This is salmon I smoked on my Weber kettle about a week and 2 days ago. I was having this for lunch and after eating most of it, I turned it over and found this growth. As you can tell from the picture, it's dark blue. Probably unsafe to eat the rest so I had to discard this piece. What do you think it could be?
This was my second cook using the apple juice brine method (thanks Bear: http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview). Total brine time was about 8 hours (rec'd is 6 hours). I then rinsed and pat dried but at the end, my paper towel was so saturated with water that the last pieces were kind of damp on the surface. Because it was a windy and cold day outside (50-60F degrees), I took the salmon on my grill grate to air dry (uncovered) for about two hours. I thought this would have the effect of a refrigerator. I was running out of time so I started smoking the fish only after two hours outside. The cook took another 3 or 4 hours using the snake method. Not sure how hot it got in there.
1. I will try the recipe again but this time to a T. Is there something else I can use instead of using up a lot of paper towels to pat dry after the brine?
2. How and when do I check the temperature of the fish during the cook? I am now concerned about parasites and bacterial growth.
3. This was farm-raised salmon but I think I will use wild-caught salmon from now on. Any thoughts?