I have been using this recipe for a coupe of years now. Thank you for posting. This is fabulous and my family and friends love it. I have also shared your video with a few folks asking for my recipe - letting them know - I poached it. :) thanks again!
This was awesome! Swapped out the water for pineapple juice. Had King salmon on hand. Brought back memories from BC, where I first tried it. Thanks for the recipe
8 years later, people still appreciating your video. Any by people, I mean me! Thanks so much for posting. Followed it almost to a T. Now I'm not sure if I had much less salmon than you. 3 Pinks and 1.5 sockeye. I still have almost 1.5L of brine left but everything is absolutely soaking in it. Made me happy to have some for another batch. QUESTION: The cheap bugger in me would like to use the brine again after the first batch is done curing. Am I crazy, or could I put it to use again? Thanks my friend.
OMG! that looks sooooo good I'm a native American from Texas and I had some of this along with dry roe and I can tell you it is unbelievable! Our elders from Washington like Dottie Chambers brought us some to Alma de Mujer and we enjoyed it very much! so good!
Having lived on west coast of Canada for some 4 years, since returning to my home country of Australia, I have had a craving for this so, so, so bad. I chanced upon this vid, and want to say thanx alot. I will try to make this with some local Tasmanian salmon. Great walk through recipe.
I live in Wa state on Canadian border. The Salmon run is great here. I've been doing this smoke for many years. I never use the brine more than once I soak in a bucket in a fridge for 3 days I hang dry for a few hours and basically a cold smoke for about 9 hours or more depending on the outside temp I seal bags and freeze them and take it snowmobiling during the winter. It's a basic brine for Indian candy and ain't cheap but is well worth it. Thanks for the sharing HOT FISH. HOT FISH. COMING UP
I've had squaw candy from a friend who lives on Kodiak Island, Alaska, and it was the best thing I have ever tasted. I believe it was King Salmon. Just started smoking myself so I may have to try a version of your recipe. Thanks for sharing!
I believe it. Doing it a different method as we speak, cold smoking it. Left the salmon out for 2 hours before smoke just to let the brine drip off and a nice coating form before it hit the smoker.
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!
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!
This is how us guides do it. I like to add a bit of garlic, ginger, orange zest, and a bit of soy sauce to the regular 1/3 salt 2/3 demerara brine, then in the fridge 24hrs. Rinse in cold water pat it dry with paper towel and stack it on the smoker rack, put it out side in the sun for bout 30 mins while I prep n heat the smoker. Smoke time varys, I hot smoke with an insulated little chief (it must be 40 years old by now) and GREEN alder chips BARK ON. Smoke till hard outside n soft inside.
Perfect. I'm B.C. as well. About to do a whole salmon. Is it ok to do a whole one or split ? I agree with your recipe it sounds like what we love around here in the interior.? Thanks
You Know I do the same. Cut significantly back on the drying time; one to two hours but leave it in the brine longer like making lox to cure the fish. Also cut back on the amount of brown sugar by half and add 1/2 a cup agava syrup. Did a small batch and added Drambuie, wow!
Lots of questions here I would like answered too. Seems they don't check or respond to questions. Great mixture. Do you have to refrigerate while the brining? Can you reuse? Can you leave skin on? Thx
DId you leave the salmon out for 24 hours to dry naturally? Or did you put them in a dryer/smoker without chips for the first 24 hours to get it see-through, and then add the smoking chips for the last 7? Thanks
I have a couple questions for those who have tried the pineapple juice instead of water. Do you still keep fish in the brine for 12+ hours? Does the fish come out mushy or too soft to hang with tooth pick? Any feed back would be appreciated, thanks
Hi BCF. I have a smokehouse business and lots of our customers ask for Indian Candy or Squaw Candy. Is it possible to let it dry in the refrigerator for 16 hours? I think the health department might not like us leaving it out at room temperature. Not sure if it would work or not in 41 degrees.
Great video! Thank you for sharing. What was the house temperature when drying. It gets up to 110° where I live so want to make sure house isn't too hot. Thanks!
