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.
Recipe by Recipes at https://justsmokedsalmon.com/recipes/smoked-salmon-indian-candy/