- - Salmon chunks
||07-05-2005 09:16 PM
I,m going to brine some King salmon chunks, (about 3 in. wide) and plan on smoking them at about 200 degrees. What should the internal temp be when they are done? I'm using a Masterbuilt 7 in 1 water smoker and will be using gas.
||07-05-2005 09:48 PM
Hopefully someone will come along soon that actually knows what they are talking about but I'm going to guess at 145/150°?
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