Indian Candy (salmon jerky)

Salmon Jerky

Here are the ingredients used:
1/2 gallon water
1/2 quart maple syrup
3/4 quart Rogers Golden Syrup
2 quarts honey
3/4 cup course salt (pickling salt)
4 1/2 pounds dark brown sugar




Mix ingredients in a food grade container. Cut salmon into 1/2"-3/4" chunks & put in brine






Let sit in brine for 12-16 hours, you will see the color change.


Take out of brine & pat dry with paper towel.


Put on racks to let it dry for 24 to 36 hours until translucent,pic taken when hung


Pic taken after 12hrs.


Pic taken after 24hrs


Pic taken at 36hrs, you can see how translucent it is, you can see the toothpick through the salmon.


Remove toothpicks & smoke on frog mats. I smoked with Apple pellets @180° for 7 1/2hrs spritzing with maple syrup every 20 minutes for the last hour.







Not something I would do often as this recipe is expensive, the cost for the salmon & ingredients came to $126. I started with 7.7 pounds of salmon & the finished weight was 3.75 pounds, which works out to be $33.60 per pound.

Quad, that looks incredible. $33.60 per pound ain't cheap...

But, boy you've got me sold! I have got to try this, and SOON!

Thanks Tent. Just smoke it until you like the texture, I smoked a little too long for my liking (dry). As you know (cause you are the brine go-to member on here...you posted lots of great knowledge ...) the long smoking process is not necessary as it is brined, you could smoke for an hour if you wanted.