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Thread: Salmon Candy Time

  1. #11
    Join Date
    Aug 2008
    Location
    Sooke.B.C
    Posts
    954

    Re: Salmon Candy Time

    No that's a smoker ,do it all at once.

  2. #12
    Join Date
    Oct 2006
    Location
    reality
    Posts
    3,700

    Re: Salmon Candy Time

    Quote Originally Posted by IronNoggin View Post
    LOL!

    This was a heavy maple brine.

    The specs:

    1.5 gallons of water
    1 cup coarse salt
    4 bags Demerara Sugar
    2 Liters Maple Syrup
    I small bottle of Maple Flavoring.

    Cut fish (white & red springs in this case) into appropriate sizes.
    Skin on is OK, so is skin off. Your call...
    Toss in brine and stir a few times a day.
    Brine for no less than 48 hours.

    Remove from brine and place on well oiled screens.
    Set screens under the fans in a cold room overnight to dry.
    Glaze 1/2 the way through - Glaze 60% Maple Syrup, 40% Black Rum

    Put in cool smoker (just enough heat to make the chips smoke) for 6 - 8 hours

    Remove, cool & ENJOY!

    Smoker is a build based on a 1960's hospital food warmer.
    400 pounds of extremely well insulated stainless.
    Thankfully on wheels!









    Cheers,
    Nog
    How many pounds of fish for that brine?
    I just want to try out one fish to see how it works out.
    Hunting the promised land

  3. #13
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,209

    Arrow Re: Salmon Candy Time

    Quote Originally Posted by dino View Post
    How many pounds of fish for that brine?
    I just want to try out one fish to see how it works out.
    It was 7 springs averaging 12-15 lbs dressed.
    Of course a lot gets whittled away when cutting to size.

    You could do just one to try it out.
    Just keep the ratios the same but reduced volume.

    Give it a whirl and let us know what you think.

    Cheers
    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. #14
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    14,209

    Thumbs up Re: Salmon Candy Time

    And that's a wrap. Literally



    A whole tote full of Yummyness!!



    Cheers!
    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

  5. #15
    Join Date
    Jul 2009
    Location
    Lowermainland
    Posts
    6,453

    Re: Salmon Candy Time

    That’s us some great looking product Nog ! Thanks for sharing the recipe with us !
    Arctic Lake. .
    Member of CCFR Would encourage you all to join today !
    Read Teddy Roosevelt “ The Man In The Arena “ !

  6. #16
    Join Date
    Oct 2006
    Location
    reality
    Posts
    3,700

    Re: Salmon Candy Time

    Quote Originally Posted by IronNoggin View Post
    It was 7 springs averaging 12-15 lbs dressed.
    Of course a lot gets whittled away when cutting to size.

    You could do just one to try it out.
    Just keep the ratios the same but reduced volume.

    Give it a whirl and let us know what you think.

    Cheers
    Will do and thanks
    Hunting the promised land

  7. #17
    Join Date
    Apr 2019
    Location
    Calgary, Ab.
    Posts
    151

    Re: Salmon Candy Time

    Are you applying smoke for the full 6-8 hours?

  8. #18
    Join Date
    Oct 2012
    Location
    region 9
    Posts
    11,528

    Re: Salmon Candy Time

    Quote Originally Posted by IronNoggin View Post
    LOL!

    This was a heavy maple brine.

    The specs:

    1.5 gallons of water
    1 cup coarse salt
    4 bags Demerara Sugar
    2 Liters Maple Syrup
    I small bottle of Maple Flavoring.

    Cut fish (white & red springs in this case) into appropriate sizes.
    Skin on is OK, so is skin off. Your call...
    Toss in brine and stir a few times a day.
    Brine for no less than 48 hours.

    Remove from brine and place on well oiled screens.
    Set screens under the fans in a cold room overnight to dry.
    Glaze 1/2 the way through - Glaze 60% Maple Syrup, 40% Black Rum

    Put in cool smoker (just enough heat to make the chips smoke) for 6 - 8 hours

    Remove, cool & ENJOY!

    Smoker is a build based on a 1960's hospital food warmer.
    400 pounds of extremely well insulated stainless.
    Thankfully on wheels!









    Cheers,
    Nog
    Wow that's a great unit....

  9. #19
    Join Date
    Feb 2013
    Posts
    903

    Re: Salmon Candy Time

    Ya that smoker is sweet. I've been wanting to build a smoker for awhile, I think I'm going to borrow some ideas from that one.

  10. #20
    Join Date
    Nov 2009
    Location
    Now in Onterrible
    Posts
    884

    Re: Salmon Candy Time

    Nog, that's awesome!
    Drinking rum before 10 a.m. does not mean you are an alcoholic, it means you are a pirate.

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