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[–] 11 points 1 year ago (9 children)

Just buy some warm smoked salmon and eat it as it is. Add some of that lemon you mentioned.

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  • [–] 9 points 1 year ago (7 children)

    Cold smoked salmon > warm smoked salmon

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  • [–] 6 points 1 year ago

    Cold smoked salmon is a completely different thing. Both are good (usually) but the warm smoked is much closer to this microwave thing he is describing (which is still better than dishwasher salmon!).

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  • [–] 2 points 1 year ago (3 children)

    I'm gonna have to get scientific here. What are the temperature ranges for each and how long should I smoke a roughly 1 KG fillet using either method?

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  • [–] 3 points 1 year ago

    For cold smoking the temperature is around room temperature (25 celsius is ideal), and it takes around 6-8 hours.

    There are various hot smoking methods. The first (and best in my opinion) is around 70-80 degrees celsius, and takes about 4-6 hours. Secondly alternatively around 100 degrees celsius for 1-3 hours. Thirdly around 120-130 degrees celsius and 30 minutes. The goal is for the salmon to reach 62 degrees celsius internal temperature. But I find the lower heat is best for salmon, because higher heat creates more albumin when cooking salmon.

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