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Damsel in dis Dress[_1_]

On Sat, 8 Jul 2006 20:19:57 +0000 (UTC), (Steve
Pope) wrote:

>Damsel in dis Dress > wrote:
>
>>This is what Crash uses when he makes his famous smoked salmon. He
>>soaks the salmon overnight, then he says he smokes it at 350F. I'm
>>thinking he means 250F, and is just remembering wrong, but it's hard
>>to say with him. He's usually out there with his fishn for about two
>>hours. At any rate, this makes great smoked salmon.
>
>Sounds great. How long does this keep, once it's made?

We've never had a chance to find out. There are never any leftovers.
Then again, he doesn't make a ton of it at once.

>I tried something similar once, and the
>result was halfway between smoked salmon and regular BBQ
>salmon. I think I didn't cook it slowly enough.

I'm thinking 250F is probably a better choice than 350F. Just a gut
feeling.

>I'm temped to do it again, but probably in some future
>salmon season where fish are more plentiful. If it
>keeps 2-3 weeks refrigerated it would be a good way
>to extend the end of the season.

My grampa used to smoke fish and mail it from Minot, ND to a suburb of
St. Paul, MN, wrapped in newspaper. No refrigeration.

Your fish should probably be okay in the fridge. This would be an
EXCELLENT discussion in rec.food.preserving, where they actually know
what they're talking about.

Best wishes!
Carol