Candied Salmon / Indian Candy w/ Q-view

[cmayna]

Thanks for the reply.  What threw me off was that up in your original post, you mentioned Steel Head Salmon.  I assume you meant just Steelhead.

 

[jonboat]

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.

Absolutely correct. That is one of the reasons that there is a lot more catch & release with steelhead than there is with the Pacific salmon (chinook, coho, and rare pink). The Pacific's die after spawning, so they are harvested much more often.

 

[fished]

Sorry for the question.  I'm confused and I want to do this this weekend.  Was 128 the internal temperature of the fish or the smoker?  Did you smoke for the entire five hours at that temperature?

 

[cmayna]

Fished,

I had asked a similar question but no answer as of yet, but can say that If 128 was the IT when it was pulled out, then that would be slightly under cooked.  If 128 was the chamber temp only then can I see anyone smoking fish chunks of that size for 5 hours.   When I did my first batch of Indian Candy recently, I did it in 3 hours starting at 125, 140 then 150 until the IT was about 135+

 

[pintocrazy]

Sorry i haven't replied. It has been super busy at work and have been too dead to come online when I get home.

Yah I smoked the fish for 4 hours at 128 and cooked for one additional hour without smoke at 128.. which spiked up to 135, for a total smoke/cook time of five hours.

 

[pintocrazy]

I had done the latest batch the night before my car meet weekend, and had let a few friends that came from Alberta try it, And they all thought it was great! Haha definitely needed a larger batch to share with everyone.

The maple sugar is for sure an addition to my recipe I will keep.

 

[thatcho]

I mean literally wow! i am gonna try this. Going up to snag some koke's and with the whole family that is a total of 50 salmon at two pounds a piece.

 

[leah elisheva]

That's the best Halloween candy one could ask for!! BRAVO!!! Cheers! - Leah

 

[thatcho]

So 1/2 cup of coarse salt, Not pickling salt?

 

[pintocrazy]

I suppose either would work.

 

[thatcho]

Thnks Pinto

 

[mike johnson]

pickling salt is a much smaller grain of salt. You get a lot more of it in a 1/2 cup measurement than you do of coarse kosher salt. Its best to always go by weight when changing types of salt in a recipe.

 

[thatcho]

I was curious cause in the thread pickling salt and coarse kosher. I don't have a scale so better stick with pickling salt.

 

[pintocrazy]

 
pickling salt is a much smaller grain of salt. You get a lot more of it in a 1/2 cup measurement than you do of coarse kosher salt. Its best to always go by weight when changing types of salt in a recipe.

true, haha I'm slowly trying to convert all my recipes by weight as I do them now. anyways , i took a pic of how much my salt weighs - 5oz.

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• pintocrazy
• Nov 8, 2013

 

[pigsmoke]

This recipe looks absolutely amazing. I'm looking to try my hand at it this weekend and have just one question for you Pinto; what is the ratio of maple syrup to brown sugar in your mop?

Thanks in advance

 

[pintocrazy]

This recipe looks absolutely amazing. I'm looking to try my hand at it this weekend and have just one question for you Pinto; what is the ratio of maple syrup to brown sugar in your mop?

Thanks in advance

Ahh nice! Some one else from van!

2 pt syrup - 1 pt sugar

I also tried the maple sugar in mop instead of brown.. Worked great!

If you find the maple sugar (should be at Costco), throw a half cup into my brine mix I posted.

 

[pintocrazy]

Updated

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. Brined for 20 hours.
- 2 L water
- 5 oz. Coarse pickling salt
- 2.5 oz. Maple sugar
- 14 oz. Demerara
- 250 ml Maple Syrup
- 5 oz. 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.

Mop occasionally with a ratio of 2-1 (syrup-maple or brown sugar)

 

[pintocrazy]

updated with weights, as I have my first batch of the year on the go! :)

 

[atomicsmoke]

Great stuff pintocrazy...I know this is about Indian candy but I am wondering what would be the outcome without the mop? Will it dry out?

 

[pintocrazy]

it just wont get that candied/sheen/sticky exterior