smoked salmon

Unknown

got a question.....i rubbed down some salmon with brown sugar and kosher salt and let sit overnite.......then smoked at about 200 degrees til it reached internal of 140 degrees......overall it was very good.....but the outside edge was eggceptional....very sweet and smokey....how do i get the inside as scrumptious......also....does it hurt it to continue to let sit and smoke once it hits 140 in order to dry it out more?

thirdeye

bryant,[p]The belly side of the fillet (vs the backbone side) is fattier and more flavorful. On big fillets, I like to trim 2" wide strips of the belly and do them separate for that very reason. [p]When hot smoking, you can go as long as you want to dry the fish out, even to a jerkey-like texture.[p]~thirdeye~[p]

Unknown

thx thirdeye.......when i keep it on longer, will the internal temp rise above 140....i assume it will.....therefore do i need to lower the cooking temp once i reach 140?

fishlessman

bryant,
you might find that you like salmon steaked better to fillets, i really dont like some fish filleted as the texture comes out somewhat mushier than i like. steaked with the tips of the thin edge removed and rolled into itself and pinned witha toothpick is how i cook any trout or salmon over 20 inches long. i give the tail sections away and keep friends happy

thirdeye

bryant,[p]The few times I have had people request a drier end product that I usually make, I either raised the cooking temp and kept the smoking time about the same, or selected thinner fillets and changed nothing. I did not want to get too cold on the temp for fear of making it rubbery. Maybe others will chime in with more information about this.[p]If you have an electric knife (carving or fillet), it slices the drier salmon very nice.[p]~thirdeye~