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Smoked Salmon
Posted:
Wed Nov 11, 2009 11:31 amby wallie
I intend having a go at smoking a couple of salmon fillets shortly and would like to ask a few questions.
I plan to brine it in a 60% brine for about 6 hours, dry it off then smoke with the ProBBQ smoker for 8 to 10 hours.
My concern is the very low temperature of my smoker using the ProBBQ it only gets to about 18-20C, will it be safe to eat after smoking in that temperature range?
Regards
wallie
Posted:
Wed Nov 11, 2009 11:40 amby culinairezaken
the salmon is cured first, it's safe to eat it even when you don't smoke it.
Posted:
Wed Nov 11, 2009 1:43 pmby wheels
Wallie
What you're after is a 15 - 17% weight loss (or more) to be certain it's safe.
Phil
Posted:
Wed Nov 11, 2009 2:51 pmby wallie
If it has not lost that weight at the finish of smoking I wonder if it would be o/k to put it into my kitchen cooker set at 40C till it reaches the required weight?
Or another thought, maybe it would be better to switch on my hotplate in the bottom of the smoker for the last hour or so of smoking.
Thanks
wallie
Posted:
Wed Nov 11, 2009 3:56 pmby wheels
I don't know about that Wallie - normal maximum temp for cold smoking is 30°C.
Phil
Posted:
Wed Nov 11, 2009 4:49 pmby saucisson
If you were going to do that I think you'd be better to hot smoke them so they are gently cooked, incubating at 40 deg C is not a good temperature.
The actual salting draws out a fair bit of moisture so you don't have a huge way to go in order to get the rest of the weight loss in the smoker.
Dave
Posted:
Thu Nov 12, 2009 11:24 amby culinairezaken
just some pics...
ready for curing
smoking
