This is a recipe for what we call Indian Candy. Others may call it Salmon Jerky. Made with our fresh Skeena River King or Coho Salmon, it's great whatever you call it.
- 1/2 Gallon of Water
- 1 Cup Pickling Salt
- 2 pounds of the darkest, heavy-molasses type Brown Sugar
- 1 Cup real Maple Syrup
Clean and slice fillets of salmon (against the grain) into 1/2" slices.
Mix brine and soak salmon slices for 1 to 2 days.
To smoke, use a mixture of cherry, madrone (we understand it is good with alder substituted if you can't find madrone), and apple in a Little Chief and depending on the weather smoke from 8 hrs to 1-1/2 days (the colder the days the longer the smoke).
NOTE: halfway through the smoke, brush the salmon with a mixture of 3/4 Cup honey and 1/4 Cup water.
This is also great for beef and venison.
Note from your webmaster: I had Dustin's Indian Candy and it was absolutely incredible! To help you figure out when it's done: the salmon was dry but not TOO dry and it broke apart easily while retaining its shape. Don't go to the point of dry jerky, try to catch it just before.