I'm doing a rum and brown sugar glaze on my kipper this year. If I make up the rum syrup way in advance, do you think it will ferment? Will it get too boozey? I dunno???
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You'll have to supply more info. How much rum? How much sugar? Do you dilute it with anything? Is it boiled or stored "raw"? Stored at room temp. or in the fridge?
Obviously, dilute sugar solutions will either ferment to alcohol or turn to vinegar (or worse) depending on many factors.
Obviously, dilute sugar solutions will either ferment to alcohol or turn to vinegar (or worse) depending on many factors.
6 lbs. sugar to a half gallon of rum. Stored at room temp and used often. I'm not sure how fast it will get used until I do some fish. I think I will have to heat it to dissolve that much sugar. But, I'll do it slowly, no boil. Waddaya think? 
Does it really matter Andi? If it doesn't...its a glaze, if it does...drink it!
Holey Moley, Mike! So good to hear from you! You were gone for that whole Chavez thing...Thought maybe your BBQ was so good, he took you for his personal chef! Another Buddy of mine was dodging the s**t there at the same time!
I have a feeling that I'm gonna use the syrup up so fast, my question may be moot. Tomorrow starts the Marathon!
I have a feeling that I'm gonna use the syrup up so fast, my question may be moot. Tomorrow starts the Marathon!
Given the proportions you quoted, I don't see any way for it to ferment. That much sugar and alcohol should kill any bug that tries to grow in it. Just my opinion of course. Please let us know how it turns out.
Hi, Steve! I think you're right. Production begins tomorrow in full swing. Orders are piling up! I'll get some pics up on here asap. 
Uhhh....
Whats a kipper?
PrestonD
Whats a kipper?
PrestonD
Preston: Kippered Salmon is hot-smoked. Smoked short and fast and is soft, not hard like Squaw Candy. It is fully cooked and can be served cold, hot, or room temp. Suitable for dinner, appetizers, snacks, or put into other dishes. It is juicy and you can taste the fish, the smoke, and the glaze. 
This is really the only way I do it, Andi. Just turns out better for me...
Last one I did, I took to a church function. 3 #s didn't last an hour. One of my best friends was cracking me up by squeezing some lime on it and feeding it to people...they had a real distrustful look on their faces but tried it anyway. They pretty much lit up afterward...
Last one I did, I took to a church function. 3 #s didn't last an hour. One of my best friends was cracking me up by squeezing some lime on it and feeding it to people...they had a real distrustful look on their faces but tried it anyway. They pretty much lit up afterward...
It truely is, Joe. I love a good kipper with a squeeze of lemon. Lime is great with the rum glaze! And, it's not so strong that you can't include it in other dishes, like casseroles, stuffed spuds, and even soups. Kipper Chowder is great! Try cold spud soup (vichyssoise) with a topping of kipper. Outstanding!
But the best pasrt is rapid production. I brine for only 40 minutes and smoke for 40 minutes. The drying is what takes so long. With a fan on a sunny day w/two coats of glaze, it's about 4-6 hours. On a rare rainy day, it's 6-8.
But the best pasrt is rapid production. I brine for only 40 minutes and smoke for 40 minutes. The drying is what takes so long. With a fan on a sunny day w/two coats of glaze, it's about 4-6 hours. On a rare rainy day, it's 6-8.