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

[dert]

Turned on the heat and removed the amazen...cherry chips from here on out.

At 150*F.

 

[redheelerdog]

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

Nice! - Looks like some great Squaw Candy.

 

[dert]

http://s660.photobucket.com/user/de...0A8BEBD7-AC33-4253-A628-71F778AEF892.jpg.html

http://s660.photobucket.com/user/de...2F164D22-58C7-4E38-B1EC-89135665C944.jpg.html

http://s660.photobucket.com/user/de...3CF3994F-1258-44F5-85BF-7F28FED00823.jpg.html

 

[dert]

128*F it at 8:30 PM

 

[dert]

Pulled them off at 9:30pm, 145*F

 

[dert]

http://s660.photobucket.com/user/de...0F4A07AA-3BAF-42EE-983A-8E3B2DE7B05A.jpg.html
http://s660.photobucket.com/user/de...AC9035-FF08-461A-B40E-A42214AC79A3_1.jpg.html
http://s660.photobucket.com/user/de...670F58-151E-40AD-8B5D-E71059696BA8_1.jpg.html

 

[crazymoon]

D, Nice looking salmon sir !

 

[crankybuzzard]

That did turn out quite nice!

 

[driedstick]

Nice job,,, looking good

Sent from my XT1080 using Tapatalk

 

[dert]

http://s660.photobucket.com/user/de...A634C1-D92D-49B2-BA8F-688B5AC58389_1.jpg.html

http://s660.photobucket.com/user/de...91D82E7A-A8D6-4F63-B11B-C82455C94A1E.jpg.html

http://s660.photobucket.com/user/de...1AC6DD5B-0519-42B5-A2DB-58A09C1710AA.jpg.html

http://s660.photobucket.com/user/de...46794647-A42B-4B6F-A6FA-2085F1667476.jpg.html

 

[dert]

The chunks have air dried for the last 24 hours and now in the smoker at 175*F with this:
http://s660.photobucket.com/user/de...9B22CB9E-A874-49AE-BEC1-3655DCFE6451.jpg.html

http://s660.photobucket.com/user/de...0B52B9DC-6F70-4796-B262-7824B79FB859.jpg.html

http://s660.photobucket.com/user/de...55F189B9-D7FA-42CD-A3A5-5609511FB9D6.jpg.html

 

[dert]

Coated the tops with honey at 8:15 PM as they were getting dry and extra salty!

 

[dert]

Finished product:

http://s660.photobucket.com/user/de...EC92DF72-D96A-4CCA-AC0D-FFF6F0619E96.jpg.html

http://s660.photobucket.com/user/de...2113F00D-306F-4226-8C08-A1058F98A1D7.jpg.html

 

[dert]

http://s660.photobucket.com/user/de...4578B6-BA81-485B-B555-8F3ACB30389D_1.jpg.html

http://s660.photobucket.com/user/de...3DAB8B-5CC0-438A-ADAA-53D88086C0DB_1.jpg.html

 

[dert]

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.

 

[dert]

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:

http://s660.photobucket.com/user/de...7DD465-39EF-48F5-AA28-0119FF967E63_1.jpg.html

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


http://s660.photobucket.com/user/de...F4ADC736-AE44-4582-A390-05B7625101AF.jpg.html

Here's the squaw candy...


http://s660.photobucket.com/user/de...21AD22FC-64D1-49E3-A7AD-42971D56B086.jpg.html

http://s660.photobucket.com/user/de...FC1E7A04-3BFA-4FFF-8CA3-D787E361837B.jpg.html

 

[bdskelly]

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

Points!

Brian