<![CDATA[cold weather]]>high temp of 38 today so I decided it was a good time to smoke some cheese maybe do some salmon in a week or so

]]>https://waltonsdev.nodebb.com/topic/1714/cold-weatherRSS for NodeSat, 19 Sep 2026 13:41:18 GMTSat, 09 Nov 2019 20:19:14 GMT60<![CDATA[Reply to cold weather on Mon, 11 Nov 2019 19:30:56 GMT]]>Jonathon my wife loves salmon and wants me to make her own private salmon stock it will be interesting to do

]]>https://waltonsdev.nodebb.com/post/8991https://waltonsdev.nodebb.com/post/8991Mon, 11 Nov 2019 19:30:56 GMT<![CDATA[Reply to cold weather on Mon, 11 Nov 2019 19:26:36 GMT]]>Jonathon awesome thanks!

]]>https://waltonsdev.nodebb.com/post/8990https://waltonsdev.nodebb.com/post/8990Mon, 11 Nov 2019 19:26:36 GMT<![CDATA[Reply to cold weather on Mon, 11 Nov 2019 19:09:34 GMT]]>Dave R Slice the salmon into 1 inch thick pieces about 6 inches long. Dissolve whatever seasoning you are using (should be lots of brown sugar, or if you are using a pre packaged seasoning add additional brown sugar) in water, add a little salt and a good amount of maple syrup to it. Then ether vac seal or zip lock and hold in fridge for 8-12 hours. Rinse everything and lay out on a cooking sheet in fridge until it starts to get tacky. About 2 hours should be enough depending on your fridge. Set up smoker at 230-250°. You want to get the salmon to 140° but you want to start brushing it with maple syrup after 20 minutes or so and then every 20-30 minutes throughout the cooking/smoking. Take it out and lay it out to cool and brush it then too.

You can serve it at room temp or even toss it in the fridge for a few hours, its good hot but I think better cold!

Smokehouse BBQ would be a good seasoning to start with and then add sugar too as its main ingredient is already sugar and will also help add a good smoke flavor.

]]>https://waltonsdev.nodebb.com/post/8989https://waltonsdev.nodebb.com/post/8989Mon, 11 Nov 2019 19:09:34 GMT<![CDATA[Reply to cold weather on Mon, 11 Nov 2019 18:27:34 GMT]]>Jonathon sounds like a good plan. I have had “salmon candy” in Alaska. It’s in a thick jerky size and is awesome. Does anyone have a recipe and process?

]]>https://waltonsdev.nodebb.com/post/8986https://waltonsdev.nodebb.com/post/8986Mon, 11 Nov 2019 18:27:34 GMT<![CDATA[Reply to cold weather on Mon, 11 Nov 2019 13:59:38 GMT]]>Joe Hell I will try to play around with it and see what I can come up with. I am thinking of instead of grinding and reforming I would cut it into long strips, then “brine” it and smoke it.

]]>https://waltonsdev.nodebb.com/post/8978https://waltonsdev.nodebb.com/post/8978Mon, 11 Nov 2019 13:59:38 GMT<![CDATA[Reply to cold weather on Sun, 10 Nov 2019 02:28:13 GMT]]>Jonathon no…but we have hundreds of pounds of salmon at the shop!

]]>https://waltonsdev.nodebb.com/post/8959https://waltonsdev.nodebb.com/post/8959Sun, 10 Nov 2019 02:28:13 GMT<![CDATA[Reply to cold weather on Sat, 09 Nov 2019 23:30:56 GMT]]>Ive got some salmon in the freezer and I’ve been trying to figure out a way to make a snack stick like product out of it… has anyone done that?

]]>https://waltonsdev.nodebb.com/post/8938https://waltonsdev.nodebb.com/post/8938Sat, 09 Nov 2019 23:30:56 GMT