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First batch of Candied Atlantic Salmon in my new smoker

post #1 of 3
Thread Starter 

Purchased some fresh Atlantic Salmon steaks cheap. Along came the work as I had to debone and remove the skin for each one. Took forever but when I was done I had nice pieces of salmon ready for brine and smoke. I used a dry brine of 5 to 2  Brown sugar and course salt, plus a little garlic powder. Layered in plastic container fish and brine and refrigerated over night. Next day rinced them off with cold water, patted dry and let sit on racks for 2 hours. Smoked them for 2 hours at 120, basted with maple syurp, smoked for another 2 hours at 120 and basted again. For one more hour I turned up the heat till 200 and did IT of 145 then let them rest in smoker with no heat to carry over cook. I used Applewood chips for smoke for the first 4 hours.

 

post #2 of 3

Very nice job.  Have you tasted the fish?  Tastes as yummy as it looks?  :drool:

post #3 of 3
Thread Starter 
Taste great. The maple flavor blends well with the smoke.
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