Salmon Candy

[5 Salt]

Salmon Candy (AKA Indian Candy)

4 cups Demarara Sugar (Brown)
½ cup rock salt
8lbs Salmon cut into strips

The process:
• Combine ingredients and apply dry mix to salmon strips (8lbs)
• Leave- sit for 3 days in cold place.
• Put on racks. Leave for 24 hours.
• Smoke for 8- 10 hours.

Enjoy……………

[onebadfish]

good one. actually smoked and cured, not slow-baked like so many recipes we see today. they don't last like a real smoke job does. this one will. i use a similar dry brine; 2 parts brown sugar / 1 part kosher salt, at least 24 hour cure, rinse, dry, patina ... and then smoke at below 120' for as long as it takes. i've had vacuum sealed batches last a month or so without refrigeration. it also tastes better than the fake baked stuff. thanks for the great recipe. :clap: :food:

[tomictime]

great post five-salt

[slowbuilder2005]

...Talk about getting us ready for the salmon season! I'm getting hungry! Thanks for the recipe!

Brian

[5 Salt]

Thanks guys for the kind words

[BobberAnn]

Try this one; Salmon Jerky

Cut fish into strips about 1 inch thick.
Mix with Brown & white Sugar, Soy Sauce, Teriyaki sauce, 1 oz wrights liquid smoke. Mix well. Amounts vary with the amount of fish, I start with about 1/2 cup of each. If you like a pepper taste , sprinkle with Cracked pepper. Let set in frig for 2 days.
Place on racks of a food dehydrator for 12 to 14 hours.
Pretty Tasty!

[Hare's Ear]

Sounds fantastic! Two questions:

1. What is Demarara Sugar and where do I find it?

2. What temperature do you smoke at?

Thanks.

[Hare's Ear]

I tried this recipe yesterday. Leaving the fish in a dry brine for 3 days really pulls the moisture out of the fish and firms it up. I smoked it 100 degrees for 4 hours, then raised it to 125-150 to finish it off (ran out of time).

The final product has a sweet/smokey taste with just a hint of salt. The flesh is very firm, almost hard. I pulled the skin off and now I have a plastic bag full of salmon candy bars. This makes great finger food. You can pick up a piece with your fingers and it doesn't crumble to pieces when you take a bite.

Great recipe!