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Squaw candy and Smoked King Salmon on the Smokin'-It #3 - Page 2

post #21 of 37
Thread Starter 
Turned on the heat and removed the amazen...cherry chips from here on out.

At 150*F.
post #22 of 37
Quote:
Originally Posted by Dert View Post

I can't make this shit up in Sacramento they have both!


Nice! - Looks like some great Squaw Candy.

post #23 of 37
Thread Starter 
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post #24 of 37
Thread Starter 
128*F it at 8:30 PM
post #25 of 37
Thread Starter 
Pulled them off at 9:30pm, 145*F
post #26 of 37
Thread Starter 
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post #27 of 37

D, Nice looking salmon sir !

post #28 of 37

That did turn out quite nice!

post #29 of 37
Nice job,,, looking good

Sent from my XT1080 using Tapatalk
post #30 of 37
Thread Starter 
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post #31 of 37
Thread Starter 
The chunks have air dried for the last 24 hours and now in the smoker at 175*F with this:
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post #32 of 37
Thread Starter 
Coated the tops with honey at 8:15 PM as they were getting dry and extra salty!
post #33 of 37
Thread Starter 
Finished product:

EC92DF72-D96A-4CCA-AC0D-FFF6F0619E96.jpg

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post #34 of 37
Thread Starter 
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post #35 of 37
Thread Starter 
Smoked for a total of 4.5 hours at 175 then 150*F, perfect texture and smoke...

Just too damn salty.

Lessons learned:

Reduce the salt to 1/4c at least, baste with syrup and honey...debone and remove skin, cut into strips 1" wide.
post #36 of 37
Thread Starter 
I let the products rest for the last few days in my garage, covered with foil at exactly 40 degrees F.

I packaged the remains up...here's the plain smoked salmon:

327DD465-39EF-48F5-AA28-0119FF967E63_1.jpg

Here's the plain smoked (turned out good, not the best I've made):


F4ADC736-AE44-4582-A390-05B7625101AF.jpg

Here's the squaw candy...


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post #37 of 37

This is an incredible post Dirt. From lake to plate! Love it.

Points!

Brian 

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