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Member No.: 67
Joined: February 10, 2011
QUOTE (sabmgb @ Dec 02, 2022 - 11:11 am)
That recipe he usually uses sounds salty. Think the indian candy be much better.
Hi Steve
That recipe won't make it too salty.
Interesting, while I now use a Bradley smoker, I started out with a Luhr Jensen and I still have their recipe book.
The LJ basic brine recipe I used for years calls for 1/2 cup of non-iodized and a 1/2 cup of sugar to 1 Qt of water. Twice as much than in the article. I never found the LJ brine made the fish too salty unless I forgot to throughly wash the fish before I smoked it.
The dry cure method to make "Indian Candy" extracts moisture from the fish so that you end up with a drier sweeter finished product. Brine curing does not extract moisture, so the finished product is moister and not as sweet.
Smoking Fish, Salmon, Trout Steelhead Magazine Article
