Indian Candy Smoked Salmon 1

Indian Candy, Smoked salmon

Category:

Sports

Tags:

• Smoked
• Salmon
• Indian
• Candy
• Sockeye
• Sturgeon
• fishing
• guides
• Flyfishing
• Fly
• Harrison
• River
• fraser

[BCFishingguide]

I keep the brine in a refrigerator to keep it cool while brining, hope this helps.

Cheers

[BCFishingguide]

Hi mplemke,

I always just take the fish out of the brine, skewer one end with a toothpick and hang it on a drying rack with the brine still on the fish, (most of the brine will drip off in the drying process) and it make for a nice glaze and it tastes fantastic! I just finished another batch this evening and I'm now waiting for it to dry. I'm not sure if it can be frozen, I think I'll try freezing some of this batch to see how it goes.

[BCFishingguide]

Hey Brian, we let the salmon dry at room temp. hope you like the Indian candy

[SuperiorChrome]

Just wondering what temp you're smoking the fish at and are you using a water pan at all during smoking? Can't wait to give this one a try.

[BCFishingguide]

@SuperiorChrome , Hi SupChrome, we smoke our fish at approx. 165 deg.F and there is no water pan involved in the process. Hope you enjoy your first batch of Indian Candy.

Cheers.

[BCFishingguide]

Glad you like it Bubba, goes great with a cold beer

[AnotherAmateur]

Very nice. My recipe is a bit simpler. Smoked salmon is hard to beat. I even make a spread using my smoked salmon -- great on bagels, crackers, etc. Hope you'll take a look sometime. Thanks for a great video!

[effigoo]

We really enjoyed watching this video, my dad smokes salmon and you gave him some great ideas to try. He has never done the curing stage and will try it in his next batch. How many times do you use the brine? Do you refrigerate or freeze the brine between uses? Thank you again!

[Lothario68]

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

[loclvocl]

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

[mstickle02]

Hello: I have a question. When you are soaking the fish in the brine, are you keeping it refrigerated or at room temperature?

Thanks!

[mplemke]

I'm guessing the answer is no, but do you wash the brine off before smoking? Also, can it be frozen after?

[brianfleming]

LOOKS KILLER! I have the same question as the rest... The drying phase -- you are drying the fish on the rack -- for 24-36 hours -- but it looks like you're doing this at room temperature? Is that correct, or are you moving it to the fridge? Thanks!