I smoked a Sockeye salmon a few days ago. I stopped at 140*. After resting in the fridge for 2 days, the sample was excellent. I vacuum sealed the remaining pieces, but found a couple days later that there is orange colored oil/moisture being pulled from the piece of salmon and distributed through the sealed package. I could take a pic, but am assuming you guys know what I am talking about.
After a little research, I found one guy that wraps his salmon in Saran Wrap, then vacuum seals. I had not heard of this issue until digging fairly deep into SMF.
I am assuming that will solve my problem. I just wanted to make those first timers aware, and ask if you old timers wrap the salmon in plastic wrap prior to vacuum sealing, but just don't talk about it much.
Live and learn or is that smoke and learn?
smokinjoe
After a little research, I found one guy that wraps his salmon in Saran Wrap, then vacuum seals. I had not heard of this issue until digging fairly deep into SMF.
I am assuming that will solve my problem. I just wanted to make those first timers aware, and ask if you old timers wrap the salmon in plastic wrap prior to vacuum sealing, but just don't talk about it much.
Live and learn or is that smoke and learn?
smokinjoe