Candied Salmon

[Squire]

I finally had enough fillets in the freezer to do a batch of IronNoggin’s salmon candy for the first time and it turned out great. I had a mix of red spring, white spring, coho and one pink for this batch. I will definitely make it again with a tweak or two I learned in the process.
I brined for 40 hours and dried for 28 hours in the basement under a fan at about 65 degrees. I put the first spritz of glaze on at the 12 hour mark then turned them over and glazed again at the 24 hour mark. That only left 4 hours to dry the second application of glaze so next time I’ll turn them over and reglaze sooner (and go a little more sparingly) as it was still a bit sticky when done.
I warmed the Bradley up to 140 degrees and put the fish in it to dry for an hour, smoke for two hours with 4 bisquettes of alder and two apple, and finished with two more hours of 140 degree heat only. Part of my timing was getting it ready to bring to a family dinner so I can stretch it out more next time. It got great reviews!
I‘m writing out the process with the recipe to overcome my recollection challenges when I go to do it all again after a year has passed.

 

[persistent]

This cold clear weather presented a great opportunity to do the annual run of gummy bear candy! Third time doing this method, with this being the best run to date.

 

[Rain City]

This cold clear weather presented a great opportunity to do the annual run of gummy bear candy! Third time doing this method, with this being the best run to date.

I can't wait to finally try this. I have 4 bigger red springs I'm going to do.

 

[persistent]

I can't wait to finally try this. I have 4 bigger red springs I'm going to do.

I always forget how much it shrinks down. I started with 3 - 12 to 14lb springs which seemed like a lot when defrosting but could have done double that much.

 

[Rain City]

I always forget how much it shrinks down. I started with 3 - 12 to 14lb springs which seemed like a lot when defrosting but could have done double that much.

Good to know. I might do a another couple in that case

 

[IronNoggin]

Seven 15 - 20 pound Springs now thawing.
More to come after this batch is done...

 

[Loghauler]

Wow almost need a recipe thread

 

[IronNoggin]

Wow almost need a recipe thread

Ed Zachery what this is.
Come back damn near every year to make sure I pick up the right ingredients!!
Off to do that right now...

Cheers

 

[IronNoggin]

Damn near disaster!
Hit all 5 stores in town yesterday.
NO Demerara Sugar to be found anywhere???
Found 3 bags of dark brown at Wally's World, and that was it.
Frantic phone calls to buddies resulted in 3 bags of the right stuff.
Whew! Close call when the fish were already thawing...

Choppy Whacky time soon now...

Cheers

 

[IronNoggin]

Another successful run of Gummy Bear Salmon:

YUMMY!

 

[Loghauler]

I’ll pm my order