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Salmon Candy

Posted: Tue Feb 13, 2018 4:45 pm
by IronNoggin
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 (Kings to your Southerners).
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.

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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).

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

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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...

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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.

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

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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!

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

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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.

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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. :lol:

Cheers,
Nog

Re: Salmon Candy

Posted: Tue Feb 13, 2018 5:38 pm
by janesy
I genuinely had no idea you could smoke fish like that .
That was a great read

Re: Salmon Candy

Posted: Tue Feb 13, 2018 6:13 pm
by xcaliber
Matt, that looks darn tasty! Thanks for sharing all the tips!

Re: Salmon Candy

Posted: Wed Feb 14, 2018 8:54 pm
by quake
janesy wrote:
Tue Feb 13, 2018 5:38 pm
I genuinely had no idea you could smoke fish like that .
That was a great read
I agree. Nice work Nog!

Re: Salmon Candy

Posted: Wed Feb 14, 2018 11:11 pm
by Hi5
I read what you had to say.
I looked at your pictures.
Man, you are so mean.
Now, I've got to wipe drool off my keyboard.

Re: Salmon Candy

Posted: Thu Feb 15, 2018 8:10 pm
by Kegbelly
Candied fish... that's certainly a new on to me but it sure looks and sounds down right delicious! Great write up and pics!

Re: Salmon Candy

Posted: Thu Feb 15, 2018 9:34 pm
by artifact
That looks like some darn good eating right there!

Re: Salmon Candy

Posted: Tue Feb 20, 2018 3:55 pm
by IronNoggin
Last Batch from the other day:

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Red Spring:

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White Spring (as in Snowball!):

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Coho:

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Bagged, Tagged & WELL Hidden! :twisted:

Cheers,
Nog

Re: Salmon Candy

Posted: Tue Feb 20, 2018 8:21 pm
by xcaliber
Matt, when I retire, 4 years hopefully. I would love to try that made by you. I'll pop for the refreshments, whatever they might be. Maybe on our Birthday one year. :wink: I plan on doing a whole lot more of these things we all love very soon, God willing & the creek don't rise!

Re: Salmon Candy

Posted: Tue Feb 20, 2018 9:21 pm
by IronNoggin
xcaliber wrote:
Tue Feb 20, 2018 8:21 pm
Matt, when I retire, 4 years hopefully. I would love to try that made by you. I'll pop for the refreshments, whatever they might be. Maybe on our Birthday one year. :wink: I plan on doing a whole lot more of these things we all love very soon, God willing & the creek don't rise!
You Sir, are ON! Image

Cheers!
Nog

Re: Salmon Candy

Posted: Wed Feb 21, 2018 4:49 pm
by Quintehunter
Awesome explanation on how it's done! The only candied salmon I've ever eaten came from Comox at Portugese Joe's, which sadly no longer exists...
they made some of the best candied or smoked salmon I've ever tasted.

Re: Salmon Candy

Posted: Wed Mar 07, 2018 11:03 am
by dutchhunter
Wow that looks great. You really use 4kg of honey.

Re: Salmon Candy

Posted: Thu Mar 08, 2018 6:17 pm
by IronNoggin
dutchhunter wrote:
Wed Mar 07, 2018 11:03 am
Wow that looks great. You really use 4kg of honey.
Yep. The Recipe is accurate.
Pricey, but well worth it for the final product! :wink:

Cheers,
Nog

Re: Salmon Candy

Posted: Mon Mar 12, 2018 11:24 am
by mistrzak
Hey Nog.
How many pounds of fish is the recipe for...
Thanks John.

Re: Salmon Candy

Posted: Mon Mar 12, 2018 5:06 pm
by IronNoggin
mistrzak wrote:
Mon Mar 12, 2018 11:24 am
Hey Nog.
How many pounds of fish is the recipe for...
Thanks John.
Hi John - That would have been for about 40 pounds or so before it hits the brine.

Trick is you want enough brine to "drown" the strips by three or four inches.
They won't sink until they are getting close to done, and some never do.
But that is the rule of thumb I run with.

Hope that helps.
Nog