First batch of Candied Atlantic Salmon in my new smoker

Discussion in 'Fish' started by strikerns, Aug 28, 2015.

  1. Purchased some fresh Atlantic Salmon steaks cheap. Along came the work as I had to debone and remove the skin for each one. Took forever but when I was done I had nice pieces of salmon ready for brine and smoke. I used a dry brine of 5 to 2  Brown sugar and course salt, plus a little garlic powder. Layered in plastic container fish and brine and refrigerated over night. Next day rinced them off with cold water, patted dry and let sit on racks for 2 hours. Smoked them for 2 hours at 120, basted with maple syurp, smoked for another 2 hours at 120 and basted again. For one more hour I turned up the heat till 200 and did IT of 145 then let them rest in smoker with no heat to carry over cook. I used Applewood chips for smoke for the first 4 hours.

  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Very nice job.  Have you tasted the fish?  Tastes as yummy as it looks?  [​IMG]
  3. Taste great. The maple flavor blends well with the smoke.

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