I just smoked 1.5 lbs of fresh king salmon and it's delicious and pretty damn salty. I brined it for 24 hrs (1 qt water with 3/4c salt and 3/4c brown sugar), rinsed and soaked it in fresh water for a couple of hours, let it dry out in the fridge overnight, and smoked it for 10-11 hrs with an Amazen smoker using alder and cherry. I put it in my regular smoker (Smokin-It #1) and a couple of times the smoke stopped, probably not longer than 30 min either time. I packed the sawdust too tight. I put some ice in the smoker, it might have gotten warm in there but not too warm, probably not over 80.
I think I did everything right but I want to double check on the raw fish safety - if it's salty does that mean that the germs are all gone? My wife is nervous about it - is she right?
If the smoke stops for a short time is that a problem?
How long will it last in the fridge and freezer?
I've seen plenty of recipes and tips, but I'm wondering if there's a basic recipe that just takes you thru all the basic steps and points out all the important safety steps. Any books y'all recommend on this?
Thanks!
I think I did everything right but I want to double check on the raw fish safety - if it's salty does that mean that the germs are all gone? My wife is nervous about it - is she right?
If the smoke stops for a short time is that a problem?
How long will it last in the fridge and freezer?
I've seen plenty of recipes and tips, but I'm wondering if there's a basic recipe that just takes you thru all the basic steps and points out all the important safety steps. Any books y'all recommend on this?
Thanks!
