Hi all,
I'm attempting for the first time a cold smoked salmon in my MES30 here in south Florida. It's a balmy 80 degrees. Ive frozen a block of ice to keep in the smoker to keep my temps down and of course not using the heating element. Ive turned the unit on to monitor temps and set to 35 so it won't turn on. I have the mailbox cold smoker attachment that's not turned on and paired with my AMNPS 6x6 wood dust smoker. also using multi probe thermometer to measure temps in top of smoker and bottom.
Ive cured/brined my 1.5 lb filet for 6 hours in the following dry brine:
1 cup Kosher salt (mortons)
2 cups packed brown sugar
1 TBS onion powder
1 TBS garlic powder
1 TBS celery seed
1 TBS black pepper
Rinsed it and kept in fridge overnight to form the pellicle.
My concern is for any food born illness or other pathogens/baddies that will get one sick. Since i've brined/cured it, do i need to worry about it? is there any temperature guidelines i should follow? my goal is to have that awesome thin-sliced smoked salmon that you put on bagels. any recommendations/warnings are much appreciated.
*UPDATE* ive put the block of ice on top rack and a tray below it to catch dripping water as it melts. i've put the salmon on the bottom rack since it's the coldest as heat rises. current temp shows 66.
i'll have some pictures later.
thanks, salty
I'm attempting for the first time a cold smoked salmon in my MES30 here in south Florida. It's a balmy 80 degrees. Ive frozen a block of ice to keep in the smoker to keep my temps down and of course not using the heating element. Ive turned the unit on to monitor temps and set to 35 so it won't turn on. I have the mailbox cold smoker attachment that's not turned on and paired with my AMNPS 6x6 wood dust smoker. also using multi probe thermometer to measure temps in top of smoker and bottom.
Ive cured/brined my 1.5 lb filet for 6 hours in the following dry brine:
1 cup Kosher salt (mortons)
2 cups packed brown sugar
1 TBS onion powder
1 TBS garlic powder
1 TBS celery seed
1 TBS black pepper
Rinsed it and kept in fridge overnight to form the pellicle.
My concern is for any food born illness or other pathogens/baddies that will get one sick. Since i've brined/cured it, do i need to worry about it? is there any temperature guidelines i should follow? my goal is to have that awesome thin-sliced smoked salmon that you put on bagels. any recommendations/warnings are much appreciated.
*UPDATE* ive put the block of ice on top rack and a tray below it to catch dripping water as it melts. i've put the salmon on the bottom rack since it's the coldest as heat rises. current temp shows 66.
i'll have some pictures later.
thanks, salty
Last edited: