you are viewing a single comment's thread
view the rest of the comments
[–] 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.

  • source
  • parent