Indian Candy-Smoked Salmon

"I found this recipe per the request of my daughter. Original poster is Dustin Koracvich."
 
Download
photo by upyourkilt1369 photo by upyourkilt1369
photo by upyourkilt1369
photo by Mikey W. photo by Mikey W.
photo by Roddy B. photo by Roddy B.
Ready In:
24hrs 5mins
Ingredients:
7
Yields:
1 recipe
Advertisement

ingredients

Advertisement

directions

  • Mix together the water, salt, sugar and syrup.
  • Stir until all ingredients are dissolved.
  • Add Fish and brine for 24 hours.
  • Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
  • Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
  • Don't over smoke or you're going to have jerky!
  • Apple and Cherry woods are great for this recipe.
  • Works well with venison also.

Questions & Replies

  1. How long and what temperature to smoke at?
     
Advertisement

Reviews

  1. Great recipe. For your other reviewer the word Indian is not racist. It comes from Columbus landing and thinking he was in the Indies and therefore he called the natives Indians. It was never meant to cause harm or be nasty. Her vittle term however was nasty.
     
  2. This is one of the better recipes that I have tasted. I found that the honey water glaze is best applied when cooled.
     
  3. I thought that this recipe was great. A little different than I have smoked fish in the past. Curry? I had never heard of to many salmon in India. It is nice to see the PC police checking this site. Hopefully they don't check out the French section.
     
  4. This is the best smoked salmon recipe. I cut it or marinate whole sides either way its perfect everytime!
     
  5. I have been looking for a recipe like this for a long time.
     
Advertisement

Tweaks

  1. Alder Smoking Pucks. Temp: 130 to 145 Max ! Let rest in tin foil for 2 hrs
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes