I don't know if we're talking the same thing. People have asked a couple of times before for salmon jerky which I think most people know it as "squaw candy". there are a few hits on that. Those that liked it said they need cold smoke to make it, not hot smoke, so you'll need to learn to Cold Smoke in the smoker.
Not sure if it's the same stuff, be we pulled this off a Google search before and someone's made it:
Salmon Fillets 1 cup Kosher Salt 1 1/2 pounds Dark Brown Sugar 1 gallon of Water 1/2 cup Honey apple, cherry, or maple wood chips (or a combination of any of them)
Combine the 1 gallon of water, 1 cup of salt, and 1 poound of brown sugar in a large pot.
Place salmon fillets into pot containing the above solution. Put pot into the fridge and marinate for at least 12 hours.
Remove fillets from marinade and place on towels. Cover the fillets with remaining brown sugar. Allow salmon to air dry for about 3-4 hours.
Place the salmon fillets into your smoker, and hot smoke for approximately 3 hours. Combine honey with a bit of water, and brush over the salmon while smoking (this is optional). After 3 hours worth of woodchips are used, allow the salmon to cook for an additional 5-9 hours in the smoker. Total time in smoker: 8-12 hours.
Near the end, check on the salmon every hour to half-hour, taste and decide how soft or hard you want your final product to be.
Optional ingredients to throw into the marinde - maple syrup, molasses, honey (feel free to experiment... I don't know anyonw who makes candy salmon the same way as anyone else).
For "chewy" jerky like salmon - slice fillets into thinner strips (about 1 inch thick) or smoke for a longer period of time.
This recipe used salmon fillets sliced into 4 inch thick pieces. Cooked for a total of 8 hours. The result was that the ends and outsides became slightly chewy, while the inside remained a bit softer. This produced a great sack, and middle was soft enough to place on top of crackers with some cream cheese.
Thank you, Smokin Joe,soccerchick and Smokin Okie. I,ve been ill for a while, and apologize for not responding.Smokin Joe, anything with bourbon must be good.I'll try the recipe soon.By the way I worked on Bank St. in Ottawa about 25 yrs ago. Nice city,if you like the cold.Not exactly Houston,is it. Soccerchick. That recipe looks too good to not try. I really appreciate tou sharing it. I'll get back to you with my crtique. Thanks everyone.Sorry for the delayed response. Duke.
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