Squire
Well-Known Member
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.
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.
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