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12-01-2020, 05:39 PM
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Join Date: Feb 2019
Posts: 602
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Once Im done the salmon candy I will make jerky, sausage and pepperoni sticks out of the deer my son shot and the sheep I shot. Should be some good meals coming our way this winter...
I will let you know how the salmon turns out, thanks again for the recipe.
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12-02-2020, 07:48 AM
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Join Date: May 2007
Location: Westlock
Posts: 5,531
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I have no idea how I missed this topic !
It's awesome !
Thank you much for taking the time to make it (the topic) !
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12-02-2020, 01:40 PM
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Join Date: Jan 2011
Location: Calgary
Posts: 577
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This thread is awesome. Thanks for the info and pics. Those look like gummy candy salmon. Going to leave mine under the fans for much longer next time. Cheers
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Don't retreat - just reload...... 
Alba gu brath! |
12-04-2020, 04:09 PM
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Join Date: Feb 2019
Posts: 602
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just took the salmon out of the brine after 2.5 days, now drying on racks with a fan going.
I sprinkled cracked pepper over is as I love pepper on my meat treats...
Nog, I assume you turn/rotate the pieces after a day or so?
Day 2 is when you would spray the rum glaze? on both sides?
thanks, looking forward to the finished product.
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12-12-2020, 10:38 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by CDNOutdoorsman
... Nog, I assume you turn/rotate the pieces after a day or so?
Day 2 is when you would spray the rum glaze? on both sides?
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Apologies. Just returned from our late archery season late last night and just now seeing this.
You had it right. Flip after the top begins to dry & hit it with the glaze on day 2.
Hope it turned out well for you...
Cheers,
Nog
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12-12-2020, 07:30 PM
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Join Date: Feb 2019
Posts: 602
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I’m very happy with the way the candy turned out, thanks to your recipe and guidance. That rum glaze really steps it up, wow, can’t stop eating it...
Thanks again for sharing your recipe, very much appreciated.
Sent from my iPhone using Tapatalk
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12-13-2020, 10:46 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Great to hear!!
ENJOY! 
Cheers,
Nog
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12-22-2020, 10:54 PM
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Join Date: Feb 2013
Posts: 21
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Have made Nogs candy before👍👍👍
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12-24-2021, 03:33 PM
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Join Date: Aug 2008
Location: Peace..................Country
Posts: 229
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This is amazing - none left and requests for a lot more. One shot of glaze for the salmon and one for me, so good... 
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12-24-2021, 03:37 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Saved a handful of springs & coho for this year's effort.
Will be getting to it in January...
Looking Forward!
Nog
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12-24-2021, 05:24 PM
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Join Date: Mar 2013
Location: Camrose county
Posts: 3,491
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Quote:
Originally Posted by IronNoggin
Saved a handful of springs & coho for this year's effort.
Will be getting to it in January...
Looking Forward!
Nog
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Nothing tastes better than that candied salmon,its totally addictive,the batches you make look awesome,id sure like to taste it. all the best and Merry Christmas.
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If people concentrated on the really important things in life,there would be a shortage of fishing poles.Doug larson. Theres a fine line between fishing and just standing on the shore like an idiot. Steven Wright.
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02-28-2022, 12:33 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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2022 Candy Run Initiated
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02-28-2022, 12:36 PM
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Join Date: Jan 2010
Location: WMU 226
Posts: 2,198
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Quote:
Originally Posted by IronNoggin
2022 Candy Run Initiated
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Wow looks amazing
__________________
As a man thinketh in his heart so he is
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03-01-2022, 01:40 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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First Glaze application this morning:
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03-01-2022, 04:03 PM
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Join Date: Aug 2014
Location: Gods Country
Posts: 670
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Was just talking about this thread the other day wondering when/if we would get an update on 2022 activity!
Already makes my mouth water!
DR
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03-01-2022, 08:10 PM
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Join Date: May 2015
Location: Lacombe, AB
Posts: 484
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Have you ever tried this recipe and procedure with any of the 3 venisons or beef? Can’t see why it wouldn’t work. I love candied meats. Been trying to find and devise recipes for it but never got it right yet. Good, but not great, and I’m going to give this a try with some deer and elk.
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03-02-2022, 08:03 AM
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Join Date: Sep 2020
Posts: 20
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Packaging your salmon
Quote:
Originally Posted by IronNoggin
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"? Nope...
And on it goes...
Cheers,
Nog |
I see you use FoodSaver bags. I would recommend you invest in a vacuum chamber sealer as the bags are significantly cheaper than FoodSaver. The cost of a vacuum sealer would pay for itself easily if you're doing a lot of vacuum sealing.
