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Thread: Squaw Candy

  1. #1
    SmokyOkie Guest

    Default Squaw Candy

    I have been wanting to cure and cold smoke this Sockeye fillet for quite a while and finally just decided to get down to it.

    Squaw candy is kinda like a smoked sweet salmon jerky. I intend to use the front half of the fillet for thin slicing, and the tail area for squaw candy.

    Here is the fillet with the pin bones pulled out ( notice my fancy Gerber bone pulling pliers)



    Then packed in the cured (2:1 brown sugar/kosher salt:



    Here's what it looked like 24 hours later:



    Then rinsed off:



    Man what a pretty color change.

    I soaked it for an hour twice rinsing and changing water each time.

    Then back in the fridge to develop the pellicle after a little oiling.

    Tomorrow, it will go in the cold smoker with the Smoke Pistol making Alder smoke for about 8-10 hours.

    the slicing meat wil get a honey rub and then vaccu sucked.

    The squaw candy will get cut into strips and then re smoked for an hour or two.

    Stay tuned.

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks great. Looking forward to the finished pics
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    SmokyOkie Guest

    Default

    Me too. Hope I don't get busy and forget. Will you help me remember?

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Sure
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    SmokyOkie Guest

    Default

    Thanx for the reminder.

  6. #6
    SmokyOkie Guest

    Default

    Next day, a quick rub of honey and into the cold smoker:


  7. #7
    SmokyOkie Guest

    Default

    Here's a link to the thread I posted showing myn Smoke Pistol cold smoker set up for those that are interested

  8. #8
    SmokyOkie Guest

    Default

    The smoke box ran around 50 all day as the Smoke Pistol ran on. all told, about 9 hours in the Alder.

    It seems to be thoroughly smoked well.

    I wrapped it in plastic and foil and plan on giving it a honey treatment tomorrow, and then vaccu suck it.

    I think I decided not to do the squaw candy, but rather just keep it for slicing. Smokng in the cold didn't even dry out the tail meat, so I don't see the need to give it anny special treatment.

    I'll be back with pix of the final product.

    Thanx for looking.

  9. #9
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    How many bullets did you use to smoke for 9 hours?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  10. #10
    SmokyOkie Guest

    Default

    1/2 and reloaded with alder sawdust.

    The sawdust was difficult to keep running. It wanted to cake up on the back side of the chamber and not do much, but by turning the tube, tapping it and on occasion running the ram into it, it did a good job.

    I have run as long a 8 hours on one bullet on low though.

    You just have to decide if you want fast heavy smoke, or slow light smoke.

    By my experience, when it comes ot cold smoke, lighter is better.

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