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Thread: How make salmon squaw candy

  1. #1
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    Default How make salmon squaw candy

    Dose any one know what the process is to make this?


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  2. #2
    Supporting Member iofthetaiga's Avatar
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    Quote Originally Posted by sayak View Post
    there's the old fashioned way (for lots of fish)! This produces the real Alaskan "squaw candy" which us old sourdoughs prefer.
    Gut, head and split your reds on either side of the skeleton, except leave the fish together at the tail by cutting through the backbone. Now either make strips of the slabs or leave them together and make relief cuts on the flesh side almost through to the skin in order to facilitate drying. Mix up in a 5 gallon bucket a cup of brown sugar, and enough rock salt to float a small potato. Soak the fish for 1 hour. Let dry over any kind of rack with either the wind or a large fan to dry it out and form a glaze. Your fish should be dark red when dry- usually about 2 days.
    Smoke them with a cold smoke of alder (barked) or cottonwood for about another 2 days.
    This fish will keep for weeks and even months, even without freezing! But it is best to package up and freeze what you don't want to use in the next week or so.
    Yes, I too plug in the Little Cheif and do the dry brining, etc. for my ice fishing catches. I refer to it as "yuppy smoked fish" compared to the real thing.
    http://forums.outdoorsdirectory.com/...almon-question
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  3. #3
    Supporting Member iofthetaiga's Avatar
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    More non-traditional recipes in this thread: http://forums.outdoorsdirectory.com/...Salmon-Smoking

    There's more kicking around on the site. Use your google-fu.
    ...he who knows nothing is nearer to truth than he whose mind is filled with falsehoods & errors. ~Thomas Jefferson
    I would rather have a mind opened by wonder than one closed by belief. ~Gerry Spence
    The last thing Alaska needs is another bigot. ~member Catch It
    #Resist

  4. #4
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    go to you tube and look up salmon candy... several good recipes w/ video instruction

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