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Smoked Salmon Candy w/ Qview - Page 4

post #61 of 77
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

SmokeyDokey,
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.

Bear
No worries. There's every chance that I would've completely missed it, so it's good that somebody answered his question in a timely manner. So thanks, and no offense taken.
post #62 of 77
Thread Starter 
You're quite welcome. This works really well on steelhead and other trout as well.. It should not suck!
post #63 of 77

Where do you find Cure #1? Can you find it in your local grocery store and is it called cure #1?

 

Thanks for your help and sorry for the dumb question. Looking to try this for the first time.

post #64 of 77


Making this recipe today, with the exception of using all brown sugar and using just plain old dark chili powder. I was amazed at the color it picked up. This is a picture as it's going in for some initial cold smoking.

Edit: I also cut the Prague powder down to the recommended teaspoon per 5# of meat ratio.
Edited by Big Nut Brewer - 12/18/16 at 6:14pm
post #65 of 77
Thread Starter 
I get mine at the sausage maker.com. Readily available all over the Internet. Cure 1, pink salt #1, or Prague powder, all the same thing
post #66 of 77
Thread Starter 
I get mine at the sausage maker.com. Readily available all over the Internet. Cure 1, pink salt #1, or Prague powder, all the same thing
post #67 of 77
Thread Starter 
Looks great! The chile adds lots of color.try to find some from NM. It's really tasty!
post #68 of 77

tried this method and it is a BIG hit I skipped the maple syrup but great method to hold moisture good job

post #69 of 77

Looks amazing. I am going to be trying this one for sure. Early this summer we have a salmon fishing trip planned so it will be well used. 

post #70 of 77
This looks awesome. Gonna try this
post #71 of 77
Thread Starter 

Thanks for trying it. yes, I frequently skip the syrup as it is a pain. I like it either way. Happy New Year!

post #72 of 77
Quote:
Originally Posted by HANDYMANSTAN View Post

Thanks SD,  I have to try this.  Never herd of eating the skin before and don't  think I will try that.  I bookmarked this thread in my I have to do file.

Stan

Stan, if you scale the skin before you start this process, you will be very happy if you try it. Broiled Salo
N skin is really tasty
post #73 of 77
Quote:
Originally Posted by sekkeisha View Post

Great recipe, I smoked some this morning and it turned out nice. I don't have a cold smoke set up so I hot smoked it to about 150 and took it out. I did add a little bourbon to the maple syrup and that worked ok too. Really nice balance between salty and sweet and the subtle flavor of the NM chili is delicious. I used no skin from Cosco and it held together great. Thanks for the excellent recipe and guide. I couldn't help tasting before taking a picture.


What ratio of bourbon did you use?
post #74 of 77
Just so I'm clear, the pink salt was used so the salmon will last month the rather than say a few weeks without the pink salt?

Do I have that right?
post #75 of 77

  I haven't been able to find any NM red chilli powder ( or any NMChilli powder) around here, I am probably going to order it online. And I'm thinking a bit of bourbon or maybe some Canadian whiskey would be great with the maple syrup. 

post #76 of 77
Quote:
Originally Posted by AB Canuck View Post
 

  I haven't been able to find any NM red chilli powder ( or any NMChilli powder) around here, I am probably going to order it online. And I'm thinking a bit of bourbon or maybe some Canadian whiskey would be great with the maple syrup. 

Sorry for the ignorance but what is NM red Chilli?

post #77 of 77

Hey Rob, It's New Mexico Hatch chile pepper. grown in various regions of the state and south of the border. Usually it is ground with seeds from red or green hatch peppers, where as chile powder is a blend of ground chile's mixed together. The flavors are different and have different heat levels as well. I preferred the hatch or NM chile powder better when I last tried it. 

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