Candied Salmon / Indian Candy w/ Q-view

pintocrazy

Smoke Blower

Original poster

Jun 9, 2013

103

47

Kelowna, BC

• Jun 28, 2013

• #1

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

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• pintocrazy
• Jun 28, 2013

filled with brine

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• pintocrazy
• Jun 28, 2013

out of the brine the next day

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• pintocrazy
• Jun 28, 2013

after drying for a bit

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• pintocrazy
• Jun 28, 2013

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• pintocrazy
• Jun 28, 2013

on to smoke and sprinkled with brown sugar

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• pintocrazy
• Jun 28, 2013

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

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• pintocrazy
• Jun 28, 2013

after smoking for 4 hours it looks like this

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• pintocrazy
• Jun 28, 2013

off after 5 hours

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• pintocrazy
• Jun 28, 2013

after a night in the fridge

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• pintocrazy
• Jun 28, 2013

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• pintocrazy
• Jun 28, 2013

interior shot. turned out nice and moist!

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• pintocrazy
• Jun 28, 2013

All in all turned out great! will do again for sure

 

• 

Reactions: disco and thatcho

mr t 59874

Master of the Pit

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Jun 9, 2011

2,630

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Trout Creek, Montana

• Jun 28, 2013

• #2

pintocrazy, Was this an experiment? 

  Looks great.

Tom

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jun 28, 2013

• #3

Great looking Salmon Candy!!! Yumm!!!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 28, 2013

• #4

That's some great looking salmon!

 

gerco850

Newbie

Jun 28, 2013

2

10

• Jun 28, 2013

• #5

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!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 28, 2013

• #6

Oh Yeah!!!!

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

Awesome!!

Bear

 

Last edited: Jun 28, 2013

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jun 28, 2013

• #7

thanks for the comments everyone!

Mr T 59874 said:

pintocrazy, Was this an experiment? 

  Looks great.

Tom

Click to expand...

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. 

gerco850 said:

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!

Click to expand...

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.

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jun 28, 2013

• #8

Bearcarver said:

Oh Yeah!!!!

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

Awesome!!

Bear

Click to expand...

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

 

gerco850

Newbie

Jun 28, 2013

2

10

• Jun 29, 2013

• #9

Thanks for the info!

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

 

twamr

Newbie

Feb 16, 2013

2

10

Alberta

• Jul 24, 2013

• #10

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

 

hagisan

Meat Mopper

Jul 5, 2011

180

12

Sacramento

• Jul 24, 2013

• #11

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.

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jul 24, 2013

• #12

twamr said:

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

Click to expand...

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

Hagisan said:

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.

Click to expand...

Thanks ! Haha looking at my post again I want to do another batch!

 

mds51

Meat Mopper

Nov 10, 2011

217

23

Oklahoma City

• Jul 25, 2013

• #13

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

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jul 25, 2013

• #14

1/2 C coarse salt

 

humdinger

Master of the Pit

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Jun 27, 2012

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Shelby Township MI

• Jul 25, 2013

• #15

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

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Jul 26, 2013

• #16

Humdinger said:

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

Click to expand...

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

 

pintocrazy

Smoke Blower

Original poster

Thread starter

Jun 9, 2013

103

47

Kelowna, BC

• Aug 17, 2013

• #17

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

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• pintocrazy
• Aug 17, 2013

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

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• pintocrazy
• Aug 17, 2013

Out of the brine and let dry a bit

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• pintocrazy
• Aug 17, 2013

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

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• pintocrazy
• Aug 17, 2013

Turned out great!

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• pintocrazy
• Aug 17, 2013

Wish I had done a bigger batch! oh well... next time :)

 

Last edited: Aug 17, 2013

cmayna

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Jun 23, 2012

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SF Bay Area, CA

• Aug 17, 2013

• #18

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

jonboat

Smoke Blower

Feb 8, 2010

79

12

Upstate NY

• Aug 26, 2013

• #19

cmayna said:

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. 

Click to expand...

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.

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

21,947

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Bend Oregon

• Aug 26, 2013

• #20

Jonboat said:

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.

Click to expand...

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.