Candied Salmon

[Rain City]

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

Oh I didn't expect any actual help . Just saying hello. While I've got you, do you think the rum adds to the gummy texture or more for flavor? I do want to do a glaze either way. This won't be yours by any stretch of the imagination but I am hoping for something closer to your texture than I've ever achieved.

 

[IronNoggin]

Methinks the rum simply adds to the flavor, but does help with penetration of the glaze.
The maple syrup definitely adds to both the taste and the texture.
That run is looking quite good.
I'll be interested in your assessment once it is done.

Cheers,
Nog

 

[Rain City]

Methinks the rum simply adds to the flavor, but does help with penetration of the glaze.
The maple syrup definitely adds to both the taste and the texture.
That run is looking quite good.
I'll be interested in your assessment once it is done.

Cheers,
Nog

Will definitely post some finished pics.

 

[Rain City]

Methinks the rum simply adds to the flavor, but does help with penetration of the glaze.
The maple syrup definitely adds to both the taste and the texture.
That run is looking quite good.
I'll be interested in your assessment once it is done.

Cheers,
Nog

So I have a weird one for you @IronNoggin
My first batch of salmon ended up like rubber. Not gummy and delicious but rubbery, hard to chew. The second batch turned out perfect. The first batch I went with all the racks spread out and kept the smoker around 125 at the bottom. So it might have been cooler at the top. I did just heat for the first hour and then added smoke trays for the next 4 hours and rotated the racks every hour or so. The second batch I was concerned with the unevenness of the cook so I put all the racks closer together near the top. Then kept the temp at more like 135 and out of shear laziness just ran the smoke the whole time. In the last hour I had turned it up a bit and it got up to 160 (by accident). That batch ended up flaky and tender with much more smoke flavor and a darker color. I have no idea what to do with the first batch, it's inedible. Aargh.

 

[IronNoggin]

Bizarre. Never had that kind of issue. Will dwell on it & get back to you if anything comes to mind...

Cheers

 

[Rain City]

Bizarre. Never had that kind of issue. Will dwell on it & get back to you if anything comes to mind...

Cheers

I'm thinking it was a lack of internal temp. I threw the whole batch in the oven last night and then back in the fridge. Fingers crossed.

 

[Rain City]

Managed to save it. It was definitely a undercooking thing. Nice a tender now. Nothing like yours, Nog, but it'll do.

 

[Kinetic]

Looks good!
We also made candied salmon in our electric smoker for the 1st time a couple weeks ago.
Brined for 24hrs, air dried in fridge for 24hrs and smoked at different temps for around 4hrs.
We cut cut much smaller strips and took the skin off. They turned out just like candy sticks.
We used a red spring, white spring and a coho.

 

[Rain City]

Looks good!
We also made candied salmon in our electric smoker for the 1st time a couple weeks ago.
Brined for 24hrs, air dried in fridge for 24hrs and smoked at different temps for around 4hrs.
We cut cut much smaller strips and took the skin off. They turned out just like candy sticks.
We used a red spring, white spring and a coho.

Isn't it just the best feeling to have a bunch of that in the freezer? A labour of love.

 

[IronNoggin]

Managed to save it. It was definitely a undercooking thing. Nice a tender now.

Rather pleased to hear you figured it out and saved the lot!

Looks Great BTW!

ENJOY!
Nog

 

[IronNoggin]

Only good thing about this cold snap...

Building the brine now...

Cheers,
Nog

 

[John s]

Just finished doing candied salmon. 60 bags. Should make it halfway through the fishing season before it’s gone.

 

[IronNoggin]

2022 Run Begins...

 

[IronNoggin]

First glaze application this morning:

 

[IronNoggin]

Got their last shot of Glaze last night:

Smoker now in pre-warming mode...

Cheers

 

[IronNoggin]

6 hours on smoke and another 2 on low heat, and the first run of this year is done!!

A tote full of yummyness!

Funny that the number of my buddies that have called "out of the blue" since posting this...
Best be hiding them in the freezer soon methinks.

On to round two...

Cheers,
Nog

 

[Rockfish]

Have you tried some fresh cracked black pepper ground on them while they are still tacky on the drying racks? One of my favorite variations.

 

[Rain City]

Have you tried some fresh cracked black pepper ground on them while they are still tacky on the drying racks? One of my favorite variations.

No no no. Not with this stuff. Regular candied salmon sure, but this is gummy bear crack.

 

[IronNoggin]

Pepper simply would not work with this recipe.

 

[Sea Chaser]

Looks amazing man