Indian Candy Smoked Salmon 1

Indian Candy, Smoked salmon

[kenzful]

Looks great! Try swapping the water out for Pineapple juice! thats the trick that put my smoked salmon or salmon candy/jerky out of this world!!

[maryannswope]

This was awesome! Swapped out the water for pineapple juice. Had King salmon on hand. Brought back memories from BC, where I first tried it. Thanks for the recipe

[LawrenceDougan]

Looks fantastic ... I'll pick up the beer and head over to your place 😜

[akamber]

I have been using this recipe for a coupe of years now. Thank you for posting. This is fabulous and my family and friends love it.  I have also shared your video with a few folks asking for my recipe - letting them know - I poached it.  :) thanks again!

[guitarplayingcat]

I believe it. Doing it a different method as we speak, cold smoking it. Left the salmon out for 2 hours before smoke just to let the brine drip off and a nice coating form before it hit the smoker.

[GameChanger-hjjx]

That's it! You got the best recipe around... Thanks 4 sharing! Plus you made such a total pro fairly short video edited perfectly. Loved it!

[mdarvy]

how many times do you re-use the brine?

[heydad]

8 years later, people still appreciating your video. Any by people, I mean me! Thanks so much for posting. Followed it almost to a T. Now I'm not sure if I had much less salmon than you. 3 Pinks and 1.5 sockeye. I still have almost 1.5L of brine left but everything is absolutely soaking in it. Made me happy to have some for another batch.

QUESTION: The cheap bugger in me would like to use the brine again after the first batch is done curing. Am I crazy, or could I put it to use again? Thanks my friend.

[kiethstone]

I live in Wa state on Canadian border. The Salmon run is great here. I've been doing this smoke for many years. I never use the brine more than once I soak in a bucket in a fridge for 3 days I hang dry for a few hours and basically a cold smoke for about 9 hours or more depending on the outside temp
I seal bags and freeze them and take it snowmobiling during the winter. It's a basic brine for Indian candy and ain't cheap but is well worth it. Thanks for the sharing
HOT FISH. HOT FISH. COMING UP

[WidBill]

This is how us guides do it. I like to add a bit of garlic, ginger, orange zest, and a bit of soy sauce to the regular 1/3 salt 2/3 demerara brine, then in the fridge 24hrs. Rinse in cold water pat it dry with paper towel and stack it on the smoker rack, put it out side in the sun for bout 30 mins while I prep n heat the smoker. Smoke time varys, I hot smoke with an insulated little chief (it must be 40 years old by now) and GREEN alder chips BARK ON. Smoke till hard outside n soft inside.

[dorkusmobile]

Having lived on west coast of Canada for some 4 years, since returning to my home country of Australia, I have had a craving for this so, so, so bad. I chanced upon this vid, and want to say thanx alot. I will try to make this with some local Tasmanian salmon. Great walk through recipe.

[jofloresz]

OMG! that looks good I'm a native American from Texas and I had some of this along with dry roe and I can tell you it is unbelievable! Our elders from Washington like Dottie Chambers brought us some to Alma de Mujer and we enjoyed it very much! so good!

[loclvocl]

I thought I had a great recipe, until I saw this video. EXCELLENT CANDY! Thanks for sharing.

[mikemacdude]

I used this recipe for years now. Everyone that tried it said pretty much tge same thing.. it is the best ever.
Last time I did a 6lb. Brown trout. 👌

[WidBill]

For an easy twist throw a tin foil packet of green alder chips with the bark still on in the BBQ when you cook fish that way. I do this with fresh fish for clients on kayak trips the green alder is the traditional first nations wood for smoking...this is what gives B.C. salmon it`s B.C. taste. The difference between fresh green alder with bark on and old dry chips is huge....fresh it`s salty, swet and dry chips with no bark is just smoky.

[RustaMan]

So good. My heat lamp burnt out, so I didn't heat. Cooked anyway. We finished them off on the stove with butter. Turned out awesome thanks

[YourOldPalFernbark]

I felt like hugging you after I watched this. Looks great.

[daveyshmavey]

I MADE THIS WITH THIS RECIPE. TURNED OUT INSANE GOOD! IT NEEDED A LITTLE MORE SALT, SO WHEN I MADE IT AND VACUUM SEALED IT, I SPRINKLED IT WITH A BIT OF SALT, AND SOME I SPRINKLED WITH TONY'S. AMAZING! I USED 7 LBS OF SOCKEYE, I THINK IT WAS WAY TOO MUCH BRINE FOR THAT AMOUNT OF FISH. I WOULD AT LEAST CUT THE BRINE RECIPE IN HALF FOR 7 LBS OF SOCKEYE... IM JUST GOING TO BUY MORE FISH NEXT TIME, WHEN IT GOES ON SALE...

[JazzyDog]

Loved the post
Like the Sockeye
Simple-understandable
The product is delicious..

[Lothario]

Top job!....spared no expense....great recipe!!!!