Welcome to True North Outdoor Hunting Forum - British Columbia and Beyond

It looks like you haven't created an account yet. Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members and much more.

Register Log in

Salmon Candy

Users who viewed this discussion (Total:1)

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
The original Gummy Bear Style...

A good Buddy called a short spell ago, wondering if he could talk me into running off a batch of salmon candy.
Tried to get him to go with the Cranberry Sweet Thia version, but NOPE!
HAS to be the maple-honey "Gummy Bear" stuff.
Damn!
Long process, expensive, and been just long enough since I made it I said... SURE... why not...

So, as the original post of this version has long since gone the way of the Dodo, I figured I'd run it up for anyone interested once again...

In this case we actually went with a mix of coho, red and white springs.
All caught offshore, vac sealed and flash frozen...

Thawed the frozen salmon just enough to cut. Works a tad better to make what we're looking for when there are still ice crystals through it. Ripped the hides, pulled all the bones, and cut into strips.

The brine was made the same morning, and given a spell to blend while we were cutting..

Brine:

1 gallon of water
1/2 cup of coarse salt
4 Kg's of Demerra Sugar
4 cups of real maple syrup
4 Kg's of pure honey (melted)
1/2 cup lemon juice

Place the strips into the brine and let it do it's thing.
Occasionally stir gently.




The strips can sit in brine as little as 24 hours, but double that is better when you can keep it cold.

Prep the grills with a GOOD shot of BarBee Pam, and set them up on your drying table.
Do NOT rinse the salmon strips when they come out of the brine.

Lay each strip out on the grill such that they don't touch each other (or they WILL glue to each other).



Set the loaded grills up under your fans, keep the air temp chilly, and dry them puppies out some...



In this particular case, with the relative humidity right up there and temperatures on the chilly side, we ran the fans for 48 hours before being happy with their progress. Can take a fair bit shorter when the conditions are different. What you are looking for is the translucent gummy bear look...



Now it's time for a visit to the preheated smoker.
Once the product hits, I like to keep it medium low for this kind of candy.
A combination of 50/50 Apple / Alder chips gives an almost "velvety" finish.





My big stainless smoker usually runs a full load of chips up at medium temperatures in three hours.



I generally give it that first shot, then have a look to decide if it needs a little more. Again, cooler days meant just that. In all cases this time around, 6 hours was just about perfect. The strips shrink down a fair bit, but if you've done your job right, they are still translucent, and indeed have the texture of a Salmon Gummy Bear!



Was right pleased the sun made an appearance to help highlight the show!



To finish I suggest letting sit in a cool place for 24 hours in larger ziplocks or some type of container. That allows the product to "settle" and the consistency to become... well... consistent.




Been a busy few days.
My taste buds Love me at this point, as does those of everyone who has tried it again...
My ever blossoming belly... well... not so much.
:highly_amused:

Cheers,
Nog
 

philcott

Mucho Gusto
Messages
5,169
Reaction score
334
Location
Victoria
That's how I remember the recipe and process I followed last time I has enough salmon to make some candy.

This year I might need to look into the Thai recipe you are promoting. Least ways for half the run, as a test.

Great pics by the way. Especially the sunshine back lit one. Makes a guy's mouth water just looking at it.
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
Last Batch from the other day:



Red Spring:



White Spring (as in Snowball!):



Coho:



Bagged, Tagged & WELL Hidden! :Oh Yeah!:

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
Slightly different recipe this time. Turned out AWESOME!




















 
Last edited by a moderator:

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
Next batch hitting the brine this afternoon... small wink
Getting ready to make all my neighbors DROOL again!!! :ROFL:

Cheers,
Nog
 

NAHMINT II

Moderator, Backwoods Barista
Messages
2,705
Reaction score
1,751
Location
MID-ISLAND/Nanaimo area
I can feel a ''road trip'' coming on when I get back from up island !!!!!!!!!!
rum & coke and ''candy''...its 5.46 A.M. and that ''meal'' would go down just fine !!!!!!!!!!!!!!!! thanks for the invite. glenn
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
The door is open my Friend! :Here's To Ya:

This next lot sat an extra day on the brine due to hunting efforts. Go Figure!! LOL
Right now the smoker is hard at it, and the entire neighborhood smells simply marvelous!
Already two of the neighbors have peeked over the fence to see how things are going along... :highly_amused:

Plan on hunting tonight, so I'll simply set the heat to low and wander off.
Should be perfect by the time I get back.
And of course, The BoogyMan will be snoozing ion the outside sofa - right next to the smoker which he rightfully believes is his! small wink

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
What the stuff looks like after three days of sucking up the good stuff:



And now for around three days under the fans. Only time of year we can pull this off is usually January, as the air temperature must be cold enough to work it properly...



