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Cold(ish) smoked salmon

wicket03
wicket03 Posts: 11
in EggHead Forum
hello,

i followed/tried Ruhlmans cold smoked salmon recipe. Cured it for 2 days, washed off the cure and excess salt, pat dry, and smoked using an amazing smoker. 

TWo questions.
1) it's really salty, why? How to fix?
2) the book says to not let the salmon get above 90 in the smoker/fish,m. Well it's hot here in Florida and the egg was 100 degrees and the fish was reading 100 after I pulled it off the egg. Is there any health concerns?

thanks
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Comments

  • Sammi
    Sammi Posts: 598
    If it's been in salt for two days it's cured and good to eat as is.
    Sudbury, Ontario
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    The temp issue is quality not safety. You can smoke at any temperature (as in, ANY temperature) and the meat will be safe. Quality? Not so much

    soak out if it is too salty. An hour maybe. Smoke should remain
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • wicket03
    wicket03 Posts: 11
    Darby...you look awfully familiar. Could it really be?
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  • Nsdexter
    Nsdexter Posts: 195
    I find you really ha to rinse thoroughly much more than you think
    HFX NS
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