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Indian Candy Recipe from WildBill

WildBill

Joined: 14 Dec 2005
Posts: 26
Location: Campbell River

Posted: 04 Jan 2006 08:50 am
I make this stuff every year, usually with the pinks (though hatchery trout usually get smoked this way too...gotta give em some flavour).

I am assuming you want it to come out fairly hard, "indian candy" style?

The basic recipe is the brine 2/3 brown sugar 1/3 salt, pack the fish in it.

Put down a thin layer of the mixture in a flat deep sides cake pan etc.
Lay the fillets skin down, one layer. Another thin layer of the mixture, another layer of fillets this time flesh down. ( I try to put the fillets fresh to flesh, or even better skin the fish, it will then harden quicker) Don`t fill the pan right too the top, it will make a lot of slimy, brine and if it over flows in the fridge your wife won`t let you do this again....

Put it in the fridge for at least 24 hours, the longer you leave it the harder it gets..3-4 days it will be very hard. ( thicker fillets leave longer than thinner)

When you take it out rinse it in cold water lightly, I like to leave a bit of the "glaze" on it, but you can rinse all the sugar off if you want too. pat it dry gently, it will be a bit sticky so watch the paper towel doesn`t stick too it. I will then sprinkle a bit of garlic powder black pepper what have you on it...but you can put it in the smoker as is too.

I use a hot smoker (little chief with extra insulation), lots of chips, and smoke it for at least a day...every smoker is different though. The way to tell the time is to open it up every 3 hours or so and check it, add chips then too. More chips more smoke flavour...if you use hickory it gets salty too. (alder is the traditional west coast wood used by the natives, sometimes with a bit of the local cherry) Don`t try to get it real hard in the smoker, leave some moisture in it, it will harden up when it cools down.

I often add a little soy sauce, dark rum, orange peel, what ever flavours you like to the brown sugar/salt mix. If you let it really sweet, "candy" style you can paint it again with a thick mixture of soysauce/dark rum and brown sugar right before you smoke it.....mmmmmm.

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