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Thread: Candied Salmon

  1. #1
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,216

    Cool Candied Salmon

    The original Gummy Bear Style...

    A good Buddy called a short spell ago, wondering if he could talk me into running off a batch of salmon candy.
    Tried to get him to go with the Cranberry Sweet Thia version, but NOPE!
    HAS to be the maple-honey "Gummy Bear" stuff.
    Damn!
    Long process, expensive, and been just long enough since I made it I said... SURE... why not...

    So, as the original post of this version has long since gone the way of the Dodo, I figured I'd run it up for anyone interested once again...

    In this case we actually went with a mix of coho, red and white springs.
    All caught offshore, vac sealed and flash frozen...

    Thawed the frozen salmon just enough to cut. Works a tad better to make what we're looking for when there are still ice crystals through it. Ripped the hides, pulled all the bones, and cut into strips.

    The brine was made the same morning, and given a spell to blend while we were cutting..

    Brine:


    1 gallon of water
    1/2 cup of coarse salt
    4 Kg's of Demerra Sugar
    4 cups of real maple syrup
    4 Kg's of pure honey (melted)
    1/2 cup lemon juice

    Place the strips into the brine and let it do it's thing.
    Occasionally stir gently.




    The strips can sit in brine as little as 24 hours, but double that is better when you can keep it cold.

    Prep the grills with a GOOD shot of BarBee Pam, and set them up on your drying table.
    Do NOT rinse the salmon strips when they come out of the brine.

    Lay each strip out on the grill such that they don't touch each other (or they WILL glue to each other).



    Set the loaded grills up under your fans, keep the air temp chilly, and dry them puppies out some...



    In this particular case, with the relative humidity right up there and temperatures on the chilly side, we ran the fans for 48 hours before being happy with their progress. Can take a fair bit shorter when the conditions are different. What you are looking for is the translucent gummy bear look...



    Now it's time for a visit to the preheated smoker.
    Once the product hits, I like to keep it medium low for this kind of candy.
    A combination of 50/50 Apple / Alder chips gives an almost "velvety" finish.



    Continued...
    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

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  3. #2
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,216

    Thumbs up Re: Candied Salmon

    My big stainless smoker usually runs a full load of chips up at medium temperatures in three hours.



    I generally give it that first shot, then have a look to decide if it needs a little more. Again, cooler days meant just that. In all cases this time around, 6 hours was just about perfect. The strips shrink down a fair bit, but if you've done your job right, they are still translucent, and indeed have the texture of a Salmon Gummy Bear!



    Was right pleased the sun made an appearance to help highlight the show!



    To finish I suggest letting sit in a cool place for 24 hours in larger ziplocks or some type of container. That allows the product to "settle" and the consistency to become... well... consistent.




    Been a busy few days.
    My taste buds Love me at this point, as does those of everyone who has tried it again...
    My ever blossoming belly... well... not so much.

    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. #3
    Join Date
    Jul 2009
    Posts
    9,436

    Re: Candied Salmon

    mmmm... thanks Matt... I was looking for a change.....

  5. #4
    Join Date
    Nov 2005
    Posts
    1,223

    Re: Candied Salmon

    4 Kg of honey? Or was that supposed to be 4 cups?

  6. #5
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
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    Re: Candied Salmon

    Quote Originally Posted by bcsteve View Post
    4 Kg of honey? Or was that supposed to be 4 cups?
    Kilograms. The Recipe is correct.
    Rather sweet.
    But all those complex sugars mingling is what produces the Gummy Bear effect.

    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

  7. #6
    Join Date
    Aug 2004
    Location
    Surrey/Madagascar
    Posts
    4,780

    Re: Candied Salmon

    My favourite recipe for smoked salmon,when I am allowed to retain fish. lol
    [Light travels faster than sound. This is why some people appear bright until you hear them speak.



    If you cite things that happen in the US of A but live in Canada, then you might be living as an idiot in a great country. ..... clueless

  8. #7
    Join Date
    Mar 2006
    Location
    Yucatan Mexico
    Posts
    14,832

    Re: Candied Salmon

    Drooooooll!

    I think you posted this recipe before, Nogg, as I tried this one before. I was a rookie so I didn't quite follow it to a tee but it still turned out great!

    Will definitely try it again!

    SSS
    https://oceola.ca/
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    I Give my Heart to my Family....
    My Mind to my Work.......
    But My Soul Belongs to the Mountains.....

  9. #8
    Join Date
    Mar 2013
    Location
    Surrey, BC
    Posts
    13,183

    Re: Candied Salmon

    I don't think you did that right
    1. Human over population
    2. Government burden and overreach

  10. #9
    Join Date
    Jun 2017
    Posts
    176

    Re: Candied Salmon

    i should not have clicked on this link. that looks amazing!

  11. #10
    Join Date
    Oct 2007
    Posts
    1,048

    Re: Candied Salmon

    Looks great
    I used this recipe just before Christmas
    its slot more work but dam is it good
    thanks again matt

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