulate air, this is my. My family and i love smoked salmon, i grew up smoking salmon every once in a while, brining it and then cooking it slow with alder in a smokehouse I'm hoping for a pellet grill that can hold a low temp, 160 max, and that i can add some real wood chunks to.

My hot smoked salmon is more like warm smoked Temp starting at 125 and ending at 145 My brine is very simple dry brine of brown sugar with non iodized salt (4/1 ratio) You will find lots of recipes here Then once the salmon is at the proper temp i can open up the vents to raise the temp to 225 and probably add a couple pieces of wood to get some more smoke and then finish off the chicken Any issues with this idea

I'm new to the whole smoking thing getting better at controling the temp

I'm using a 18' weber smokey mountain. Allowable levels as an additive to foods As a preservative and color fixative, with or without sodium nitrite, in smoked, cured sablefish smoked, cured salmon smoked, cured shad so that the level of sodium nitrate does not exceed 500 parts per million (ppm) and the level of sodium nitrite does not exceed 200 ppm in the finished product. You have a lot of options with flavor and texture when using salmon, steelhead or trout The salmon i did tonight Cooked at 180 for a hour then 225 until both went over 145° the smaller piece had more smoke flavor and i enjoyed that more but both were a hit with family members that dislike salmon but ate this

1/2 cup soy 1/2 cup water 1/2 cup brown sugar 2 t of garlic powder 1 t. Details are very good in the recipe, except i don't see any reference to how long the smoking step might take He does state to smoke it until the internal temperature of the. Link in biokabrina starr get to know me!instagram twitter/x Check out kabrina_starr nude onlyfans leaked picture #m1xuhawai2 in fullsize. We would like to show you a description here but the site won’t allow us.