I am Gary and I am a new owner of a Memphis Pro smoker
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jimsbarbecue
Moderator
Not sure what that is. I have cooked salmon and piled on the brown sugar. which when cooking melt and any extra runs off but coats the fish nice.
So Cal Smoker
New member
Welcome to the forum. I'm with Scooter, put pig in front of it and I can do it.
Chili Head
New member
Welcome Gary!
Salmonsmoker
New member
Gary,
Welcome. Are you referring to Squaw Candy? If so.... many years ago(last century) I fished on a setnet site on Cook Inlet, AK., and the site owner made squaw candy for the fishing crew. He had an old upright fridge that he'd converted to a smoker. The heat source was a hot plate with a little fry pan to put the wood chunks in. He cut the fillets lengthwise into 3/8-1/2" strips, cut a small slot in one end and then tied 2 pieces together with a short piece of string and then hung them over rods in the smoker. It hung for a couple of hours air drying until it formed a pellicle, before the heat and smoke. Local natives showed him the technique and I don't think there was much to the brine. H2O, salt and probably a little sugar. The strips didn't soak more than a couple of hrs. in the brine. Judging from the size of the fridge and the output of that little hot plate, if it wasn't cold smoked it was at the very low end of the hot smoke temp. It was smoked at a rate that allowed the moisture to exit, but not "get dry", and the texture was the same inside and out. It was chewy, but not "hard"chewy like a lot of commercial jerky is, but more like cool red liquorice and had just a touch of saltiness. The biggest flavor component was the salmon itself.
Here's another forum like this one where the members are hard core smokers, sausage makers etc., and a lot of great information. www.bradleysmokers.com. Go to forum. You'll have to sign up like you did here, select Fish, then Salmon. Right at the top is a recipe from Kummok that you've gotta try. It's excellent. I've smoked salmon for years and use a dry brine, and his is as good as the one I use, just with different flavors. You should be able to adapt the process to your Memphis.
Sorry for the long post. Hope this helps.
Welcome. Are you referring to Squaw Candy? If so.... many years ago(last century) I fished on a setnet site on Cook Inlet, AK., and the site owner made squaw candy for the fishing crew. He had an old upright fridge that he'd converted to a smoker. The heat source was a hot plate with a little fry pan to put the wood chunks in. He cut the fillets lengthwise into 3/8-1/2" strips, cut a small slot in one end and then tied 2 pieces together with a short piece of string and then hung them over rods in the smoker. It hung for a couple of hours air drying until it formed a pellicle, before the heat and smoke. Local natives showed him the technique and I don't think there was much to the brine. H2O, salt and probably a little sugar. The strips didn't soak more than a couple of hrs. in the brine. Judging from the size of the fridge and the output of that little hot plate, if it wasn't cold smoked it was at the very low end of the hot smoke temp. It was smoked at a rate that allowed the moisture to exit, but not "get dry", and the texture was the same inside and out. It was chewy, but not "hard"chewy like a lot of commercial jerky is, but more like cool red liquorice and had just a touch of saltiness. The biggest flavor component was the salmon itself.
Here's another forum like this one where the members are hard core smokers, sausage makers etc., and a lot of great information. www.bradleysmokers.com. Go to forum. You'll have to sign up like you did here, select Fish, then Salmon. Right at the top is a recipe from Kummok that you've gotta try. It's excellent. I've smoked salmon for years and use a dry brine, and his is as good as the one I use, just with different flavors. You should be able to adapt the process to your Memphis.
Sorry for the long post. Hope this helps.
TentHunter
Moderator
Same here. We usually coat it with a mixture of brown sugar with some Dried Dill, a little Sea Salt, fresh cracked Black Pepper & some Red Pepper Flakes. We then smoke it with Apple Wood/Pellets around 275° - 325° for 45 minutes to 1 hour. It seems like a long cook time, but the brown sugar seals it and it turns out moist, hot & smoky every time.
Welcome to the forum!
Salmonsmoker
New member
Gary,
I just found this on the Smokers, Meat Smokers, BBQ Smokers, Electric Smokers forum.
Indian Candy
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – they love it too!
This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavor twist add some genuine maple syrup to the salt/sugar mixture.
Ingredients
Salmon fillets
salt
brown sugar
Preparation
1.Cut salmon into 1/2″ strips from fillets of salmon.
2.In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
3.Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
4.Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.
Smoking Method
1.Place salmon on racks and put in the Bradley Smoker.
2.Using Maple flavor bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste.
3.The longer the smoking process, the more chewy the Indian Candy will be
I just found this on the Smokers, Meat Smokers, BBQ Smokers, Electric Smokers forum.
Indian Candy
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – they love it too!
This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavor twist add some genuine maple syrup to the salt/sugar mixture.
Ingredients
Salmon fillets
salt
brown sugar
Preparation
1.Cut salmon into 1/2″ strips from fillets of salmon.
2.In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
3.Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
4.Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.
Smoking Method
1.Place salmon on racks and put in the Bradley Smoker.
2.Using Maple flavor bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste.
3.The longer the smoking process, the more chewy the Indian Candy will be