G
Guest
Guest
Hi,
I am going to smoke my first salmon today (actually two of them), but have a couple questions.
In trying to plan this, I have looked at and compared the salmon recipes I found here on TVWB (http://www.virtualweberbullet.com/salmon1.html) (Cardog recipe) with the recipes in "Smoke and Spice" (Jamison) and they are so different that I am questioning what to expect.
On the web page above, it shows cooking the salmon at ~250 deg for 2 hours. In S&S, their recipes say to cook ~1 hour at 180-200 deg. I also read a link in a message on this forum where a forum member (bob j) said he smoked his salmon at 180-200 deg for 4 hours. He describes his salmon as "very moist."
I can appreciate that one just never knows exactly how long the salmon will cook, but the S&S time/temp just seems incompatible with the other recipes. Should I just ignore the S&S recipe? Any thoughts why it would be so different? /infopop/emoticons/icon_confused.gif
One more question. Anyone have a suggestion for freezing/re-serving smoked salmon? For the portion to be frozen, would it be best to undercook a bit? Or is it better to just thaw and serve any leftovers at room temp?
Thanks for any help. /infopop/emoticons/icon_smile.gif
-E
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Edit: Fixed typo
I am going to smoke my first salmon today (actually two of them), but have a couple questions.
In trying to plan this, I have looked at and compared the salmon recipes I found here on TVWB (http://www.virtualweberbullet.com/salmon1.html) (Cardog recipe) with the recipes in "Smoke and Spice" (Jamison) and they are so different that I am questioning what to expect.
On the web page above, it shows cooking the salmon at ~250 deg for 2 hours. In S&S, their recipes say to cook ~1 hour at 180-200 deg. I also read a link in a message on this forum where a forum member (bob j) said he smoked his salmon at 180-200 deg for 4 hours. He describes his salmon as "very moist."
I can appreciate that one just never knows exactly how long the salmon will cook, but the S&S time/temp just seems incompatible with the other recipes. Should I just ignore the S&S recipe? Any thoughts why it would be so different? /infopop/emoticons/icon_confused.gif
One more question. Anyone have a suggestion for freezing/re-serving smoked salmon? For the portion to be frozen, would it be best to undercook a bit? Or is it better to just thaw and serve any leftovers at room temp?
Thanks for any help. /infopop/emoticons/icon_smile.gif
-E
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Edit: Fixed typo