Indian Candy - Smoked Salmon Jerky

Here's my own modified recipe for Indian Candy which is a type of smoke salmon jerky cured in dark brown sugar and salt.

-- Cut the salmon fillets into 1/2 inch strips lengthwise with the skin on.

-- Mix dark brown sugar and salt in a big ziplock bag. Use 3 parts of the brown sugar and 1 part salt. Mixed thoroughly and then add a dash of molasses.  (Important Tip -- Taste the mixture and adjust accordingly.  If taste too salty, add more sugar)

-- Put the salmon strips in the bag and shake it up good to evenly distribute the mixture. Then put the bag in the fridge to marinate for two full days.

-- Take the strips out of the bag and quickly rinse the salmon strips and pat dry. Coat your smoking racks with PAM non-stick cooking oil to prevent sticking. Place the strips on the racks and sprinkle some coarse black pepper on them.

-- Smoke for 12 to 15 hours using 2 pans of cherrywood chips in the beginning of the smoking process. Halfway through, baste the salmon with a mixture of 1 part honey and 2 parts water to give the strips a nice glaze.

-- Take the strips out when they've darkened to a translucent reddish brown color. The consistency should be hard enough to lift off the rack without breaking apart, but not too dry that it's like beef jerky.

-- Let it cool in the fridge to harden up and dry out some more. I store the strips in a paper bag in the fridge to prevent moisture build up. It can last for months in the fridge, but I doubt you can keep it in there that long. It just too darn tasty!

I first tried Indian Candy (also known as Squaw Candy) about 18 years ago during a vacation to British Columbia. It was so delicious, and I never forgot how good it tasted. Unfortunately, I never have been able to find it anywhere since. I've found and bought salmon jerky in specialty shops, but it never tasted as good as this stuff.

ENJOY!!!

-Chuck

You Da Man!  That stuff is the bomb.  Thanks for sharing your recipe.

Erik

Chuck -

Are you doing this in something like a Liitle Chief?  

I have always been told to keep the temp as low as possible when trying to make Salmon Jerky, and wondered if you made any adjustments in that area (ie Vented Lid, etc?).  

I will try your mix next catch.  Thank You

Jim

Are you doing this in something like a Liitle Chief?

Yes... exactly!   My Big Chief is the same electric smoker with just more capacity.

I used it without any special venting since I'm trying to achieve a firm but pliable texture... not near as dry as typical jerky.

Great - I have the same Big Chief Model...

Chuck..

As soon as I catch a salmon this year, I'm going to give it a try.  The salmon jerky you gave me last year was excellent!

I have a feeling this recipe should be excellent for halibut, rockfish, lings, stripers, and sturgeon too.  I'm gonna try it the next chance I get.

OK... I've modified Chuck's Indian Candy Recipe to make some delicious Sturgeon Candy. 

The first batch didn't turn out because I had too much salt in the brine... yuck... also cooked it a little too hot where it dried out. 

Second batch turned  out perfecto... here's what I changed...

Salt / Sugar Mixture:   I used a 4:1 mixture of Dark Brown Sugar to Salt.  This makes it a little more on the sweet side than the salty side. 

Brining / Curing Period:  I found that I really only needed about 1 1/2 days to get the fish to take on a firm, translucent cured texture.

Smoking:  I smoked for about 2-hours with Applewood, then I dehydrated it in the smoker at about 175 F for an additional 4 hours.  A 6 hour total time in the smoker.  After 3 hours I brushed on a 50:50 mix of Honey/Water and it made a nice glaze.

This fish has a lot less moisture in it to begin with than salmon does, and starts out pretty firm.  This is why I think it takes less time for it to get done in the smoker. 

Among my family members, some liked the glaze, some didn't and thought it was too sweet.  I personally like the honey glaze and don't think it's too sweet but you could leave it off and be just fine as well.

Oh... by the way... it's absolutely delicious...  making a large batch this weekend.  Will bring some to share at the next outing.

Erik

Looking good, Erik.  Sure would like to taste it. 

I have 2 lbs of salmon marinating as I type this. Looking forward to a little Christmas Eve candy.
Thanks Chuck

Got my Steelie marinading in that goop right now.  I added a little Yoshida's marinade for good measure.  Mahi Mahi and I are gone throw back a few brews and get our smoke-on tomorrow.

I think Racer 5 goes good with watching the smoke roll out of the smoker!

CHEERS!

DO IT....DO IT, I just popped a bottle of KJ Grand Reserve Cab..... ITS SOOOOOO GOOOD

Got my Steelie marinading in that goop right now.  I added a little Yoshida's marinade for good measure.  Mahi Mahi and I are gone throw back a few brews and get our smoke-on tomorrow.

Yosihda's marinade is good stuff.  I'm sure that'll be a very tasty batch. 

Mahi Mahi came over and assisted in the Smoke action. I just seal-a-mealed the last of the chunks. It came out perfect.  I also put on a little honey and molasses like you suggested.  Its a great recipe  thanks again for sharing the secret recipe.