Smoked Salmon, (Squaw Candy)
5 pounds Salmon Fillets, Skinned and all Pin Bones Removed
1 quart Yoshida’s Gourmet Sauce
1 quart Teriyaki Sauce
2 cups Pure Maple Syrup
1 cup Dry White Wine
1 tablespoon Pure Sesame Oil
6 cloves Garlic, mashed then finely chopped
1-2 tablespoons Dried Chili Pepper Flakes, (or to taste)
2 tablespoons Sesame Seeds, lightly toasted
Slice the thicker part of the Fillet, lengthwise into uniform ½” thick slices, the Tail piece of the fillet, I like leave whole.
Combine wet and dry ingredients in sauce pan and bring to a boil, reduce heat to a low simmer and allow to thicken slightly. Reserve 1 cup of brine mixture for basting during the smoke process.
Place Salmon Fillet and slices in doubled, gallon Zip-Lock bag and cover with brine mixture, place in refrigerator for approximately 12 hours, rotating the bag every couple of hours.
Place Salmon in single layers on drying racks and allow to air dry in cool place for several hours or until a hard pellicle forms over the surface, Salmon should be shiny and very tacky.
Place brined Salmon on racks in Smoker, (don’t forget to spray the racks with a non-stick spray first), larger pieces of Salmon on lower rack and allow to smoke at 150° for approximately 4 to 5 hours, then increase heat to 175° and continue smoking for an additional 2 hours, or until Salmon is done to your liking, (I like my Salmon crispy around the edges, but my Wife likes hers softer). Baste the Salmon once an hour with reserved brining mix. Add pre-soaked Apple Wood chunks to smoker pan every hour during the smoking process.