Post by: 7mmfan on August 12, 2017, 10:00:42 AM
Post by: NRA4LIFE on August 12, 2017, 10:16:33 AM
Post by: GUscottie on August 12, 2017, 10:29:09 AM
Post by: CP on August 12, 2017, 10:33:12 AM
Post by: 7mmfan on August 12, 2017, 10:49:53 AM
Making a big batch of squaw candy, first time trying it. Pretty excited!
Post by: Alchase on August 12, 2017, 11:29:56 AM
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!
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.
Post by: fishngamereaper on August 12, 2017, 12:23:12 PM
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!
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.
:yeah: Brown sugar with some salt and let sit out under a fan and air dry. Cold smoke for an hr or so with alder.
Post by: 7mmfan on August 12, 2017, 02:28:00 PM
Post by: Alchase on August 12, 2017, 07:19:21 PM
One cup salt
Two tbls garlic powder
Two tbls onion powder
Two tbls mix black/white pepper
(I also add four tbls chili powder and four tbls
Mix together
Lay 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.
Post by: Magnum_Willys on August 12, 2017, 08:05:17 PM
Two cups brown augerCold smoke ? I have a lil chief - what temp is cold smoke ? 150 you think ? Do you smoke chips the whole time or go hour or so then just heat ? Thank you for the recipe !
One cup salt
Two tbls garlic powder
Two tbls onion powder
Two tbls mix black/white pepper
(I also add four tbls chili powder and four tblscuminpaprika if it is just for me, the heat with the sweet is awesome!)
Mix together
Lay 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.
Post by: Alchase on August 12, 2017, 08:31:00 PM
Keep the smoke going, you can open up the vents to keep the heat down. It won't hurt if you can't keep the heat that low, it will just be a more jerkyish, LOL
The smoke time is totally subjective to your taste. I usually set my Bradley for 4 hours, but I have down 2 hours and as many as 6 hours. Each smoker is different, six was a little too much smoke for my taste.
When I had my Little Chief, I bought a single burner stove element and 4 feet of aluminum dryer vent hose and two dryer hose mounts, one for the box and one for the Little Chief.
Put the burner in a small box a few feet from the Little Chief and ran the dryer hose from the box to the bottom rear of the Little Chief just for when I wanted to do some cold smoking.
It worked great
Post by: Magnum_Willys on August 12, 2017, 08:53:23 PM
Post by: Alchase on August 12, 2017, 09:04:04 PM
Thx ! Yea my Bradley finally died after untold years and Im back to lil chief. Haven't decided what to upgrade to.
That would be a tough choice, there are so many digital smokers to choose from now.
Call me lazy, but there is something to say for dialing up your temp and setting it for as much smoke as you want, then go watch football or what ever you wish until it is ready. No need to even open it unless you baste, LOL
When cooking with it I use a wireless bluetooth meat temp gage (iGrill2) I can control from an iPhone app, LOL
Post by: GUscottie on August 14, 2017, 08:00:26 PM
Post by: Mudman on August 14, 2017, 08:37:37 PM
Post by: hogslayer on August 14, 2017, 09:18:47 PM
Post by: Blacklab on August 15, 2017, 05:21:40 AM
Post by: quadrafire on August 15, 2017, 07:26:41 AM
I pretty much hot smoke salmon till internal temp is 150-155. Preheated smoker 225. Never have tried squaw fish.Pretty sure they are using salmon with the recipe for squaw candy. Not using squaw fish.
Post by: Alchase on August 15, 2017, 09:42:32 AM
I pretty much hot smoke salmon till internal temp is 150-155. Preheated smoker 225. Never have tried squaw fish.Pretty sure they are using salmon with the recipe for squaw candy. Not using squaw fish.
Eew, squaw fish! :yike:
That would be totally nasty!
LOL
I just ran a batch of smoke salmon this weekend. I went on the deep end and bought one of the really big/nice bradley. I can't tell you guys how nice it is to set smoke time, set cook time, and temperature for both and not have to play with it. I really like it. 6 racks high i can put quite a bit of stuff on there. I did the basic brine of rock salt and brown sugar over night. Washed and then put it in front of a fan for 1 hour ( most important part in my mind). 140 degrees for 3 hours. Smoke the entire time. Then hit 175 for one hour and done.
They have me spoiled as well. Buy yourself a good wireless meat thermometer for when you want to smoke/cook to a certain internal temp.
Here is the one I have, it was rated no.1 in the reviews a couple years ago
igrill2 - bluetooth
https://www.amazon.com/iDevices-iGrill2-IGR0009P5-Bluetooth-Thermometer/dp/B00NC4KU42/ref=sr_1_1?ie=UTF8&qid=1502815264&sr=8-1-spons&keywords=igrill2+bluetooth+thermometer&psc=1
Post by: Blacklab on August 15, 2017, 02:05:34 PM
Post by: WSU on August 15, 2017, 02:32:48 PM
Post by: Alchase on August 15, 2017, 05:49:05 PM
Make sure to rinse the brine off and try a much longer trying period. I did that my last few batches after reading Tom Nelson's info on outdoor line. It's worth the wait IMO.
:yeah:
Good advice here!
I ran two smoke loads a couple years ago, first one I allowed to completely dry.
The second I rushed it, and did not allow the salmon to dry after brine rinsing.
There was a serious difference in how the texture came out. It does not sound like much, but comparing the two batches side by side, the one I was patient with had better taste, better texture, and the one I hurried had a little mushyness that the other did not.
Post by: Mudman on August 15, 2017, 06:27:40 PM