Need help with smoke

Discussion in 'Fish' started by ctonello, Aug 7, 2014.

  1. ctonello

    ctonello Smoke Blower

    I am currently smoking a lake trout it has been smoking for just about 3 hours and the meat temp is at 124. So it has been in the danger zone for the 3 hours. The finishing temp for fish is 145 and a lot of the recipes I read said to smoke for 4-6 hours. How is that safe? I brined the fish for 9 hours if that makes a difference. So from my limited knowledge I need to get this fish's temp up over 140 in this hour correct?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    With any meat that has not had the surface broken, the temp of the smoker is all that matters. With the exception of some parasitic worms, bacteria is only on the surface. You said the " Meat Temp " is 124 but what is the Smoker Temp? If the Smoker Temp is above 170-180°F, how long it takes to get the " INTACT " interior of the meat to 140°F don't matter...JJ
     
    Last edited: Aug 7, 2014
  3. ctonello

    ctonello Smoke Blower

    The smoker temp statted at 130 and slowly upped its at 180 now
     
  4. JJ has you covered.

    Now lets see some Qview.

    Happy smoken.

    David
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What is in the Brine Recipe? Bacteria die instantly at 165°F...BUT...They can also be killed at temps above 125° given enough time at that temp. Example...At 130°, Salmonella is killed after 2 hours at that temp. It is generally recognized that foodborne pathogens are killed at 140° after 30 minutes. In any event you have taken the smoker temp up to 180°F and any surface Bacteria will be killed in short order. Enjoy the Trout...JJ
     
    Last edited: Aug 7, 2014
  6. ctonello

    ctonello Smoke Blower

    Brine :
    8 cups water
    2 cups soy sauce
    1 1/2 cups brown sugar
    1/2 cup sea salt or kosher salt
    1 1/2 tbsp granulated garlic
    1 tbsp ginger
     
  7. ctonello

    ctonello Smoke Blower

    [​IMG]

    Heres finished product. Pulled at 145 the flavour is great but fish is a bit dry. Not my best but I took detailed notes this time so only can improve. The fish I made last time I smoked much hotter (225-240) and actually turned out much more moist.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks real good I just read your post, next time just start with 185* to 195*, it will finish faster and stay moist.Thanks for sharing

    Richie
     
  9. Looks good. As said above start at a higher temp.

    Happy smoken.

    David
     
  10. ctonello

    ctonello Smoke Blower

    Thanks for the tip definitly will try that next time
     

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