Question re: Hot Smoked Salmon

[Carter]

I bought some Salmon yesterday morning.  Brined it up using Kummok's recipe last night and took it out a 6 this morning to air dry.

I forgot to check my instructions and realized when I was removing it from the brine that 6 hours may not be enough time for Glazing.

I put it in the Smoker at about 2pm today, but the Salmon was still a little wet and had only just begun becoming tacky.  The goal was always to have a little for dinner tonight and then freeze a bunch for later.

Anyways, I've looked at the salmon after about an hour and a half of smoking and I think I understand the importance of glazing now as my salmon is looking quite pink (rather than the brownish colour from the soy sauce).  I'm concerned that the brine has washed or dripped away in the smoker.

My plan is to keep right on going following the temperature/smoking instructions in Kummok's recipe.

My question:  If the glazing wasn't 100% done, are there any food hygiene risks given the temperature in the smoker isn't going about 175 and I may have lost my protective cure?

Any thoughts would be appreciated.

Thanks

Carter

[Habanero Smoker]

You should be alright.

The air drying is to form the pellicle, but it's not to protect the fish from food borne bacteria. It is to help with smoke penetration and adhesion, and to some extend helps keep moisture in. Smoke does not penetrate well when the surface is moist.

If you run short of time you can alway place the salmon in the smoker at around 110°F, to help form the pellicle, then apply the smoke.

[Carter]

Thanks Habs.  good Info and I'm glad that the food wont be spoiled.  My wallet is happy too.

Carter

[Carter]

Salmon was amazing.  I had bought some hot smoked salmon at a specialty store to compare the differences.

There was no comparison.  That Recipe of Kummok's is a real gem.

Made Smoked Salmon Penne a la Vodka again too.  Really happy with the results.

Carter

[Carter]

Here are a couple of pictures of the finished product.

[acords]

Wine and baby food.  That wine will get you in trouble :D  Fish looks great, good job.

[iceman]

Wine and baby food.  That wine will get you in trouble :D  Fish looks great, good job.

:D :D :D
It is wonderful looking fish.

[LilSmoker]

Carter :

[Carter]

Thanks for the compliments.  It tasted pretty good too(even though it was Atlantic Salmon - GASP!!!). ;D

Baby food is a big part of the picture these days.  Actually, our boy Jack is 9 months old tomorrow.  He took his first step yesterday.

Carter

[Wildcat]

Baby food is a big part of the picture these days.  Actually, our boy Jack is 9 months old tomorrow.  He took his first step yesterday.

Carter

It may be time to see how he likes smoked food!  :D

[Carter]

I like your idea, but I may have to run that one by the boss.

[Wildcat]

Should be alright if you hold down the salt and use a mild wood like apple.