Salmon Candy Help

[Hogsy]

Ok boys we have a seafood category coming up in the next comp and are struggling for ideas
@evsky suggested candied salmon. It's something none of us have cooked or tasted before but we are thinking it might work well.
So we are up for any suggestions, tips, cooking techniques that would work on a kettle. Its summer over here so there's no chance of cold smoking. There's plenty of recipes online but was hoping the WKC brains trust might come up with some more ideas
@Jocool @Golly

[austin87]

I've done this before, it turned out really good. I used this as the base recipe, but instead of equal parts salt and brown sugar I used 1/4 part salt to 1 part sugar and let the salmon cure for about 3 days in the fridge in a ziploc bag, then smoked similarly to how he describes, painting with maple syrup thinned with a little water, and I added some cayenne pepper to the maple syrup mix for a little spice.

http://honest-food.net/2013/07/15/salmon-candy-recipe/

Steven Raichlen's recipe gave me the idea for less salt and a longer cure time. My salmon was very firm after it was removed from the cure before cooking.

http://barbecuebible.com/recipe/salmon-candy/

[Hogsy]

Thanks austin, I'll give Raichlen's recipe a try

[MrHoss]

My process:

http://weberkettleclub.com/forums/bbq-food-pics/smoked-salmon-indian-candy-style/

...... is similar to Raichlen's but includes honey, no rinsing and a drying process,(I'd suggest a air conditioned room), and a lower smoking temp. His smoking temp is way too high in my opinion. Salmon my way and most I have read pull the meat when it hits 135f internal. At 180-200 it is gonna be done to 135f in under the time he says.

I have had grown men swear at how good my candies salmon is:



Finishing it with some smashed peppercorns and granulated garlic just kicks it in.

Here is where I stole the technique from:

https://www.youtube.com/watch?v=lhef6s7uyk8

[Hogsy]

That's what I'm talking about ! Thank you Mr Hoss, unfortunately due to the time constraints of the comp I don't think we will have enough time. Back to the drawing board