Smoked Salmon "Doneness"

[Wea300mag]

I think like most of you, I have tried smoked salmon that was way overcooked and some that was sushi. In the past I have always gone by look and feel to tell when it is done. What does everyone else use to tell when the smoked salmon is done?

When I cook salmon on the BBQ or in the oven, I always shoot for 125-130 deg F. I have a batch in the smoker this evening and I think I will use my thermometer this time and see how it works.

[turkey buster]

I just let it go till it flakes apart nicely, if it's under done it mushes, if it's over done it's dry and tears

[Wea300mag]

I can tell you the temp check process doesn't work well. I took about half of the batch out (smaller pieces) a half hour ago and it had an internal temp of 115-120 deg but was "Done" by the look and feel (flake test).

[turkey buster]

looks great very nice job

[carpsniperg2]

yep i always try to get the chunks the same size. then when they will flake apart easy and mot mush but hold together then it is done.

[lokidog]

Temperature would probably not be accurate as you are smoking and drying it not "cooking" it.  My brother likes his wet and slimy, I like mine a little dryer.  I test it by breaking off a piece now and then when I think it is done.

[Tony 270]

I usually just eat a smaller piece and see if I like it. No real test other than the taste test. Personally I like mine a little more dried out rather than being very wet or moist. Even with the dark and done outside you can still see the inside is nice. Reminds me I need to get some more apple chips.

steelhead


salmon

[Wea300mag]

I just took the thicker pieces out and they were also around 115-120 deg, but "done". I like to keep the fish in equal size pieces but also like to separate the belly meat. It has more fat and can use a little extra smoking/drying. It also is more forgiving than the the others.

[markts]

You need my address

[Michelle_Nelson]

Yummy!

[wsucowboy]

that looks so good!

[burrheadcountry]

My granddad would keep the bellies seperate also. He would hand them out as treats to us when we were kids. I am no master smoker but I am learning. This batch I had help from my 10 yr. old on it turned out pretty good and she had fun.

[NRA4LIFE]

All depends on what I'm going to do with it.  If I want it to be more preserved, then I let it get fairly dry.  Other wise if I'm going to just put it in the fridge or vacuum seal if for the freezer, then a little moister.  Generally I put a thermometer in the thickest piece and remove when that hits about 135-140.  Just my preference though.  If I'm cooking on the grill, then I like it almost a little medium rare.  That's just by feel though.

[Tony 270]

Love sushi, love it raw.

Cooking I like it well.

But cooking tuna, sear the outside and have it rare inside. Mmmmm... tuna steak