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> Indian Candy, From the Friday Catch at Collingwood
sdcaller
Posted: Sep 08, 2018 - 08:40 pm


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Here it is folks.

Look at it and drool!

I can confirm that it tastes really good. That shiny glaze is the maple syrup.

Next step is vacuum sealing and freezing. Some for me some for Jerry.

SDC

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metalbuckle
Posted: Sep 08, 2018 - 09:50 pm


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OMG I am so glad we went fishing... And I am so glad we caught fish now! LOL.. jk..

My mouth is watering

Looks fantastic!

Thanks again for having me and thank-you for smoking the fish.

Love it..

I am going to BBQ the little laker this week, on a cedar plank.. Best I can do..

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steelheader
Posted: Sep 09, 2018 - 09:25 am


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QUOTE (sdcaller @ Sep 08, 2018 - 08:40 pm)
Here it is folks.

Look at it and drool!

I can confirm that it tastes really good. That shiny glaze is the maple syrup.

Next step is vacuum sealing and freezing. Some for me some for Jerry.

SDC

Too bad Ralph, must have left in Bradley too long , looks way over done

I'll be over this aft to give my "professional tasters review "

Dave

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grampa
Posted: Sep 09, 2018 - 07:02 pm


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not a bad way to spend the day turned out good for a first time bradley user followed Ralphs recipie pretty close probably not as good as his as he has had more practice but edible just the same dan

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Ice
Posted: Sep 09, 2018 - 09:24 pm


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Making me hungry. Nice looking meal.

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phoney
Posted: Sep 10, 2018 - 08:56 am


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WHAT BRINE RECIPE DID U USE FOR SMOKING ?

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mully86
Posted: Sep 10, 2018 - 09:34 am


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Hello all, do you leave the skin on when smoking? I've been smoking meat for years in my Bradley, but haven't done much fish. Thanks

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FatRap
Posted: Sep 10, 2018 - 09:49 am


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QUOTE (sdcaller @ Sep 08, 2018 - 10:40 pm)
Here it is folks.

Look at it and drool!

I can confirm that it tastes really good. That shiny glaze is the maple syrup.

Next step is vacuum sealing and freezing. Some for me some for Jerry.

SDC

Looks delicious as always Ralph

Do you cold smoke your fish Ralph?

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Krawler
Posted: Sep 10, 2018 - 10:46 am


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Curious as well are they cold smoked? Just started cold smoking this year. Still working the brine, too salty.What the brine recipe for your Candy Salmon?

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grampa
Posted: Sep 10, 2018 - 03:19 pm


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the brine i use is 4parts brown sugar 1 part kosher salt seems to work good i have just started to smoke fish not cold smoked temps as high as 160f

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sdcaller
Posted: Sep 10, 2018 - 05:02 pm


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For those asking about my smoking process, go to the "Resources" section of the Forum and click on "Recipes".

There is a step by step process of how I do my Indian Candy.

It is hot smoked and I leave the skin on. Leaving the skin on is my personal choice. You can do it with the skin off, but I think the fish holds together better with the skin on.


For the Indian Candy, I do not use a brine cure. I use the dry cure as outlined in the recipe. The "dry cure" process removes moisture from the fish so that it is drier than if you use a brine cure for regular smoked fish. The brown sugar adds a sweeter taste to the fish, as does the final application of maple syrup.

As I have said before, I keep a written log book of the details of everything I smoke. That way I have a record of what works and what I like.

I also keep a written log of all my fishing trips. It includes the weather conditions, what the fish was, troll speed, water depth, caught depth and the lure the fish was caught on. Good reference to look back on and see what has worked in the past. I caught my Salmon on Friday on a green, black ladder back
Lyman. That lure has a lot of teeth marks all over it as it is my favorite Sept. lure on GB and tends not to let me down.

If anyone wants info. on smoking don't hesitate to send me a PM.

SDC

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Chevy
Posted: Sep 10, 2018 - 06:53 pm


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Absolutely mouth watering.

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chazD
Posted: Sep 10, 2018 - 06:56 pm


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Looks fantastic.

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metalbuckle
Posted: Sep 10, 2018 - 09:24 pm


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For anyone asking the Recipe is in this forum, pinned to the top:

https://www.lakesimcoeoutdoors.com/forums/i...hp?showforum=20

Direct link to Recipe

https://www.lakesimcoeoutdoors.com/forums/i...showtopic=13802

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mully86
Posted: Sep 11, 2018 - 07:11 am


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Thanks everyone. Much appreciated!!

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