For cold smoking the temperature is around room temperature (25 celsius is ideal), and it takes around 6-8 hours.
There are various hot smoking methods. The first (and best in my opinion) is around 70-80 degrees celsius, and takes about 4-6 hours. Secondly alternatively around 100 degrees celsius for 1-3 hours. Thirdly around 120-130 degrees celsius and 30 minutes. The goal is for the salmon to reach 62 degrees celsius internal temperature. But I find the lower heat is best for salmon, because higher heat creates more albumin when cooking salmon.
I’m gonna have to get scientific here. What are the temperature ranges for each and how long should I smoke a roughly 1 KG fillet using either method?
For cold smoking the temperature is around room temperature (25 celsius is ideal), and it takes around 6-8 hours.
There are various hot smoking methods. The first (and best in my opinion) is around 70-80 degrees celsius, and takes about 4-6 hours. Secondly alternatively around 100 degrees celsius for 1-3 hours. Thirdly around 120-130 degrees celsius and 30 minutes. The goal is for the salmon to reach 62 degrees celsius internal temperature. But I find the lower heat is best for salmon, because higher heat creates more albumin when cooking salmon.
I would look it up rather than ask strangers on Lemmy.
You’re not adventurous at all then