Salmon, smoked, not cold smoked

Ok, Ladies, I had to figure out on my own..

I cooked at 190 for 2 hours and it is at 115 now.... I am taking it to 140..... I think it will be fine... I have cooked whole ones in the oven in a rock salt mound... Just was wondering if I could get any advice... I checked them and turned em... they are looking pretty....

Thanks anyways, you are all great!

Carl


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Don't Postpone Joy!

I have twice tried Salmon in my CS. The first time I used a wet brine and my Salmon turned out ok, but it was more or less steamed. The second time I used a dry brine and let the salmon sit on a wire rack in the refrigerator overnight. This extra drawing out of moisture really seemed to be the ticket.

Sorry, but I don't remember exactly what temp or for how long I cooked. Did someone say something about a journal?

Btw what's the idea behind cold smoking Salmon?



[This message has been edited by Lucky Strikes (edited May 05, 2001).]

I have used the recipe located at the web site below for smoking salmon. It has resulted in some of the best tasting smoked fish I have ever had from my CS smoker.

http://www.3men.com/threemen1.htm