"Cajun" Smoked Salmon

  • Denny O
    Central IOWA
    Posts: 5821
    August 4, 2019 at 5:45 pm #1871539

    Getting a start!

    Stay tuned, hope to smoke tomorrow afternoon.

    Attachments:

    1. Cajun.jpg

    Denny O
    Central IOWA
    Posts: 5821
    August 5, 2019 at 12:18 pm #1871634

    I pulled it out of the dry brine this morning after 15 hours, rinsed it off in cold water, pulled out the pin bones and letting it air dry.

    SuperDave1959
    Harrisville, UT
    Posts: 2816
    August 5, 2019 at 2:00 pm #1871655

    To go with the Cajun heat, I like to slather with a brown sugar and maple syrup paste for the last 20 minutes to put a sweet glaze on it.

    Denny O
    Central IOWA
    Posts: 5821
    August 5, 2019 at 3:30 pm #1871670

    I’m going to use honey as I do not care for maple syrup.
    I’ve never tried real maple but I’m going to assume it will still turn my stomach.

    Denny O
    Central IOWA
    Posts: 5821
    August 6, 2019 at 12:05 am #1871741

    Ok, It was in the smoker for 4 hours. Cabinet temps ranged from 185 to 205 rather consistent. What was inconstant was the A-Maze-N tube that I was having issues to keep it smok’in!

    Attachments:

    1. Cajun-Smoked-Salmon-Out-of-the-Smoker.jpg

    suzuki
    Woodbury, Mn
    Posts: 18625
    August 6, 2019 at 11:42 am #1871854

    Taste good? Sure looks good.

    Denny O
    Central IOWA
    Posts: 5821
    August 6, 2019 at 10:08 pm #1872010

    I’ll find out how I like it come the weekend. I have it plastic wrapped in the fridge to allow the smoke to penetrate and blend through.

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