Wanted: Brine recipe for smokin' salmon

[gitrdun]

I'm looking for a brine recipe. I want to make some really sweet candy like smoked salmon. Probably something with maple syrup or honey. Any good ones out there?

 

[HeliDoc]

I haven't done any salmon as sweet as what you're after, but I have done some relatively sweet batches in the past. The brine I used still (like most recipes) got it's sweetness from dark brown sugar, and the only flavours added were white wine and worchestshire sauce (I don't consider the salt a flavour). The use of maple syrup is an excellent idea and with very light smoking plus minimal drying should yeild an outstanding product!
Let us know what you wind up using and how it turns out - everone I know who smokes fish is always looking for new recipes

 

[Gatehouse]

I'm not back to work until Tuesday, but we have a great recipe....

Brine it, then smoke it and yuuuum...

I prefer the dry smoked Indian Candy stle smoked salmon over the lox type.

 

[Magnum gurly]

There are a couple under fish recipes

 

[gitrdun]

I'm going to try some and let you folks know how it goes. I just treated myslef to a Traeger BBQ, they're supposed to be an awesome smoker too.

 

[Big Guy]

the brine I use is
,20 cups water,1 cup salt,1 cup brown sugar.
Most bbq/smokers are too hot for smoking fish IMHO. you need to keep the temp under 100F

 

[KDX]

Indian Candy



Ingredients
• Salmon fillets
• salt
• brown sugar

Preparation
Cut salmon into 1/2” strips from fillets of salmon. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon. Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix. Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.

Smoking Method
Place salmon on racks and put in the Bradley Smoker. Using Maple flavor bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste. The longer the smoking process, the more chewy the Indian Candy will be.

To Serve
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – they love it too! This process will extend the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye are used in this process. For a flavor twist add some genuine maple syrup to the salt/sugar mixture.

There are a lot of recipes on this web site.
http://www.bradleysmoker.com/main-page.asp

 

[gitrdun]

Folks, here is what I did. I gotta tell you that it turned out absolutely incredible. As good if not better than store bought.

Edit: I use 3 whole 10-15 lbs salmons for this.
The brine:
1/2 gallon of water
1 cup of salt
2 pounds of brown sugar (try & get the dark stuff if you can)
1 cup of real maple sugar

I let the filets marinate in the brine for 24 hours.

I smoke my fish in my Traeger BBQ (using maple) for 12 hours

At the half time point, I pulled the fish out and painted one side with this:

3/4 cup honey
1/4 cup of sweet molasses
1/4 cup of water
(mix it real well)

I kid you not, this turned out real "candy" salmon.

 

[cold kiwi]

I use brown sugar salt about 50/50 or a little less salt if you dont like it to salty,just sprinkle on the filets in a suitable container put the filets on top of each other leave over night and rinse well before smoking, when fish is almost smoked brush maple syrup on it