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SMOKED SALMON INDIAN CANDY

SMOKED SALMON INDIAN CANDY
Author: 
 

Ingredients
  • 8 lbs Wild Pacific Sockeye Salmon Fillets
  • Sliced into 3 in. sections
  • In a 5 gallon plastic food grade bucket add and dissolve the
  • Following ingredients;6 Qts. Water
  • 1 ½ Lbs.–Motrin’s Pickling Salt
  • 1 ½ Lbs.–Brown Sugar
  • 1 Cup—–Lemon Juice (Concentrated)
  • ½ TBS—-Liquid Garlic Juice
  • ½ TBS—-Liquid Onion JuiceOPTIONAL:
  • 1 ½ Tsp—Red Food Coloring
  • 1 ½ Tsp—Yellow Food Coloring

Instructions
  1. Brine over knight or at least 12 hoursRinse each filet under cold running water for 1 min.
  2. Pat dry with paper towels.
  3. Set on Racks
  4. Air dry 5 hrs with fan in cool area or until pectil forms a shinny glaze on the surface.Set “CookShack” oven temp on automatic “Smoke & Hold” Setting.
  5. Smoke @ 200 Deg for 30 min. Hold @ 125 Deg until filets are firm using 4 oz of your favorite wood, mine is ALDER & APPLE.

 

Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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