Great recipe Smokey. Thanks for sharing!
Recent Images In This Thread
Related Forum Threads
- Final Smoked Salmon with recipe, instructions, and Qview Last post on 8/11/16 at 7:57am in Fish
- Smoked trout Last post on 12/19/14 at 1:32pm in Fish
- Tuna Last post on 12/19/14 at 6:50pm in Fish
- Hot Smoked Salmon Last post on 11/20/13 at 3:11pm in Fish
- Lox--From fish to dish. With Q-view Last post on 11/11/13 at 7:45am in Fish
Tuna Grilling Marinade
Last edited: 7/30/10
- Filleting A FishLast edited: 6/27/10
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
- Filleting A Fish
Smoked Salmon Candy w/ Qview - Page 3
SmokingMeatForums.com Top Picks
Skin off works very well too. It takes the cure better actually, and I've never had it fall apart, this is really firm meat. For me it really depends on where I'm sourcing my fish. Costco's Atlantic comes skinless, and I use that for Lox and they turn out beautifully. These came from my local grocer that was having a sale, and it came skin, scales and all. I have taken the cured skin after eating the salmon, and browned it on the BBQ or under the broiler, and it is quite tasty!
The best I've made was Copper River Sockeye, which has a very short season in July. If you can get some of that, it rocks!
Thinking Fireball on salmon Pricing Salmon all the time and want it fresh and be in the mood to get it done. Good job!
I followed your recipe/method pretty close, but with some changes based on what I had on hand. If anyone's interested, just search for "salmon candy." Thanks for posting this. It's my preferred method for fish so far!!!
You waiting on Wes W or me on why I wonder why he is using double pink salt recommended?
yeah, I thought the same thing. Kind of surprised that this wasn't cleared up.
I was wondering why pink salt was being used at all. I have never used it with salmon and I don't know anyone else who regularly smokes salmon who does either. Are you expecting to store it for an extended length of time?
I figured he used a cure for added safety, because he cold smoked for 4hrs & then brought the fish up to a 135 internal temp. only.
I started using a cure this season when I do fish also for the same reason, many times my smokes are low & slow even for fish.
I've seen smokers on this site who stay with the 40 to 140 in 4 rule with meat , then take 6 or more hrs. with fish at smoker temps. 140 or lower with salt only, for both salmon candy & fish jerky.
I just got making a couple pounds of this today. My only regret was not making more. Man is it good!
I used my AMNPS and cold smoked for about 2 hours before turning the heat to 150. It took a little over an hour to bring the fish to 135.
Once again thanks for the story and recipe.
Hey Farwest, Thanks for your interest. consider making the whole batch. it won't stay around as long as you will hope it to.
but if you make a half, I would probably cut the recipe down as well, although, I have used a smaller amount of fish to the full cure and had great results. the flesh is so moist and it cure so quickly that I have found I like using a bit more cure to fish than posted. Also, I do use cure 1 mainly because I am cold smoking, and I store it in my fridge, cryovaced for months without any issues.
Have fun, and let me know how you like it!
I answered that because since this thread was a couple years old, I didn't know if you would catch it.
I made it short, so you could elaborate on my Yes. Sorry for jumping in on your thread.
- Smoked Salmon Candy w/ Qview
SmokingMeatForums.com Top Picks
- › Canadian Turkey Bacon (Qview) 2 minutes ago
- › HOT & FAST BUTT, with JUDY'S PRETZEL BUNS, THANKS MossyMo! 8 minutes ago
- › I pulled the trigger!!! 10 minutes ago
- › Pork loin w/beans, ABT'S and corn bread! 15 minutes ago
- › Caught the Sausage Bug 26 minutes ago
- › New to smoking in the Great UP 58 minutes ago
- › Sriracha Pickled Eggs 1 hour, 6 minutes ago
- › Freezer build 1 hour, 9 minutes ago
- › Spatched the bird! 1 hour, 31 minutes ago
- › Smoked Roux - has anyone ever tried it? 1 hour, 34 minutes ago
- › Smokin-it model 3 by smokin-pete
- › Traeger Texas Pellet Grill by montanashawn
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman
- › Weston Pro Series #22 Food Grinder 1HP by TripleQ