Recipe: Santa Fe Mike’s Smoked Salmon

All of you Henry’s with the Alaska connection, I recently acquired a smoker and have been experimenting with the standard stuff like chicken, ribs, corn… this weekend however I went way out there and along with a friend, processed 65 pounds of Alaskan salmon.

We made about half the weight in Squaw Candy and the other half Scotch Cured Fillets. Smoked cured salmon is the color of Alaska in my mind and I was dazzled by the real deal. We had more fun making this incredible food and wanted to pass on the recipes and to see if any of you had any you would like to share…

Santa Fe Mike’s Smoked Salmon Recipes PDF

Scotch Cured Smoked Salmon – cold smoke Preparation should be done in an environment with a temperature not to exceed 45F.

The fillets will last about 3 weeks in a refrigerator and up to a year in the freezer… more if you vacuum pack them.

Squaw Candy – hot smoke Again, this should be prepped in 45F or less temperatures.

Squaw Candy will last 3 weeks in the refrigerator and a year in the freezer.

November 13, 2007