No just salt and brown sugar for 36 hrsI'm no expert but I think I would be a little worried, I'm sure someone with more knowledge will be around, maybe give a description of what you did. Did you use cure #1?
What was the temp when you started and how long was it at 95, the salt will help cure it but cold smoking I believe is around 70 or less, dont toss it yet I would wait for an expert on this.No just salt and brown sugar for 36 hrs
wiped off and soaked 4 1hour in water
Backed in the fridge over night
Then in the smoker with tube
I noticed it at around the 3.5 hr mark it was around 60 when the tube and the salmon went inWhat was the temp when you started and how long was it at 95, the salt will help cure it but cold smoking I believe is around 70 or less, dont toss it yet I would wait for an expert on this.
Did you get the temp back downI noticed it at around the 3.5 hr mark it was around 60 when the tube and the salmon went in
Overall I think you are ok, but you are running some risk. Salmon has been smoked by indigenous people for as long as man’s recorded history and they had no refrigeration. It’s even questionable as to wether they used salt or even had any salt early on.This is my first attempt on cold smoking salmon
I’m using a 12” pellet tube inside my pellet smoker
I noticed that the temp is now at 95
Should I worry been smoking for about 4 hrs now
I think the key word for safety is 'drying' even though the fires did produce some smoke. To me, cold (or cool) smoked salmon begins with Nova Lox, then you can move as close to hot smoked salmon as you like.Overall I think you are ok, but you are running some risk. Salmon has been smoked by indigenous people for as long as man’s recorded history and they had no refrigeration. It’s even questionable as to wether they used salt or even had any salt early on.
In the old ways they dried the fish with smoke and fire, so this lowers the Aw or available water for bacteria.
Yes sir, I agree.I think the key word for safety is 'drying' even though the fires did produce some smoke. To me, cold (or cool) smoked salmon begins with Nova Lox, then you can move as close to hot smoked salmon as you like.
100 years ago, Nova lox was salty, but less salty than lox, and the smoky flavor was appealing to many. The smoke could have played a role in the curing, but drying may have been happening in the background.
Fast forward to modern day techniques, and refrigeration... here is a side-by-side look at my Nova lox and hot smoked salmon.
View attachment 673849
No I’m slicing it this morning next time I’ll put a tray of ice in people say that might keep the temp down I’ll also keep a eye on itDid you get the temp back down
Probably got too warm.What caused my cold smoked salmon to flake while cutting
I have a sharp knife
Thought so I did let it soak in water for 1hr after curingProbably got too warm.