• Appleton Glazed Salmon *pr0n heavy*

Hey guys! I got a nice side of Atlantic salmon for a job last week and it was cancelled so I've had this thing in my freezer. Was gonna keep it to offer someone else but I couldn't resist just doing the thing up for myself with all the nice salmon threads floating around the site lately! :thumb: I guess I'm having salmon for lunch for the next couple days... :becky: ...No problem here!

I've been meaning to try out a nice rum glaze on salmon for a while so I jumped on it... Here's how it went:

Wash and dried the fillet & trimmed it down nicely:




Did up a rub/cure for it with salt, b sugar, black pepper, garlic powder, old bay, red pepper flakes & a touch of pink salt. I didn't use it all btw.




Rubbed, vacced & fridged it for a couple hours:


Then I made the Appleton glaze with approximately:
1/2 cup good rum (Appleton)
1/2 cup apple juice
1/4 cup brown sugar
2-3 TB honey
1/2 a lemon (juice)
1 TB wet sugar
1 tsp Pepper flakes



Took the salmon out the vac bag, washed it and patted it dry:


Gave it a coat of glaze and it went back in the fridge to dry:


I glazed it a couple more times as it dried and sprinkled some black sesame seeds on the last glazing:


Then on to the smoker at 200˚ with lychee for smoke:


About 2.5 hours in:


I reduced the Rum glaze :becky::


...and started glazing for the last hour:


***notice the "trimmings have vanished by this point... :shocked::twisted::heh:

And here we are off the smoker @ 135 and resting to go in the fridge for slicing tomorrow! :doh:


The samples I aahm... "tested" were to die for! Tomorrow can't come soon enuf! I'll post a couple pics when I've cut em up! :becky:

Thanks for looking guys!
Cheers!

Dr_KY said:

Cool I'm packed and waiting in the pub. :-D

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Why does this not surprise me?? :heh:

deguerre said:

Looks great! Love the recipe. Appletons has such a good flavor. But...what the fark is wet sugar?

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Thanks Guerry! Wet sugar is an old Jamaican thing and its awesome! Just imagine half & half brown sugar and molasses! It's very sweet with that rich molasses kick. Looks like this:

big brother smoke said:

Looks mighty tasty, Phrasty!

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Thanks Brother!

Fatback Joe said:

Nice!

Is it tomorrow yet? :becky:

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Nah... was running late for work. Gonna deal with it tonight. :thumb:

Cheers

deguerre said:

Half n half? Thanks! I can make some then. Regular or blackstrap?

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well it's actually not made by mixing the two... is a raw stage of the sugar making process... It's before the sugar and molasses are separated. BUT yes I think the best way to get something close is 1/2 & 1/2. Use regular molasses. Never actually made it myself though. I buy it packaged. Its the "Duckenfield" container. :thumb:

Cheers