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LOCATION: Recipes >> Preserving Meats >> Indian Candy 01

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Indian Candy

salmon fillets
salt
brown sugar

Salmon should be cut into strips 1/2" thick from fillets. Mix up
brown sugar and salt at a 50:50 ratio. Thoroughly mix in a large
bowl enough to evenly cover the salmon strips. Add the salmon and
roll it in the mix until it is covered. Place bowl in cool (40'degrees)
location over night for 12 to 24 hours. Rinse off excess mix and
pat dry. Place in smoker at about 110 to 135 degrees and smoke for
about 4 to 12 hours depending on the texture and flavour you prefer.

Cut salmon into 1/2" strips from fillets of salmon. Mix 1/2 salt
1/2 brown sugar, mix together in large bowl. Place salmon in bowl
and coat evenly with marinade.

Place in cooler (40 degree) for 12 to 24 hours. Remove from bowl,
rince off excess mix and pat dry.

Place in smoker at about 110 to 135 degrees.

Smoke for 4 to 12 hours depending on your preference to texture &
taste.

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8 of 9 people found the following review helpful:
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Exellent Recipe, November 1, 2004 - 01:24 PM
Reviewer: Paul T from Winnipeg, Manitoba Canada
I changed the recipe to 1 part salt to 2 parts brown suger for one day brush off exess and then brown sugar only for another day Smoke the same way with cherry wood. Deeelicious!!!!

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