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Thread: Urgent Fish Smoking Question, Need Help!

  1. #1

    Default Urgent Fish Smoking Question, Need Help!

    Last night I put the last of my reds and some silver bellies in the brine for a morning smoke. However, two hours before I was hoping to wake up a crash came from my kitchen. I found the refrig shelf had failed spilling my prized catch all over the kitchen floor. The fish had been in the brine for about 12 hours, I rinsed them as quickly as I could. Can I still use them for smoking and jarring, for human consumption that is, or is fido gonna have some great treats this year?

    Need feedback asap. Thanks everyone.

  2. #2
    New member
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    Smile Not a problem . .

    Smoke away . . can't really understand why you're concerned . . ?


    Fish cooks at 140-degrees . . finish your smoke-job at or above that temperature, and enjoy.


    I smoke my fish for three or four hours just under 140 . . 125 to 135 . . then slowly raise the temperature to 160 or so over the next few hours to reach the desired firmness.


    If you're using something like a Little Chief or similar, I believe they smoke right at 140-150.


    Go for it . .

  3. #3
    Moderator bkmail's Avatar
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    Your good, no issues.
    At least the floor is clean too.
    BK

  4. #4

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    Thanks for the help, they should be smoking in about 2hrs.

  5. #5
    Member akgun&ammo's Avatar
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    just make sure to wash off the dog hair...

    BEFORE smoking

    Chris

  6. #6
    Member akgun&ammo's Avatar
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    if by jarring - you mean canning, don't smoke the fish as far as usual.

    canning will "cook" the smoked fish even more.

    One person gave me some of their canned smoke fish jerky and it wasn't bad.....

  7. #7
    Supporting Member iofthetaiga's Avatar
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    Quote Originally Posted by akgun&ammo View Post
    if by jarring - you mean canning, don't smoke the fish as far as usual.

    canning will "cook" the smoked fish even more.

    One person gave me some of their canned smoke fish jerky and it wasn't bad.....
    You beat me to it, I had the same comment. If you're going to can your fish, you're smoking only for flavor, not to cook/preserve the fish. When I smoke my fish prior to canning, I smoke it cold.
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