Salmon Candy
Small salmon filetJubilee seafood seasoning
Apple syrup
Removed skin,rinse. Covered with lots of Jubilee seafood seasoning.
Placed in zip lock bag, then refrigerator for eight hours.
Took out of bag and let air dry for a couple hours. Pre heat smoker for 150.
Placed in smoker. Every 45 minutes or so covered with glaze.
After an hour I did around 200 on the smoker.
I think it took around three hours for an internal temp of 145 of the salmon.
Glaze
Cup apple syrup
2 Tbs. Jubilee Seafood Seasoning
Hint-next time add a bit of brown sugar
No comments:
Post a Comment