Maple Bourbon Salmon Candy

[LYU370]

Ran across a post kcmike from Oakridge posted on the book of face from someone in Montreal and just had to try it out.

Used a brine from MrT from the cookshack forum, I think I might have posted it here a while back as well.

Cubed up the salmon and into the fridge for about 12 hours.

Then into the fridge to form a pelicule for about 4 hours.

Then into the FEC with some maple pellets at 200, original recipe said 180-200 for about 2 hours. Ended up smoking them for just about 1 1/2 hours.

Mixed up some glaze. Original recipe was Maple Syrup & Gin, but since I'm not a fan of gin, I used bourbon. 2/3 maple syrup 1/3 bourbon.

Gave it three coats of glaze, about 10 minutes in between coats.

Original recipe used Oakridge Chile lime rub, but I didn't have any so I used Naturiffic Peppery Lime instead. Gave it a sprinkle.

Good Eats!

Thanks for looking.

 

[ShadowDriver]

Wow! :shock:

Those look outstanding, Andy.

 

[ronbrad62]

I thought I had salmon tonight, but mine was just fish compared to that. I was debating getting the marinated stuff or plain, and settled on the latter because the wife doesn't care for the sweetness. That is a recipe I will have to try when she is out of town. Great looking bites, Andy!!

 

[thirdeye]

That is very nice. I make salmon candy for a friend and his daughter but have never thought of glazing it. I think they might like something like this.

Now it looks like the glaze does set up a little?? Did you measure the internal temp? And you don't happen to have a photo of the inside do you?

 

[cowgirl]

Looks delicious Andy!

 

[LYU370]

That is very nice. I make salmon candy for a friend and his daughter but have never thought of glazing it. I think they might like something like this.

Now it looks like the glaze does set up a little?? Did you measure the internal temp? And you don't happen to have a photo of the inside do you?

Yes, the glaze does set up, I put on three coats about 10 minutes apart. I started glazing around 115, was about 135 when done if I recall. Still nice and juicy, didn't want to over cook it. Original recipe said 2 hours.

 

[LYU370]

Looks delicious Andy!

Thanks Jeanie!

 

[angryelfFan]

Oh man!!! Those look perfect!

 

[KB BBQ]

They look awesome Andy!

 

[thirdeye]

Yes, the glaze does set up, I put on three coats about 10 minutes apart. I started glazing around 115, was about 135 when done if I recall. Still nice and juicy, didn't want to over cook it. Original recipe said 2 hours.

Thanks for that information, that internal peek is just the way I like it. By the way.... Mr T's Hot Smoked Salmon brine is one of the few brine cures I will use or recommend to others. Not that there are not other fine brine cures out there, I am a dry cure guy, but Tom's brine is a good one. I'll be giving this a try.

 

[Stingerhook]

Mighty fine cook Andy.

 

[16Adams]

I need to eat more fish.

 

[kevinstaggs]

Salmon candy - that’s why I love this forum. Would have never know about it otherwise.


Sent from my iPhone using Tapatalk Pro

 

[pmad]

Can you post the “original recipe” you keep referring to?

 

[scp]

Looks awesome...on my to do list.

 

[Big George's BBQ]

WOW That looks and sounds amazing

 

[LYU370]

Can you post the “original recipe” you keep referring to?

https://www.instagram.com/p/ByNeM5AhgaI/

lunique_maude
Quelle est la recette ?
5wReply
projet.bbq's profile picture
projet.bbq
@lunique_maude Cut in cube.
Brine 12h with 1L of water 60 gram of kasher salt and 1/2 cup of brown sugar.

Rinse, dry and smoke around 2h at 180-200F

Glaze every 15mins with 2/3 syrop and 1/3 gin.

Désolé pour l’anglais c’est un copy paste de ce que j’ai écrit hier en private

 

[Mason Dixon Bowhunta]

Wow, I could eat those like they were popcorn

 

[InDaRed2]

Thanks for sharing! Looked so good had to try it out this weekend as well!


Brined ~10 hours in salt/brown sugar solution, in the smoke (I used cherry) on the Weber Performer for a total of about 1.5 hours as well. Basted 3-4 times (Syrup/Jack Daniels) about 10 minutes apart toward the end and finished with a sprinkle of Oakridge smokey chile lime salt!


Turned out amazing!