Smoked Wiper Recipe?

[dubob]

[font "Comic Sans MS"][#800000][size 3]Check out this treatise on home fish smoking from the University of Alaska:
[/size][/#800000][/font]

[font "Comic Sans MS"][#800000][size 3][url "https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=2ahUKEwjW_96q0Y7jAhWBHc0KHWeeAskQFjABegQIDBAE&url=http%3A%2F%2Fcespubs.uaf.edu%2Findex.php%2Fdownload_file%2F1051%2F&usg=AOvVaw0EL9bXyqIOsuy6vmT4jgQt"]Smoking Fish at Home[/url][/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]
[/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]It has all the information you need to be successful with any type of fish.[/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]
[/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]The only thing I do different is I stop smoking at an internal temperature of 150*F instead of 160*F they recommend.

[#000000]For hot-smoked products (see section on smoking) the internal temperature of the fish is raised to at least 160°F for bacterial reduction. Since this exceeds the 150°F required to kill parasites, only fish intended for a cold-smoke process must be frozen prior to processing.[/#000000]

I find this gives my smoked fish a better moisture profile than it will have if smoked to 160*F. But that's just me. I have had no complaints and nobody has ever gotten sick from eating my smoked fish.

An internal temperature monitoring device is an invaluable tool for achieving successful results every time. I use an [url "https://www.amazon.com/Inkbird-Wireless-Waterproof-Thermometer-Li-Battery/dp/B07H4J1K8Z"]InkBird IRF-4S[/url][font "Comic Sans MS"][#800000][size 3].[/size][/#800000][/font]

[/size][/#800000][/font]
[signature]