Hey BCFishingguide, what time of the year did you make this? You say you dried it for 24-36 hours. I just made a batch and it's high summer. Wondering if I have to dry them for that long or can say 6-8 hours do the job. I suppose I can look for colour.
Great video, do you just let it dry in ambient air or in the fridge and at what temp do you have your smoker at? I can't wait to try this, I can taste that beer now lol.
I MADE THIS WITH THIS RECIPE. TURNED OUT INSANE GOOD! IT NEEDED A LITTLE MORE SALT, SO WHEN I MADE IT AND VACUUM SEALED IT, I SPRINKLED IT WITH A BIT OF SALT, AND SOME I SPRINKLED WITH TONY'S. AMAZING! I USED 7 LBS OF SOCKEYE, I THINK IT WAS WAY TOO MUCH BRINE FOR THAT AMOUNT OF FISH. I WOULD AT LEAST CUT THE BRINE RECIPE IN HALF FOR 7 LBS OF SOCKEYE... IM JUST GOING TO BUY MORE FISH NEXT TIME, WHEN IT GOES ON SALE...
it was Roger's Golden Syrup. Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar.
this also works for northern pike. exact same process. be sure to remove the skin. I even used the brine two timesl yes it is costly to make, and time consuming. but all good things are worth it. smoke at 160f for about 6-8 hours.
For an easy twist throw a tin foil packet of green alder chips with the bark still on in the BBQ when you cook fish that way. I do this with fresh fish for clients on kayak trips the green alder is the traditional first nations wood for smoking...this is what gives B.C. salmon it`s B.C. taste. The difference between fresh green alder with bark on and old dry chips is huge....fresh it`s salty, swet and mmmmmmm, dry chips with no bark is just smoky.
I am making some now. Copper River Sockeye. Gonna be good. I need to go get more beer, I think. Ya have to watch it smoke, ya know? Great job Brudda. We are on Whidbey Island
I started this recipe yesterday. I have a suggestion for others. Heat the water first to dissolve the salt and demerera. Mine didn't dissolve and I had undissolved solids at the bottom of the bucket. Mine has been in brine for close to 24 hours with little moisture out of the fish. I wonder if more salt would be better. The oral recipe refers to using one litre of pure maple syrup. It looks like you used 500 ml of maple syrup and 500 ml of Rogers Golden Syrup.
Aloha BC, I was wondering if I can leave my salmon out to dry (in my kitchen of corse) for that long,will it get spoiled. I live in Hawaii and it gets pretty hot. will that be Ok you think. And what is your temp in the smoker? Looking foward to making Indian candy! Mahalos (Thank you in Hawaiian) for looking and showing your awesome video!
Out of all the other candy salmon video. This is the very best one. I smoked a batch of Coho, the meat was just sweet and Smokey. You know you done it correctly when you can SEE thru the salmon flesh after the cure and aired dried.
Honestly all you need is a closed plywood box outdoors that you can make yourself from hardware store plywood to make a cold smoker. However, this really should only be done in late fall, winter, or spring as outdoor temps need to be 60 or so degrees or below. Otherwise the bacterial risk goes up. Look up the Amaz-N Smoker tube or similar product. YOu just put that in the box below and away from the food, light it, and let the cold smoke impart flavors to the meat. You only need to smoke it a few hours. So this probably won't work if you live in an apartment. However, if you simply can't cold smoke it for real, get liquid smoke. They make that stuff by just collecting liquid drippings from the chimneys where they intentionally burn wood to collect the soot. So basically liquid smoke is food grade soot and will make your food pretty good.
I used twice the amount of water to his... My smoker was only cooking at about 120 degrees... Threw it in the oven afterwards for about 20 minutes and it was on par with the best candied fish I have ever had (candied artic char)... Can't wait to make more.
I also have some questions.. Mid way into the brining process - The brine cost almost 50$ on the dot (and I already had the salt)... Looks awesome, but I am weary of the air-drying. Never heard of a cure like that before, but your end result looks good. Does it freeze well? I was hoping to vacuum seal a bunch as I am doing 10lbs of salmon. I did so much fish i used 1 gallon rather than a 1/2 gallon water - hope it works alright.
