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Thread: Candied Salmon

  1. #21
    Join Date
    Jan 2007
    Location
    Williams Lake, BC Canada
    Posts
    14,168

    Re: Candied Salmon

    Hmmmm your going to make a wonderful wife to some lonely guy..lol
    A GREAT share Matt..thank you.
    Steven

  2. #22
    Join Date
    Mar 2011
    Location
    Southern West Kootenays
    Posts
    1,461

    Re: Candied Salmon

    I am definitely trying this one. Thanks, my wife and I have to follow each other around with a mop and bucket now.
    "Target archery is seeing how far away you can get and still hit the bull's eye;
    Bowhunting is seeing how close you can get and never miss your mark."

    "A man's got to know his limitations"

  3. #23
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,217

    Thumbs up Re: Candied Salmon

    One of my Buddies actually tried a modified version of this recipe out - with whitetail!
    And it turned out very VERY Good!
    More experiments in that vein to follow...

    In the meantime, our latest run is underway...

    Full sized coffin:



    After three days on brine at 2 - 3 degrees C



    Under the fans:



    Be headed out this afternoon to rotate the screens and hit it all with a rum based glaze.

    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

  4. #24
    Join Date
    Jan 2009
    Location
    MID ISLAND
    Posts
    75

    Re: Candied Salmon

    NOG, have the bears been clawing at the garage door ??????
    looks mighty tasty !!!
    Thems APACHE out yonder,. save the last bullet fer yerself !!!!!!!!!!!!!!!!

  5. #25
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,217

    Thumbs up Re: Candied Salmon

    LOL! The bears would simply be added to the collection!!

    Color & consistency change on track.

    Rum glaze added today.



    Likely hit the smoker late tomorrow or early the next...

    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. #26
    Join Date
    May 2011
    Location
    Standing in a storm
    Posts
    750

    Re: Candied Salmon

    Do you find the glaze to be more effective during this drying time? If i'm doing a glaze (maple syrup) , usually do it during smoking.

  7. #27
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,217

    Arrow Re: Candied Salmon

    Quote Originally Posted by Red_Mist View Post
    Do you find the glaze to be more effective during this drying time? If i'm doing a glaze (maple syrup) , usually do it during smoking.
    It more or less depends on the product you are aiming at.
    In this case, the vast majority of the drying is done under the fans.
    Yesterday, the outside of the strips was very close to being dry to the touch.
    For the glaze to adhere the best, that is the time (for this particular recipe) to hit it with the glaze.
    Ensures both a little penetration, and strong adherence to the product.

    Smoking in this case is conducted via a cold smoke regime.
    You really don't want the internal temperature of the smoker to climb much above 125 - 130 degrees F.
    You are not "cooking" this product like is done with a hot smoke regime.
    The "gummy bears" are already near dry enough to be considered "done".
    All the smoke does is add a little flavor while finishing off just a smidge of further drying.

    In the case of hot smoking, it is better IMO to add the glaze just prior to the final run of chips.

    In both cases the glaze adds flavor, and "seals" the product up.

    Clear as mud??

    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

  8. #28
    Join Date
    May 2011
    Location
    Standing in a storm
    Posts
    750

    Re: Candied Salmon

    Thanks for that Nog, ya i do the hot smoke hence the timing of the glaze. Now out of personal interest i have to look into cold smoking !!!

  9. #29
    Join Date
    Sep 2009
    Location
    Hope
    Posts
    926

    Re: Candied Salmon

    Following this one! (Actually signed in to find this thread as I have 3 sockeye brining as of this evening).

    Thanks for posting up again. One fall back i've had with smoking salmon is leaving it in 1/2 fillets, which is okay, but I like what you are doing with the piece sizes in strips.

    Feeling hungry.....

  10. #30
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,217

    Cool Re: Candied Salmon

    Hauled the big smoker out yesterday, and ran the burners for 2.5 hours to clear any condensation that might have gathered.
    Running it again since 8:00 am to warm up for the occasion.
    Headed out to collect the gummies and should have them in the big box around 10:30 or so.

    Letcha know as 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

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