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Typical look of Indian candy

post #1 of 5
Thread Starter 

What is the typical way to cut Salmon when preparing to make Indian candy (Squaw Candy).  When making my Salmon nuggets, I simply cut the meat into 1" chunks. When I make Salmon Jerky, I cut it extremely thin lengthwise. But with Indian Candy, I want to cut it the normal way, if there is one.   If in strips, is the lengthwise or cross the grain like a very narrow fillet?  Is the following a typical cut?

 

 

 

 

 

Thanks

Craig

post #2 of 5

Craig,

 

The guy that taught me cut his from head to tail, tail to head, to achieve really long strips. He would pierce a thin alder branch through the tail end and hang them to dry and in the smoke house. Most that I have seen commercially though are cut the opposite of this and about an 1" thick. I have another friend that does it this way. he skewers his too to hang to dry and smoke.

post #3 of 5
Thread Starter 

Case,

Thanks for the reply.  I think for this first attempt, and mainly due to the shape of the pieces I'll be cutting from,  most will be cut opposite direction.  Meaning I'll be cutting 2-3" wide fillets down to smaller pieces.  At worst case, I'll make some into nuggets  (1" cubes). 

 

Going to brine tonight and smoke tomorrow afternoon, so I can take it on our fishing excursion on Friday.

 

Cheers

Craig

post #4 of 5

Craig,

 

I bet no matter how you slice it, they will be great and your fishing crew will be happy! Wish I was going along!

post #5 of 5
I cut cross-grain on mine. photos I've seen of indian candy that is commercially sold is cut that way. Personally, since I'm using an ECB, I find that I can cram a lot more fish in my smoker, while leaving space between the pieces, if I cut them this way. Longer strips on the small round grates, just don't allow efficient use of space on the rack.
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