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Alright. I fell kind of in the middle of all those. Turned it on, got the smoke going, put the fish in, shut the door. It finished heating shortly after closing the door. Making a big batch of squaw candy, first time trying it. Pretty excited!
Quote from: 7mmfan on August 12, 2017, 10:49:53 AMAlright. I fell kind of in the middle of all those. Turned it on, got the smoke going, put the fish in, shut the door. It finished heating shortly after closing the door. Making a big batch of squaw candy, first time trying it. Pretty excited!For squaw candy, the brown sugar does the cooking for you, the smoke is just added flavor so pre-heating is not as important as if you are just plain smoking the salmon.
Two cups brown augerOne cup saltTwo tbls garlic powder Two tbls onion powderTwo tbls mix black/white pepper(I also add four tbls chili powder and four tbls cumin paprika if it is just for me, the heat with the sweet is awesome!)Mix togetherLay salmon fillets on a cookie grate and rub liberally until completely coated.You can not have too much rub.Put in refrigerator over night (or until fish is firm to the touch).Rinse well under cold water then pat dry.Place in smoker skin side down and baste with pure maple syrup every hour.Cold smoke to flavor, I usually go 4-6 hrs.Apple, Alder, or cherry wood works great.I tried Mesquite once, I liked it but it did have a quite strong smoke some may not like.
Thx ! Yea my Bradley finally died after untold years and Im back to lil chief. Haven't decided what to upgrade to.