The Outdoor Line Forum

Three trips out this week one fish caught each trip. No big action seen anywhere. But I am happy! P.S. Question for Nelly. What temputure on your smoking process and is there a minimum internal temp. for smoke salmon?

I like that buzz bomb with the hootchie, hmmmm....

Ooops, did I spell hootchie wrong also?Well so much for spell check.Hey Tobeck, football is back bro.GO HAWKs!!!!!!!!!!!!!!!

Hey Pat,
I've never payed much attention to smoker temps since I've never had a smoker with a ther-mo-meter!

Tell you what, when I get back from Nootka next week, I will get a couple oven thermometers, install them in my smoker and report back!

In addition, I will forward this question to our new smoker guru, Donald Barr of Pioneer Smokehouses!

Att. Nelly. I was refering to internal meat temp for doneness,and if the smoker setting was low, medium,or high? Thanks for all the great insight and spelling corrections.

Pat Lamb wrote:Att. Nelly. I was refering to internal meat temp for doneness,and if the smoker setting was low, medium,or high? Thanks for all the great insight and spelling corrections.

Having to deal with the "autistic license" Tobeck takes with the english language, I have to apologize for the occasional grammar suggestion...

When is a piece of smoked salmon "done"? I've never used temperature as a guideline.

If the fish feels firm and breaks cleanly along the lateral muscle separation line, it's done!

Most folks overcook seafood. Think of how an egg white looks as you cook it. The protein in the egg "denatures" or solidifies and turns white.

Same with seafood. we're looking for a change from translucent/soft to opaque/firm.

If you need an in-person opinion on exactly when your smoked salmon is done, I'm sure the members of this board, along with myself will be happy to volunteer our personal services

Pat Lamb wrote:Att. Nelly. I was refering to internal meat temp for doneness,and if the smoker setting was low, medium,or high? Thanks for all the great insight and spelling corrections.

You want to look for 140 - 150 maintained for about 30 min...FDA guidelines are at 145 deg "safe internal temp"
smoker guru..lol

Pat Lamb wrote:Three trips out this week one fish caught each trip. No big action seen anywhere. But I am happy! P.S. Question for Nelly. What temputure on your smoking process and is there a minimum internal temp. for smoke salmon?

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Make sure you have a good rinse of of either a dry or wet brine to get out the saltiness.
I like to start the salmon smoke at 90-120 deg and heavy smoke with alder chips of course for first 30 min after "drying time" of about 45 min then I get it up to 150-180 and leave it at that for 1 1/2 hrs or so, Im looking for an internal fish temp of 140-150 and like to maintain that for about 30 min with light smoke.
About a 2 1/2 to 3hrs hot smoke is around average for me.
If you are cold smoking you are lookin at 8 hrs if you properly brined.
Brining is key to curing when cold smoking, dont want to get anyone sick.

W0W what a response of great information,thanks.And I will be happy to bring some by the radio staton to see if I'm doing it correctly