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Reply to "Additional Safety Info for Salmon"

I smoke my salmon like TN Q. I don't cold smoke but do hot smoke, and I never take it to 145*. Let alone for 30 minutes.

It's got to be the difference for packaging (where it'll be held for a while) and normal cooking for immediate consumption. A lot of restaurants don't serve salmon at 145* and hold it there for 30 minutes or they wouldn't be selling much salmon.
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