View Full Version : Salmon Candy Time
IronNoggin
02-11-2023, 02:14 PM
Prep:
https://i.imgur.com/kwXP78U.jpg
Racked & Drying:
https://i.imgur.com/mAP1nDZ.jpg
Glazed:
https://i.imgur.com/o8IYzDV.jpg
Into the Smoker at 8 bells this am...
https://i.imgur.com/ZDd6WNM.jpg
Whole dang neighborhood sure smells GREAT today!! :lol:
Cheers
Waynewjw
02-11-2023, 05:24 PM
Can I put in my order now! LOL
Looks freakin awesome.
IronNoggin
02-11-2023, 05:40 PM
Done & Cooling Down to be vac sealed:
https://i.imgur.com/wHSdINZ.jpg
Do you have any instructions for idiots? Beginning to end. I have a bunch of sockeye that needs smokin
Arctic Lake
02-11-2023, 07:29 PM
Nog the Gastronomic Guru ! Please post up your method ! Also what species of salmon do you use ?
Thank You
Arctic Lake
Ferenc
02-11-2023, 09:57 PM
Question also .... do you smoke with the skin on
Looks awesome !!!
HarryToolips
02-11-2023, 10:13 PM
Lol ya what they asked, let's hear it.. looks awesome...
Never mind the food, tell us about the smoker…
Piperdown
02-11-2023, 11:23 PM
Do you have any instructions for idiots? Beginning to end. I have a bunch of sockeye that needs smokin
Wow you nailed that comment buddy
IronNoggin
02-12-2023, 11:44 AM
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!
https://i.imgur.com/8SDrIpG.jpg
https://i.imgur.com/FbgQM75.jpg
https://i.imgur.com/HcvXzjd.jpg
https://i.imgur.com/jNGFYrQ.jpg
Cheers,
Nog
Gr8 white hunter
02-12-2023, 12:05 PM
No that's a smoker ,do it all at once.
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!
https://i.imgur.com/8SDrIpG.jpg
https://i.imgur.com/FbgQM75.jpg
https://i.imgur.com/HcvXzjd.jpg
https://i.imgur.com/jNGFYrQ.jpg
Cheers,
Nog
How many pounds of fish for that brine?
I just want to try out one fish to see how it works out.
IronNoggin
02-12-2023, 12:37 PM
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
IronNoggin
02-12-2023, 05:06 PM
And that's a wrap. Literally
https://i.imgur.com/CaVFQvt.jpg
A whole tote full of Yummyness!!
https://i.imgur.com/chWYPb3.jpg
Cheers!
Arctic Lake
02-12-2023, 06:46 PM
That’s us some great looking product Nog ! Thanks for sharing the recipe with us !
Arctic Lake. .
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
Jerrya
02-12-2023, 06:53 PM
Are you applying smoke for the full 6-8 hours?
HarryToolips
02-12-2023, 09:37 PM
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!
https://i.imgur.com/8SDrIpG.jpg
https://i.imgur.com/FbgQM75.jpg
https://i.imgur.com/HcvXzjd.jpg
https://i.imgur.com/jNGFYrQ.jpg
Cheers,
Nog
Wow that's a great unit....
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.
Angus
02-13-2023, 08:37 AM
Nog, that's awesome!
IronNoggin
02-13-2023, 11:48 AM
Are you applying smoke for the full 6-8 hours?
Yes. At a low heat that is.
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.
If you watch the government auction sites, those food warmers come up for bid every now and then still.
Seen a few this past few months, and toyed with the idea of another build.
But this one does any and everything I ask of it, so it is quite likely my last.
Cheers
Piperdown
02-14-2023, 01:07 PM
Matt I look forward to this every year you make it, you are the man. Hey if you come down to see Roy let me know, if you need a place to stay my door is always open my friend
IronNoggin
02-14-2023, 01:44 PM
Matt I look forward to this every year you make it, you are the man. Hey if you come down to see Roy let me know, if you need a place to stay my door is always open my friend
I'll be coming down to see Roy this weekend. Be a day or two.
Staying at his place.
But I can bring along a little taste of the good stuff for you...
PM with cell number incoming...
Cheers
IronNoggin
02-14-2023, 01:46 PM
Inbox is full Buddy...
huntcoop
02-14-2023, 01:59 PM
That stuff looks amazing 'Nog, I'll be rolling through PA in July, save me a few packs :smile:
IronNoggin
02-14-2023, 02:31 PM
That stuff looks amazing 'Nog, I'll be rolling through PA in July, save me a few packs :smile:
I like Appleton's Finest... ;-)
huntcoop
02-14-2023, 02:35 PM
I like Appleton's Finest... ;-)
......deal.
Piperdown
02-14-2023, 08:05 PM
Hey Matt sorry about the full in box, apparently getting a lot of hate mail lately :)
Squire
10-04-2023, 02:34 PM
OK; I finally tried this recipe and it turned out well. The only thing I would do different is to use less glaze; it was still a bit sticky wet when done.
https://i.imgur.com/LFsDtrM.jpg
https://i.imgur.com/pS6Mpwu.jpg?1
https://i.imgur.com/QK9d6u5.jpg
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