Hi all,
First time poster. This is probably discussed elsewhere but I can't find all the info, so I apologize if it is repetition.
I have a batch of cold smoked salmon, completed:
6lbs of fish (frozen sockeye),
2 lbs of 50/50 sugar/salt dry brine for 18 hours. It got very soupy/syrupy.
Rinse and set on racks for 24 hours for pellicle
Smoke for 12 hours.
Unfortunately, the smoke reached 100 degrees for an hour. The fish has unsual texture. Other times I have done this I get the typical dry skin / leathery exterior and creamy/slightly opaque interior. This batch is more opaque all the way through, with no skin on the exterior. It crumbles when slicing.
My questions are whether this is related to excess heat, or something to do with the cure/pellicle. Should I be concerned about safety?
Many thanks in advance,
Eric
First time poster. This is probably discussed elsewhere but I can't find all the info, so I apologize if it is repetition.
I have a batch of cold smoked salmon, completed:
6lbs of fish (frozen sockeye),
2 lbs of 50/50 sugar/salt dry brine for 18 hours. It got very soupy/syrupy.
Rinse and set on racks for 24 hours for pellicle
Smoke for 12 hours.
Unfortunately, the smoke reached 100 degrees for an hour. The fish has unsual texture. Other times I have done this I get the typical dry skin / leathery exterior and creamy/slightly opaque interior. This batch is more opaque all the way through, with no skin on the exterior. It crumbles when slicing.
My questions are whether this is related to excess heat, or something to do with the cure/pellicle. Should I be concerned about safety?
Many thanks in advance,
Eric