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.
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.
