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Jalapeno & Brown Sugar Smoked Salmon Candy

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  • Jalapeno & Brown Sugar Smoked Salmon Candy

    Thick layer of Kosher Salt over King Salmon pieces....... Rest in fridge for about 1.45 hour...... Rinse off Salt..... Pat Dry...... Put on a light layer of Jalapeno Salt (Bassman ), then apply a thick layer of Brown Sugar & let sit for about 30 minutes..... Smoke @ 160* with Alder or Hickory for 2 hours..... Package in Zip Lock bag with 3x layer of paper towels, which will absorb some moisture.... I personally don't like to eat the salmon when it is warm, like to let it cool & firm up, but wanted a test taste.... Good smoke..... a little heat..... and some Sweet



    Moisture "Sucked Out" of Salmon


    After rinse..... Brown Sugar.... (How come you taste so good.... )






    Last edited by Fishawn; 07-27-2012, 01:58 PM. Reason: Werding wuz bda
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  • #2
    thats some slammin lookin salmon man... if ya ever get some more rum.... give that hot smoked deal a shot. i think you be pleasantly surprised... nice job bro!!! heck i will shell out for this one...
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    • #3
      next time I get some cheap salmon I might give that a try.

      Maple glaze this weekend though :-)
      Made In England - Fine Tuned By The USA
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      • #4
        another item added to the to try list... thats a good lookin' salmom you got there
        Island of Misfit Smokers Member #92

        How to heal the world. Love people and feed them tasty food.

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        • #5
          Good looking candy, Scott! I never thought of using the jalapeno salt for that. Guess what's next on my list.
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          Smoke Vault 24

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          • #6
            Here it is the following morning..... Note all the moisture in the bag..... I added 2 more paper towels to the bag & flipped it over to help suck out the moisture...... Smoked Salmon for Breafast.....
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            • #7
              Yowsers! Yeah buddy, you pickin' up on what I am puttin' down? That salmon candy is looking mighty fine brotha email me some!
              Ryan

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              • #8
                Originally posted by Fishawn View Post
                Here it is the following morning..... Note all the moisture in the bag..... I added 2 more paper towels to the bag & flipped it over to help suck out the moisture...... Smoked Salmon for Breafast.....
                if you leave the bag open for a while as it cools down, you wont get that condensation inside the bag...
                Charbroil SFB
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                MES
                Dutch Ovens and other CI
                Little Chief, Big Chief, No Name water smoker
                Weber 22" gold, Smokey Joe, WSM 22"

                Smoked-Meat Certified Sausage Head


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                • #9
                  Originally posted by erain View Post
                  if you leave the bag open for a while as it cools down, you wont get that condensation inside the bag...
                  Yeah, I did...... Then had to head for bed so sealed her up & into the fridge..... I am trying to draw some of the moisture out of the fish into the paper towels.... with the 2 hour smoke, I like to dry em up a little more
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                  • #10
                    Originally posted by erain View Post
                    thats some slammin lookin salmon man... if ya ever get some more rum.... give that hot smoked deal a shot. i think you be pleasantly surprised... nice job bro!!! heck i will shell out for this one...
                    That Rum Recipe sounds nice E..... Gotta save me some Rum though
                    Last edited by Fishawn; 07-22-2010, 01:07 PM.
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                    • #11
                      Sweet....I sure miss fresh salmon....

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                      • #12
                        Scott,

                        My better half loves smoked salmon so I frequently smoke some up for her...I'm marking this so I can do some experimenting next time. Love Bassman's Jap salt, and I think this looked great. for some experimenting inspiration.

                        Don't have access to Alder...Up for a trade?

                        On Edit...The man says I gots to spread 'em round...I'll hit ya' back!
                        Last edited by BBQ Engineer; 07-22-2010, 07:35 PM.
                        BBQ Eng.

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                        • #13
                          Scott, you did great on those. Sure looks delicious. Like the idea.

                          I usually grill it or smoke it longer and dryer. May have to try that for dinner some night.
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                          • #14
                            Scott

                            You sure know how to make a 9 pound minnow last a long time J/K LOL nice job on the fish it looks great I bet it tasted as good as it looks great job


                            Happyness is a full smoker

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                            • #15
                              Originally posted by ALX View Post
                              Sweet....I sure miss fresh salmon....
                              Me too.

                              Scott, if you sent me a taste of that, I'd eat it even if it went bad.


                              Tom

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