Quote:
Originally Posted by bessiedog
Ok!
Think I went through this whole thread!!
No one here gonna give up their candied salmon recepie!?
I just whipped up one...
I'll be smoking it up tomorrow in the AM
I just smoked some whitefish.... Not bad..
Gonna need to experiment on the brine though..
Too salty
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I have posted my recipe on this forum before, just not on this thread.
I got mine from Hunting BC forum and the thread was Candied Salmon.
He starts with a 19 pound salmon.
5 cups brown sugar
2 cups kosher salt
2 teaspoons garlic powder
1 tablespoons black pepper
mix
I only had small fish to do, so I cut back on the ingrediants but kept the same ratio. Since my fish were only about 4 or 5 pounds, I cut the fillets cross ways into finger sized strips. I put the strips and the mix into a freezer bag and into a bowl and into the fridge. Turned it over a few times in the next 24 hours. Next day, out of the bag and into a fresh water rinse, onto a paper towel to dry for a bit. Then into the smoker, with smoke, for a couple of hours at 130F.
The exact time varies depending on your taste but it will continue to dry or harden after it comes out and it sits in the fridge.
I use apple to smoke, not too strong, you might to try others. A variation I like is to coat the strips in brown sugar before going into the smoker. You may want to try a coating of maple syrup.
Good luck and happy smoking.