Recent content by Fintan
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Smoking fish and meat in the same smoker
Ok guys. Bthw. It is funny how methods differ. For example for warm smoking, we used a wet wet brine. 25% Salt. 150 gr for 1 litre watter. Himalaya salt. For about an hour brining the whole fish. Then start at C110 (F 230) for 40 min for the color and smoke then dial it down, 1.5 hrs. C 90... -
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Smoking fish and meat in the same smoker
And potatoes, carrots, onions, etc :)) -
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Smoking fish and meat in the same smoker
I am pretty sure that germs die above F 167 or C 75. above F 120 most bacteria stop being able to survive. Above F 167, C75 all die. -
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Smoking fish and meat in the same smoker
Thanks Steve. " Of course. You are talking about mushrooms for the steak! " Yeah that would work. @Bearcarver. Just curious. Were you cold smoking or warm smoking your salmon? When I was smoking fish, I was using a smoking cabinet. Warm and cold for fish. That was all I could smoke in there. -
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Smoking fish and meat in the same smoker
HI Guys and thanks for the feed back. As a ex-professional cook, Murray is absolutely right at least here in Switzerland. I am pretty sure that the regulutions have not yet been rolled back that much in the States yet. Of course you could do poultry and beef/ pork on the same level... -
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Smoking fish and meat in the same smoker
Hello all great to be here. Now the tilte might seem kind of stupid, but I am asking anyway. I am interested in a Traeger timberline 850 or 1300. I have been smoking for years but always with separate smokers, for obvious resons (fish smell, etc.) Now I don't have the space for two smokers...
