Quote:
Originally Posted by billybek
I made my version of Indian Candy a while back on the BGE. Turned out really well but I would have to go back to see what recipe I used and reduce the salt and increase the sugar in the brine.
Was amazing when finished. Vacuum wrapped and refrigerated, it stored well.
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The brine I used had equal parts kosher salt/brown sugar. Basically 1 gallon of water, 2 cups Sea Salt or Kosher Salt, 2 cups brown Sugar, 1 tablespoon cracked black pepper and 2 tablespoons of minced garlic. Brought to boil in a pot then simmered for 10 minutes. Cooled in an ice/water bath then put in the freezer to lower temp to 38 degrees. Put salmon in brine for about 16 hours covered. Rinsed salmon and put back in fridge uncovered for about 16 hours. I know I could have sliced and tasted before going on to cold smoke since it is brine cured at this point but I didn't. I wanted to wait until the smoke is infused before tasting. Could end up too salty, could be too sweet, won't know until around 4 or 5 this afternoon.
UPDATE: So far it has been a struggle keeping the apple wood sawdust lit. I tried the 1 minute in the micorwave "hack" to dry the sawdust but that didn't seem to work. I put some of my apple wood smoking chips in the dust at about 1" intervals to see if they'll fire off as the dust smolders toward them. Seems to be working as I'm seeing smoke out the top of the WSM with some regularity now.