I[m a bit new to all this so I've a couple of questions. My smoker runs a bit hot in summer - around 200 - and I'm worried about drying out the fish too much by smoking it too long. In your experience is there much difference in taste by cutting the smoke time down to 2 or 3 hrs? thanks
Well, all done. Made about 8 or 9 lbs of Chinook Salmon. It's drying now and will go in the smoker on Sunday AM. Question, it's been almost 6 hours and I was wondering if you could go straight to the smoker.
it was Roger's Golden Syrup. Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar.
That's also why when you buy this stuff in places like Newport, Oregon, it costs $45/pound. I think the amount of brine he made though could have been used for twice as much salmon as he used.
It doesn't matter because you aren't cooking or drying it with the smoker. As long as there is smoke hitting against the salmon candy then it will absorb the flavor. Could be 150F or 225F and make no difference.
This is the best video of salmon candy on the tube. Was the 2nd bottle of syrup real maple syrup. And what temp do you smoke it at. Thanks for the vid.
Half N half the water pour in a bottle of KEHJIN Saki it`ll give it a sweet wine flavor as well ,But this way is ultimate ,, But in winter use this same method to make taffy boil it and pour it on fresh snow to cool yummy .
Hi. My father in law used to work in Alaska as a fisherman several years ago. He told me a story about an eskimo(?) who gave him some "squaw candy". Here in Norway we don´t have that. So I have now bought the ingredients in your video, I´m using atlantic salmon, (salmo salar). But when you smoke it, is that hot smoking or cold smoking? Thanks. :-)
I would like to mention that I have a little chief... leaving it out for 24hrs and not reaching the temperature needed to kill bacteria in your smoker can be dangerous. After I am done I am going to throw it in the oven at 250 degrees for 1/2 hour just to be sure
This guy makes enough brine to cure a baby humpback 🐋! Yes I could simply cut the brine recipe in half but instead I’m going to add the brine to the salmon instead of adding the salmon to the entire batch of brine. This way I can use a much smaller amount of salmon (for example a 3 pound fillet) and not contaminate the entire bucket of brine. There is no need for that large amount of brine for a small amount of salmon. This expensive brine should last a few months in the fridge if you don’t contaminate it with raw salmon or raw anything. Heck you could brine some pork belly in this guys junkie juice and it would be 🔥. A smelly old shoe would taste like a brand new Air Jordan after brining in this.
Damn...that's gotta be some tasty stuff. If I did the math right, you're up around the 50-60 $$ range just for the brine...I'm adding it to my bucket list. :-)
i need to find a way to jump into my computer screen that looks soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good
I want to know also, I had a similar question because I live on Oahu, Hawaii and it gets pretty hot during summer. Please let me know if you hear anything please. Mahalos from Hawaii
this recipe is awesome, however, the smoking time is off by about 3 hours. I made this yesterday and followed your video to the tea! my salmon taste like crap! Very bitter. According to Google the reason for the taste is it was smoked too long!
Tried it for the first and probably the last time today.. Salmon gets way too mushy and allot of it even falls off the toothpicks because it just doesn't hold together. Very expensive brine too so be sure your have allot of salmon to make it worth while.
Looks great! Try swapping the water out for Pineapple juice! thats the trick that put my smoked salmon or salmon candy/jerky out of this world!!
I tried the pineapple juice on my second time doing this and it was terrible. Took over the flavour of the salmon
@@nancyessig781 you do 1 quart water 1 quarter pineapple juice
I have been using this recipe for a coupe of years now. Thank you for posting. This is fabulous and my family and friends love it. I have also shared your video with a few folks asking for my recipe - letting them know - I poached it. :) thanks again!
That's it! You got the best recipe around... Thanks 4 sharing! Plus you made such a total pro fairly short video edited perfectly. Loved it!
This was awesome! Swapped out the water for pineapple juice. Had King salmon on hand. Brought back memories from BC, where I first tried it. Thanks for the recipe
8 years later, people still appreciating your video. Any by people, I mean me! Thanks so much for posting. Followed it almost to a T. Now I'm not sure if I had much less salmon than you. 3 Pinks and 1.5 sockeye. I still have almost 1.5L of brine left but everything is absolutely soaking in it. Made me happy to have some for another batch.
