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Indian Candy

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    Posted: 30 Jan 2019 at 12:32pm
Bradley NZ View Drop Down

Joined: 13 Dec 2009
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Points: 441


Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack.

This process extends 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.


§  Salmon fillets

§  Salt

§  Brown Sugar


1.      Cut salmon into 1/2″ strips from fillets of salmon.

2.      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.

3.      Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.

4.       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

5.      Place salmon on racks and put in the Bradley Smoker.

6.      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.

7.      The longer the smoking process, the more chewy the Indian Candy will be.

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Post Options Post Options   Likes (1) Likes(1)   Quote Marligator Quote  Post ReplyReply Direct Link To This Post Posted: 04 Feb 2019 at 10:16am
Marligator View Drop Down

Joined: 07 Sep 2004
Location: Papamoa
Status: Offline
Points: 5146
We do a similar thing with strips of marlin and we call it marlin jerky, really yummy with a beer or three.
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