The Fishing Website : Discussion Forums : Hot Smoked Salmon https://www.fishing.net.nz/forum/ Sun, 31 May 2026 16:21:07 +0000 Tue, 30 Jun 2020 13:45:59 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=133826 <![CDATA[The Fishing Website : Discussion Forums]]> https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ <![CDATA[Hot Smoked Salmon : Thank you, as you mentioned sometime...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133826&PID=1788861&title=hot-smoked-salmon#1788861 Author: RockCrashing
Subject: 133826
Posted: 30 Jun 2020 at 1:45pm

Thank you, as you mentioned sometime ago "try to do better & better  next time we cook"

Yes, consistent temperature is VERY important, if the temperature fluctuate to much the outcome would be very different.

Perfect example would be the salmon. If the heat were to rise above the desired minimum temperature during the process, the salmon would most likely break apart releasing all its oil and becoming dry.
   
Saying that, a pellet smoker has it's limitation, i.e.. the volume of produce that you can smoke at one time.

Spritzing is not required as the salmon were sealed during the resting stage after removal from the brine.
]]> Tue, 30 Jun 2020 13:45:59 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133826&PID=1788861&title=hot-smoked-salmon#1788861 <![CDATA[Hot Smoked Salmon : That is a beautiful thing. Great...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133826&PID=1788859&title=hot-smoked-salmon#1788859 Author: Clifftastic
Subject: 133826
Posted: 30 Jun 2020 at 12:00pm

That is a beautiful thing. Great stuff. Looks like you kept a consistent temp too - mint!

Did you need to spritz during the smoke?
]]> Tue, 30 Jun 2020 12:00:35 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133826&PID=1788859&title=hot-smoked-salmon#1788859 <![CDATA[Hot Smoked Salmon : Extremely happy with this cook/smoke.Bluff...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133826&PID=1788854&title=hot-smoked-salmon#1788854 Author: RockCrashing
Subject: 133826
Posted: 30 Jun 2020 at 11:21am

Extremely happy with this cook/smoke. 
Bluff salmon brine for 48hrs, pull from brine and let it sit for 5hrs in room temperature before smoking.
Smoker internal temperature 135F-150F, cook time 5hrs+ 
Wood pellets, maple, cherry and in the last 40min finish with Manuka chips.
All ingredients & spices added to brine are in the pic below.
The good & bad news, all salmon already gone.
Everyone very happy, lol

      


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