QUESTION: The cheap bugger in me would like to use the brine again after the first batch is done curing. Am I crazy, or could I put it to use again? Thanks my friend.
how many times do you re-use the brine?
OMG! that looks sooooo good I'm a native American from Texas and I had some of this along with dry roe and I can tell you it is unbelievable! Our elders from Washington like Dottie Chambers brought us some to Alma de Mujer and we enjoyed it very much! so good!
Looks fantastic ... I'll pick up the beer and head over to your place 😜
9 years later, wonderingvif you guys had some beers 🍻 and candied salmon 🤟🇨🇦
Having lived on west coast of Canada for some 4 years, since returning to my home country of Australia, I have had a craving for this so, so, so bad. I chanced upon this vid, and want to say thanx alot. I will try to make this with some local Tasmanian salmon. Great walk through recipe.
I live in Wa state on Canadian border. The Salmon run is great here. I've been doing this smoke for many years. I never use the brine more than once I soak in a bucket in a fridge for 3 days I hang dry for a few hours and basically a cold smoke for about 9 hours or more depending on the outside temp
I seal bags and freeze them and take it snowmobiling during the winter. It's a basic brine for Indian candy and ain't cheap but is well worth it. Thanks for the sharing
HOT FISH. HOT FISH. COMING UP
I thought I had a great recipe, until I saw this video. EXCELLENT CANDY! Thanks for sharing.
What a wonderful recipe. Thank you for sharing! 🤙🏼
Loved the post
Like the Sockeye
Simple-understandable
The product is delicious..
Klass!!!! Thank you! how many grams of coarse salt per kilogram of fish ? Regards Ruslan.
I felt like hugging you after I watched this. Looks great.
I've had squaw candy from a friend who lives on Kodiak Island, Alaska, and it was the best thing I have ever tasted. I believe it was King Salmon. Just started smoking myself so I may have to try a version of your recipe. Thanks for sharing!
tad bit politically incorrect
That's what they called it, not me. I think they deserve to call it what they want. Thanks for the useless lesson.
I'm going to leave racist speak in the past. It wasn't right then and it is not right now.
what the hell is that stupid name for smoked fish you A** wipe
mark you or any one calls it that are DUMB A**es all the way and what a lie no native would tolerate that word its slang and putting down native woman
I believe it. Doing it a different method as we speak, cold smoking it. Left the salmon out for 2 hours before smoke just to let the brine drip off and a nice coating form before it hit the smoker.
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!
Out-standing. Ya Sockeye is the Best, GR8 trick with the toothpicks, Nice Beer Mug
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!
What temp do you smoke the fish at?
At least 150°
So good. My heat lamp burnt out, so I didn't heat. Cooked anyway. We finished them off on the stove with butter. Turned out awesome thanks
Top job!....spared no expense....great recipe!!!!
Excellent video. Thank you. Wanted to ask if you rinse the brine off before you hang them to dry?
This is how us guides do it. I like to add a bit of garlic, ginger, orange zest, and a bit of soy sauce to the regular 1/3 salt 2/3 demerara brine, then in the fridge 24hrs. Rinse in cold water pat it dry with paper towel and stack it on the smoker rack, put it out side in the sun for bout 30 mins while I prep n heat the smoker. Smoke time varys, I hot smoke with an insulated little chief (it must be 40 years old by now) and GREEN alder chips BARK ON. Smoke till hard outside n soft inside.
Perfect. I'm B.C. as well. About to do a whole salmon. Is it ok to do a whole one or split ? I agree with your recipe it sounds like what we love around here in the interior.? Thanks
@@misscndnwoman2177 Depends on size of Salmon, but i've had best luck cutting up a whole fish... from 2" ~20lb to 4-5" ~6-8lb
You Know I do the same. Cut significantly back on the drying time; one to two hours but leave it in the brine longer like making lox to cure the fish. Also cut back on the amount of brown sugar by half and add 1/2 a cup agava syrup. Did a small batch and added Drambuie, wow!
I used this recipe for years now. Everyone that tried it said pretty much tge same thing.. it is the best ever.
Last time I did a 6lb. Brown trout. 👌
Lots of questions here I would like answered too. Seems they don't check or respond to questions. Great mixture. Do you have to refrigerate while the brining? Can you reuse? Can you leave skin on? Thx
DId you leave the salmon out for 24 hours to dry naturally? Or did you put them in a dryer/smoker without chips for the first 24 hours to get it see-through, and then add the smoking chips for the last 7?
Thanks
I have a couple questions for those who have tried the pineapple juice instead of water. Do you still keep fish in the brine for 12+ hours? Does the fish come out mushy or too soft to hang with tooth pick? Any feed back would be appreciated, thanks
Hi BCF. I have a smokehouse business and lots of our customers ask for Indian Candy or Squaw Candy. Is it possible to let it dry in the refrigerator for 16 hours? I think the health department might not like us leaving it out at room temperature. Not sure if it would work or not in 41 degrees.
Great video! Thank you for sharing. What was the house temperature when drying. It gets up to 110° where I live so want to make sure house isn't too hot. Thanks!
Hey BCFishingguide, what time of the year did you make this?
You say you dried it for 24-36 hours. I just made a batch and it's high summer. Wondering if I have to dry them for that long or can say 6-8 hours do the job. I suppose I can look for colour.
Great video, do you just let it dry in ambient air or in the fridge and at what temp do you have your smoker at? I can't wait to try this, I can taste that beer now lol.
Hello friend...now in 2024 lol...try putting your smoker at lowest temperature as possible
Can you use the same brine with yellowtail to make the indian candy? Please let me know. Thank you.
What temperature did you use? This recipe sounds amazing
Do you rinse after taking out of the brine? Thanks.
I MADE THIS WITH THIS RECIPE. TURNED OUT INSANE GOOD! IT NEEDED A LITTLE MORE SALT, SO WHEN I MADE IT AND VACUUM SEALED IT, I SPRINKLED IT WITH A BIT OF SALT, AND SOME I SPRINKLED WITH TONY'S. AMAZING! I USED 7 LBS OF SOCKEYE, I THINK IT WAS WAY TOO MUCH BRINE FOR THAT AMOUNT OF FISH. I WOULD AT LEAST CUT THE BRINE RECIPE IN HALF FOR 7 LBS OF SOCKEYE... IM JUST GOING TO BUY MORE FISH NEXT TIME, WHEN IT GOES ON SALE...
what was the syrup he used after the maple syrup? thanks
Rogers...it's cheaper but not real maple.
it was Roger's Golden Syrup. Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar.
this also works for northern pike. exact same process. be sure to remove the skin. I even used the brine two timesl yes it is costly to make, and time consuming. but all good things are worth it. smoke at 160f for about 6-8 hours.
aren't Northerns full of tiny bones?
For an easy twist throw a tin foil packet of green alder chips with the bark still on in the BBQ when you cook fish that way. I do this with fresh fish for clients on kayak trips the green alder is the traditional first nations wood for smoking...this is what gives B.C. salmon it`s B.C. taste. The difference between fresh green alder with bark on and old dry chips is huge....fresh it`s salty, swet and mmmmmmm, dry chips with no bark is just smoky.
I am making some now. Copper River Sockeye. Gonna be good. I need to go get more beer, I think. Ya have to watch it smoke, ya know? Great job Brudda. We are on Whidbey Island
I'm guessing the answer is no, but do you wash the brine off before smoking? Also, can it be frozen after?
I started this recipe yesterday. I have a suggestion for others. Heat the water first to dissolve the salt and demerera. Mine didn't dissolve and I had undissolved solids at the bottom of the bucket.
Mine has been in brine for close to 24 hours with little moisture out of the fish. I wonder if more salt would be better.
The oral recipe refers to using one litre of pure maple syrup. It looks like you used 500 ml of maple syrup and 500 ml of Rogers Golden Syrup.
