Let's see your smoked salmon

[scott craven]

What I don’t understand is the fact that he doesn’t refrigerate it during this process.

I guess the statement would lead me to believe it wasn't kept cold ?

 

[Samnjoe]

A buddy used to keep salted fillets in 5 gallon pails for weeks. In camp up the north coast. No refrigeration. Soaked them overnight in fresh water then cooked as fresh.
It was great. He was Scandinavian and said it was pretty normal back home.

 

[Salmon Seeker]

When you are smoking with your Bradley without the heat element on have you taken note of temperature reading on the display?

I am trying to figure out how to use only two hours of actual smoke while still completely curing/cooking the fish so that it is safe to eat.

the temp will depend on the outside temp. I like to do it on cold days outside like it is now. the temp inside gets up to 90-100f with just the smoke generator.

The fish is cured by the brining process, it does not need to be cooked to be safe to eat.

 

[Squire]

The fish is cured by the brining process, it does not need to be cooked to be safe to eat.

I was hopefully optimistic this was the case but there is a lot of warning-type literature out there. It is understandable that most ‘experts’ are going to be cautious when advising the general public about safe food handling due to concerns around liability.

I am still left wondering how to only smoke for a couple of hours to control the amount of smoke flavour and still completely cure the fish. I may split the difference next batch and smoke for a bit longer but not leave in on the low heat after and just call it finished.

 

[Rain City]

I was hopefully optimistic this was the case but there is a lot of warning-type literature out there. It is understandable that most ‘experts’ are going to be cautious when advising the general public about safe food handling due to concerns around liability.

I am still left wondering how to only smoke for a couple of hours to control the amount of smoke flavour and still completely cure the fish. I may split the difference next batch and smoke for a bit longer but not leave in on the low heat after and just call it finished.

Smoking as we do it today does nothing for the preservation of the fish. Cooking it does. Smoke traditionally kept bugs off the fish while it was dried to a jerky like consistency.

 

[ship happens]

I was hopefully optimistic this was the case but there is a lot of warning-type literature out there. It is understandable that most ‘experts’ are going to be cautious when advising the general public about safe food handling due to concerns around liability.

I am still left wondering how to only smoke for a couple of hours to control the amount of smoke flavour and still completely cure the fish. I may split the difference next batch and smoke for a bit longer but not leave in on the low heat after and just call it finished.

Fans and a temp controlled low oxygen environment. With a little smoke

 

[Squire]

Smoking as we do it today does nothing for the preservation of the fish. Cooking it does. Smoke traditionally kept bugs off the fish while it was dried to a jerky like consistency.

I’ve had both Sewann (spelling?), the traditional native dried salmon and traditional native smoked salmon. I don’t think the methods I’ve observed would meet modern foodsafe standards either

I’m probably just overthinking it but I don’t want to be the guy that gets someone sick by giving them a treat.

 

[Samnjoe]

I've been smoking my own fish for 50 years. Always warm to hot smoke at about 110 to 130 degrees. Dry and wet brine. The salt and the cook are what makes it safe. I don't think the smoke does much beyond flavor. Never got anyone sick.

 

[Samnjoe]

As for my friends fish, I think it looks absolutely amazing. This guy really is skilled.

Hoping to go visit him and getting an opportunity to sample it, if not soon I am sure it will keep well in his freezer. When consumed I bet it will disappear quickly. So don’t worry.

View attachment 113269

It looks great

 

[WHO DAT]

Hot Smoked Coho. Maple syrup glaze.