Archive for December, 2013

Port Renfrew Christmas Candy

Wednesday, December 18th, 2013

Dan Eaton posted up some photos of an amazing batch of candied smoked salmon.  Here’s how he made it:

  • Since I was using frozen feeder spring I needed a dry out brine so it holds together.
  • 2 cups golden sugar, 2 cups demerra sugar, one cup coarse salt and a little bit of garlic powder.
  • Put a layer of strips in the bucket then cover with the dry brine then repeat till it is gone.
  • After about 5 hours the salt/sugar had dissolved then I mixed in a 250 ml bottle of good maple syrup.
  • It was in the brine for 24 hours and came out nice and firm, no droppers for the 24 hour hang.
  • It will go into the smoker for a couple pans of cherry and after the smoke it will get a shower of rum, syrup, and honey mix.

Now that is impressive.  With a few batches of that beautiful salmon, Christmas shopping is taken care of.

Happy Holidays!