Aloha BC, I was wondering if I can leave my salmon out to dry (in my kitchen of corse) for that long,will it get spoiled. I live in Hawaii and it gets pretty hot. will that be Ok you think. And what is your temp in the smoker? Looking foward to making Indian candy!
Mahalos (Thank you in Hawaiian) for looking and showing your awesome video!
Out of all the other candy salmon video. This is the very best one. I smoked a batch of Coho, the meat was just sweet and Smokey. You know you done it correctly when you can SEE thru the salmon flesh after the cure and aired dried.
After taking the fish out of the brine do you rinse it off.
Please let us know how it turned out after freezing it. Thanks.
Do you let it in tooth picks at room temp ?
what temp do you smoke it at?
Thanks for the video upload!!! But, what if we don't have a smoker? Can we use the oven instead? If so, how? :)
Honestly all you need is a closed plywood box outdoors that you can make yourself from hardware store plywood to make a cold smoker. However, this really should only be done in late fall, winter, or spring as outdoor temps need to be 60 or so degrees or below. Otherwise the bacterial risk goes up. Look up the Amaz-N Smoker tube or similar product. YOu just put that in the box below and away from the food, light it, and let the cold smoke impart flavors to the meat. You only need to smoke it a few hours. So this probably won't work if you live in an apartment. However, if you simply can't cold smoke it for real, get liquid smoke. They make that stuff by just collecting liquid drippings from the chimneys where they intentionally burn wood to collect the soot. So basically liquid smoke is food grade soot and will make your food pretty good.
About the best I have seen, Good job & thanks for sharing you skills, Kodi
I used twice the amount of water to his... My smoker was only cooking at about 120 degrees... Threw it in the oven afterwards for about 20 minutes and it was on par with the best candied fish I have ever had (candied artic char)... Can't wait to make more.
I also have some questions..
Mid way into the brining process - The brine cost almost 50$ on the dot (and I already had the salt)...
Looks awesome, but I am weary of the air-drying. Never heard of a cure like that before, but your end result looks good. Does it freeze well? I was hoping to vacuum seal a bunch as I am doing 10lbs of salmon.
I did so much fish i used 1 gallon rather than a 1/2 gallon water - hope it works alright.
Can you reuse the brine right after you do one brining? Due to lack of space in a fridge?
no you cannot reuse the brine. The salt is absorbed by the fish and if you rewuse there is not enough salt left to do a proper cure the second time
@@nancyessig781 Thank you!
@@nancyessig781 Thank you!
When it is drying on the rack, does it need to be in the 'fridge?
I[m a bit new to all this so I've a couple of questions. My smoker runs a bit hot in summer - around 200 - and I'm worried about drying out the fish too much by smoking it too long. In your experience is there much difference in taste by cutting the smoke time down to 2 or 3 hrs? thanks
Laurence Lance hard smoke it, keeps longer and is the traditional way
Well, all done. Made about 8 or 9 lbs of Chinook Salmon. It's drying now and will go in the smoker on Sunday AM. Question, it's been almost 6 hours and I was wondering if you could go straight to the smoker.
Hey you never mentioned at what temp you smoked the fish at
How come you don't take the skin off in one piece before slicing. Seems it would be easier.
Does it matter what kind of salmon?
I can only find the farmed salmon, not wild sockeye
How much sugar? Is it just brown?
What is the last bottle of stuff he put in? More maple syrup...different bottle?
Do you put in cold water to rince before drying?
do not rinse the fish, it needs the candy coating once dry
Please send that recipe to me! I'm gonna have to try that! Do you have a web site? Awesome video!!!!!!
What is the last syrup added, not the maple.
im thinking the same too?
looks like just regular aunt jemina pancake syrup
Roger's Syrup
it was Roger's Golden Syrup. Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar.
corn syrup...not necessary IMO!
hmmm. That's about a $100 in the bucket
That's also why when you buy this stuff in places like Newport, Oregon, it costs $45/pound. I think the amount of brine he made though could have been used for twice as much salmon as he used.
I got diabetes watching all that sugar. Can't wait to try
Wow, I want some...Will def use this recipe sometime. Thanks
What temp and how long do you smoke it for
very long process, but it looks amazing!
what temp was the smoker at?
