Cold Smoking Smoke Went Out - But Temp. Remained Below 80-degrees F...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Davis L

Newbie
Original poster
Dec 24, 2019
2
0
Cold smoking salmon at home (I've done it before, and it turned out well). About 6 hours into the process, the smoke generator stopped producing smoke for probably 2 hours, but the temperature remained in the target range for cold-smoking (less than 80-degrees F). The salmon is wild caught from Alaska, and it was salt cured for 30 hours before cold smoking.

Safe to eat, or not worth the risk?
 
I've heard European cold smoking is intermittent. 6 hrs of smoke and a 2 hr intermission with a brined salmon reduces the water activity and if it's sugared as well can feed the probiotic lacto bacillus to drop ph so I'd eat it. If there was a pellicle on the outside from fridge drying over night that's a good barrier start and being freshly caught.
 
  • Like
Reactions: Davis L
Agree with above. Wild has caught has less change of the contamination of bulk processed Salmon...JJ
 
  • Like
Reactions: Davis L
I love the forum already. Happy holidays and Merry Christmas to one and all. I'll let you know how the salmon goes over!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky