Smoked Salmon

Smoked and Candied Salmon



The farmer made a batch of smoked salmon and candied salmon. The candied salmon was gone before I could take a picture...you could say they ate it up like candy :)

Dry Brine
4 Cups Brown Sugar
1 Cup Rock or Kosher Salt
Mix and multipy relative to the amount of salmon

Place serving size pieces of salmon, skin side down on the bottom of a plastic bucket and spinkle enough of the dry brine mix to just cover the flesh of the salmon.

Continue to layer salmon in the bucket, again, skin side down, and apply the brine mix to each layer until all of the salmon is in the bucket.

This is candied is for Candied Salmon

Store in cool area (40-60 degrees) for 10 hours.

Pour in a container of apple juice

Allow the salmon to air dry for at least overnight. The longer the fish sits on the smoker rack, drying, the deeper the "glaze" or colour of the final product.

Glaze the salmon with a mixture of apple juice and brown sugar.