Squaw Candy

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FLATU8ER

FLATU8ER

Joined
Jul 26, 2008
Threads
92
Messages
1,391
Location
hanford, ca
Any one ever make this one?
I've been told that this is almost like a honey glaze.
Most ideas use salmon, I'd like to use steel head.
-Jim :beer:
 
FLATU8ER said:
Any one ever make this one?
I've been told that this is almost like a honey glaze.
Most ideas use salmon, I'd like to use steel head.
-Jim :beer:
Click to expand...

Jim,

I've done this with salmon using maple syrup, sea salt, brown sugar and orange juice. Smoked for about 5ish hours. Never tried it with trout but I assume it'd work about the same.

J
 
well kick down how you did it. had a psych nurse tell me about it today at work.
I am trying to start a small business based on smoked steelhead, and a few other things.
I have seen pictures of a coated/glossed over salmon and have wondered about it.
questions about the smoking process, as I know that cold meat takes the smoke flavor the best, and if you coat the fish in a brown sugar/honey it will or may not take the smoke as the meat is sealed off.
I like the farm raised steelhead I get from Costco cause I think salmon is too rich and has an in your face flavor, and salmon seems (to me) to have a dry chewy texture. the steelhead (a trout) seems to me to retain moisture and has a milder flavor.
paging supressomom
-jim
 
Jim,

I looked, but can't find the exact online recipe I used before.

This one is very similar except I used sea salt and mixed the OJ in with the maple syrup.... I've seen people use ginger and soy with a variety of syrups (blueberry, boysenberry, huckleberry...) sweet and salty on top of what the brine attributes to the fish.

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

Cold smoking is a cool idea.. But, from a resale standpoint, IIRC means the meat would have to be refrigerated at all times. It is in essence a raw product.

Cooked/smoked would be more ideal for the wandering shopper, camper, backpacker, grab and eat on the go type patron. IMO

J
 
I do not cold smoke, but as I smoke, the wood goes in first to smoke before the heat really gets to the meat
 
FLATU8ER said:
I do not cold smoke, but as I smoke, the wood goes in first to smoke before the heat really gets to the meat
Click to expand...

I understand what your doing now. Read a little too much into it I guess... ( But, you can use a true cold smoke process and make squaw candy, 78 degrees is optimal from what I've read)) I'm curious to see how it goes with the trout. I might have to try some.

J
 
Nope, just wondering about the product as my smoked steelhead is a big hit at work.
Doing about 4 to 6 filets a week.
 
The stuff I had from Alaska as a kid was just the skin with maybe 1/8 to 1/4" of meat including the fat (I'm pretty sure it was just the belly meat). It was cut into strips and smoked to a jerky consistency . The key to making it great, IMHO, was the layer of fat between the skin and the meat. As I recall there was a sweet glaze but not a lot.
 
Think I'm gonna pass on this. My neighbor opened a Deli, in addition to his 2 frozen yogurt shops. He wants to talk to me about my smoked steel head in his shop,
-Jim
 
FLATU8ER said:
Think I'm gonna pass on this. My neighbor opened a Deli, in addition to his 2 frozen yogurt shops. He wants to talk to me about my smoked steel head in his shop, -Jim
Click to expand...

That's awesome. There's no recognition like $$$ recognition.

--john
 
Thanks JVee, but I would rather make just $, instead of $$$$$. He is barely making it right now, as he is having troubles with a partner in the Frozen Yogurt part of things. I could just use the recognition. Maybe roll this over into something else. Heck, maybe I could work for him on one of my days off to get some experience?
-Jim
 
Jeff Phillips has a great looking squaw candy recipe today in his newsletter. Probably on the smoking-meat.com website as well. Also, his rub recipe is great on everything.
 
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