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Try freezing the candy salmon first then vac seal it?
I have been making Candi Salmon for years, when I finish mine off wit the maple syrup I leave it in the smoker for a short time to glaze over, I then put in the refer over night. Vacuum Pack the next day, never have had a moisture issue. Freezes very well.
Egg Family: Large and Medium Eggs and a Bradley Smoker
One alternative I haven't seen posted. I put my really wet and tender stuff in cheap hard plastic containers, fill to the rim, place lid on top, burp out the air, freeze it, then put the whole frozen thing in a vac bag. I have done this many times with good results. I prefer to pop the whole frozen form out of the container and then vacuum seal that. I have even left them in the container. Works well for Chili, soup, or any other wet foods. Makes for easy handling and reheating. Whatever works for ya my friends!