Smoked Salmon Candy
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: Hot Smoking
Ingredients
Units
Scale
- 2–3 lb filet of salmon
- 2 cups Jeff's original rub
- 3/4 cup Real Maple syrup
Instructions
- Rinse salmon with cold water
- On a cutting board, slice across the fish into 1 inch wide pieces
- Remove skin using a sharp knife
- Rinse fish under cold water to remove scales
- Place a layer of rub into a plastic or glass bowl.
- Place the fish onto the rub.
- Sprinkle a layer of rub onto the top of the fish pieces.
- If you need to double-stack the fish, place another layer of rub then more fish.
- Finish this layer with a layer of rub on top.
- Place a lid on the container and place in the fridge for 8-12 hours or overnight.
- Rinse the rub from the fish using cold water and lay on paper towel to drain.
- Place the salmon on a Bradley rack or similar with at least ½ inch between pieces.
- Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.
- Setup smoker for cooking at about 120°F (49°C)
- Place salmon pieces directly on smoker grate for 2 hours.
- Increase heat to 140°F (60°C)
- Continue to cook salmon for 2 hours
- Increase heat to 160°F (71°C)
- Continue to cook salmon until it has reached the desired dryness/texture
- Mix together ¾ cup of maple syrup with 2 TBS of Jeff’s rub to create a glaze.
- Brush the glaze on the salmon pieces every hour while they are in the smoker
Find it online: https://www.smoking-meat.com/smoked-salmon-candy