Hot smoked salmon burnt ends?

[Smoker83]

Has anyone ever tried making burnt ends from hot smoked salmon? I was thinking of hot smoking some 1 inch cubes and then glazing them like burnt ends. In my fantasy, they're like a cross between candied salmon and burnt ends. If anyone's tried it, do you have any tips or recipes?

I was thinking of dry brining for 7-8 hours in kosher salt and brown sugar and then wet brining in salt, sugar, maple syrup, dill, garlic, and pepper for another 7-8hours. After that, I'll rinse it for a bit to pull out the saltiness and then leave it to form a pellicle. For the Q, I was thinking of hot smoking it at 120-140 for a couple hours and glazing it every 30 minutes or so with a sweet glaze. Any suggestions or tips for this?

Thanks!

[Richtee]

I dunno if the Malliard reaction on fish is gonna work out flavor-wise... Sooo...no "burnt" on those "ends". A caramelize might work tho.

[pbsmokin]

When I worked at a fish hatchery 30+ years ago we smoked allot of salmon during spawning season. One of my favorites was the “salmon cheeks”. We would smoke these separate using a cure with a lot of sugar. Smoking them down to where they were almost crunchy. We referred to these as salmon candy. I suppose you could call these the salmon equivalent of burnt ends.

[curious aardvark]

I do cold smoked salmon cut into cubes, stuck on a skewer brushed with a little honey and balsamic vinegar and grilled for a few minutes on a high heat.

Those are fantastic !
Not quite burnt ends - but probably a similiar end product.

[Whisky Fish]

My Salmon candy;
Salmon cut into 3/4 inch square strips
Lite soy sauce
Brown sugar
Minced or crushed garlic
just a touch of sesame oil
ginger
CBP
crushed red pepper
1 hour soak
throw em right in (no drying)
I usually toss em in when I'm smoking something else so temps are above 200.
Hit em hard with smoke cause there gonna be done quick.
Been doing them this way since before I knew that I was doing everything wrong
Everyone seems to luv em this way so I have'nt changed it.

[Smoker83]

I do cold smoked salmon cut into cubes, stuck on a skewer brushed with a little honey and balsamic vinegar and grilled for a few minutes on a high heat.

Those are fantastic !
Not quite burnt ends - but probably a similiar end product.

That sounds really tasty. I've got a great recipe for cold smoked salmon, so maybe i'll skewer the cubes and fire em' up on the grill.

My Salmon candy;
Salmon cut into 3/4 inch square strips
Lite soy sauce
Brown sugar
Minced or crushed garlic
just a touch of sesame oil
ginger
CBP
crushed red pepper
1 hour soak
throw em right in (no drying)
I usually toss em in when I'm smoking something else so temps are above 200.
Hit em hard with smoke cause there gonna be done quick.
Been doing them this way since before I knew that I was doing everything wrong
Everyone seems to luv em this way so I have'nt changed it.

Thanks for the recipe WF. Good idea to do a quick soak and throw them right in. With pieces that are so small, they'll soak up the flavour in no time. If you cook them that hot, does it taste more like cooked salmon or buttery deliciousness?

[Whisky Fish]

Thanks for the recipe WF. Good idea to do a quick soak and throw them right in. With pieces that are so small, they'll soak up the flavour in no time. If you cook them that hot, does it taste more like cooked salmon or buttery deliciousness?

Definately more of a cooked texture and I keep the moisture in there. I've done overnight soaks and lower temps and they just get sweeter and dryer. The longer the soak the more Crushed red pepper I add to counter some of the sweet. Depends on what your going for. But for a burnt end idea, this might be a place to start and tweak it to your tastes.

[Jimh]

I soak my salmon in dark rum for 1 hrs then dry it of and then dry brine with 1/3 kosher salt and 2/3 dark brown sugar for 4 hrs rinse very well and let it air dry for and hr or so.Then into the smoker... this could work with cubed salmon. it makes for a very tasty smoked salmon

[SmokinTim]

Another great candy recipe is to cube the salmon, wrap with bacon, grill on indirect and glaze with bbq sauce once the bacon is cooked to liking.

My salmon is usually dry brined in salt and dark brown sugar until most of the moisture is drawn out. Then smoke them with alder. Near the end you can glaze them with honey or maple syrup to get a darker color.

http://www.smoked-meat.com/forum/sho...ghlight=salmon

[Fishawn]

Another great candy recipe is to cube the salmon, wrap with bacon, grill on indirect and glaze with bbq sauce once the bacon is cooked to liking.

Now that I have not heard of..... Sounds like that would be killer