Indian Candy, suggestions?

[Gman74]

Got a fresh 10# king salmon and plan to make and follow the Bradley Indian Candy recipe, seems pretty straight forward, however thought I'd ask if anyone here has any suggestions or tips before I get going.

The one questions I have is the recipe states you can cure the salmon with the salt & brown sugar rub for 12 to 24 hours, what is the benefit or dissadvantage for letting it sit longer, what will I notice.   Further down the recipe it states the longer you smoke the more chewy the Indian Candy will be.

Thanks in advance.

Cheers,
G.

[Smokeville]

Hi!

I made this last weekend and my family said it was fabulous. I'm allergic to salmon so I couldn't eat any.

Make sure you cut the salmon in 1/2 inch as directed, and make sure each piece is completely covered by lots of the salt/brown sugar mixture. This isn't the time to be stingy. I used dark demerara brown sugar.

What happened was that the salt brings the liquid out of the fish which in turn liquifies the sugar, so you end up with a slurry or even a slushy! I followed the recipe and went for the 24 hours.

After that, I smoked it for I think about 8 hours. My wife got to try some along the way and that was when she thought it was perfect. Of course, smoking longer could be a plan.

At the same time, I made the recipe with rainbow trout, which I can eat. It was great, but everyone in my family who could eat both said the salmon candy was amazing.

Rich

[Gman74]

Thanks Gullrock.

Did the fish shrink much after smoking?

I cut my fishin a little wider than 1/2"  probably closer to 3/4" maybe a little over. Got them in the cure right now.  I'll probably let them sit for 24hrs.
Ended up making making 2+2 cups of dry rub.

Keep you all posted.

Cheers
G.

[Smokeville]

Enjoy! (I wish I could!) Darn salmon! (and shrimp and crab and lobster and all other crustaceans....)

Rich