Quote:
Originally Posted by pnoon
No clue. I should measure it but it is below 90. VERY dependent on the outside temp to be sure. It was a cool evening. I think that helped.
I cured the salmon for 36 hours, rinsed, and patted dry. Air dry, uncovered in the fridge for another 10 hours. Then ~4 hours on the smoker.
Delicious but a bit on the salty side. Time for some experimentation.
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As you already know, I'm looking at possibly getting a Traeger next year, so I'm curious to know, but it certainly isn't anything you need to rush out and do on my behalf. And, no doubt on the outside temps and if sunlight is hitting the unit, I have to dodge that all the time here when I want to smoke cheeses, hence all my 5-6am starts for them.
Smoked salmon, that's next on my list now that I've finished smoking the 16 lbs of cheese that I picked up last week.