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M
Smoked Salmon longevity
I'm going to brine fresh salmon for 2 hours, in fridge for 2 hours to form pellicle and smoke at 160 until 145 degrees. So I assume that is hot smoked. The cedar plank is a great idea!- Mandy2
- Post #5
- Forum: Food Safety
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M
Smoked Salmon longevity
I want to make Smoked Salmon ahead of time for the holidays. How long will it last in the fridge? I want to make Sunday and serve Friday.- Mandy2
- Thread
- Replies: 7
- Forum: Food Safety
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