NorthWest Kayak Anglers
Not Necessarily Kayak Fishing => Recipes => Topic started by: Water Wolf QCI on January 11, 2007, 04:17:12 PM
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Heres a basic cure that works well for me.
Slice thinly lengthwise your salmon fillets w/skin. Place them in a tuberware or I use a dutch oven nicely on the bottom. Layer the fillets with a mixture of 1 cup coarse salt and 1 bag of demhera brown sugar or normal if you dont have it. Just layer till your out of fish and mixture. Then let sit in your fridge for two days. Then take a bottle of Grenedine and pour in half to the liquid that has formed in the dutch oven try and mess with the fillets enough that they are for the most part covered. Then let sit for one more day. After that take it out to the smoker and remove the fillets without washing to put them directly into the smoker. Do 3X45 minutes worth of chips(little chief large). Then take out the chips and heat the meat up for awhile like 4 hours or so to desired texture and you then get the poor little chief candied salmon.