Salmon Candy 2019

IronNoggin · #1 01-21-2019, 04:13 PM

Finally the temperatures dropped low enough in Lotus Land to allow us to get on with the annual Salmon Candy Show. With daytimes hovering below 5, and night just below zero, we could not ask for better conditions!

So, On with The Show!

The brine in this case was an old tested & true version we have used a lot in the past. Perhaps the priciest recipe I run, but well worth both that and the effort. Besides, It is The Lady's Favorite by far, and that helps keep me in the good books as far as hunting and all else is concerned!!

The 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

For this run (100 pounds reduced to 60 via filleting and skin/fat removal) we went with 2 gallons of water, but only increased the other ingredients slightly...

Place the strips into the brine and let it do it's thing.
Occasionally stir gently.

Full sized coffin:

After three days at average 2 - 3 degrees C

Under the fans:

That is the first 100 pounds (rendered down to about 60 lbs) of close to 300 pounds we are working on.

12 full screens. Busy certainly IS the word for it!

Continued...

sns2 · #2 01-21-2019, 04:15 PM

WOW. Looks incredible.

IronNoggin · #3 01-21-2019, 04:18 PM

Color & consistency changes on track on Day Two.

Rum based glaze added at that point...

It was ready for the smoker early this morning (Day Three). Dry to the touch, "rubbery" and translucent:

So loaded it up and brought it back to the Hacienda ans stuffed into the Big Box.

Smoking a spell now, under rather low heat.

Be checking in on it soon...

Cheers,
Nog

Twisted Canuck · #4 01-21-2019, 04:18 PM

That looks seriously good!!

GMX · #5 01-21-2019, 04:19 PM

Yummy now just add sunshine and beer

ChickakooKookoo · #6 01-21-2019, 04:19 PM

Please tell me that this is for sale somewhere?

Jamie · #7 01-21-2019, 04:21 PM

Iron.. What type of wood do you use?

Looks great BTW. Ever thought of adding chilli flakes to the mix? I always enjoyed the sweet with the snap.

IronNoggin · #8 01-21-2019, 04:25 PM

Thanks Folks, this is a very VERY Yummy product.
My Lady waits patiently for it all year.
Tonight is going to be special methinks...

Quote:

Originally Posted by ChickakooKookoo

Please tell me that this is for sale somewhere?

Apologies. Although I am a commercial Troller (Area G WCVI) and these are fish that came from this fall's opening, I simply cannot legally sell any of it (not being run through an inspected facility). The balance we are doing comes from a charter captain buddy, and he is literally in the same boat. Perhaps worthwhile to note the recipe, and when you are able to collect a few salmon of your own, give it a whirl. VERY much worth it!!

Cheers,
Nog

IronNoggin · #9 01-21-2019, 04:28 PM

Quote:

Originally Posted by Jamie

Iron.. What type of wood do you use?

Looks great BTW. Ever thought of adding chilli flakes to the mix? I always enjoyed the sweet with the snap.

This recipe shines with a 50 / 50 mix of apple & alder.
I use nothing else for this one.
Very nice taste with a "velvety" finish.

My Buddy has done that, and a spicy pepper finish as well.
As the Lady of the House prefers it without, that is what I run most with.
This batch has one tray of the spicy pepper for my own consumption...

Cheers,
Nog

Buckwheat · #10 01-21-2019, 04:39 PM

Looks awesome! Would like to give it a whirl. Anything else in your rum glaze besides rum?

IronNoggin · #11 01-21-2019, 04:49 PM

Quote:

Originally Posted by Buckwheat

... Anything else in your rum glaze besides rum?

1/2 cup maple syrup
2 small jugs (40 ml) of rum extract (baking dept. most grocers)
As much BLACK rum as can fit into a 750 ml squirter bottle on top of the other two.
Mix aggressively.
Spray product.

Drink all left over rum.

Cheers,
Nog

curtz · #12 01-21-2019, 06:10 PM

Nice job, looks awesome.

