Salmon Candy in the Smoker?

[acnewman55]

Just got back from Neah Bay.

Got a few chinook bellies, a small coho and one humpy to toss in a new smoker I just picked up.

I want to try making squaw candy.

I've got a brine recipe of pickling salt, brown sugar, maple syrup, and lemon pepper.



Also picked up some applewood chunks and alder chips.

Questions!

1. How to cut the bellies? Remove fins and bone or just leave it?
2. How long in the brine?
3. After the brine, do I rinse off or just pat dry?
4. After brine, how long to let the salmon dry out before smoking?
5. How long to smoke? (Ballpark, the coho and pink will go quick as the filets are thin)

Thanks gents!



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[Wetwoodshunter]

I have made a lot of salmon candy. In fact, I actually finished a batch yesterday.

First, I cut all the fins off the salmon fillets. This makes salmon easier to skin. I then take a knife and skin the fish, go slow salmon is not like a rockfish, Hal or ling it's easy to leave patches on it.

After its skinned I run my fingers lightly from head to tail along the pin bones to stand them up. I then cut them out in a thin strip. If your worried about losing meat pull each bone out one at a time with pliers. If you use the pliers method pulling towards the "head" will not cause separation in the meat.

After there are no bones left I take my knife and cut the salmon into 6" long by 1/2 "wide strips (give or take a little) this way you can lay them across the grates of your smoker without them falling through.

After they are all cut up I put it in s bowl in the brine mixture. Depending on the strength of your brine you will need to vary your brine length. I use yoshidas  teriyaki sauce and let it brine for 24 hours lightly mixing it a few times throughout.

I do not wash or let my fish dry before I put it in my smoker. It goes straight from the brine bowl onto a non-stick sprayed smoker grate. Do not forget to spray the smoker grates. Also, if you load from bottom to top the fish won't drip all over your hand as you load the next tray.

I smoke mine at about 135-150 for 6-7 hours BUT you need to continually check to make sure it's low temp and the top and bottom trays are cooking evenly. Rotate trays as needed so they finish at the same time. I use a big flat cedar roofing shingle to move trays around. If your temps get to high your brine will burn and ruin your fish.

Just before you think it's done take it out and dump it in a paper bag. The bag soaks up some oils and the fish will slightly harden over the next day.

Here is a pic of what mine looks like when done.

[Blacklab]

nice 

now all I need is salmon..........lol

[acnewman55]

Well I got the smoker assembled last night and processed the fish.  I prepared two separate trays. One with skin-on chinook bellies and skinned pink salmon filets, the other with skin-on coho and skinned chinook filets.  I did this to create variety so I can decide which way I prefer it.

I made a base brine of salt, brown sugar and maple syrup and used that for the chinook filets.

The bellies and pinks were brined with the base plus some added lemon pepper.

They sat overnight for 7 hours and then were stirred and salted and brined for another 4 hours.

They were then rinsed and air-dried at room temperature with a fan for three hours and placed in the refrigerator to rest until I get them into the smoker tonight.

I'll post more photos as the process moves along.






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[gilroym]

I have made a lot of salmon candy. In fact, I actually finished a batch yesterday.

First, I cut all the fins off the salmon fillets. This makes salmon easier to skin. I then take a knife and skin the fish, go slow salmon is not like a rockfish, Hal or ling it's easy to leave patches on it.

After its skinned I run my fingers lightly from head to tail along the pin bones to stand them up. I then cut them out in a thin strip. If your worried about losing meat pull each bone out one at a time with pliers. If you use the pliers method pulling towards the "head" will not cause separation in the meat.

After there are no bones left I take my knife and cut the salmon into 6" long by 1/2 "wide strips (give or take a little) this way you can lay them across the grates of your smoker without them falling through.

Ever thought about making a you tube video. would like to see how you do it.

[Blacklab]

 

[Wetwoodshunter]

I have never made a YouTube video. How many people would want this? I will be fishing again Thursday-Sunday and will have some more kings to do up.

[acnewman55]

I'd like to see the YouTube video. I'm out of salmon though


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[acnewman55]

So the fish spent 3-3.5 hours in the smoker at a consistent 150 degrees, the first 45 minutes without wood.  After that chunks of apple and chips of alder went on. At 150 the burner produced pretty light smoke, but I like the smoke profile, not overpowering.











Oddly enough, the coho and chinook filet pieces came out more dry and salty despite being on the top rack. The chinook bellies are very moist and tender. The pink filets are right in between. All of it is delicious, but the bellies are the tastiest - and soooo fatty still. They could probably smoke another two hours but I gotta hit the sack.

Great first attempt! learned a lot.

Next time:
Larger pieces for the leaner prices to keep it moist. (Maybe add a glaze)?
Reduce saltiness: less salt in the brine or less time in the brine?
Add sweetness and other flavor - chili heat?
More time in the smoke and more smoke earlier on.


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[Bullkllr]

Looks tasty. Nice work.

Something else to consider next time: it is highly recommended to never do a salt brine in a metal container. Salt interacts with the metal and the product can have a tinny or metallic taste. I use food grade plastic buckets for large batches, tupperware for smaller.

[Wetwoodshunter]

Looks great for a first batch. Remember the bottom tray and top tray always cook the fastest that's why I bet you see your top tray is less moist.

[acnewman55]

Oh that makes sense about the top tray. Should have realized that. Good tip!


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[Netminder01]

yummy!

[Joe Rothrock]

The fish looks and sounds good! I think a quality fish going in the smoker makes a quality product coming out. Frozen fish (in my opinion) will take in more salt than a fresh fish. I use 1 cup salt, (2/3 cup if fish is frozen) 1 cup brown and 1 cup regular sugar, 2 cans of tree top frozen apple juice concentrate and 3 quarts of water. I cut the fish up pretty small for better brine coverage and brine for 24 hours. 1 or 2 hours before the fish is done smoking, I baste the fish with apple cider vinegar.

SMOKED SALMON SPREAD
8 oz cream cheese, 8 oz sour cream, 2 table spoons of lime juice and 2 heaping table spoons of miracle whip or mayo. Mix in 1 - 2 cups finely minced smoke salmon (NO BONES) until you get to the texture you desire. Then a box of rits or hi-ho crackers and enjoy.

[Netminder01]

Has anyone smoked Tuna - or made Tuna candy?  I smoked some tuna last night for dinner but got me thinking how I've never tried to brine and really smoke it.

Anyone try?

[ribka]

Has anyone smoked Tuna - or made Tuna candy?  I smoked some tuna last night for dinner but got me thinking how I've never tried to brine and really smoke it.

Anyone try?

Smoke the bellies of tuna and made candy. Liked them better when not so sweet as salmon.

[Netminder01]

Has anyone smoked Tuna - or made Tuna candy?  I smoked some tuna last night for dinner but got me thinking how I've never tried to brine and really smoke it.

Anyone try?

Smoke the bellies of tuna and made candy. Liked them better when not so sweet as salmon.

Did you use the same brine ingredients as salmon? Seems like the mix should be a bit different to accentuate the tuna vs salmon.  Thoughts?