Smoked Salmon Candy Recipes

Steps:

• Mix together the water, salt, sugar and syrup.
• Stir until all ingredients are dissolved.
• Add Fish and brine for 24 hours.
• Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
• Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
• Don't over smoke or you're going to have jerky!
• Apple and Cherry woods are great for this recipe.
• Works well with venison also.

Steps:

• Preheat a smoker to 225 degrees F using hickory or cherry wood chips.
• Rub the skin side of the salmon with oil and put it, skin side down, on a sheet of foil. Drizzle with oil and sprinkle with seasoning. Massage the seasoning into the salmon to create an outside rub, then sprinkle with pepper, to taste.
• Put the salmon with the foil on a smoker rack and close the lid. Smoke the salmon for 30 to 35 minutes and cooked to a medium doneness. Do not open the smoker lid during cooking time. Remove the salmon from the smoker to a serving platter and allow it to cool.
• Drizzle the salmon with Razz B Que Sauce, sprinkle with fresh chives and fresh raspberries. Serve with the remaining Razz B Que Sauce, cream cheese, crackers and lemon wedges. Garnish with kale and remaining raspberries. Lightly drizzle with honey to sweeten, if desired.
• Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve.

Steps:

• Smoker temperature: try and keep 100-125 degrees (slow smoke) Mix together sugar and salt. Skin and debone salmon as well as cut off dark meat before smoking. Do not use belly strips a they are too fatty. Cut salmon into pieces such as nuggets 1"x1" or strips 2" x 6" and 1/4" thick Cover the bottom of a plastic container with a 1/4" of salt/sugar mixture. Place larger, thicker pieces of salmon onto mixture. Continue layering brine mixture/salmon until all salmon is covered. Place in refrigerator. The brine will dissolve quickly and begin to draw liquid from salmon. This forms a thick brine the will cure and firm the salmon. Once the liquid has formed, you can start adding the seasonings of your choice to the brine. Add as many or few as you like. You should stir the fish every 4 hours and eventually you will get to know the feel of when it is the right consistency (squishy). Do not let it get too hard. Once fish has reach consistency, remove it from the brine (it is not a very salty brine) so you do not have to rinse the fish but you can if you choose to. Place salmon on racks to dry until a nice glossy coating forms. This could take several hours. If you have space place racks in fridge. Although most salmon is hot smoked, I like to think I slow/cold smoke my salmon for the best candied quality. I will do my smoking in the evening when the temperature is cooler, which aids in keeping the smoker a little cooler. I will also vent open my smoker (either by propping the door open slightly or opening the vent all the way (depending on type of smoker you use). you want the fish temperature to rise slowly. Do not add chips/pucks/wood to smoker for the first hour, just let the fish rise slowly to temperature. Remember to put the thickest pieces on the bottom of the smoker and thinnest to the top. I like to use Alder for smoking my salmon and halfway I add cherry or maple. In keeping the temperature low and the smoking wood controlled, you can do a nice slow cold smoke thru the night but again it all depends on thickens and amount of fish being done. Now to many your salmon: heat wine, rum sugar, honey/maple syrup in a saucepan. There are few way to candy your salmon. It is your choice, have fun, experiment. 1. Glaze may be brushed on several times thru the smoking process. 2. You may remove salmon halfway thru smoking process and sold the salmon glaze for a few hours before resuming smoking. 3. Place the smoked salmon into a container with the glaze and leave it to absorb in the fridge (do not leave longer the a day or the sugar will suck out more moisture from the smoked fish even without salt.