Candied Salmon

[walleyes]

Afternoon snack with momma,, well after, afternoon snack

 

[persistent]

Just completed my first batch of Nogs candied salmon, I used 4 bamfield springs this time around. It is a definite hit with the family! I made a rookie mistake and cut a few of the strips a bit thick, so next time ill pay closer attention to that. I think I ate a 10lb spring in one sitting Lol. Thanks for the recipe Matt, I'll be making it again for sure.

 

[Wireman]

Hi every one,
Is it possible to freeze the brine and reuse again at a later date?
Thanks

 

[Oly1]

Hi every one,
Is it possible to freeze the brine and reuse again at a later date?
Thanks

I wouldn’t, it could be contaminated with bacteria from the last batch. I think the best corse of action is to start fresh with each batch. Will be a better outcome in the end. Which is what we want after all.

Oly

 

[fishin solo]

Found It.

This is the original we developed.
I would go with a little less of the Cranberry juice to make a slightly thicker brine.

Tangy this one...

Brine:
8 - 10 liters White Cranberry Juice
1.5 cups coarse salt
4 bags Demerra Sugar
1 full bottle Roasted Garlic & Red Pepper Spice
1.5 Liters Thai Sweet Chili Sauce
1/4 cup soy sauce.

Simple. Brined to 48 hours, dried for 8, then slow smoked for another 8 - 10 hours (low heat).

Results:
Marvelous candy flavour with a distinctly tangy after-taste.
A new WINNER!

Cheers,
Nog

EDIT TO ADD: I think this recipe would work very well with strips (as above) and / or smaller chunks.

Hey nog what size bottle is the red pepper spice ? Costco size or reg small one from the grocery store?
Thanks Chuck

 

[Captain PartyMarty]

I used the regular store size

 

[fishin solo]

I used the regular store size

Copy that..... thanks

 

[IronNoggin]

Here we go again - Candy Time!!

 

[IronNoggin]

First load under the fans:

Second load under the knife today...

Cheers,
Nog

 

[IronNoggin]

Day 2 under the fans, and the strips have begun to darken:



A closer inspection shows that the pellicle has formed on the top side, but has a ways to go yet on the bottom:



So... into the second night of chilly air circulation...

Interesting thing about this recipe, and one perhaps I was hesitant to share in the past. The finished product will be subjected to not one, but two pellicle forming experiences. I expect the entire works will have that magical skin on it when I check tomorrow. Pretty close to dry to the touch, and sealing in all that goodness. Time for the next step!!

Once they have dried enough, I hit them with a rum based glaze. This seals it up even more, yet still allows the smoke to transfer (albeit not overly deep - which is fine considering the strips are fairly skinny). Departs a rum "finish" along with the velvety flavors of apple and alder. Also helps contribute to the translucent look I am seeking with this stuff.

Next lot swimming, this one buzzarding the big smoker soon...

Cheers - Nog

 

[IronNoggin]

Glaze Day.

1/2 - 3/4 cup of real Maple Syrup, 2 small jugs of Rum Extract, then top it up in a standard squirter bottle with Bacardi Black.
The strips have formed a nice pellicle all round, and are just on the verge of going transparent.
Taking a tad longer than last go, but not too far off track.
Hose them down:

Under the fans again until the am check tomorrow.
Likely hit the other side with the glaze then, and fan until the next am.
Smoker getting dragged out & prepped tomorrow...
Likely smoking the next...

Cheers,
Nog

 

[IronNoggin]

Due to the extreme humidity (as in constant rain) the strips took an extra day under the fans to dry sufficiently for smoking.
Had to ice down those on brine to get the temperatures right down - triple bagged blocks so as not to dilute the brine!

Then off to make the pick-up...

Final Day:

Yep, just what I was hoping for!

Homeward!

The waiting Big Box:

Stuffed:

1.5 hours straight heat (125 degrees) to firm up the outside, then a 3 hour burn of 50 / 50 Apple Alder chips, followed by another single hour to set.

Already smelling fine around here...

Final installment on this run tomorrow, and the start of the next...

Cheers,
Nog

 

[IronNoggin]

Wrapped up just at dusk, then let it cool on the racks for a couple hours.
Turned out Excellent!!

See through Gummy Bear consistency loaded with flavour!

And this is what 1/2 a cooler full of the good Stuff looks like:

Headed out to get the next run under the fans...

Until next time - Tight Lines!
Nog

 

[IronNoggin]

Round Two Into The Smoke...

 

[walleyes]

All looks top notch once again Nog, thanks for sharing and giving us the know how and what fer, this is the best smoked salmon recipe and process out there hands down.

 

[IronNoggin]

Thanks Buddy - Appreciated!

And That's a Wrap (literally!)

Cheers,
Nog

 

[Rain City]

@IronNoggin please help! I've gone and overdone it. The top 6 racks fit in my smoker. The rest will surely be one big stuck together mess

 

[scott craven]

Where did you put your beer ?

 

[Rain City]

Where did you put your beer ?

I know, it's the saddest beer fridge ever now.

 

[IronNoggin]

Hmmm... Don't rightly know what to suggest...