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Campbell River Candy

Campbell River Candy
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This recipe is becoming quite popular in Campbell River, BC, Canada, known as "The Salmon Capital Of The World". It goes great with any beers, especially dark ales. It uses a DRY brine that caramalizes while in the smoker. It works equally well with all species of salmon.
Ingredients
  • 1 cup rock salt
  • 4 cups brown sugar
  • 4 large cloves garlic, coarse grated
  • Equal amount of fresh ginger, coarse grated
  • Skin of 2 oranges, coarse grated.
  • Don't bother to peel garlic or ginger ... it's easier to pick out skin after grating.
Instructions
  1. Slice fillets of salmon into 1" ~ 1 & ½" strips, head to tail.
  2. If using larger fish, slice top off fillet to get part next to skin about 1" ~ 1 & ½" thick.
  3. Slice cut off top part into strips too.
  4. You can also take off skin for a less oily finished product.
  5. This recipe makes enough for 1 batch in a "Little Chief " smoker.
  6. Make brine & cover fish with it. I use a Lasagna pan & cover it with shrink wrap.
  7. Leave in Fridge for 2 days. You will have a gooey sludge in the pan when done.
  8. Discard. You can lightly rinse some of the strips & leave some strips with the sludge, including grated pieces still on for 12 ~ 14 hours with 2 pans of alder or cherry.
  9. Enjoy.

 

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