Smoked Salmon pull temp?

[Esox07]

I have a question on the recommended pull temp for smoked salmon. I am wet brining it now and plan to put it in a Big Chief smoker tomorrow morning. I will smoke it with apple wood at about 160F. I have seen several recommendations for pulling it when it hits anywhere from 120F to 150F. I understand fish (Seafood) should normally be cooked to 145F, but this (Atlantic Farm Raised Salmon) is smoked fish that has been brined. So, my thoughts are to pull it around 130-135F unless someone can explain to me why that is a bad idea. What temp would you target?

 

[Fueling Around]

Calling @thirdeye

 

[Esox07]

I pulled it at 130F. It came out great.

 

[Compulsive Smoker]

Looks good! I’d eat that no questions asked!

 

[DougE]

I pull at around 140° for warm/hot smoked salmon. It's fully cooked but still quite moist.

 

[forktender]

Sacrifice one piece, and pull it when you like the texture. If it's to soft put it back on for another hour, then check it again. I like to have some that is nice and soft and the rest almost like jerky. So I smoke half a few hours longer than the first half.

I very really cook anything to temp, everything is cooked to doneness.

 

[Esox07]

Good advice Forktender. I cook most of my stuff to "Doneness" as well, but only when I am used to cooking that type of food and have a real feel for what is done and not done and how I like it. I should try for some fish "jerky" the next time and keep a couple pieces in the smoker an extra hour or so and give that a shot.

 

[VagnerCooks]

Your 130-135F plan is reasonable for a brined, warm-smoked fillet. Salmon keeps cooking a few degrees after it leaves the smoker, and the pellicle you build after the brine is what keeps it moist. Rinse the brine off, then let the fillets air-dry in front of a fan for an hour or so until they feel tacky. Keep the smoker at 160F for the first couple of hours, then see where the temperature is. The thickest part is what matters, so probe there. Thin tail pieces will finish well before the rest, so pull those early. If you see white albumin beading on top, the heat is a little high. It's harmless but not pretty, so a lower start helps. Good luck with the Big Chief!

 

[Esox07]

Vagner: Yah, the Big Chief is a one speed smoker. ON/OFF. So, can't really adjust the temps without increasing venting. BUt it operates real steady at about 160F.
I did the cook a few days ago and it came out wonderfully. It did have a little of the albumin, but that doesn't bother me. The Big Chief is a wonderful fish smoker. So simple, yet perfectly effective.

 

[thirdeye]

So, my thoughts are to pull it around 130-135F unless someone can explain to me why that is a bad idea. What temp would you target?

130° is probably my low end, and some people I smoke fish for like it closer to 150°. My sweet spot is between 135° and 140° and I keep an eye on the albumen as that is sort of a signal.

 

[Esox07]

My fish had some of the albumin coming out when I pulled it. Turned out great though.

 

[thirdeye]

My fish had some of the albumin coming out when I pulled it. Turned out great though.

I think it starts to show when the internal temp is around 120°. My box smoker has no heat control, so my only option is to block the lid open to lower the smoker temp.

 

[Esox07]

I think you are right on Thirdeye. What is the black spice on the fish? Is it coarse black pepper? Is it more for decoration or does it add to the flavor of the smoked salmon? It makes it look nice for sure.

 

[thirdeye]

I think you are right on Thirdeye. What is the black spice on the fish? Is it coarse black pepper? Is it more for decoration or does it add to the flavor of the smoked salmon? It makes it look nice for sure.

You have a keen eye . Black pepper is one of my favorite signature seasonings, and I have a couple of different grinds to use on various meats. Because the pepper is surface only.. first is the eye appeal, then the first bite. After that initial burst of flavor, it's mostly smoked fish. PS, I also use granulated garlic on my smoked fish to sort of round out the flavor. This is Steelhead trout (from Sam's Club) with my usual process.

 

[Esox07]

Do you apply it before smoking or after?

 

[thirdeye]

Do you apply it before smoking or after?

So, I use a dry cure laying each fillet meat side down on the cure mixture, which eventually turns to a syrup. On thicker fillets I'll sprinkle pepper on before I cure, but most of it will rinse off when I rinse off the cure. So I add pepper and granulated garlic following rinsing. My next step is to rest (uncovered) on a rack, in the fridge for at least 12 hours before smoking. I have a little battery powered fan I use to circulate air inside the fridge.

 

[Esox07]

I really like my smoked salmon done with a wet brine, but I might give a dry brine a shot next time. Can you post post your dry brine recipe and instructions...Much appreciated if you do.