Always experimenting it seems.
So, even though I have several tried & true methods for candy, I decided to experiment yet again.
Brine:
8 - 10 liters White Cranberry Juice
1.5 cups coarse salt
3 bags Demerra Sugar
1 full bottle Roasted Garlic & Red Pepper Spice
1 Liter Thai Sweet Chili Sauce
1/4 cup soy sauce.
Simple. Brined to 48 hours, dried for 8, then slow smoked for 12 hours (low heat).
Results:
Marvelous candy flavour with a distinctly tangy after-taste.
A new WINNER!
Always experimenting it seems.
So, even though I have several tried & true methods for candy, I decided to experiment yet again.
Brine:
8 - 10 liters White Cranberry Juice
1.5 cups coarse salt
3 bags Demerra Sugar
1 full bottle Roasted Garlic & Red Pepper Spice
1 Liter Thai Sweet Chili Sauce
1/4 cup soy sauce.
Simple. Brined to 48 hours, dried for 8, then slow smoked for 12 hours (low heat).
Results:
Marvelous candy flavour with a distinctly tangy after-taste.
A new WINNER!
Cheers,
Nog
I like the sounds of this. How big of bags of sugar? What kind of roasted garlic and pepper spice mix? How much fish is this good for?
Looks like a real winner there, I like the sounds of it. Have you ever tried putting a favorite whisky in? My uncle used to do that on occasion, was quite good.
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Didn't run the PIP or thermostat this time. Simply set the machine to low and let it go. Guessing around 145 degrees give or take 5 or so... thus the lengthy run time.
Quote:
Originally Posted by Twisted Canuck
... Have you ever tried putting a favorite whisky in?
This was a first run experiment, so nope.
I am dwelling on what kind of flavor would go good with this eventual taste though...
Use RUM for a fair amount of my other recipes, and it offers a very nice touch indeed!
Always experimenting it seems.
So, even though I have several tried & true methods for candy, I decided to experiment yet again.
Brine:
8 - 10 liters White Cranberry Juice
1.5 cups coarse salt
3 bags Demerra Sugar
1 full bottle Roasted Garlic & Red Pepper Spice
1 Liter Thai Sweet Chili Sauce
1/4 cup soy sauce.
Simple. Brined to 48 hours, dried for 8, then slow smoked for 12 hours (low heat).
Results:
Marvelous candy flavour with a distinctly tangy after-taste.
A new WINNER!
Cheers,
Nog
mmm nog as a past port albernian i think i saw my name on the middle one on the right.next time here i think you have to drop me off one lol
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New Candy Salmon Recipe
lol
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