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That being said, the internal temperature of any food should be consistent with any smoker or process. In my smoker, farmed, brined, salmon filets take 1 hour from fridge to unpreheated smoker set to 200 degrees. Wild salmon take slightly less time*, (usually because they are thinner & leaner) about 45 min at 200.
Two reputable sources recommends 120* to 125* as safe IT for salmon. America's Test Kitchen recommends wild salmon to 120* farmed raided salmon to 125*.Also, I noticed they used sous-vide to bring it a controlled cooked temp. That is even more anaerobic than smoking is, I would think.
The food can not be cooked during the cold smoking process, as cooked food "acts differently or something like that... I have cold smoked bacon for 6 days at 65 ish deg. F to get a more intense smoke flavor... 6 hours of smoke per day type thing.... The Marianski site is Wedliny-Domowe... originally a Polish web site that expanded world wide...
I do salmon alot, but smoke it on the gas grill, indirect, lowest setting, with a foil pouch of wood chips over the flame. I know by exerience of smoking salmon this way it will take about 45 min (one of these days I'm gonna stick a thermometer in there). I also go be looks. Check out our "mom's" (DeejayDebi) temp chart in her site.
The larger pieces took about 7 hours at a cooking temperature of 120F to start and 180F to finish, increasing the smoker temperature as the smoke progressed. Your mistake is you left it unattended and weren’t checking the fish for doneness. For a true cold smoke there is no way your salmon should be over cooked in 12 hours, too much heat.
Fish is also safe to eat after it is cooked to an internal temperature of 145°F for 15 seconds. Normal cooking procedures generally exceed this temperature. If a thermometer is not available to check the internal temperature of the thickest portion of the fish, the fish should be cooked until it loses its translucency and flakes easily with a ...
Apr 24, 2023. #1. I smoked a whole salmon yesterday on my bubba grills offse t. I followed this recipe. I've never smoked salmon and I discovered it's a messy, expensive thing to prepare. I filleted and then cut up the 20 pound fish into one pound chunks. I brined those for about 8 hours.
1. Food is cooked and transferred hot to a package, which is sealed and cooled, or 2. Food is cooked, cooled, transferred without pathogen contamination to a package, and sealed or 3. Packaged food is cooked, cooled, and then, kept chilled to control the outgrowth of spores that survive pasteurization.
It needs to be smoked and cooked a long time. and if it were not protected by the pellicle it would dry out way too much in that time. This is also the way it is done for canned smoked salmon which is only done about half way through the drying process and then either pressure canned or packed in Mylar retort bags and also pressure-cooked.
130 to 135 degrees F. 55 to 57 degrees C. center is very pink, slightly brown toward the exterior portion, and slightly hot. yields only slightly to the touch, beginning to firm up. Medium. 140 to 145 degrees F. 60 to 63 degrees C. center is light pink, outer portion is brown, and hot throughout.