TelStar26
Active Member
I started smoking a batch of salmon yesterday. After a 8 hour smoke it wasnt even close to cooked. I put it in the fridge over night.
I left 90% of the fish in the fridge today with the plans of canning it this evening. But there was two pieces I got smoking again this morning. After another 6 hours this morning the two pieces still arnt cooked in the middle! I just went and measured my temp beside the fish on the lowest rack and it reads 115-120 ish.
Is my fish Bacteria ridden now
Im not as worried about the 2 pieces in the smoker as we speak, but theres probly 10lbs of the meat in my fridge ready for canning tonight. I dont want to can all that fish if its going to make me sick.... What do I do....
I left 90% of the fish in the fridge today with the plans of canning it this evening. But there was two pieces I got smoking again this morning. After another 6 hours this morning the two pieces still arnt cooked in the middle! I just went and measured my temp beside the fish on the lowest rack and it reads 115-120 ish.
Is my fish Bacteria ridden now
Im not as worried about the 2 pieces in the smoker as we speak, but theres probly 10lbs of the meat in my fridge ready for canning tonight. I dont want to can all that fish if its going to make me sick.... What do I do....
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