Salmon Candy Troubles

[wildwest]

This is what I do now...Tried all types of homemade mixes and they were ok but...Now I only use Golden Dragon Thick Teriyaki { buying by the gallon}.Cut your fillet into 1/2 inch strips in the mentioned brine and soak for 24 hours cold.Pull the strips out and dry off with a roll of paper towels.NOW..MOST important..slap them all down on your oiled sprayed smoker racks and fan dry them .This may take 4-6 hours.Smoke them and Always TASTE during that time in the smoker.When you are happy,COOL them in the fridge.When vac. packing add 1 tablespoon of fresh Teriaki ....done

[spring fever]

Where's the salt for the set=up and preservation??

[fish stalker]

you guys doing skin on or skin off?

I have always done skin on as fish with no skin seems to stick to racks and flake apart.

I havent had the patience to do the hanging tooth pick method.

Also just had a genius idea. Im not a big drinker but the new Honey Jack Daniel's omg is delicious, finishing glaze/baste!! with some honey or maple syurp or both! hmm honey 'ho

[fish stalker]

bump again for the skin off or on question^?

and when leaving candy out to dry before smoke for the peccical glaze/skin thing is it ok in this weather so warm during day to leave the fish out on the counter for a few hours?

[Fish Assassin]

I have a candy problem.... Not enough..

[High Velocity]

You guys are killing me with this thread ... Just sayin' ... Thank gosh no one is posting candy photos or I'd be a complete mess ...

X2 !!! This is salmon porn !!! I've gotta dig the Bradley out of the shed and GET BUSY !!!!


Sent from my iPad when I should be fishing.

[Foxsea]

I skin mine before brining - it firms up. As far as drying for the pellicle, it's after brining - salt's a powerful preservative - so I don't see a problem; especially overnight when it's cooler.