Candied Salmon / Indian Candy w/ Q-view

Discussion in 'Fish' started by pintocrazy, Jun 28, 2013.

  1. pintocrazy

    pintocrazy Smoke Blower

    Here's my first crack at Candied Salmon / Indian Candy.

    -Brined for 20 hours, smoked @ 128F with cherry and pecan wood for 4 hours and cooked w/o smoke for a hour.

    2oz. squares of certified ocean wise Steel head Salmon


    filled with brine


    out of the brine the next day


    after drying for a bit


    on to smoke and sprinkled with brown sugar


    after being mopped with a maple syrup/brown sugar mix a few times


    after smoking for 4 hours it looks like this


    off after 5 hours


    after a night in the fridge


    interior shot. turned out nice and moist!


    All in all turned out great! will do again for sure
     
    disco and thatcho like this.
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    pintocrazy, Was this an experiment?  [​IMG]   Looks great.

    Tom
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Salmon Candy!!! Yumm!!!
     
  4. That's some great looking salmon!
     
  5. gerco850

    gerco850 Newbie

    Hello,

    What was your brine combo?

    You smoke for 4 hours, off smoker for 5 hours?

    Also about how much salmon did you start with?

    Thanks so much!

    I've had what was called squaw candy from a friend in Alaska that was pretty dry, but fabulous!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!!!

    I could sit & eat half of that during one Football Game!!!----Maybe All of it !!!

    Awesome!!

    Bear
     
    Last edited: Jun 28, 2013
  7. pintocrazy

    pintocrazy Smoke Blower

    thanks for the comments everyone!
    thanks. haha no, just was my first time trying to do this so i didn't know how good it would turn out. turned out great. 
    I had 28 2oz pecies , so 3.5 lbs of salmon. The brine would easily be enough for 40 pecies.

    this is what I did

    - 2L water

    - .5C Coarse pickling salt

    - 2C Demerara

    - 1C Maple Syrup

    - 1/3C Honey

    - 30ml peppercorn medly

    - 4 bay leaves

    Smoke @ 128F for 4 hours, cooking w/o smoke for 1 hour for a total of 5 hours. Turned out moist but nice and firm.
     
  8. pintocrazy

    pintocrazy Smoke Blower

    Haha i know what you mean. After I let it sit in the fridge I tried one... one turned into seven it tasted so good
     
  9. gerco850

    gerco850 Newbie

    Thanks for the info!

    After the brine, & also pat dry, but place on a wire rack for couple hours to dry!
     
  10. twamr

    twamr Newbie

    Hey Pintocrazy... the last hour of non-smoke heat... what temp are you using? Are you still running it at 128F?
     
  11. hagisan

    hagisan Meat Mopper

    Alright, all these salmon posts is making really want some.  I guess it's time to scope out some salmon for smoking.

    Well done!  Thanks for sharing.
     
  12. pintocrazy

    pintocrazy Smoke Blower

    Ya 128* F for the last hour,  fluctuated to 135*F a couple times during the last hour but only climbed for a minute before I go it back to 128
    Thanks ! Haha looking at my post again I want to do another batch!
     
  13. mds51

    mds51 Meat Mopper

    Just to make sure i get the brine ingredients correct, that is 2 Liters of water and 5 cups of Salt???
     
  14. pintocrazy

    pintocrazy Smoke Blower

    1/2 C coarse salt
     
  15. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice job pinto. That salmon looks really meaty and moist.
     
  16. pintocrazy

    pintocrazy Smoke Blower

    Thanks! I want to do another batch soon. Starting to crave it . Haha
     
  17. pintocrazy

    pintocrazy Smoke Blower

    Been a busy summer , haven't had time to smoke anything lately, but I managed to find time to do another batch of candied salmon

    Salmon in the brine


    Decided to add a new character into the mix.. Pure maple sugar. Added 1/2 C to the brine mix.


    Out of the brine and let dry a bit


    Done smoking. brushed a mixture of maple syrup and maple sugar onto it while it smoked.


    Turned out great!


    Wish I had done a bigger batch! oh well... next time :)
     
    Last edited: Aug 17, 2013
  18. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Very nice looking.  You don't trim off the dark meat that normally resides next to the skin?  Also is the 128*  the IT temp or smoker temp?  Can't say that I have ever heard of Steelhead Salmon. 
     
    Last edited: Aug 17, 2013
  19. jonboat

    jonboat Smoke Blower

    Steelhead are actually large sea-run rainbow trout. Or in my part of the country, large Lake Ontario rainbow trout. When they are in the ocean or Great Lakes, they don't have that rainbow look. they look like shiny stainless steel - likely why they're called steel head.

    When they hit rivers and streams to spawn, they develop the characteristic coloring you would expect to see from a rainbow.
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Another interesting fact about the Steelhead is that they don't die after spawning. They return to the ocean and live for 3-4 years. Still returning to spawn each year.
     

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