Delicious smoked salmon pinwheels seasoned with a special rub and paired with a flavorful cream cheese filling, glazed with maple bacon for a unique culinary experience.
1: Skin the salmon and season it with Carne Sutra BBQ rub.
2: Spread the cream cheese mixture evenly on the skin side of the salmon.
3: Roll up the seasoned salmon and cut it into two-inch thick pinwheels.
4: Place the pinwheels in a smoker at 250 degrees on a bed of citrus fruits.
5: Smoke until the internal temperature reaches about 120 degrees.
6: Apply the maple bacon glaze and remove the salmon when it reaches 140 degrees.
