My wife and I found this fantastic fish market in Edmonton on the weekend. They had so many types of fresh wild BC salmon I couldn't resist. So I picked up some pink salmon to try my hand at Candied Salmon. It is a fairly long process. Not difficult but long. The hardest part was finding a recipe that appealed to me. This smoker is unbelievably easy. It turned out great. The only thing I would do next time would to be to do two or three whole salmons at a time. For the amount of work it is better to a bunch. Thanks for the help with recipes Gen loves it.
Hmmmm- no pictures, it didn't happen ;D
I am new to this forum thing. When I figure out how to also post pics I will do my best to add pics for everyone to see. ;)
here are some instructions
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768 (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768)
Thanks for the link I will give it a try
And, Shane, please share the recipe you liked the best!
Here is my recipe that has my friends drooling for more.
SALMON CANDY
4.5 L cold water
1.5 cups of soy sauce
1 cup Kosher salt
2 cups packed brown sugar
2 tb garlic power
1.5 tb cayenne pepper (optional)
2 cups maple syrup
marinate in fridge for 24 hours
drain liquid and let dry off
put in ziplock with 1 cup maple syrup and toss for several minutes
glaze for 4 hours with fan on salmon strips
in smoker with 8 pucks of apple
120F for 2 hours
140F for 3 hours
175F for 1-3 hours until done
let cool
vacuum pack and freeze
Mmmm sounds great. What let's you know when it is done?
Here we go:
The recipe that I used was,
3 cups dark brown sugar
1 cup maple syrup
2/3 cup kosher salt
1 liter of water
I only had one fillet to brine. You could fit more in the brine but if you were to do quite a bit more you might to double it.
Smoked for two hours with maple, no heat just smoke. Then turned off smoker and heated at 200 for three hours. Gen said it could have used at little less. Maybe 2.5 hours.
(http://i226.photobucket.com/albums/dd136/Barefootmystic/DSC04801.jpg)
I'm going to have to run to the store and get some. I wish we had a fresh market in the area. Hopefully they have "fresh" and not frozen.
These recipes are making me hungry (It's noon hour and I haven't had lunch yet).....
If only maple syrup didn't cost so much. Here the cheapest place is Costco and it's $14 a litre, so a cup costs about $3.50. That explains why really good Indian candy costs so much!
Rich
Expensive but worth it. It varies here depending on how fancy you want it.
Hi Shane try this recipe, it is a simple dry rub and not all that expensive.
one part coarse salt to 2 parts brown sugar. I use Demera dark brown sugar, if you like it saltier you can up the salt content a little more, I know some guys that do equal parts salt and sugar. Little to salty for me. Is good with beer thou.
Coat all part of the fish and set on a rack on an angle and let set for a couple hours. the salt will draw the moisture from the fish and the sugar will candy it. When it starts to feel leathery, I take the fish and rinse off and wipe dry and then let it air dry until it gets its leathery texture feeling again. Place in smoker and when done, enjoy.
micman ;D
Quote from: Brisket Lover on January 02, 2011, 11:48:49 AM
I'm going to have to run to the store and get some. I wish we had a fresh market in the area. Hopefully they have "fresh" and not frozen.
Don't be afraid of using frozen fish. In fact I freeze all mine before making smoked salmon.
And you definetly want to fill the smoker when you make a batch. I get about 27 lbs in my OBS.
Alright I'm going to do it this weekend. BJs has some large salmon filets. His will be my first try with fish n the Bradley.
Now I can do a full batch but how do you save the leftovers? Do they keep well?
After my smoked salmon has cooled, I vac seal and freeze. Lasts for months if you can hide it that long.
HAHAHA HAHA he said leftovers hahaha You won't have any. But if for some strange reason you do, just put it in a ziplock and throw it in the fridge. It keeps in the fridge well. Oh and don't forget to chop some up finely and mix it with spreadable cream cheese. Then watch it vanish.
mine barely lasts from the smoker to the fridge.good stuff but yep ,pricey
Quote from: lumpy on January 02, 2011, 07:37:45 AM
Here is my recipe that has my friends drooling for more.
