Why does my salmon when smoked stay mushy on the inside and hard on the outside?
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Submitted by: Anselmo
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Comment Salmon should not be smoked too hot. Be sure to keep liquid between the fish and the heat source. The skin should be down. Smoked on Alderwoods boards or wood of your choice I wrap the fish in cheesecloth. To keep the fish outside from getting too dry I cover or wrap under the cheesecloth berries or pineapples, mango or other fruit mix.
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