Smoked Salmon (Squaw Candy)
The key to this is using fresh salmon. Preferably you just caught it off an 8wt fly rod in the middle of the Alaskan wilderness with no one around for 150 miles.
Equipment:
Smoker 1ea
Stock pot medium 1ea
Cambro Container 8qt
Whisk 1ea
Ingredients:
Water 4qt
Ice
Bay leaves 4ea
Brown sugar 3cups
Salt 3cups
Maple syrup 4oz
Salmon 1.5 pounds
Method:
Clean salmon thoroughly leaving on the skin run under cool water. Cut into four-inch strips. Place inside medium 8qt Cambro. Then place Cambro inside the refrigerator. In a Small stock pot boil the brown sugar, salt, bay leaves, peppercorns, whole oranges. Remove from heat add the ice to the mixture. Once cool pour over the salmon. Refrigerate for the next 4-6 hours. This will allow you to leave it overnight and start smoking in the morning.
Pre-heat your smoker to 165F you want to bring the temperature up gradually and make sure it sitting between 165F and 200F for at least 3 hours and for up to 6 hours depending if you want the flesh harder and smokier.
With the baking brush paint on the maple syrup do this every 60 minute. This will also help remove the albumen (this is the white that forms on the salmon while its cooked) making the salmon presentable at the end of the cooking process.
Once done smoking remove the salmon from the smoker and cook on wire racks. Once the salmon is cool use a vacuum sealer or chamber vacuum to keep the salmon fresh. I would recommend the Anova vacuum chamber. It’s amazing for the price.
Enjoy!
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