I will be doing four loads of salmon. as far as storage goes, I will be vacuum packing using my weston pro 2300. I have seen smoked salmon stored at the store in the freezers, in the refrigerators, and just setting on the shelf at room temp. I would be nice to not need to take up room in a freezer or frig with the final product.
# 1 squaw candy using the following method. It is a blend of a few recipes i have come across.
I figured I should add Cure #2 to the recipes, as they will be stored for a while, and not cooked or heated again before eating.
wet brine in the following
1/2 cup of soy sauce
2 TBS brown sugar
1/2 tsp fresh ginger
1/4 tsp pepper
1 tsp liquid smoke
After brining, pack the strips in brown sugar over night.
dry / dehydrate until leathery
I figured i should use cure#2 like i would when making jerky, the strips will only be 1/4 inch thick so over night should be ok i would think.
#2
the cold smoke
1 quart water
2/3 cup kosher salt
1 cup brown sugar
1 cup spiced rum
juice of 2 lemons
cold smoke over alder for 4 hours
#3
hot smoke
1/2 cup kosher Salt
1 cup Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Liquid smoke-your preferred flavor
1/4 tsp Lowry’s seasoned salt
4 Tbsp Molasses
1 Qt Water
smoked over alder agian
#4
1 Qt water
1 1/2 cup of jim beam Whiskey
1/2 cup of brown sugar
4 tsp. of kosher salt
1 tsp. of Garlic powder
1 tsp. of fresh ground black pepper
smoked over alder and apple