How Alaskans Smoke Salmon 

Exactly what I said. Smoked salmon should never be cooked at that temperature.

I just smoked some Salmon Miland with Basil Pesto Butter from Costco. I had it on my traeger on super smoke at 165* for 2 hours and brought it up to 175* for another 1 hour to 2 hours. Looking for a temperature of 145* It was the BOMB!!!!!!!!

No more than 1hr and under 200.

Yes it can lol it looked like it wasn't the finished picture that comes before smooth and shiny for me

yup, albumin has come out. too late. take out at 54c

Draws out moisture from the inside.

Also hose it off removes all sugar left on so when smoking it makes a hard coating on the outside of the salmon

🤭🙄

LOL, thanks for the visit!

Thanks for the visit!

It must be because there’s no way in hell it would be done from just 2 hours at 150. I smoke mine at about 160-180 for 4-6 hours.

guess that means nun 😂

Nice

Who you think you are

@@FroggyHopScotch30 wait me or them cause they don’t have any looks like it

Cap

@@lilec3214 there can still be parasites in it

@@yxusxf100 naw cause it’s over cooked

idk but it looks raw and he never picked out any parasites@@lilec3214

Its not that 150 is too high its 200 for an hour that's too high. I do 160 for an hour and then 170 for 2-2 1/2 and don't have any issues whatsoever. Almost no albumin

It’s called hot smoking, I do whole trout at 200f