cold weather

[craigrice]

high temp of 38 today so I decided it was a good time to smoke some cheese maybe do some salmon in a week or so

[Jonathon]

Ive got some salmon in the freezer and I’ve been trying to figure out a way to make a snack stick like product out of it… has anyone done that?

[Joe Hell]

Jonathon no…but we have hundreds of pounds of salmon at the shop!

[Jonathon]

Joe Hell I will try to play around with it and see what I can come up with. I am thinking of instead of grinding and reforming I would cut it into long strips, then “brine” it and smoke it.

[Dave R]

Jonathon sounds like a good plan. I have had “salmon candy” in Alaska. It’s in a thick jerky size and is awesome. Does anyone have a recipe and process?

[Jonathon]

Dave R Slice the salmon into 1 inch thick pieces about 6 inches long. Dissolve whatever seasoning you are using (should be lots of brown sugar, or if you are using a pre packaged seasoning add additional brown sugar) in water, add a little salt and a good amount of maple syrup to it. Then ether vac seal or zip lock and hold in fridge for 8-12 hours. Rinse everything and lay out on a cooking sheet in fridge until it starts to get tacky. About 2 hours should be enough depending on your fridge. Set up smoker at 230-250°. You want to get the salmon to 140° but you want to start brushing it with maple syrup after 20 minutes or so and then every 20-30 minutes throughout the cooking/smoking. Take it out and lay it out to cool and brush it then too.

You can serve it at room temp or even toss it in the fridge for a few hours, its good hot but I think better cold!

Smokehouse BBQ would be a good seasoning to start with and then add sugar too as its main ingredient is already sugar and will also help add a good smoke flavor.

[Dave R]

Jonathon awesome thanks!

[craigrice]

Jonathon my wife loves salmon and wants me to make her own private salmon stock it will be interesting to do