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Thread: Smoked Salmon question

  1. #1
    Member ksbha4's Avatar
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    Default Smoked Salmon question

    I have a little chief salmon smoker. My question is this. I soak 1 inch strips in a salty brine (with other spices of course) for about 5-6 hours, rinse for 1 hour. I smoked the fish using two pan fulls for a total cook time of 14 hours. Can I vacuum seal this fish and keep it in the pantry or should it be kept in the refrigerator or freezer. I could can it, but I'd rather not. I did not take the internal temp, but the manufacturer pamphlet says it cooks the meat at 165. It's a little difficult describing the texture of the inside meat, other than it's fairly dry, but not "dried out". What do you think? Pantry or refrigerate/freeze?
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  2. #2
    Member Grayling Slayer's Avatar
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    Depends on how long you plan to keep it. A couple weeks in the fridge should be safe.
    "I'd rather be fishing!"

  3. #3
    Moderator bkmail's Avatar
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    Freeze it or fridge it, do not store it at room temperature.
    There was a post a week or two ago regarding shipping smoked fish and a bit more info than offered here as to why/why not to store at room temp.
    BK

  4. #4
    Member ksbha4's Avatar
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    Cool thanks. Sounds like room temp fish is out of the question.
    Ask not what your government can do for you. Ask how your government can go away and get out of your life

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