Tag Archives: Brown Sugar

Smoked Salmon Candy

Smoked Salmon Candy is a smoky, sweet snack perfect anytime!

Ingredients

For cure:

  • 1 cup kosher Salt
  • 1 cup Brown Sugar
  • Bradley Flavour Bisquettes – Maple

Directions

  1. Mix together salt and brown sugar.
  2. Cut salmon into thick 2 inch slices.
  3. Lay down a layer of salt-sugar mixture in a container.
  4. Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.
  5. Cure for 2-3 hours.
  6. Remove from cure, rinse and pat dry.
  7. Allow to dry in a cool place for two hours.
  8. Place salmon inside Smoker (so temperature will raise gradually) and heat the smoker, with Maple Bisquettes, to approximately 200F or 93C.
  9. Every hour brush salmon with maple syrup.
  10. Smoke for 4-5 hours.
  11. Remove from smoker and brush with remaining maple syrup and cool.

    Recipe by Lena Clayton

Smoked Rainbow Trout with Brown Sugar Rub

Ingredients

  • 2 Rainbow Trout fillets, boned
  • ⅓ cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Ground Cayenne Pepper

Directions

  1. Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other.
  2. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets.
  3. Start up the Smoker, using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C).
  4. Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours

Recipe by: Steve Cylka