Smoked Salmon pull temp?

[in. pred]

never temped my smoked fishes. i generaly smoke them heavy, with apple, for 2-3hr@ 180*. i like mine with moisture in it still. i have friends that smoke it to almost jerky. lol thats tasty too just depends on what you want.

 

[Esox07]

Here you go...

SEAFOOD - Dry Cure for Salmon, Trout or Steelhead

Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...

playingwithfireandsmoke.blogspot.com

Hey boss, Do you think it would be ok to use garlic powder instead of the fresh stuff? I know I won't get the "paste", but I don't have any fresh garlic and don't have time to get out and buy some this afternoon.

 

[Esox07]

Here you go...

SEAFOOD - Dry Cure for Salmon, Trout or Steelhead

Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...

playingwithfireandsmoke.blogspot.com

Hey Boss, do you think it would be OK for me to use powdered garlic or even canned minced garlic. I know the powdered garlic would not produce the "paste". I guess the minced garlic would. If so, how much of either should I use in your recipe?

 

[TexasMuskrat]

Hey Boss, do you think it would be OK for me to use powdered garlic or even canned minced garlic. I know the powdered garlic would not produce the "paste". I guess the minced garlic would. If so, how much of either should I use in your recipe?

I am sure either would be fine... i prefer powdered over jarred myself due to the flavor difference but either would work i would guess. I have never used the recipe listed myself but have made plenty of smoked fish. It will not be exactly the flavor that fresh garlic would give but should do in a pinch.

In fact you could try it both ways and see which way you prefer. Good luck