I've got a standing agreement with a fishing guide that he gives me a bunch of salmon, I smoke half of it for him, and I keep the other half for myself. Both parties are A-ok with the arrangement!
So every month or so I smoke a big haul of salmon. It's been fun that I have lots of material to work with as I tweak the recipe now and then. This time around for one of the pieces I was keeping for myself, I threw some chopped cowboy candy on at the last minute. It was good, and looked ok, but didn't stick well or dry out as much as I'd hoped. Great flavor combo, but no need to really smoke them on each other.
I did my standard dry brine of one part salt, 3 parts brown sugar. Brushed with maple, alder smoke for a few hours at 140. I learn from Bear's recipe that letting the smoked pieces sit over night and then wiping off excess moisture with a paper towel really helps with the end product. Always picking up new tricks on this forum!
So every month or so I smoke a big haul of salmon. It's been fun that I have lots of material to work with as I tweak the recipe now and then. This time around for one of the pieces I was keeping for myself, I threw some chopped cowboy candy on at the last minute. It was good, and looked ok, but didn't stick well or dry out as much as I'd hoped. Great flavor combo, but no need to really smoke them on each other.
I did my standard dry brine of one part salt, 3 parts brown sugar. Brushed with maple, alder smoke for a few hours at 140. I learn from Bear's recipe that letting the smoked pieces sit over night and then wiping off excess moisture with a paper towel really helps with the end product. Always picking up new tricks on this forum!