It doesn't matter because you aren't cooking or drying it with the smoker. As long as there is smoke hitting against the salmon candy then it will absorb the flavor. Could be 150F or 225F and make no difference.
@@djhenyo You really don't want to "cook" the salmon at 225F....Real Eskimo/Squaw candy is "cold" smoked!
Can you use the brine over again?
What temp do your fish at smoke at?
This is the best video of salmon candy on the tube. Was the 2nd bottle of syrup real maple syrup. And what temp do you smoke it at. Thanks for the vid.
Rogers golden syrup
How do I store this? If I was going to do a large batch?
Half N half the water pour in a bottle of KEHJIN Saki it`ll give it a sweet wine flavor as well ,But this way is ultimate ,, But in winter use this same method to make taffy boil it and pour it on fresh snow to cool yummy .
it looks sooooo good! great job mmmmmmm!!!!!
Hi.
My father in law used to work in Alaska as a fisherman several years ago. He told me a story about an eskimo(?) who gave him some "squaw candy". Here in Norway we don´t have that. So I have now bought the ingredients in your video, I´m using atlantic salmon, (salmo salar). But when you smoke it, is that hot smoking or cold smoking? Thanks. :-)
You could use a 1/3 of them ingredients and get same outcome.
i'd be interested to know your budget for the?
I would like to mention that I have a little chief... leaving it out for 24hrs and not reaching the temperature needed to kill bacteria in your smoker can be dangerous. After I am done I am going to throw it in the oven at 250 degrees for 1/2 hour just to be sure
This guy makes enough brine to cure a baby humpback 🐋! Yes I could simply cut the brine recipe in half but instead I’m going to add the brine to the salmon instead of adding the salmon to the entire batch of brine. This way I can use a much smaller amount of salmon (for example a 3 pound fillet) and not contaminate the entire bucket of brine. There is no need for that large amount of brine for a small amount of salmon. This expensive brine should last a few months in the fridge if you don’t contaminate it with raw salmon or raw anything. Heck you could brine some pork belly in this guys junkie juice and it would be 🔥. A smelly old shoe would taste like a brand new Air Jordan after brining in this.
My lovely wife is laughing at me... She guessed what I will be dreaming about tonight... Your lovely smoked Salmon.
Damn...that's gotta be some tasty stuff. If I did the math right, you're up around the 50-60 $$ range just for the brine...I'm adding it to my bucket list. :-)
is there a way to make half the brine?
ummmmm, put in half of everything he did. as long as your fish is all covered with how much you make.
Temperature ? Every video I’ve seen doesn’t say . Unless I missed it on your video
could you do this with atlantic salmon ?
what temp do you smoke at please.
He had a Little Chief Smoker. The hottest it gets is ruffly 140 to 160 deg. F. Pending outside temp..
i need to find a way to jump into my computer screen that looks soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good
That looks great.
Felt like my blood sugar went up to 900 watching you make that brine.
I want to know also, I had a similar question because I live on Oahu, Hawaii and it gets pretty hot during summer. Please let me know if you hear anything please. Mahalos from Hawaii
this recipe is awesome, however, the smoking time is off by about 3 hours. I made this yesterday and followed your video to the tea! my salmon taste like crap! Very bitter. According to Google the reason for the taste is it was smoked too long!
Put the honey bottles in the microwave with the cover off for about 20 to 30 seconds it will pour right out of the bottles really easy
Try adding 1 Small bottle of liquid smoke to the brine.
No need for that. Real smoke is superior in every way.
why do you take the skin off
Most excellent process, thank you
Damnnnnnnnnnnnnnnnnn that looks ono. Ohh yeah I found your website
Mahalos from Hawaii
Tried it for the first and probably the last time today.. Salmon gets way too mushy and allot of it even falls off the toothpicks because it just doesn't hold together. Very expensive brine too so be sure your have allot of salmon to make it worth while.
Beat to keep the skin on and it holds together .
I meant best to keep the skin on
As a type 1 diabetic, I cried while watching this
It would be nice if you replied to comments on your recipe