Well first of all Staph is not the only species of concern. Cumulative exposure time includes all the time that your fillets have been at room temp since you cleaned them from the fish.

I'm not writing any of this to convince you Stlhd. You've already made up your mind based on your vast experience with your lifetime rate of one infection. I am writing this to make sure you don't confuse somebody who wants to get it right.


Were you serious when you wrote you have on ly had one infection your whole life? Everyone at home is still scratching their heads about that one.

Let me know when your ready to explain to me why my elitist theories on the Earth being round are all wrong.

So cumulatively I'm at two hours outside air temp. Zero hours room temp. Nothing to worry about.
That I know of I've never had any other infection in my life not even a sinus infection. I must have built up immunities eating all that rank smoked fish. But it has absolutely nothing to do with the original f'ing thread.
You sir have made a statement that insinuated I was endangering peoples lives by my method of smoking fish. I think you can see that I took it very personal. As it turns out it is strictly your opinion and not based upon any fact. You sir have stuck your foot in your mouth and, once caught, are trying to change the subject. I'd appreciate baseless opinions aimed directly at others be kept to yourself in the future. Thank you in advance.

Baseless opinions? Very funny. If you don't like what I post thats tough cookies.
And I didn't insinuate you put people at risk of food posioning. I stated that very bluntly. And whether I'm right or not, you didn't seem to even stop to question yourself. If someone tells me I might be putting someone at risk, I at least check it out with an open mind. I don't stand back on my heels and react like a jackass.

It still amazes me we have someone here who has never had a cold, an ear infection, an infected cut, measles, mumps, chicken pox, pink eye, bronchitis, sinus infection, urinary tract infection, an abscess, influenza, or strep throat. You should donate your body to science.

There is one fact that stands out to me, but has not been mentioned. All of us brine our fish in some way, all of our brines must include some form of sodium, sodium is a cure. Highly salted meats have been in existance for centuries. It keeps away the nasty bacterias.

As to our product getting up to room tempurature. (68 degrees) I doubt there is an individual on this board that has allowed the "product" to become room temp while processing. With multiple fish to fillet I always use the two cooler method.

My fish comes from the fridge or freeze, is cut to size, and straight into the fridge for 24 hours in the "brine" (salt).

I let my fish stand for an hour + until the tacky film is formed. The fish is still cool and has not reached an internal room temp.

The smoker has been preheating while the tack has set up....Straight in it goes...Never had a problem, and highley doubt I ever will.

Hey Vhawk, on the other forum you had posted that you were pissed because someone physically threatened you in front of the cops and the cops did nothing about it. I think we are seeing the other side of the story here. You have issues man. Deal with them on your own please.

RK your not keeping your fish out long enough to be a problem, but the amount of salt used in todays smoke recipes isn't enough to keep fish from spoiling.
As for using the two cooler method of processing big loads of fish, that just tells me your more careful then alot of people. I see too many people who are very careless with their fish. Like throwing a chromer on the bank to sit in the sun for 2 hours before they clean it out.
RK, the extra time and effort you spend processing your fish shows respect for your catch and the people you are feeding. Good job.

Oh the humanity...all these poor souls poisoning people with their air dryed recipes:

http://www.justsmokedsalmon.com/alderrecipes.htm#doctordavessmokedsalmon

This guy "doctor" let's it stand at room temp for two hours no less:
http://www.justsmokedsalmon.com/alderrecipes.htm#doctordavessmokedsalmon

http://www.justsmokedsalmon.com/alderrecipes.htm#Brandy%20Candy?

http://www.justsmokedsalmon.com/alderrecipes.htm#honeysmokedsalmon

http://www.justsmokedsalmon.com/alderrecipes.htm#salmonbrineforsmoking

http://www.justsmokedsalmon.com/alderrecipes.htm#apricotsalmonrecipe

http://www.salmon-halibut-recipes.com/Smoked_salmon_recipe/smoked_salmon_recipe.html

http://alaskaoutdoorjournal.com/Departments/Recipes/Canning/bourbonsalmon.html

My god...even Salmon University does it and at room temperature? WTF?

http://www.salmonuniversity.com/rs_htss01_step04.html

You have a lot of souls to save out there VHAWK.

VHawk,

I have a big chief and I must have missed when you put your trays on the barque....1st or last....

Wow what a read. I am with RK, I think that the brine has a lot to do with the curing of the fish. I have been smoking fish for a few years with a big chief and cooking with smoke flavor on a weber kettle. I have never had a problem. I think that the preparation is the key, the better you care for your catch, the better the final product. I personally like a mix of Apple, alder and some times a little hickory. I love apple smoked chicken on the Weber.

I do not think that the little and big chief recipe books can be wrong and still be around. I followed there general guidelines for preparing my fish and (knock on wood) I have not had a problem. My three daughters love smoked fish and they have never had any problems either.