Dads Candied Salmon Food

DAD'S CANDIED SALMON

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
• Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

SMOKED SALMON CANDY

Steps:

• Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
• Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
• Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
• Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
• When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.

INDIAN CANDY-SMOKED SALMON

Steps:

• Mix together the water, salt, sugar and syrup.
• Stir until all ingredients are dissolved.
• Add Fish and brine for 24 hours.
• Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
• Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
• Don't over smoke or you're going to have jerky!
• Apple and Cherry woods are great for this recipe.
• Works well with venison also.

SALMON CANDY

Steps:

• Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
• Add the salt, liquid smoke and enough syrup to submerge the fish.
• Mix by massaging the bag until the salt dissolves.
• Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
• Place salmon in dehydrator, run at 140F for about 3 hours.