Alaska Sporting Journal – August 2019

90 ALASKA SPORTING JOURNAL AUGUST 2019 | aksportingjournal.com

brined, it needs to air-dry to achieve the

best texture.

Prepare smoker racks by placing them

on an elevated plate or baking sheet (to

catch drippings). Remove each piece of

fish from the brine and wipe it clean of

excess liquid. Do not rinse fish unless

you are looking for a more mildly sea-

soned end product. Place fish on smoker

racks, taking care to keep uniform pieces

together; if smoking belly meat, put it on

one rack. Keep thicker pieces of fish to-

gether to make rack rotation easier during

the smoking process. Air-dry fish four to

six hours and turn fish over two to three

times. Use a standing or tabletop fan to

expedite this process. Once fish is dry to

the touch, it is ready for the smoker.

Smoke fish between four and eight

hours, keeping smoker temperature

under 165 degrees until it reaches de-

sired consistency and doneness. Rotate

racks occasionally during smoke time,

if needed, to keep an even temperature.

For best results, replace smoke chips at

least once during the smoking process.

Glaze fish two to three times, with honey

or maple syrup during the last 15 to 30

minutes of smoking.

Remove fish from smoker and let

cool slightly. Smoked salmon candy can

be eaten right away, but for best results

place in a sealable baggie or covered

container to allow flavors to develop

overnight in the refrigerator. Fish will

keep in the refrigerator up to one week

but should be vacuum-sealed and frozen

for long-term storage.

Editor’s note: For signed copies of Tiffa-

ny’s popular book,

Smoking Salmon &

Steelhead, send a

check for $20 (free

S&H), to Haugen

Enterprises, P.O. Box

275, Walterville,

OR 97489. This and

other cookbooks

can also be ordered

at tiffanyhauge.

com. Tiffany is part

of the online series Cook With Cabela’s.

Also, watch for her on The Sporting Chef,

and follow her on Instagram and Facebook.

SMOKED SALMON

CANDY IS DANDY

BY TIFFANY HAUGEN

W

ith coho season upon us, now

is the time to start thinking

about preparing these salmon

in different ways.

Smoked salmon is a favorite of many

anglers and home chefs. Whether you

have a fresh-caught fish or one in the

freezer from a previous trip, smoking it

up results in a treat everyone will enjoy.

Smoked salmon candy comes out like

a salty, sweet and caramelized jerky. The

recipe can be tailored slightly to individ-

ual tastes, but the desired end results

feel much drier than other smoked fish

preparations. Chopped small it can be

used like bacon bits to top soups, salads

or mac and cheese.

There can be a difference in how fresh

and frozen salmon absorb the brine, so if

you have a previously frozen fillet, try the

recipe using the least amount of recom-

mended salt.

If your final product is too salty, sim-

ply soak the salmon candy (before glaz-

ing) in cold water one to two hours, drain

and put it back into the smoker and dry

to desired consistency. Glaze with honey

or maple syrup the last 15 to 30 minutes

of smoking time, if desired.

2 to 3 pounds salmon fillets

1½ cups brown sugar

¼ to ⅓ cup kosher salt

½ tablespoon granulated garlic

½ tablespoon granulated onion

½ tablespoon white pepper

1 teaspoon cayenne pepper

¼ cup honey or maple syrup for

glazing (optional)

Wood chips

Remove skin from salmon fillets and

remove any protruding bones if desired

(bones are also easy to remove after

smoking, but it can get messy with the

glaze). Cut fish into thin strips, ½ to ¾

inch. Belly meat can be cut into longer,

thinner strips.

In a mixing bowl, thoroughly combine

brown sugar, salt and seasonings. Place

a small amount of the dry brine in the

bottom of a shallow dish or crock. Add

one layer of fish pieces and cover lightly

with more dry brine. Continue layering

fish pieces and dry brine, taking care to

finish with a layer of dry brine.

Cover and refrigerate 12 to 18 hours.

To ensure even brining, gently rotate fish

around in the brine at least four times

during the brining process, taking care

to keep pieces separated. Once fish has

FIELD

Want to put a little savory and sweet into your summer

salmon catch? Try creating a smoked salmon candy using

Tiffany Haugen’s recipe. (TIFFANY HAUGEN)