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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 04-08-2013, 10:04 PM   #1
SmokinNoob
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Default Brined and Cured Salmon

Hi All,

I'm kinda new but I've been reading a lot. I brined my salmon Friday night for ten hours and let it dry in a cool area for two hours Saturday morning. I put all I could in my small smoker and it turned out great! However, there were two good size pieces I couldn't fit so I wrapped them in foil and refrigerated them Saturday around noon. They have been refrigerated since then, and wrapped tightly. So my question is, can I smoke them now? (Monday PM) I imagine that since they are cured and have the pellicle and have been refrigerated that they should be fine. Any advice would be much appreciated.

Greg
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Unread 04-08-2013, 10:07 PM   #2
Pyle's BBQ
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Yes, you can smoke them.
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