Salmon Candy 2019 - Page 2

IronNoggin · #31 01-23-2019, 05:14 PM

Quote:

Originally Posted by omega50

Any idea of how much dry weight the final product came in at from the initial 60lbs?

Guessing as I did not weight it...
Initial fish with head off and guts out (frozen) went just a tad better than 100 pounds.
After cutting and trimming to shape & size (no skin,bones etc) it was just a little better than 60 pounds.
At this point (finished) I would hazard a guess at right around 35 pounds.

Cheers,
Nog

IronNoggin · #32 01-24-2019, 11:21 AM

Quote:

Originally Posted by IronNoggin

86 bags of average 8 strips a bag = 866 strips.

Dyslexic moment. 688 pieces...

Don't rightfully know how many got chowed down on before the shrink wrap was complete...

Cheers,
Nog

omega50 · #33 01-24-2019, 12:10 PM

Just went on sale in Calgary
$7.99 for 150g

So your 35 lbs would be worth about $846.40 if sold here

IronNoggin · #34 01-24-2019, 12:29 PM

Quote:

Originally Posted by omega50

Just went on sale in Calgary
$7.99 for 150g

So your 35 lbs would be worth about $846.40 if sold here

I can Guarantee you that the quality of the stuff you will find on sale over there will not come anywhere close to what we produce!

And given the amount of time, effort and coin we dump into the process, there is no way in hell we would ever consider selling it off so cheap!!

Cheers,
Nog

IronNoggin · #35 01-19-2020, 12:29 PM

First run of 2020 in the brine!

Going to be a tad busy around here for a spell it would seem...

Cheers,
Nog

Savage Bacon · #36 01-19-2020, 01:57 PM

Dang that looks good

waldedw · #37 01-19-2020, 02:27 PM

Salmon Jerky.jpg

I do something similar but on a much smaller scale, usually only 3 - 4 lbs at a time, marinaded in a zip lock bag in the fridge for 3 days or so, mixture of maple syrup, brown sugar, soya sauce, coarse black pepper, lemon juice, and applewood liquid smoke, then I do it in my jerky dehydrator at 160 degrees for about 4 1/2 hrs, just knocks your socks off.

I'd love to taste yours nog, I worked in Port Hardy for 6 months a few years back, used to buy candied salmon from Hardy Buoys smoked fish inc, dam fine, from what I remember his recipe was similar to yours.

teledogs · #38 01-19-2020, 03:12 PM

I feel like a dog looking in the Butcher's window. I find myself staring wishing I could have some. That looks so good.

IronNoggin · #39 01-22-2020, 11:28 AM

First load under the fans:

Second load under the knife today...

Nog

Pizzabusters · #40 01-22-2020, 11:55 AM

That's some slammin' salmon!

CDNOutdoorsman · #41 01-22-2020, 01:03 PM

I need to get my hands on some salmon and give this a try.
Thanks for the pics and recipe, looking forward to the end product...

AndrewM · #42 01-22-2020, 01:25 PM

Quote:

Originally Posted by CDNOutdoorsman

I need to get my hands on some salmon and give this a try.
Thanks for the pics and recipe, looking forward to the end product...

I made some with cheap pink salmon the other week. Turned out great so don't hesitate to grab the cheap stuff!

Masterchief · #43 01-22-2020, 04:20 PM

that looks absolutely delicious! I've been wanting to try making this for a long time, thanks for the post

Serengeti Charters · #44 01-23-2020, 01:33 AM

Man, I wanna try some of that Nog....looks UNREAL! Hungry now lol Like how it is thinner and looks moist too.

CDNOutdoorsman · #45 01-23-2020, 10:33 AM

So if I have this recipe semi straight, 3 days in the brine, 3 days drying and a few hours in the smoker? Is this accurate?

IronNoggin · #46 01-23-2020, 11:22 AM

Quote:

Originally Posted by CDNOutdoorsman

So if I have this recipe semi straight, 3 days in the brine, 3 days drying and a few hours in the smoker? Is this accurate?

That is a decent approximation.
It varies somewhat with the air temperatures and humidity, but that is the general rule.
We only work this recipe when it is below 5 degrees, and above zero obviously.
4 - 6 hours in the smoker.

Cheers,
Nog

CDNOutdoorsman · #47 01-23-2020, 11:24 AM

Where are you drying it with the fans? Is that is the garage with these cooler temps? Assume not room temp for drying. Sorry for all the rookie questions, appreciate all the info.

IronNoggin · #48 01-23-2020, 11:29 AM

Quote:

Originally Posted by CDNOutdoorsman

Where are you drying it with the fans? Is that is the garage with these cooler temps? Assume not room temp for drying. Sorry for all the rookie questions, appreciate all the info.

We run the fan operation in my buddy's garage, with the heat turned right off. The concrete floor tends to keep it cooler in there than outside, and more stable temperatures as well. Right now it is just a little below three degrees in there, and only fluctuates between that and four degrees over the past few days. Outside temps are just under five. Perfect conditions!

