What is your preferred finished internal temperature of your Salmon? I saw that you used a thermometer, but did not catch your finished, internal temperature. Thanks so much.
Missing from this post is the temperature inside the smoker. It makes the tutorial nill in my opinion, because I will not risk doing this without a temperature reference.
I think he left a bunch out. He talked about how long it should take. How hot it cooked at the beginning. Does not tell his internal temp or temp he was aiming for. Then had the nerve to have a meter probe. This was intentional. We know how to smoke salmon. There’s a dozen of videos on TH-cam. People always do this to not share there recipe. I had a guy who showed me how to smoke salmon. One day I was with him drinking. We decided to smoke some salmon. He forgot he did not tell me the whole recipe. Why bother at all????? You can talk about what ever you want. Keep your half truth!!!!!
So I bought smoked salmon that was frozen, on a recent trip, on my way home! I put the bag in my refrigerator and that was 12 days ago! Half of it is thick chunks but it looks like it was brined and peppered and it is drier and more stiff on the thinner parts and at least an inch plus on the thicker sections which are softer…Now, I’m not too familiar on the length of time smoked fish can stay ‘good’ to eat in the frig..Truth is, I forgot it was in there, hidden in the back…I would like to bake it asap but not sure now, though I heard on a different channel that it can stay fine up to 20 days in the frig! What’s your thoughts on that? Thank you sir!
Are you sure it is smoked? If so there should not be liquid in the bag and it is probably bad. Without seeing it it’s tough to say but I think I’d pass on it.
@@thenweeat thank you for responding! Though it was frozen, there is no liquid in the bag (a sealed, clear bag that was not air-vacuumed). It was smoked by the looks and feel of the fillets). If I open it and smells too fishy, lol, I’ll toss it……If not, I might chance cooking it and tasting it, at least..)
When drying the fish its called getting the pellicle. And the purpose is to get the smoke to adhere to the fish
I missed the temp you had your smoker set at to smoke the fish. What temp are you set at??
Approx. 250F
Wanna try it by skipping the washing step. I bet the maillard reaction of the sugar melting onto the salmon from the smoke would be delicious
Let us know how it turns out!
What is your preferred finished internal temperature of your Salmon? I saw that you used a thermometer, but did not catch your finished, internal temperature. Thanks so much.
Actually in the end I took the thermometer out. I just make sure the salmon is tender in the thick parts and nice and candied along the edges.
2 lbs of sugar for 1 filet? You could use 4 cups with the same results.
Thank you for your comment, 2 pounds is about 4 cups. Thanks for watching!
What is the ratio of brown sugar to salt? What temperature did you smoke at?
Missing from this post is the temperature inside the smoker. It makes the tutorial nill in my opinion, because I will not risk doing this without a temperature reference.
I think he left a bunch out. He talked about how long it should take. How hot it cooked at the beginning. Does not tell his internal temp or temp he was aiming for. Then had the nerve to have a meter probe. This was intentional. We know how to smoke salmon. There’s a dozen of videos on TH-cam. People always do this to not share there recipe. I had a guy who showed me how to smoke salmon. One day I was with him drinking. We decided to smoke some salmon. He forgot he did not tell me the whole recipe. Why bother at all????? You can talk about what ever you want. Keep your half truth!!!!!
Good video, keep it up
Thanks!
So I bought smoked salmon that was frozen, on a recent trip, on my way home! I put the bag in my refrigerator and that was 12 days ago! Half of it is thick chunks but it looks like it was brined and peppered and it is drier and more stiff on the thinner parts and at least an inch plus on the thicker sections which are softer…Now, I’m not too familiar on the length of time smoked fish can stay ‘good’ to eat in the frig..Truth is, I forgot it was in there, hidden in the back…I would like to bake it asap but not sure now, though I heard on a different channel that it can stay fine up to 20 days in the frig!
What’s your thoughts on that? Thank you sir!
Are you sure it is smoked? If so there should not be liquid in the bag and it is probably bad. Without seeing it it’s tough to say but I think I’d pass on it.
@@thenweeat thank you for responding! Though it was frozen, there is no liquid in the bag (a sealed, clear bag that was not air-vacuumed). It was smoked by the looks and feel of the fillets). If I open it and smells too fishy, lol, I’ll toss it……If not, I might chance cooking it and tasting it, at least..)
Open it up and give it a smell, the nose never lies 🙂
@@thenweeat Again, thank you, God’s blessings to you and your family!
No idea why you guys call it smoked salmon when it's actually slow cooked salmon.....