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 extends the amount of time you can store the fish in the refrigerator. Traditionally people use small salmon, such as Coho or Sockeye, in this process. For a flavour twist, add some genuine maple syrup to the salt/sugar mixture.
- Salmon fillets
- brown sugar
- 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.
- 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.