Most smoked fish recipes will recommend a temperature range between 170☏ and 220☏. The Best Temperature for Smoking Fish/Salmon Method Temperature Time Additional Notes Hot Smoke 220☏ 1 hour Cold Smoke 180☏ 5 hours Brining 2 hours (dry) or varies (wet) Enhances flavor dry brining involves sprinkling kosher salt onto the fish and leaving it in the refrigerator for 2 hours, while wet brining involves soaking the fish in a solution of salt and water Smoking Preheat electric smoker to desired temperature Until internal temperature of 145☏ is reached Place fish on racks, add wood chips to tray, and check regularly with meat thermometer Resting 10-15 minutes Allow fish to rest before serving
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