In the seafood archives there is a great thread between Andi and primarily Tom on cooking salmon. In it Andi says that half way through the drying process he brushes with maple syrup. How do you tell if the pellicle has formed if you brush with maple syrup?

Mornin'Fred,

You comin' over to Felda,Fl for the KCBS on New Years?

I airdry mine on racks held up by canned goods,with a fan on them for a few hours.

The pellicle is pretty well set,before I go to the cooker.

You can then paint them with syrup.

Haven't done any for a couple years,since we basically only get farm raised salmon and it isn't worth the effort.

Tom,
Wish we were, but too many kids visiting around the holidays to get away. We are going to figure out a way to work Florida into next season.

I agree that these farm raised salmon don't compare. Nothing like taking one out of the Russian River and straight to the smoker. But Annie has to have her salmon fix.

So brush just prior to putting them into the smoker. I'm not a big maple fan, but thought this might a nice variation for the holidays.

Thanks,

My neighbors all like them at the holidays.

Sam's has a one week buy on fresh Alaskan, around the end of Sept?

Same price as farm raised.

I missed it this year.