Be headed out this afternoon to rotate the trays, and likely hit the works with a rum based glaze...

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
Color & consistency changes on track.
Rum glaze now doing it's thing...




Likely to hit the smoker late tomorrow or early the next... :Oh Yeah!:

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
I'd betcha that a similar kind of processing would work really well on pieces of beef.......... sort of a take on Biltong.
One of my good Buddies called this fall, and was just in the process of running a handful of sockeye through this recipe.
He also wanted to know if I had ever tried it with deer - specifically whitetails.
Nope, never even thought of it. And suggested it was kind of an "I don't know" sort of thing for me... :Maybe:

His sockeye turned out to be some of the best I have ever tasted. Actually exceeded the teacher in this case.

And much to my utter surprise, the whitetail he then ran through the same recipe was DELICIOUS! :Oh Yeah!:
So much so the two of us literally wiped out a couple pounds in one sitting before he hid the rest!
Never would have contemplated that myself...

Now, seeing as I have a preponderance of both moose & whitetail this year...
Stay Tuned... small wink

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
It was ready for the smoker early this morning. Dry to the touch, "rubbery" and translucent:



So loaded it up and brought it back to the Hacienda:



Smoking a spell now, under rather low heat.



Be checking in on it soon...

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
The Lady declared this run "The Best you have EVER done" last night.
And so any thoughts of a followup post promptly disappeared. small wink

Now that I have half recovered... :devilish:

The smoke is simply the "finish".
The long brine ensures the salmon is cured right through.
The long run on the fans dumps a huge amount of moisture, and forms the pellicle.
When they hit the smoker, they are already dry to the touch, and just a little "rubbery" inside.

I run the smoker at as close to 125 - 130 degrees that I can.
With all dampers wide open to keep airflow high.
Most runs that takes around 4 - 5 hours to produce what I am looking for.
This is closer to a cold smoke than hot.
The smoke simply adds flavor, and contributes some to the final consistency.

When it comes out of the smoker it should look translucent, with a hint of smoke around the edges, and be reasonably... well... gummy bear in consistency:





Got the last of it that I could rescue from the Lady & the neighbors bagged & tagged today. Even though no sunshine it stills kind of glows.



This run is indeed one of the better ones we have pulled off.
Consistency is bang on, starts with a smokey flavor, then you get a hint of salmon, followed by a maple / rum finish. No wonder I am jagged today!! LOL

As for being "too tired" to continue? Nope...



And on it goes...

Cheers,
Nog
 

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
First run is now complete, and bagged & tagged.
86 bags of average 8 strips a bag = 688 strips.

Next run under the fans now.
Spent the entire day converting the final run into strips and dumping it into the brine.

Tired, with a bit of a bulging belly! :highly_amused:

Cheers,
Nog
 
Last edited:

philcott

Mucho Gusto
Messages
5,169
Reaction score
334
Location
Victoria
Sum Bich Matt. My first time back on the forum in a while and I see a mountain of salmon candy.

Looks good, as always.
 

ianwuzhere

Long-Time Member
Messages
1,456
Reaction score
136
Location
P.G.
Looks awesome- now if I could only catch a salmon :)
I buy them bags of salmon candy from Costco- great stuff- even if it is atlantic salmon ;) pretty much eat a whole bag first time around so need to get couple bags each time I get some.
 

Big Lew

This IS My Life
Messages
7,084
Reaction score
2,479
Location
Mission B.C.
Well I've got to take my hat off to you Matt!
I've also got to offer you a great big THANKS for your gift of that special and tasty
'gummy' snack as well as the bear pepperoni strips. You do a wonderful job!
I'm not normally a pepperoni fan (usually too spicy) but your's was well balanced
and delicious! The only problem I had with the pepperoni was my visiting son.
I had to go out to do some banking and take care of other important odds and ends
which took a couple of hours, so when I returned there was only one stick left for me to try.
He said it was the best he had ever eaten. Thanks again sir!
 

NAHMINT II

Moderator, Backwoods Barista
Messages
2,705
Reaction score
1,751
Location
MID-ISLAND/Nanaimo area
DAVE,
One man should not tell another what to do BUT 2 things I have learned is NEVER TELL ANYONE how great the ISLAND is AND, never EVER let someone try your BEAR PEPPERONI !!!!!!!!!! I.M.H.O. :ROFL:...Glenn (The result is,they move here and become bear hunters)!!!!!!
 
Last edited:

IronNoggin

Stone Cold
Messages
4,616
Reaction score
3,143
Location
Port Alberni
You are more than welcome Big Lew!
I am pleased to hear both you and your son liked what we came up with!! :Oh Yeah!:

Cheers,
Nog
 
Top Bottom