› Forums › Smoking Meat (and other things) › Fish › Need help with smoke
New Posts  All Forums:Forum Nav:

Need help with smoke

post #1 of 10
Thread Starter 
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?
post #2 of 10

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

post #3 of 10
Thread Starter 
The smoker temp statted at 130 and slowly upped its at 180 now
post #4 of 10

JJ has you covered.

Now lets see some Qview.

Happy smoken.


post #5 of 10

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

post #6 of 10
Thread Starter 
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
post #7 of 10
Thread Starter 

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.
post #8 of 10

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


post #9 of 10

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

Happy smoken.


post #10 of 10
Thread Starter 
Thanks for the tip definitly will try that next time
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish › Forums › Smoking Meat (and other things) › Fish › Need help with smoke