Campbell River Candy

Author: Ken / Fishnbiker

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

Slice fillets of salmon into 1" ~ 1 & ½" strips, head to tail.
If using larger fish, slice top off fillet to get part next to skin about 1" ~ 1 & ½" thick.
Slice cut off top part into strips too.
You can also take off skin for a less oily finished product.
This recipe makes enough for 1 batch in a "Little Chief " smoker.
Make brine & cover fish with it. I use a Lasagna pan & cover it with shrink wrap.
Leave in Fridge for 2 days. You will have a gooey sludge in the pan when done.
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.
Enjoy.