treblig
Well-Known Member
It’s that time again to make some candied salmon. I have a long history of smoking fish and meat, creating various lox salmon but a better history in dehydration. What I believe is true candy salmon is not moist, dry like a jerky but full of exploding flavors as your chewing and saliva start to soften the salmon. This type of cure is obtained through dehydration.
Today ’s dehydrator market selection all has the same issues. Temperatures are not always consistently accurate, hot spots, cold spots, and uneven air movement. I have in the past having to exchange tray levels to adjust the unevenness and moving fish from the back of trays to the front of trays.
Finally last year I bought a commercial dehydrator that has 24 racks, temperature digital control, and digital timer. The vents allow the units to be 100% even in air movement. It was expensive but I have cured fishes, meats, and fruits and can’t believe how accurate it is. When you see this dehydrator photo you will know where to get it.
This year I have changed my favorite recipe. I have resisted on using liquid smoke in the past. Not sure why but I think it was that I wanted the flavors to come from the spices. As a human, we hate change when we become comfortable. A friend gave me a batch he made similar to my recipe using soy sauce for the salt, maple syrup, and brown sugar. He added liquid smoke to the brine. I could not believe the flavors that exploded in my mouth. So adding to my recipe is applewood liquid smoke. I tasted the brine after warming it up on the stove …. WOW. Let's hope the finish product tastes is the same. I deleted the sesame oil as I didn't want its strong flavor to compete with the liquid applewood smoke. The last photo is from an original batch when I also made lox. The photo shows the salmon with a hard glaze and dry….. yum yum
The batch of salmon was huge so I made 5x the measurements and added 1/2 gallon of water. I warmed it up on the stove adding 2 tbsp of liquid smoke. Then allowed the brine to cool. I gently hand mixed the salmon until all pieces were thoroughly covered. They will sit in the brine for two days. The dehydrator set at 130 degrees for 1 1/2 to 2 days.
Recipe for about 7 pounds: Never hurts to make lots of extra brine.
1 cup of light soy sauce ( light soy is the saltiest)
1 cup of brown sugar
1/2 cup of granulated sugar (if not used increase the maple syrup another 1/4 cup)
lots of garlic powder
2 teaspoons of lemon pepper (always add extra)
1/4 cup maple syrup
Today ’s dehydrator market selection all has the same issues. Temperatures are not always consistently accurate, hot spots, cold spots, and uneven air movement. I have in the past having to exchange tray levels to adjust the unevenness and moving fish from the back of trays to the front of trays.
Finally last year I bought a commercial dehydrator that has 24 racks, temperature digital control, and digital timer. The vents allow the units to be 100% even in air movement. It was expensive but I have cured fishes, meats, and fruits and can’t believe how accurate it is. When you see this dehydrator photo you will know where to get it.
This year I have changed my favorite recipe. I have resisted on using liquid smoke in the past. Not sure why but I think it was that I wanted the flavors to come from the spices. As a human, we hate change when we become comfortable. A friend gave me a batch he made similar to my recipe using soy sauce for the salt, maple syrup, and brown sugar. He added liquid smoke to the brine. I could not believe the flavors that exploded in my mouth. So adding to my recipe is applewood liquid smoke. I tasted the brine after warming it up on the stove …. WOW. Let's hope the finish product tastes is the same. I deleted the sesame oil as I didn't want its strong flavor to compete with the liquid applewood smoke. The last photo is from an original batch when I also made lox. The photo shows the salmon with a hard glaze and dry….. yum yum
The batch of salmon was huge so I made 5x the measurements and added 1/2 gallon of water. I warmed it up on the stove adding 2 tbsp of liquid smoke. Then allowed the brine to cool. I gently hand mixed the salmon until all pieces were thoroughly covered. They will sit in the brine for two days. The dehydrator set at 130 degrees for 1 1/2 to 2 days.
Recipe for about 7 pounds: Never hurts to make lots of extra brine.
1 cup of light soy sauce ( light soy is the saltiest)
1 cup of brown sugar
1/2 cup of granulated sugar (if not used increase the maple syrup another 1/4 cup)
lots of garlic powder
2 teaspoons of lemon pepper (always add extra)
1/4 cup maple syrup
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