Candied Smoked Salmon Recipe 385 Recipes

SMOKED SALMON CANDY

Steps:

• Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
• Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
• Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
• Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
• When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.

INDIAN CANDY-SMOKED SALMON

Steps:

• Mix together the water, salt, sugar and syrup.
• Stir until all ingredients are dissolved.
• Add Fish and brine for 24 hours.
• Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
• Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
• Don't over smoke or you're going to have jerky!
• Apple and Cherry woods are great for this recipe.
• Works well with venison also.

CANDIED SMOKED SALMON RECIPE - (3.8/5)

Steps:

• Smoker temperature: try and keep 100-125 degrees (slow smoke) Mix together sugar and salt. Skin and debone salmon as well as cut off dark meat before smoking. Do not use belly strips a they are too fatty. Cut salmon into pieces such as nuggets 1"x1" or strips 2" x 6" and 1/4" thick Cover the bottom of a plastic container with a 1/4" of salt/sugar mixture. Place larger, thicker pieces of salmon onto mixture. Continue layering brine mixture/salmon until all salmon is covered. Place in refrigerator. The brine will dissolve quickly and begin to draw liquid from salmon. This forms a thick brine the will cure and firm the salmon. Once the liquid has formed, you can start adding the seasonings of your choice to the brine. Add as many or few as you like. You should stir the fish every 4 hours and eventually you will get to know the feel of when it is the right consistency (squishy). Do not let it get too hard. Once fish has reach consistency, remove it from the brine (it is not a very salty brine) so you do not have to rinse the fish but you can if you choose to. Place salmon on racks to dry until a nice glossy coating forms. This could take several hours. If you have space place racks in fridge. Although most salmon is hot smoked, I like to think I slow/cold smoke my salmon for the best candied quality. I will do my smoking in the evening when the temperature is cooler, which aids in keeping the smoker a little cooler. I will also vent open my smoker (either by propping the door open slightly or opening the vent all the way (depending on type of smoker you use). you want the fish temperature to rise slowly. Do not add chips/pucks/wood to smoker for the first hour, just let the fish rise slowly to temperature. Remember to put the thickest pieces on the bottom of the smoker and thinnest to the top. I like to use Alder for smoking my salmon and halfway I add cherry or maple. In keeping the temperature low and the smoking wood controlled, you can do a nice slow cold smoke thru the night but again it all depends on thickens and amount of fish being done. Now to many your salmon: heat wine, rum sugar, honey/maple syrup in a saucepan. There are few way to candy your salmon. It is your choice, have fun, experiment. 1. Glaze may be brushed on several times thru the smoking process. 2. You may remove salmon halfway thru smoking process and sold the salmon glaze for a few hours before resuming smoking. 3. Place the smoked salmon into a container with the glaze and leave it to absorb in the fridge (do not leave longer the a day or the sugar will suck out more moisture from the smoked fish even without salt.