Ingredients
• Salmon fillets
• salt
• brown sugar
Preparation
Cut salmon into 1/2” strips from fillets of salmon. In a large bowl, mix
together salt and brown sugar in a 50/50 ratio making certain you have
enough to completely cover the salmon. Place salmon in the bowl and coat
evenly with the mix by rolling salmon in through the mix. Leave salmon in
the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from
the bowl, rinse off excess mix and pat dry.
Smoking Method
Place salmon on racks and put in the Bradley Smoker. Using Maple flavour
bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours
depending on your preference as to texture and taste. The longer the smoking
process, the more chewy the Indian Candy will be.
To Serve
Indian Candy is a wonderfully versatile hard-cured salmon product. It is
great as an appetizer or a high-protein snack. Great on the trail as well,
but watch out for bears – they love it too!
This process will extend the amount of time the fish can be stored in the
refrigerator. Traditionally small salmon, such as Coho or Sockeye are used
in this process. For a flavour twist add some genuine maple syrup to the
salt/sugar mixture.
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