No worries on the questions. How else do we learn?

Cheers,
Nog

IronNoggin · #49 01-23-2020, 06:14 PM

Day 2 under the fans, and the strips have begun to darken:

A closer inspection shows that the pellicle has formed on the top side, but has a ways to go yet on the bottom:

So... into the second night of chilly air circulation...

Interesting thing about this recipe, and one perhaps I was hesitant to share in the past. The finished product will be subjected to not one, but two pellicle forming experiences. I expect the entire works will have that magical skin on it when I check tomorrow. Pretty close to dry to the touch, and sealing in all that goodness. Time for the next step!!

Once they have dried enough, I hit them with a rum based glaze. This seals it up even more, yet still allows the smoke to transfer (albeit not overly deep - which is fine considering the strips are fairly skinny). Departs a rum "finish" along with the velvety flavors of apple and alder. Also helps contribute to the translucent look I am seeking with this stuff.

Next lot swimming, this one buzzarding the big smoker soon...

Cheers - Nog

omega50 · #50 01-23-2020, 09:07 PM

Motivated me to figuratively plant a tree under who's shade I will never sit.
On Keto-so I can't eat any but decided to make a tiny 1kg batch from some of last summer's China Creek catch.

Just in time for Super Bowl snacking for non-keto friends

Skoaltender · #51 01-23-2020, 09:19 PM

Looks unreal!

Got more pics of that smoker?! Lookin to build something very similar.

IronNoggin · #52 01-24-2020, 11:14 AM

Quote:

Originally Posted by Skoaltender

Looks unreal!

Got more pics of that smoker?! Lookin to build something very similar.

That request has already been made.
And I will be doing so soon. It is currently in storage, but when I drag it out for this run I'll grab a few shots and description which I'll post in a stand-alone thread then.

Glaze day...

Cheers,
Nog

IronNoggin · #53 01-24-2020, 01:42 PM

Glaze Day.

1/2 - 3/4 cup of real Maple Syrup, 2 small jugs of Rum Extract, then top it up in a standard squirter bottle with Bacardi Black.
The strips have formed a nice pellicle all round, and are just on the verge of going transparent.
Taking a tad longer than last go, but not too far off track.
Hose them down:

Under the fans again until the am check tomorrow.
Likely hit the other side with the glaze then, and fan until the next am.
Smoker getting dragged out & prepped tomorrow...
Probably smoking the next...

Cheers,
Nog

IronNoggin · #54 01-26-2020, 02:07 PM

Due to the extreme humidity (as in constant rain) the strips took an extra day under the fans to dry sufficiently for smoking.
Had to ice down those on brine to get the temperatures right down - triple bagged blocks so as not to dilute the brine!

Final Day:

Yep, just what I was hoping for!

The waiting Big Box:

Stuffed:

1.5 hours straight heat (125 degrees) to firm up the outside, then a 3 hour burn of 50 / 50 Apple Alder chips, followed by another single hour to set.

Already smelling fine around here...

Final installment on this run tomorrow, and the start of the next...

Cheers,
Nog

IronNoggin · #55 01-27-2020, 11:11 AM

Wrapped up just at dusk, then let it cool on the racks for a couple hours.
Turned out Excellent!!

See through Gummy Bear consistency loaded with flavour!

And this is what 1/2 a cooler full of the good Stuff looks like:

Headed out to get the next run under the fans...

Until next time - Tight Lines!
Nog

Ronji · #56 01-27-2020, 12:17 PM

I getting so hungry looking at all that candy. Kinda like a dog salivating over a bone.

Looks great, and you have given me some ideas.
Thanks for sharing.

IronNoggin · #57 02-01-2020, 04:41 PM

Round Two: Into The Smoker...

IronNoggin · #58 02-03-2020, 11:26 AM

And That's a Wrap (literally!)

Cheers,
Nog

CDNOutdoorsman · #59 12-01-2020, 04:28 PM

Well I am finally getting ready to try this recipe. The salmon is pulled out of the freezer and will thaw for a day in the fridge. I will buy the ingredients tmrw. I have 3 fillets of 24lb chinook salmon, I assume I can scale down the amount of brine?

IronNoggin · #60 12-01-2020, 04:37 PM

Quote:

Originally Posted by CDNOutdoorsman

Well I am finally getting ready to try this recipe. The salmon is pulled out of the freezer and will thaw for a day in the fridge. I will buy the ingredients tmrw. I have 3 fillets of 24lb chinook salmon, I assume I can scale down the amount of brine?

Yep. Go according to the ratios noted of course.
You won't need nearly as much of the brine.
Just ensure the product is well "drowned" is all.

Looking forward to just how this one turns out for you...

Have a decent pile to get to myself.
After late archery season that is...

Cheers & best of Luck!
Nog