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Smoked Salmon pull temp?
Your 130-135F plan is reasonable for a brined, warm-smoked fillet. Salmon keeps cooking a few degrees after it leaves the smoker, and the pellicle you build after the brine is what keeps it moist. Rinse the brine off, then let the fillets air-dry in front of a fan for an hour or so until they...- VagnerCooks
- Post #8
- Forum: Fish
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V
Hello from Lisbon, Portugal
Hi everyone! I'm Vagner, a home cook based in Lisbon, Portugal. I love grilling and I'm getting more and more into smoking, so I'm here to learn from all of you. Looking forward to picking up tips on temperature control, wood choices and good low-and-slow recipes. Glad to be part of the community!- VagnerCooks
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- Forum: Roll Call
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