Currently have 20 lbs of fillets in the fridge submerged in brine.
Going to be my first smoking of fish in years, so hopefully Im not to rusty. I picked up a electric Masterbuilt smoker, so I can set the temp to whatever I want. I see that time/temps are all over the place for recommendations. For smoke I'm using a Amaze'n smoke pellet maze, so I can run whatever temp I want and dont have to use the smoker to actually produce the smoke. I was thinking doing a 4 hour smoke.
Hour at 145
2 hours at 160
1 hour to at 180
Basically I'd like an internal temp of 160 since this salmon is all fresh and hasnt gone through the freeze for 30 days to kill everything process.