Salmon Candy

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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Tue Jan 22, 2019 9:09 pm

Carried away last night, but have somewhat recovered... :lol:

The smoke is simply the "finish".
The long brine ensures the salmon is cured right through.
The long run on the fans dumps a huge amount of moisture, and forms the pellicle.
When they hit the smoker, they are already dry to the touch, and just a little "rubbery" inside.

I run the smoker at as close to 125 - 130 degrees that I can.
With all dampers wide open to keep airflow high.
Most runs that takes around 4 - 5 hours to produce what I am looking for.
This is closer to a cold smoke than hot.
The smoke simply adds flavor, and contributes some to the final consistency.

When it comes out of the smoker it should look translucent, with a hint of smoke around the edges, and be reasonably... well... gummy bear in consistency:

Image

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Got the last of it that I could rescue from the Lady & the neighbors bagged & tagged today. Even though no sunshine it stills kind of glows.

Image

This run is indeed one of the better ones we have pulled off.
Consistency is bang on, starts with a smokey flavor, then you get a hint of salmon, followed by a maple / rum finish.
No wonder I am jagged today!! :wink:

As for being "too tired"? Nope...

Image

And on it goes...

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

SALTYDOG
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Re: Salmon Candy

Post by SALTYDOG » Wed Jan 23, 2019 5:02 pm

Boy that does look good ,nice and healthy!....look’s better then the black bear jerky I just made.... :wave:

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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Wed Jan 23, 2019 7:21 pm

First run is now complete, and bagged & tagged.
86 bags of average 8 strips a bag = 688 strips.

Next run under the fans now.
Spent the entire day converting the final run into strips and dumping it into the brine.

Tired, with a bit of a bulging belly! :lol:

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

mr meat
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Re: Salmon Candy

Post by mr meat » Thu Jan 24, 2019 6:51 pm

Those bags look like they would travel well through Canada post :lol: they look amazing! How many fish did you catch to make all that
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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Fri Jan 25, 2019 3:34 pm

mr meat wrote:
Thu Jan 24, 2019 6:51 pm
Those bags look like they would travel well through Canada post :lol: they look amazing! How many fish did you catch to make all that
It actually does travel well... :wink:
Certain members will find that out over the next little while...

That first run was only ten springs (Chinook or Kings for the US Folks).
Average was around 12 - 15 pounds dressed.
Certainly do shrink down in volume & weight when processed!!

Next run nearing the finish line of the drying process & will be in the smoker tomorrow morning.
Next out of the brine, and under the fans the following morning.
BUSY BUSY BUSY!! :lol:

Actually at this point getting happy it is nearing the end...

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

mr meat
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Re: Salmon Candy

Post by mr meat » Fri Jan 25, 2019 7:30 pm

Must be a very time consuming job,but well worth it :thumbup:
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paulaboutform
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Re: Salmon Candy

Post by paulaboutform » Thu Jan 31, 2019 1:35 pm

Brother, that looks AWESOME!!! I know how time consuming and how much work that is to do it right. You must be a descendant of Jobe. :mrgreen:

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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Sun Jan 19, 2020 2:24 pm

First 2020 run in the brine!
Here we go again...

Image

Going to be a tad busy around here for a spell it seems... :thumbup:

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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Carnivorous
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Re: Salmon Candy

Post by Carnivorous » Mon Jan 20, 2020 6:26 am

IronNoggin wrote:
Sun Jan 19, 2020 2:24 pm
First 2020 run in the brine!
Here we go again...

Image

Going to be a tad busy around here for a spell it seems... :thumbup:

Cheers,
Nog
Sweet!!

I have started to make some with my Bradley smoker! It's store bought salmon but still mighty good! :)
A touch of frost has heightened your awareness and your heart steadily beats in anticipation. Your senses are suddenly alert to the movement on the forest floor and you realize that the moment of truth is at hand.

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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Wed Jan 22, 2020 1:26 pm

First load under the fans:

Image

Second load under the knife today...

Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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AJ01
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Re: Salmon Candy

Post by AJ01 » Thu Jan 23, 2020 8:18 am

Man! That looks mighty tasty!! Great job and happy snacking!! :thumbup:
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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Thu Jan 23, 2020 8:12 pm

Day 2 under the fans, and the strips have begun to darken:

Image

A closer inspection shows that the pellicle has formed on the top side, but has a ways to go yet on the bottom:

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So... into the second night of chilly air circulation...

Interesting thing about this recipe, and one perhaps I was hesitant to share in the past. The finished product will be subjected to not one, but two pellicle forming experiences. I expect the entire works will have that magical skin on it when I check tomorrow. Pretty close to dry to the touch, and sealing in all that goodness. Time for the next step!!

Once they have dried enough, I hit them with a rum based glaze. This seals it up even more, yet still allows the smoke to transfer (albeit not overly deep - which is fine considering the strips are fairly skinny). Departs a rum "finish" along with the velvety flavors of apple and alder. Also helps contribute to the translucent look I am seeking with this stuff.

Next lot swimming, this one buzzarding the big smoker soon...

Cheers - Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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IronNoggin
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Re: Salmon Candy

Post by IronNoggin » Fri Jan 24, 2020 3:41 pm

Glaze Day.

Image

1/2 - 3/4 cup of real Maple Syrup, 2 small jugs of Rum Extract, then top it up in a standard squirter bottle with Bacardi Black.
The strips have formed a nice pellicle all round, and are just on the verge of going transparent.
Taking a tad longer than last go, but not too far off track.
Hose them down:

Image

Under the fans again until the am check tomorrow.
Likely hit the other side with the glaze then, and fan until the next am.
Smoker getting dragged out & prepped tomorrow...
Probably smoking the next...

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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Carnivorous
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Re: Salmon Candy

Post by Carnivorous » Fri Jan 24, 2020 5:24 pm

Your killing me!!!! Lol
A touch of frost has heightened your awareness and your heart steadily beats in anticipation. Your senses are suddenly alert to the movement on the forest floor and you realize that the moment of truth is at hand.

mr meat
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Re: Salmon Candy

Post by mr meat » Fri Jan 24, 2020 6:42 pm

Drooling big time :thumbup: I’m surprised there’s not a line up at the door,the aroma must be great
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