Adler
Well-Known Member
I'm taking my second shot at candied salmon this weekend using a little chief smoker. Only my second attempt for any smoking. Have read most of the forum on this, but still have questions.
The first attempt failed miserably. Long story short: dry brine of brown sugar, salt, and maple syrup, brined overnight, smoked for 12 hours, and tasted incredibly salty and smoky. Way too much salt, proportions all wrong. Unsat.
So this time I'm being more precise with the brine and following the Iron Noggin wet recipe. I"m also only doing two small sockeye fillets, so as not to risk too much in one shot. It's been in the brine for 19 hours now, and I'm hoping to have it done by Sunday night. It seems that the long brine is important, the long dry equally important, and I definitely need to limit the amount of smoke generated, as well as insulate the smoker in this cooler Victoria weather.
Here are my immediate questions that I could use assistance with:
1. Should I keep brining longer today, and then dry overnight to smoke tomorrow? Pull out of the brine this evening (say after 20-24 hours of brine time), then dry for 10 hours? Which is more important, the drying or the brining?
2. How can I smoke well without making it taste too smokey? Last time, I made the mistake of putting in too many dishes of chips, and I wet the chips. Do others do that, or is it better to leave them dry? And how many pans - will one or two suffice? And which kind of chips - I did cherry. okay, that's more like 3 questions in one.
3. How long should I leave in that smoker if I start tomorrow? I know it depends on heat, but keep in mind this is an older little chief, in cool temperatures (but it will be insulated) outdoors (in covered space). Can it be done in 4-6 hours, or does it definitely take 10-12 hours or more?
Really appreciate any feedback! We're aiming for a candied salmon like that from Hardy Boys salmon - love their product!
The first attempt failed miserably. Long story short: dry brine of brown sugar, salt, and maple syrup, brined overnight, smoked for 12 hours, and tasted incredibly salty and smoky. Way too much salt, proportions all wrong. Unsat.
So this time I'm being more precise with the brine and following the Iron Noggin wet recipe. I"m also only doing two small sockeye fillets, so as not to risk too much in one shot. It's been in the brine for 19 hours now, and I'm hoping to have it done by Sunday night. It seems that the long brine is important, the long dry equally important, and I definitely need to limit the amount of smoke generated, as well as insulate the smoker in this cooler Victoria weather.
Here are my immediate questions that I could use assistance with:
1. Should I keep brining longer today, and then dry overnight to smoke tomorrow? Pull out of the brine this evening (say after 20-24 hours of brine time), then dry for 10 hours? Which is more important, the drying or the brining?
2. How can I smoke well without making it taste too smokey? Last time, I made the mistake of putting in too many dishes of chips, and I wet the chips. Do others do that, or is it better to leave them dry? And how many pans - will one or two suffice? And which kind of chips - I did cherry. okay, that's more like 3 questions in one.
3. How long should I leave in that smoker if I start tomorrow? I know it depends on heat, but keep in mind this is an older little chief, in cool temperatures (but it will be insulated) outdoors (in covered space). Can it be done in 4-6 hours, or does it definitely take 10-12 hours or more?
Really appreciate any feedback! We're aiming for a candied salmon like that from Hardy Boys salmon - love their product!