Squaw candy and Smoked King Salmon on the Smokin'-It #3

[dert]

Started with this last fall, FIRST of the last fall run on the Sac river:

http://s660.photobucket.com/user/de...B374D560-21B8-44D8-95B8-847880723884.jpg.html

http://s660.photobucket.com/user/de...5465F3-95A2-4CCA-8D21-FC017FFA3F2F_1.jpg.html

http://s660.photobucket.com/user/de...425B2E51-0489-404F-87DC-EAEA7B58448E.jpg.html

http://s660.photobucket.com/user/de...F278A1-2266-43DC-A858-A04079A8ADB3_1.jpg.html

 

[dert]

Got some extras from my brother and brought back to MN:

http://s660.photobucket.com/user/de...913AAEB6-C4AC-424B-ACA5-6B5EEDE92DF9.jpg.html

http://s660.photobucket.com/user/de...4CFB1459-3AE4-4224-906C-66DDEB099A5A.jpg.html

 

[dert]

Made a cure for the candy, 1c salt, 2c brown sugar, 1/2c homemade maple syrup:

http://s660.photobucket.com/user/de...641AC559-2A72-4772-AB45-195D1258C0AE.jpg.html

Cut into cubes

 

[dert]

Here's the recipe for the remainder:

Here is the recipe (from my dad who's been smoking salmon for 40 years , via my mom):

1 gallon water
2 c pickling salt
1/3 c brown sugar
1/2 of 1/3 c maple syrup
1/2 of 3/4 c lemon juice

Soak 55 minutes.
Rinse off.
Dry overnite (several hours).
Smoke...105 degrees 3-4 hrs.

 

[crankybuzzard]

I'm betting this will be nice!

I'll hang around to find out!

 

[dert]

All chopped up and ready to go into the brine in this case I only made a half a gallon's worth

http://s660.photobucket.com/user/de...F4BEA497-69DB-42FF-A918-DBFCB68AE1CB.jpg.html

http://s660.photobucket.com/user/de...3A2EFE92-AB98-4A4D-B4CA-4CEFBD04562A.jpg.html

http://s660.photobucket.com/user/de...C3F57D62-DC1B-4590-9397-11C995444969.jpg.html

Skin side up for the next 55 minutes I put it in at 12 o'clock on Sunday, January 3, 2016

http://s660.photobucket.com/user/de...8E3E05E4-CECE-4C20-9453-A0073E7EAF40.jpg.html

 

[dert]

I added about 12 ounces of real apple cider because I needed the measuring container

 

[dert]

The candy is completely liquified...1:30 in:

http://s660.photobucket.com/user/de...0BF14118-0D5B-4743-A0BA-E83299FEBF48.jpg.html

 

[dert]

Drying them out now...



[URL=http://s660.photobucket.com/user/dert_photos/media/meat%202014/05537CF9-F8F3-4099-8901-DE2B4552B69D.jpg.html]

http://s660.photobucket.com/user/de...44A44F84-07E8-4716-B38B-C14C218B809B.jpg.html[/URL]

 

[dert]

Backside...

http://s660.photobucket.com/user/de...D4FA72A0-F9A6-4F11-A501-4E87AD406B5D.jpg.html

http://s660.photobucket.com/user/de...47575CFF-C837-42BB-BF42-1723D75057EB.jpg.html


After 1.5 hours...dry:

http://s660.photobucket.com/user/de...B208F857-7F44-4367-806B-F0410A6C4045.jpg.html

 

[dert]

Filled the amazen with Apple...


http://s660.photobucket.com/user/de...481D06E2-7903-47B5-BD06-F8BD1D15693D.jpg.html

http://s660.photobucket.com/user/de...8C02F787-BC58-48B6-91CC-8460B120ED21.jpg.html

 

[dert]

In she goes at 2:15 PM:

http://s660.photobucket.com/user/de...7CDCA802-1128-4B27-97D7-0CAD5980930D.jpg.html

http://s660.photobucket.com/user/de...014CC808-C902-46EA-98B1-379811F2A13A.jpg.html

 

[dert]

Squaw candy will marinate overnight and get smoked Monday!

 

[dirtsailor2003]

Looks tasty!

 

[redheelerdog]

Dert, Look great!

Whats up with the info your given us? One picture you've got pine trees in the background and the next you've got banana trees in the background. Are you catching salmon where pine and banana trees grow in the same place? LOL

 

[dert]

I can't make this shit up in Sacramento they have both!

 

[dert]

http://s660.photobucket.com/user/de...884CB82C-977D-4A88-B122-D6630230BA5C.jpg.html

 

[dert]

Four hours cold smoke...

http://s660.photobucket.com/user/de...3D2EE14D-4EA5-410B-88B4-B703683AC8AC.jpg.html

http://s660.photobucket.com/user/de...49285393-C0A4-473A-9A00-0B8514C3DE9D.jpg.html

http://s660.photobucket.com/user/de...7C644556-10F7-4C63-92F3-5675C3C2BAC7.jpg.html

 

[dert]

Here's the candy...

http://s660.photobucket.com/user/de...7134A363-F8E8-41F9-9E30-76730A4F4A8B.jpg.html


http://s660.photobucket.com/user/de...F7E6AD00-5589-4215-A93B-69E344EB4A9A.jpg.html

 

[dert]

Now I'm going to bring the salmon up to temp with cherry...