Smoked salmon candy on the Assassin GF17

[104timberwolf]

Started with a whole Faroe Island salmon from our local fish market. They filleted it for me and removed the pin bones. I sliced it into strips, skin on, and brined it overnight in water, sea salt, brown sugar, maple syrup and a little pink salt to be safe.

After brining it for 24 hours, I laid the strips out on my jerky racks and refrigerated them overnight. Today I smoked them for 4 hours with cherry and apple wood at 200 degrees. Finished drying them in the oven, brushing occasionally with maple syrup. Even after way too much sampling, had plenty left to vacuum seal.

 

[104timberwolf]

Photos...

Photos...

 

[LongTong]

Oh, man does that look tasty. Nice!

 

[Learning to BBQ]

Ok, I'm jealous.

I need to up my game and do some of that!

 

[Stingerhook]

Works for me!

 

[SmokeRingsMatter]

LOOKS GOOD. I have been wanting to try a sweeter smoked Salmon. I usually do 25/75 Kosher salt/Brown sugar. But after 24 hours its still pretty salty, but i like it. I am thinking of trying a 15/85 just to see what happens.

 

[Titch]

Nice colour :thumb:

 

[Smoke on Badger Mountain]

I would love a piece of that!

 

[Big George's BBQ]

Absolutely amazing

 

[jazzer]

That’s almost too pretty to eat…but I absolutely would!

 

[jzadski]

I sure could have used that with my beer today :biggrin1:

 

[cowgirl]

Looks delicious!