Smoked Salmon Candy w/ Qview

Discussion in 'Fish' started by smokeydokey, Jan 8, 2013.

  1. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks good, now I gotta smoke some salmon this weekend ! Nice job, WHB
  2. frosty

    frosty Master of the Pit

    Spectacular!  Recipes look wonderful!  Thanks very much for all your hard work.  [​IMG]
  3. ldrus

    ldrus Smoking Fanatic OTBS Member

    Looks great now I want some
  4. dj54

    dj54 Fire Starter

    Do you think this would work good on South Louisiana catfish? Might have to gibe it a try.
  5. Looks delicious and very very close to the recipe that I use.

    Try a variation with Dark Brown Sugar and crushed Szechuan Peppercorns.  You won't be disappointed....

  6. Excellent looking finished product!
  7. Have a lot of Costco salmon fillets in the freezer...this should be a great use of them! Thanks for the post.
  8. thatcho

    thatcho Meat Mopper

    Curious bout the pink salt. Do u use it for saftey reasons? Does it change the flavor.
  9. sb59

    sb59 Smoking Fanatic

    Me too. Also Tablespoon seems a bit much. Shouldn't it be more like 1&1/2 tsp. or less depending if its 6 or 8 lbs?
  10. Spot on, down here in Florida we smoke a lot of Mullet, about 8 hours, low and slow.

    These took less time, rib cage and backbone out, Red bay wood and green bay leaf branches.  I do about 100 pounds of

    whole fish at a time.  You have to have a dedicated smoker for fish, that oil will transfer to other meats real easy.
  11. Here is my new rig I built, 20 racks, 33 X 23", should hold 200 pounds.
    ab canuck likes this.
  12. That sounds delicious!!! Cheers! - Leah
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    That is a recipe I will have to try. Looks great
  14. ak1

    ak1 Master of the Pit OTBS Member

    One question? So I go to a local metal store and ask for food grade stainless steel. No clue as to what I'm talking about. So, I'm asking; what exactly is food grade stainless?
  15. 316 Stainless is better, 304 is cheaper, but is acceptable for FDA use.
  16. Smoked Salmon was going to be my next project. Thanks for the recipe. 

    question: does it really only take 12 hours for the cure to get through the meat? I know Pork (bacon) can take up to 10 days to get all the way through, roasts even longer.

    Thanks again.

  17. 12 hours is on the low side, depends on the thickness of the filet, amount of salt and skin or no skin, I think.
  18. wes w

    wes w Master of the Pit OTBS Member

  19. mmm.  looks great

    just wondering what temp you cold smoke at.  you mention ambient , but what is ideal?
  20. You can smoke it just plain as well for a really nice dinner. Smoked salmon is great!

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