- Jul 16, 2016
- 2
- 10
So before I explain myself. First post on the forum. Been lurking for 3 years. Built a homemade smoker 4 years ago. Many recipes and 1000+ pounds of meat later here I am. I've done salmon a number of times now. Coho and other types. I bought a 15 pound whole Atlantic last week. It's been in brine for 6 days now. And will be smoking tomorrow morning. Last time I did salmon I did a brine for 7 days. Turned out great. No issues. But it's been a year since then. And I checked my fish today. Doesn't have an off smell. But there is a smell. Not rancid. Maybe it's just my nose playing with me. I'm just worried as I'm feeding 8+ people. Don't need anyone getting sick. The fillet are still the right colour. They feel fine to the touch. I'm just worried. Havnt seen anything on the Web that says 7 days is ok. I've seen 5 at the most. It's been sealed in containers and in the fridge since. Just looking for some input. It would be greatly appreciated. Thank you