First salmon

  • 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.

minnesotamike

Newbie
Original poster
Nov 3, 2016
3
10
St. Paul, Minnesota
Hey guys. I recently bought a MES and decided to try some salmon. I have 6 pounds sitting in a dry brine of 4:1 brown sugar and kosher salt. I plan to use apple wood tomorrow. Is there an internal temperature that will let me know my salmon is done? I'm trying to make smoked salmon snacks that are moist and tender. Any tips are appreciated. Cheers! -M
 
Mike,

Welcome to SMF.   Typically, most start considering pulling their fish at around 140 ish F.   What temp were you planning to run the MES at.  I typically start out at 125 for first hour.  Bump to 135 for second hour.  Bump to  145 for third hour.   Also length of time in the smoker has a lot to do with the size of the pieces.   You'll find a few threads I've started doing Salmon.

Don't forget to include photos, for without pics.......it never happened.
 
Thanks guys. Happy to be here Al. I will be sure to add pictures and let you know how it goes. Why the progression of temperatures? Why not just set it at 135 and be done with it?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky