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Discussion in 'Fish' started by dert, Jan 3, 2016.
Started with this last fall, FIRST of the last fall run on the Sac river:
Got some extras from my brother and brought back to MN:
Made a cure for the candy, 1c salt, 2c brown sugar, 1/2c homemade maple syrup:
Cut into cubes
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.
Dry overnite (several hours).
Smoke...105 degrees 3-4 hrs.
I'm betting this will be nice!
I'll hang around to find out!
All chopped up and ready to go into the brine in this case I only made a half a gallon's worth
Skin side up for the next 55 minutes I put it in at 12 o'clock on Sunday, January 3, 2016
I added about 12 ounces of real apple cider because I needed the measuring container
The candy is completely liquified...1:30 in:
Drying them out now...
After 1.5 hours...dry:
Filled the amazen with Apple...
In she goes at 2:15 PM:
Squaw candy will marinate overnight and get smoked Monday!
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
I can't make this shit up in Sacramento they have both!
Four hours cold smoke...
Here's the candy...
Now I'm going to bring the salmon up to temp with cherry...