Candied Salmon

[srupp]

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

[Brez]

I am definitely trying this one. Thanks, my wife and I have to follow each other around with a mop and bucket now.

[IronNoggin]

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

[POPS]

NOG, have the bears been clawing at the garage door ??????
looks mighty tasty !!!

[IronNoggin]

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

[Red_Mist]

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.

[IronNoggin]

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

[Red_Mist]

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 !!!

[TyTy]

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.....

[IronNoggin]

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