SALMON CANDY
4.5 L cold water
1.5 cups of soy sauce
1 cup Kosher salt
2 cups packed brown sugar
2 tb garlic power
1.5 tb cayenne pepper (optional)
2 cups maple syrup
marinate in fridge for 24 hours
drain liquid and let dry off
put in ziplock with 1 cup maple syrup and toss for several minutes
glaze for 4 hours with fan on salmon strips
in smoker with 8 pucks of apple
120F for 2 hours
140F for 3 hours
175F for 1-3 hours until done
let cool
vacuum pack and freeze
As we speak, i have a fillet marinating in 'Lumpys' marinade. Just a question though as im new to the OBS. Im going to try maple and alder as opposed to apple - anyone have anyone have any thoughts on this??
Also, Lumpys cooking time requires alot of attention and time IMO. Anyone have any other opinions? I see Shane did his at 200, but thats a little high. Thinking about splitting the difference and going 150 for 3 hours. How do you know when its done? Any tips.....
Going to leave the skin on my salmon and place directly on rack (skin down of course), no cookie sheet.
How many pucks should i go with? I see Lumpy used 8 - is that alot of smoke? Is 8 including the two wasted for pushing?
Again, going to alternate with maple and alder - but maybe i will throw one apple in there also....
Thanks guys - this is my first post after getting the OBS two weeks ago. This thing is awesome !!
Ron,
You will want to cook/smoke your salmon at the lower temp for longer times. This is to prevent the "White Buggers" or congealed fats on top of your salmon.
Welcome Aboard
Hi Ron and welcome to the forum. I use eight bisquettes of Maple. The wife likes maple over alder. She likes it with eight not nine and not seven. We have tried with apple also and she likes apple also but mape is her favorite. I just eat what I am told to eat ;) and smoke salmon how SWMBO likes it.
Ross
I love maple on almost everything!
Oak works well too.
Rich
Thanks guys. Okay, i will smoke 'slow-and-low' as per Lumpys recipe. Just alot more messin around, but if it means awesome salmon, im all for it.
Will stick with the maple and maybe will throw in one puck of each apple and alder in the mix just to experiment.
Oh, also i assume i leave the top vent wide open? Is this standard when smoking anything??
Also, when people talk about temps, are they reffering to the temp on the front of the OBS, or their digital thermometer? I have a digital with a probe and drop it through my vent and the OBS and thermo are off by about 15 degree's or so.....
Thanks in advance.
Well the candied salmon is pretty good after the test run. Some things i would change:
I would use less salt. The soy sauce and the call for extra salt are a little too much. Otherwise the recipe is Great !
I used 8 pucks total and smoked for 2 hours. I would like a little more smoke - and im a newbie! Going to try 10 pucks next time.
I put in a whole fillet with skin on. I think next time, im going to remove the skin and break salmon into little chunks/nuggets a little bigger than a dice but smaller than a matchbook. I LOVED the candied exterior of the salmon, but because i filleted there wasnt much surface area to get truly 'candied'.
I dont crazy over salmon like some people. It sometimes gets a little 'fishy' for me. Especially the outer portion that touched the skin. Removing the skin should help with the 'fishy' taste IMO.
I hope this post and my experiment can help others as i have been helped here on this forum.
Also, im sharing some of my 'bounty' with a fellow OBS-Men who i will see later on today. He got me into the OBS and this is what its all about!
Thanks to those who helped me out.
;D
Quote from: ronmexico on April 02, 2011, 08:28:18 AM
Oh, also i assume i leave the top vent wide open? Is this standard when smoking anything??
Also, when people talk about temps, are they reffering to the temp on the front of the OBS, or their digital thermometer? I have a digital with a probe and drop it through my vent and the OBS and thermo are off by about 15 degree's or so.....
Thanks in advance.
I think the vent is usually 3/4 to fully opened usually. I leave mine full open almost all the time, not sure about the pros though. And as far as temperature go with the probe as it will give you more of an accurate reading, and keep the probe below what you are smoking(or on lowest rack)