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That said it was good for mixing with cream cheese. Like because it was drier then intended, it also had more..body? Like it didn't turn to mush. Only had a half block of cream cheese so only chunked in one fillet. I only got to try it on one cracker before it was gone.. lol.
So, how long did you smoke? at what temp?, til an IT of what? I smoke all my Salmon with low and slow methods. The size of the pieces will determine how long and at what temp. Wish we could have seen some finished product pics.
So, how long did you smoke? at what temp?, til an IT of what? I smoke all my Salmon with low and slow methods. The size of the pieces will determine how long and at what temp. Wish we could have seen some finished product pics.
I had it started at 140f and went up to 190f. So ~5 hours.
I never could get a good reading. Next time I'll probably just do it at 170f for 3-4 hours and that is that. These fillets were never meant for this by the by. Quite thing. The maverick probe basically stuck out when I tried to put it in. Live and learn.