SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
It would appear that way, but I'll still keep either cooking mine to 160˚, or freezing it for 30 days to below 0˚, and then smoking it to about 140˚.Cool thanks bear that is what I was looking for. So basically what it looks like is if you get at least a 3.5%-5% salt solution brine and cold smoke it the meat is safe to eat. It appears that it is still considered a raw or semi-raw fillet of fish but it is safe to eat. That's the part I couldn't get over. My thinking was "How can't the fillet still be raw after 12 hours in a brine and 6 hours of cold smoking?" Thanks.
Doesn't much matter for me, but a lot of others eat my smoked salmon, including my Son & his wife.