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Which keeps longer in fridge/freezer. Cold or hot smoked fish?

post #1 of 2
Thread Starter 

1. Which keeps longer in fridge/freezer.  Cold, or hot, smoked fish?

I've read hot keeps longer and cold keeps longer.  Which is it in your experience?

 

2. Is it feasible to smoke low (100*-130*) and then raise temp sharply to reach 140* IT, and still have moist, semi-dried smoked salmon?

 

I use a Horizontal off set smoker (Char-griller smoking pro)   I've very bad results so far.  Need help.

I think I was smoking @ too high a temp for too long.

 

info:

I brine wet using either cure #1 or TG, for 12-24 hours. depending on salt strength and convience.

 

 

Been reading Google's regurgitated disinformation,  and results are all over the place.  So I thought I would ask the experts on smf.


Edited by fpmich - 11/14/13 at 1:04am
post #2 of 2
Thread Starter 

Anyone?

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