Hey Folks,
Been researching Salmon Jerky...Squaw Candy....Indian Candy... whatever you call it.
I saw a couple of pics of beautiful strips of salmon cut the full length of the fillet and hung to dry. It looked really interesting. Has anyone tried this in a Bradlely? Not sure if I should cold smoke, or hot, or What!!??
What are your thoughts...
( Gotta go a check on my smokin chicken....3 hours in...soon to the plate!)
Rob
Newfie,
About the best there is, is Kummoks Salmon. Here's the link.
http://forum.bradleysmoker.com/index.php?topic=107.0
Thanks,
I read that link right through a couple of days ago...Looked really good.
Is that going to come out like Jerky Though....Or more like hot smoked salmon?
No it won't come out like Jerky. Here is the Indian Candy from the Bradley Recipes. I have tried it with some Lake Salmon from Lake Michigan. Didn't turn out too bad.
Indian Candy
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 flavor 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 flavor twist add some genuine maple syrup to the salt/sugar mixture.