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Sept 7, 2017 10:07AM Post #1
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Finally after moving we are organized enough to empty the freezer and defrost , skin, and debone the filets. What idiot catches so much salmon?.oh yah thats me? The bowl doesn?t show it but its a punch bowl 20inches and about 25 pounds of stripped salmon. Then I panicked as I had the recipe in a box. One of the un opened 41 boxes of books?.. Thank goodness I remembered I posted the recipe on a forum. Salmon will sit in the candy brine 48 hours and then the candy process will begin in my super large dehydrator

And the process begins. Because of the thickness of the salmon I had to reduce the racks to 12 . Starting at 110 degrees for 12 hours. depends on the firmness I sometimes drop it down to 90 degrees in the end.

The house smell wonderful

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Edited: Sept 7, 2017 10:08AM
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Sept 9, 2017 7:09AM Post #2
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The end results. Fantastic dehydrator. All 12 shelves were evenly dehydrated . NO rotating shelves up , down or turn around.

Digitally controlled and very accurate on the temperature and the timming
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Sept 9, 2017 4:36PM Post #3
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Looks fantastic Gil!! Would like to try some grin
Care to share your receipt or how to? Always wanted to try some but not wanting to smoke. Will leave that for my inlaws cheers
Sept 10, 2017 8:43AM Post #4
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Fishmachine wrote:
Looks fantastic Gil!! Would like to try some grin
Care to share your receipt or how to? Always wanted to try some but not wanting to smoke. Will leave that for my inlaws cheers



Here you go.

I have change a little on the total removing of air in the vacuum bag. I want the fish to be loose so I remove maybe 90 % of air and store the fish in the fridge for 48 hours often rotating the bag.
This last bait I did over 25 pounds so a increase the amounts 4 folds.

Recipe for about 7 pounds: Never hurts to make lots of extra brine.
1 cup of light soy sauce (light soy is the saltiest)
1 cup of brown sugar
1/2 cup of granulated sugar (if not used increase the maple syrup another 1/4 cup)
1 tablespoon of sesame oil
Lots of garlic powder
2 teaspoons of lemon pepper (always add extra)
1/4-cup maple syrup
Edited: Sept 10, 2017 8:44AM
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Sept 10, 2017 10:07AM Post #5
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Thanks for sharing Gil. Will have to try that sometime. Finding time is the tough part.
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