Getting ready for the brine
A few years ago Celeste and I visited the wonderful city of Vancouver, Canada. During out stay we stopped by Granville Island and came across a smokehouse selling Salmon Candy, I'm don't remember what they called it, but it reminded me a Pig Candy, so I called it Salmon Candy. A few days ago I was in the store and for some reason when I saw the salmon I thought of that trip and decided it was time to recreate that wonderful taste.
I checked out the internet for recipes and there appears to be just one recipe for for Salmon Candy. And if there's only one recipe out there on the world wide web then it must be what I'm looking for. Well, it wasn't as good as the Granville Island Salmon Candy so I'll have to keep trying.
The final product was a little too salty and didn't have the sweetness that I was hoping for. The saltiness I think I can get rid of by rinsing and soaking a little longer after the brine. Or maybe a shorter brine. Instead of 24 hours maybe cut it down to 12 hours. As for the sweetness. It just didn't come out. I even put a layer of brown sugar on at the end just to try and get some more sweetness. Just didn't work.
- 1/2 gallon water
- 1 cup pickling salt
- 2 cups dark dark brown sugar
- 1 cup real maple syrup
- salmon, cleaned
- 3/4 cup honey
- 1/4 cup water
Put half the water in in a bowl in the freezer. Add remaining water to a pan on the stove and heat slightly. You want the water warm, not hot. When the water is warm add the salt, sugar and syrup and stir to dissolve. Let it sit for a couple minutes to make sure all the solids are dissolved. Then add the water from the freezer. This should get your water back to almost room temperature. If the water is still warm to the touch at all let it cool.
Put your salmon in a large bowl or dish and cover with your brine liquid. Let the salmon brine for 24 hours. Remove from brine and rinse completely. You want to get as much salt off the fish as possible.
Cold smoke until done. Not like jerky, but firm and flaky. I used apple wood. The last half the smoke baste with the honey mixed with water. This will give you the candy texture.