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(help candied salmon)Q-VIEW STARTED TODAY!!!!! THANKS GUY'S - Page 2

post #21 of 39

Looking good.  You're paying how much?  Yikes.  Where I live (look on a map of Canada, go far west to British Columbia, locate Vancouver, look south about 20 miles, that'll be me waving at you from the US side).  We're currently getting Salmon in from Alaska, King Salmon is running about $8.99 USD/pound but they fly down in the tourist class.

 

Remember, don't be impatient, hang in there.  It'll all be worth it.

post #22 of 39
Thread Starter 

Thank you for that and I am very patient lol yep it took me a while to find some too not a lot here in Manitoba and pricey I just checked the package cause I bought a few and they are 8.99 per 100 grams the one in the fridge thawing was 28.97 YIKES is right but worth it in the end the first batch the recipe bear posted is done my wife says is awesome will post finished pics as soon as the other batch is done. 

post #23 of 39
Thread Starter 

ok fished pics of the recipe bear posted that my wife loved. Thanks bear

 

SALMON CANDY 012.jpg

 

 

lol pics have a lot of glare they are very shiney

 

SALMON CANDY 013.jpg

 

 

that ones kind of blurry but you can see the inside (lol still usig my phone cameras not back yet) so this one is done and good

post #24 of 39
Thread Starter 

And on to my recipe 

 

i drained this tray twice

 

SALMON CANDY 011.jpg

 

 

I will add finished pics to this when they come out

 

ok here is some finished pics basted in pure maple syrup smoked in alder wood

 

SALMON CANDY 014.jpg

 

 

CLOSE UP (LOL)

 

SALMON CANDY 016.jpg

 

Thank you guy's for all your help as far as I am concerned it was a great success!!!!!


Edited by jefflisa828 - 5/14/11 at 12:38am
post #25 of 39

Boy they sure look good, nice job!

post #26 of 39
Thread Starter 

Thank you Al and now it is a complete success my mom tried it and said it is just like she had before the one with the maple syrup baste is a little warm due to the red chillies but the honey basted on (thanks again bear) is perfect.

post #27 of 39

Now that looks like proper smoked salmon.  points.gif

 

Now that you're "done", write everything down that you did, even the little mistakes, print the pictures, cut and paste to a word document, whatever method you use for data storage, while all this is still fresh in your mind.  Time, temp, how long in brine, how long in marinade,  what was used for smoke (chips, chunks, pellets, sawdust, name brand of wood source ((makes a difference)))  How much smoke was applied, for how long.  Temp of chamber (did you do it in steps? If so, how long in each step?) 

 

See where we're going?  Even though you had a road map (Bear's Recipe), it's how you drove down that road that'll get you the repeatable results you will desire.  My worst fear other than total failure is to hear "Gee, this doesn't taste as good as the last time you made it".

 

Don't worry about the note taking task.  As you become more familiar with the skills required for repeatable smoking, your notes will become more cryptic, that is to say, briefer.  The next time you plan to do some salmon, say a month or more down the road, you'll have these notes to review so you can repeat with equally satisfactory or better results.  This is truly important when you're dealing with such expensive meat.  I mean, it's no big shakes if you screw up a .99c/lb yardbird (chicken) (NOT that we would want to), but the lessons become more painful as the price of the meat goes up.

 

Now that you understand the concept and purpose of brining:  time to transfer that knowledge to another meat that responds nicely to brining:  Poultry.  Look at all the applications:  whole bird, spatchcock, legs, thighs, and on and on.  OR.................

 

Welcome to the slippery slope.

 

~Dave

post #28 of 39
Thread Starter 

thanks nwdave it was fun and nerve racking at the same time cause it was so expensive but I made it work lol with a little help from my friends thanks again. and I wrote everything step by step lol thought I was nuts till you said it

post #29 of 39

Great post!

Great looking Salmon jobs!

 

Glad the wife liked my recipe!!!

 

The other one looks great too!

 

 

Thanks for the views!

 

Bear

post #30 of 39
Thread Starter 

thanks Bear it was worth it thanks for your help

post #31 of 39

I'm thrilled !  I just bought my first Masterbuilt smoker yesterday  to make my own Indian Candied Salmon here in my own Melbourne backyard,  and I can hardly wait to give these recipes a go. You just can't buy or even import Indian Candy into Australia and I've been dreaming of making my own ever since I tried some in Canada years ago. I'll use quality maple syrup from Canada, and now to eBay to buy alder wood chips...

post #32 of 39
Thread Starter 
Quote:
Originally Posted by maggie6622 View Post

I'm thrilled !  I just bought my first Masterbuilt smoker yesterday  to make my own Indian Candied Salmon here in my own Melbourne backyard,  and I can hardly wait to give these recipes a go. You just can't buy or even import Indian Candy into Australia and I've been dreaming of making my own ever since I tried some in Canada years ago. I'll use quality maple syrup from Canada, and now to eBay to buy alder wood chips...



just a warning the one with honey is perfect the one with maple syrup is spicy just so you know and good luck it was a ton of fun

 

post #33 of 39

it looks greatLooks-Great.gifi will add it to my to do list thanks

post #34 of 39

I'm recreating jefflisa828's efforts today. Hopefully will get some pics up later.

The Fred Meyer store had Coho for $5.99 lb this week, so I bought 2 fish. The first one I have dedicated one fillet apiece to  Bearcarver's wet cure, and one to jefflisa828's dry; though after reading his comments, I did cut down the chilie flakes to 1 T. for the dry. After taste testing to find which one we like better, I will smoke the other Coho that way. (BTW, I've never removed the skin before cooking a piece of salmon before. It's a PITA. BB rib membranes are a snap, compared to that.)

 

First time using my AMNPS in the MES 30". With the suggested mods, it's working like a champ!

 

I'm counting this as a mini tribute to our pal, Bearcarver. Get well soon.

post #35 of 39
Thread Starter 

been gone awhile what happened to bearcarver get well bro. As for your efforts I will be looking can't wait to see it it was a ton of fun to do goodluck. If I can give you any advice or help let me know have fun

post #36 of 39

Thanks, jefflisa828. I'm doing the dry cured ones now. I see you recommend 8 hours in the smoker. My only question would be, how much of that time did you actually put smoke to them?

post #37 of 39
Thread Starter 

1 hr my mom likes light smoke the first hr only worked great

post #38 of 39

Okay, thanks. We like a heavier smoke flavor in salmon here, so I stopped the smoke at 3 hours.

post #39 of 39

Update: I left the first batch in the dry brine overnight, and that may have been a big mistake. After smoking, they were very hard and extremely salty.

The wet brined fared better, but still a little salty for my tastes, even though they only brined for about 14 hours.

So tomorrow, I will be doing another batch of the wet brined, but with about half the salt.

 

Sorry for the lack of pics. When working with salmon I always wear latex gloves, and it's a real pain to have to keep taking them off to snap pics with my phone, and then don another pair. I go thru too many gloves already.

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