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Community => Butchering, Cooking, Recipes => Topic started by: Wea300mag on September 11, 2010, 06:58:14 PM


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Title: Smoked Salmon "Doneness"
Post by: Wea300mag on September 11, 2010, 06:58:14 PM
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.
Title: Re: Smoked Salmon "Doneness"
Post by: turkey buster on September 11, 2010, 08:14:46 PM
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
Title: Re: Smoked Salmon "Doneness"
Post by: Wea300mag on September 11, 2010, 08:48:00 PM
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).

Title: Re: Smoked Salmon "Doneness"
Post by: turkey buster on September 11, 2010, 08:53:47 PM
looks great very nice job
Title: Re: Smoked Salmon "Doneness"
Post by: carpsniperg2 on September 11, 2010, 09:08:20 PM
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. :twocents:
Title: Re: Smoked Salmon "Doneness"
Post by: lokidog on September 11, 2010, 09:10:51 PM
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.
Title: Re: Smoked Salmon "Doneness"
Post by: Tony 270 on September 11, 2010, 09:28:30 PM
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
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi39.photobucket.com%2Falbums%2Fe194%2Fanthonyfield%2Fsmokedsteelhead.jpg&hash=bc629a819bc27430a75835642019a67d6d396c10)

salmon
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi39.photobucket.com%2Falbums%2Fe194%2Fanthonyfield%2Fsmokedsalmon.jpg&hash=a83d08c135c86ce767dcc6d4ed749ce60201e0a7)
Title: Re: Smoked Salmon "Doneness"
Post by: Wea300mag on September 11, 2010, 09:37:21 PM
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.
Title: Re: Smoked Salmon "Doneness"
Post by: markts on September 11, 2010, 09:48:14 PM
You need my address :dunno: :chuckle:
Title: Re: Smoked Salmon "Doneness"
Post by: Michelle_Nelson on September 11, 2010, 10:12:38 PM
Yummy!
Title: Re: Smoked Salmon "Doneness"
Post by: wsucowboy on September 11, 2010, 10:29:28 PM
that looks so good!
Title: Re: Smoked Salmon "Doneness"
Post by: burrheadcountry on September 12, 2010, 08:29:37 PM
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.
Title: Re: Smoked Salmon "Doneness"
Post by: NRA4LIFE on September 13, 2010, 01:15:27 PM
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.
Title: Re: Smoked Salmon "Doneness"
Post by: Tony 270 on September 13, 2010, 01:25:21 PM
Love sushi, love it raw.

Cooking I like it well.

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