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03-02-2022, 11:10 AM
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Join Date: Feb 2010
Posts: 1,392
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Fish
Lake whitefish is a fatty fish similar to salmon and in Alberta we have more access to whitefish than salmon, this recipe should also work on whitefish.
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03-02-2022, 11:54 AM
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Join Date: Apr 2012
Location: Edmonton
Posts: 8,297
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Well done Nog. Looks like a really delicious bite!
BW
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03-02-2022, 04:00 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by aardvaark
Have you ever tried this recipe and procedure with any of the 3 venisons or beef? Can’t see why it wouldn’t work. I love candied meats. Been trying to find and devise recipes for it but never got it right yet. Good, but not great, and I’m going to give this a try with some deer and elk.
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Never even considered that...
If you do try, please let me know how it turns out!!
I am extremely interested!!
Quote:
Originally Posted by Rickster123
I see you use FoodSaver bags. I would recommend you invest in a vacuum chamber sealer as the bags are significantly cheaper than FoodSaver. The cost of a vacuum sealer would pay for itself easily if you're doing a lot of vacuum sealing.
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My Lady works at CT as a Manager. Her benefits include notably reduced prices...
Hit the with their third round of Glaze this am. Back again in the eve, and likely smoking tomorrow...
Cheers,
Nog
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03-03-2022, 07:44 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,542
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Dam Nog that is bloody marvellous....period!
Excuse me I have to wipe the drool off my chin
__________________
Be careful when you follow the masses, sometimes the "M" is silent... 
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03-03-2022, 11:35 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Got their last shot of Glaze last night:
Smoker now in pre-warming mode...
Cheers
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03-05-2022, 12:14 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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6 hours on smoke and another 2 on low heat, and the first run of this year is done!!
A tote full of yummyness!
Funny that the number of my buddies that have called " out of the blue" since posting this...
Best be hiding them in the freezer soon methinks.
On to round two...
Cheers,
Nog
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03-05-2022, 05:47 PM
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Join Date: Mar 2013
Location: Camrose county
Posts: 3,491
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Quote:
Originally Posted by IronNoggin
6 hours on smoke and another 2 on low heat, and the first run of this year is done!!
A tote full of yummyness!
Funny that the number of my buddies that have called " out of the blue" since posting this...
Best be hiding them in the freezer soon methinks.
On to round two...
Cheers,
Nog |
Damn I wish I could be closer, I'm so jealous 😩
__________________
If people concentrated on the really important things in life,there would be a shortage of fishing poles.Doug larson. Theres a fine line between fishing and just standing on the shore like an idiot. Steven Wright.
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03-07-2022, 01:28 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Round Two Glazed...
And on it goes...
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03-08-2022, 12:48 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Now that is one FULL smoker!
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03-08-2022, 09:02 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,055
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You are a cruel cruel man!
How many pounds of salmon do you start with?
ARG
__________________
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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03-09-2022, 11:32 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Quote:
Originally Posted by Au revoir, Gopher
... How many pounds of salmon do you start with?
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Each run is around 8 to 10 15 lb (dressed) fish.
A lot.
I pull those from our catch when engaged in the commercial salmon troll and flash freeze them for this operation.
Also have a few buddies who toss some in from their sports fishing adventures.
Never seems to be a problem collecting enough to do the job.
Vac sealing today...
Cheers,
Nog
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03-10-2022, 12:22 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Finished the second run yesterday:
A tote of goodness:
Almost See Through!
Final picture - the tote full again:
And that is literally a wrap for this year! See y'all next time around...
Cheers,
Nog
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01-20-2024, 03:39 PM
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Join Date: May 2015
Location: Lacombe, AB
Posts: 484
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Better late than never
Quote:
Originally Posted by IronNoggin
Never even considered that...
If you do try, please let me know how it turns out!!
I am extremely interested!!
My Lady works at CT as a Manager. Her benefits include notably reduced prices...
Hit the with their third round of Glaze this am. Back again in the eve, and likely smoking tomorrow...
Cheers,
Nog
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Not sure if this counts as late or as almost never….
Tried this recipe as a brine with elk jerky. Same glaze, same everything else too. Turned out super hard and tough - kind of like hard candy, you know, the kind you have to suck on for a while. But I really like it. I tried cutting it into bite sized pieces but scissors wouldn’t cut it, I got a new pair of tin snips and did it that way. Sucked on a lot of this out hunting this year.
Just tried this again with salmon - got a bag of frozen pinks from Costco, a trip to the coast doesn’t look like it’s in the foreseeable future. (I lived near Victoria for nearly 20 years.) Followed the recipe just as you described it and it’s super awesum.
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