Captain PartyMarty
Crew Member
Thanks Nog! We will know in a few more hours! Can't wait to try some!
Nog - one question, do you rinse your brined salmon before putting on the drying racks? I presume yes? Going to take a crack at this salmon candy this week.Gummy Bear Candy Brine:
1.5 gallons 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
This run 3 days in the brine at an average of 4 degrees. Suspect 3 - 4 days under the fans to dry & glaze.
Did a different version of my Hot Smoke Brine for the full sides this time:
1.5 gallons of water
1 cup of coarse salt
4 cups Demerra (brown cane) Sugar
1/3 jar Garlic Plus (ClubHouse One-Step Seasonings)
I full jar Southern Barbecue Spice (Clubhouse)
1/2 cup Lemon Juice
1/2 jar Smoking Stampeded Beer & Chipoltie Barbecue Sauce
50 grams Dry Mustard
1 package dehydrated chopped onion
That was on brine 2 days, under the fans 2 days, and 10 hours in the smoker, Turned out extremely well.
Candy Strips going under the fans now...
Cheers,
Nog
Nog - one question, do you rinse your brined salmon before putting on the drying racks? I presume yes? Going to take a crack at this salmon candy this week.
Thanks Nog much appreciated! Strips have already started sinking...The Candy NO. The little bit that is left on the strips help form the glaze.
The Hot Smoked YES. Quite important to rinse those ones.
Cheers & Good Luck with your run! My last go with the Tuna hits the smoker in around an hour now...
Nog
compostdont mean to derail this topic, but since we are on the topic of smoked fish and preparation for smoking fish etc.... What does everyone do with the leftover dry brine that has liquified but still has undissolved sugar? I hope mixing it in a large pot of water so that most of salt and sugar dissolves and pouring it down the kitchen sink is not bad for the environment or for the house plumbing. If so please let me know and I will figure another way to dispose.
Nice work man, best I've ever seen. So do you mostly eat it cold on crackers or do you ever cook it into things?Yesterday brought the fish smoking sessions to a wrap:
Another tote of Yummyness headed into cold storage (sans a few for the fridge and a buddy or two).
It did indeed turn out to be one of the very best runs I've ever done:
The flavors are complex, yet blend together in a very velvety way with a nice buttery finish. Man I love this job!
Couple days down now. After 5 weeks steady I need something of a break.
Then canning the trim from these tuna, and onto Sausage Time for another week or so...
And on it goes...
Nog
Nice work man, best I've ever seen. So do you mostly eat it cold on crackers or do you ever cook it into things?