INDIAN CANDY
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.
Ingredients
§ Salmon fillets
§ Salt
§ Brown Sugar
Preparation
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 http://thesmokehouse.co.nz/product-category/smokersbradley-smoker/" rel="nofollow - Bradley Smoker .
6. Using http://thesmokehouse.co.nz/product-category/bradley-smoker-bisquettes/" rel="nofollow - 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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