Page 4 of 8 FirstFirst ... 23456 ... LastLast
Results 31 to 40 of 71

Thread: Candied Salmon

  1. #31
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Cool Re: Candied Salmon

    It was ready for the smoker early this morning. Dry to the touch, "rubbery" and translucent:



    So loaded it up and brought it back to the Hacienda:



    Smoking a spell now, under rather low heat.



    Be checking in on it soon...

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  2. #32
    Join Date
    Jul 2009
    Posts
    9,436

    Re: Candied Salmon

    Did you dry it in the backnof the truck?

  3. #33
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Cool Re: Candied Salmon

    Quote Originally Posted by 835 View Post
    Did you dry it in the backnof the truck?
    LOL! Nope. Out Beaver Creek a ways & transported back in the truck was all.

    The Missuz says: Incredible! Best you have ever done!

    Going to be a Happy Night!

    Update on the salmon will have to wait until tomorrow...

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  4. #34
    Join Date
    Jul 2009
    Posts
    9,436

    Re: Candied Salmon

    I am going to give that another crack next year... I have a deep freeze on temp control... I will dry it in there with the door open a bit and a fan on.....
    last time it was too warm to dry it in my garage and not enough air movement in the fridge....

  5. #35
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Cool Re: Candied Salmon

    The smoke is simply the "finish".
    The long brine ensures the salmon is cured right through.
    The long run on the fans dumps a huge amount of moisture, and forms the pellicle.
    When they hit the smoker, they are already dry to the touch, and just a little "rubbery" inside.

    I run the smoker at as close to 125 - 130 degrees that I can.
    With all dampers wide open to keep airflow high.
    Most runs that takes around 4 - 5 hours to produce what I am looking for.
    This is closer to a cold smoke than hot.
    The smoke simply adds flavor, and contributes some to the final consistency.

    When it comes out of the smoker it should look translucent, with a hint of smoke around the edges, and be reasonably... well... gummy bear in consistency:





    Got the last of it that I could rescue from the Lady & the neighbors bagged & tagged today. Even though no sunshine it stills kind of glows.



    This run is indeed one of the better ones we have pulled off.
    Consistency is bang on, starts with a smokey flavor, then you get a hint of salmon, followed by a maple / rum finish. No wonder I am jagged today!! LOL

    As for being "too tired"? Nope...



    And on it goes...

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  6. #36
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Cool Re: Candied Salmon

    First run is now complete, and bagged & tagged.
    86 bags of average 8 strips a bag = 688 strips.

    Next run under the fans now.
    Spent the entire day converting the final run into strips and dumping it into the brine.

    Tired, with a bit of a bulging belly!

    Cheers,
    Nog
    Last edited by IronNoggin; 01-24-2019 at 11:17 AM.
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  7. #37
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Thumbs up Re: Candied Salmon

    2020 First Run in the brine!
    Here we go again...

    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  8. #38
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Arrow Re: Candied Salmon

    First load under the fans:



    Second load under the knife today...

    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  9. #39
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,203

    Arrow Re: Candied Salmon

    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
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  10. #40
    Join Date
    Nov 2013
    Location
    Fraser valley
    Posts
    2,467

    Re: Candied Salmon

    Damn, that looks incredible

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •