Salmon Candy with Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mfreel

Smoking Fanatic
Original poster
Sep 4, 2013
479
51
Omaha, Nebraska
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.

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky