Salmon Candy with Q-View

There's a good looking recipe for salmon candy on here that I modified a little for what I had on hand.  Here's the play by play:

Day One

Picked up a 2.25 salmon fillet from Sam's.  Sliced in 1.5" to 2" pieces.

Cured it using one cup of a maple cure mix from my local guy, added a cup of brown sugar and 3 tablespoons of chili powder.

Mixed all of that in a large bowl and heavily dredged the salmon, skin off.

Laid the sliced fillets in a 9x13" glass baking dish, making sure I added all of the extra cure mix. Stacked a few to make them fit.

Covered with plastic wrap and into the fridge overnight.

Day Two

Rinsed the fillets with cold water and placed them on a rack that I sprayed with cooking spray. The fillets lost A LOT of water overnight.

Put on a coat of maple syrup.

Cold smoked 4 hours with Pitmaster from Todd.  I put some more maple syrup on at 2 hours in.  There's going to be drippage, so use a pan or aluminum foil.

Turned on the heat and smoked an additional 2 hours at 175 until an internal temp of 135.  

This stuff is a gooey mess and some of the best smoked salmon I've ever had.

Enjoy.

Ready to go.


In the cure/sugar mix and ready for the fridge.


Ready for the smoker.  Note the color change.


All done.