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Bashing my lashes for Frank in Houma

cookn bikercookn biker Posts: 13,407
edited 11:16PM in EggHead Forum
What temp did you target for the cold smoked salmon. Same as cheese, 70-90? Thanks alot!!
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  • Molly-

    When I did the DM recipe it was around 30 degrees when I cooked and my temp didn't get much above 70.

    I didn't use ice, just but my can on the bottom and salmon on the grill. It was easy and delicious

    hope this helps
  • Grandpas GrubGrandpas Grub Posts: 14,226
    You also could check with google "how to cold smoke salmon". With cold smoking it might be good to read several sources.

    Way to many years ago I did a bunch as well as rainbow trout, it was fantastic and had a good life. As I recall it was important to stay within the safety limits.

    I looked but, sorry, I can't recall or find the procedures I used.

  • Molly,

    I really didn't have a target temp. Just loaded the mini with the can and soldering iron and left it for five hours - adding wood chips after 2-1/2. The dome thermometer read 150-160 but to be honest I didn't pay much attention to it and not sure how accurate it is in the 150-160s because I simply removed the grate by hand without any gloves.
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