Master the art of hot smoking salmon with a maple glaze
In short: Learn a reliable method for preparing hot smoked salmon, trout, or arctic char using a dry rub cure and a gentle maple finish on a Yoder Ys640S smoker.
This technique relies on a precise curing process. By covering roughly five pounds of fish in a mixture of 60g of coarse salt and 250 mL of brown sugar for 12 to 24 hours, you develop the foundational flavor. After rinsing the cure and letting the fish dry, the smoking stage begins.
The video demonstrates smoking the fish at approximately 140ºF using lightly flavored wood. After an hour of undisturbed smoking, a brush of maple syrup is applied. The process is complete when the internal temperature reaches between 130ºF and 140ºF. The finished product can be kept in the fridge for one to two weeks, or frozen indefinitely if vacuum sealed.
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- Summary by Intellect · source: Hot Smoked Maple Salmon Recipe On The Yoder Ys640S
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