The Sockeye are in,picked up 2- 4 1/2 pounders and decided they are going to be candied. I found this recipe on the interweb and got a start. The plan is to cold smoke them for 2 days and then finish at 180 f for an hour or so. I dry cured them over night with a 60-40% mix of brown sugar,salt and a bit of ground ginger. Here's a link to the recipe. and a shot of some pieces after an overnight cure in the fridge. After drying over night they'll be smoked with a mix of alder and cherry.
http://honest-food.net/2013/07/15/salmon-candy-recipe/ (http://honest-food.net/2013/07/15/salmon-candy-recipe/)
(http://i1202.photobucket.com/albums/bb368/cathousewilly/e1fba1e2-e52b-4145-9689-56471b310c23.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/e1fba1e2-e52b-4145-9689-56471b310c23.jpg.html)
A shot just out of the smoker. The sheen is the maple syrup glaze.I hope they taste as good as they look.
(http://i1202.photobucket.com/albums/bb368/cathousewilly/candiedsalmon002.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/candiedsalmon002.jpg.html)
They have to taste as good as they look otherwise I drooled all over my keyboard for nothing. ;D
Oh My!!! This looks awesome.
break 1 open we need a pic of that they look great
Those look fantastic!! Nice work.
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@cathouse willy, It's looks great :) :) :)