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02-28-2015, 08:04 AM
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#9 |
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Senior Member
Join Date: Feb 2009
Location: chula vista
Posts: 907
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I smoke my fish under 200 if possible. It is easier with an electric smoker to control the temps.
I hate a dry smoked fish. I can look at the texture and see if it is done. It shouldn't look shriveled up at all but nice and full with no wrinkles. If you have to go by temperature for internal I would go 130-140 max. |
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