CNP · #13 01-21-2019, 06:25 PM

Nice! I did the same recipe just yesterday. With the 1 gal of water...………….and yeah, the price of ingredients is crazy. I had 6 Bradley Smoker racks full. The recipe is on the Bradley forum

IronNoggin · #14 01-21-2019, 06:25 PM

Quote:

Originally Posted by curtz

Nice job, looks awesome.

The Lady just informed me: Best job you have ever done. Incredible!!

Going to be a Happy Night!!

Update on the salmon will have to wait until tomorrow! LOL

Cheers!
Nog

IronNoggin · #15 01-21-2019, 06:27 PM

Quote:

Originally Posted by CNP

... The recipe is on the Bradley forum

Want to guess just who Bradley borrowed that from?

LOL!

Cheers,
Nog

hayseed · #16 01-21-2019, 06:29 PM

Well if that don't leave a puddle of drool at your feet, nothing will..!!!

Looks amazing Nog!! Thanks for sharin..

dodger · #17 01-21-2019, 06:41 PM

Geebuss this is cruel. Nice job ! But the show and tell was cruel. Even the part about .............. was a bit of a sucker punch!

Yes I’m jealous and I have drooled all over my shirt.

Dodger.

58thecat · #18 01-21-2019, 06:48 PM

Nog your one crazy yet practical SOB.

Jamie · #19 01-21-2019, 06:56 PM

Iron.
What is the difference in taste/Texture as compared when you don't run the water and just go with the Salt/Brown sugar type.

Amazing set up you have

Red Bullets · #20 01-21-2019, 07:15 PM

Mouthwatering pics. I guessing between you and the Mrs. 60 pounds of that kind of candy should last 3 to 4 weeks... maybe.

omega50 · #21 01-21-2019, 07:35 PM

Looks like my weekly food budget wouldn't even cover the cost of the brine , never mind the Salmon and the Rum Glaze.

IronNoggin · #22 01-22-2019, 10:35 AM

Quote:

Originally Posted by Jamie

Iron.
What is the difference in taste/Texture as compared when you don't run the water and just go with the Salt/Brown sugar type.

Amazing set up you have

The wet brine penetrates better is more consistent IMHO.
We have tried a dry brine in the past, and we were not overly pleased with the result.
The wet bring has never failed to please, so why fix anything that ain't broken?

Took many years to get to this stage.
The huge custom smoker I built really shines for this kind of work!

Next run hitting the screens now.
Will update on this last run soon...

Cheers,
Nog

Unregistered user · #23 01-22-2019, 10:43 AM

Can't wait to get out there.

bagwan · #24 01-22-2019, 11:05 AM

Nog, you are a meanie. Hope you're not too tired for that second batch. Brings back a few memories of the salmon from Portuguese Joe's.

sharpstick · #25 01-22-2019, 11:52 AM

Iron,
Great thread and awesome job on the Salmon Candy.
I was wondering what temps and for approx. how long do you smoke for?

Thank you. I know what I'm doing with the next batch of salmon I get.

cheers,
SS

IronNoggin · #26 01-22-2019, 06:48 PM

Quote:

Originally Posted by sharpstick

Iron,
... I was wondering what temps and for approx. how long do you smoke for?...

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:

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.

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!! LOL

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

And on it goes...

Cheers,
Nog

threeforthree · #27 01-23-2019, 03:24 PM

Looks amazing 😉

Jim Blake · #28 01-23-2019, 04:07 PM

I'm going to give that recipe a try!! Looks amazing

IronNoggin · #29 01-23-2019, 04:54 PM

First run is now complete, and bagged & tagged.
86 bags of average 8 strips a bag = 866 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!

Cheers,
Nog

omega50 · #30 01-23-2019, 05:09 PM

Quote:

Originally Posted by IronNoggin

First run is now complete, and bagged & tagged.
86 bags of average 8 strips a bag = 866 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!

Cheers,
Nog

Any idea of how much dry weight the final product came in at from the initial 60lbs?