Smoked Fish Candy Recipe at Glenn Ross blog

Smoked Fish Candy Recipe. 2 pounds (900 grams) boneless, skinless salmon fillets, cut in 1/2 inch (1.25 cm) strips. Arrange the salmon pieces on a rack set over a baking tray and let dry for 2 hours or overnight in the fridge, uncovered. Of course, you can use this salmon candy. ¾ cup real maple syrup. ~2 cups jeff's original rub. 2 cups (500 ml) kosher salt. 2 cups (500 ml) white sugar. However, smoking at 180 degrees for at least 3 hours, and up to 8 hours, if you like your salmon candy harder and smokier, is a great alternative. Prepare a tantalizing cure of kosher salt and brown sugar, coat the salmon fillet generously, and let it cure. Every 90 minutes to 2 hours, paint the salmon with maple or birch syrup. When you’re ready to smoke, get the smoker going for 15 to 20 minutes so the fish will go into a preheated, smoky environment. 120/140/160°f (49/60/71°c) meat finish temp: Set the temperature at 120˚ f to start with. Armadillo pepper shows you how to make our candied salmon recipe using a bradley smoker. Slice and remove the skin.

2 cups (500 ml) white sugar. When you’re ready to smoke, get the smoker going for 15 to 20 minutes so the fish will go into a preheated, smoky environment. 2 cups (500 ml) kosher salt. Slice and remove the skin. 120/140/160°f (49/60/71°c) meat finish temp: Armadillo pepper shows you how to make our candied salmon recipe using a bradley smoker. ~2 cups jeff's original rub. 2 pounds (900 grams) boneless, skinless salmon fillets, cut in 1/2 inch (1.25 cm) strips. Every 90 minutes to 2 hours, paint the salmon with maple or birch syrup. ¾ cup real maple syrup.

How to Smoke Salmon Smoked Salmon Recipe Hank Shaw

Smoked Fish Candy Recipe Slice and remove the skin. Armadillo pepper shows you how to make our candied salmon recipe using a bradley smoker. Arrange the salmon pieces on a rack set over a baking tray and let dry for 2 hours or overnight in the fridge, uncovered. Of course, you can use this salmon candy. Prepare a tantalizing cure of kosher salt and brown sugar, coat the salmon fillet generously, and let it cure. 2 cups (500 ml) kosher salt. ¾ cup real maple syrup. Slice and remove the skin. However, smoking at 180 degrees for at least 3 hours, and up to 8 hours, if you like your salmon candy harder and smokier, is a great alternative. Every 90 minutes to 2 hours, paint the salmon with maple or birch syrup. 120/140/160°f (49/60/71°c) meat finish temp: 2 cups (500 ml) white sugar. 2 pounds (900 grams) boneless, skinless salmon fillets, cut in 1/2 inch (1.25 cm) strips. ~2 cups jeff's original rub. Set the temperature at 120˚ f to start with. When you’re ready to smoke, get the smoker going for 15 to 20 minutes so the fish will go into a preheated, smoky environment.