05-18-2016, 10:50 AM | #10 |
Senior Member
Join Date: Jun 2006
Location: El Toro, CA
Posts: 244
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Why Brine...
Salt and reaching a proper internal temp are important to prevent food poisoning bacteria in your smoked fish.
There are a lot of great prior discussions on BWE and other local sites on this subject. Here are just a couple of the many articles of fish smoking safety: http://seafood.oregonstate.edu/.pdf%...moked-Fish.pdf http://foodsafety.wisc.edu/assets/pd...gyourcatch.pdf I have smoked fish for decades and have never gotten anyone sick by using brine and proper smoking temps. |
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