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Curing
Regular smoked salmon has salt as the only added ingredient. This cures the fish to just the right firmness before being placed on racks in the smokehouse.
Smoked Salmon $ales makes their own blend of salt and seasoned peppers that give a delicious slightly spiced peppery taste.
- Once the filets are cleaned they are carefully layered with a dusting of coarse salt for regular smoked, coarse salt and seasoned pepper for peppered smoked, and coarse salt plus brown sugar and maple syrup for candied smoke.
- The curing process prepares the salmon by firming the flesh and ensures it will not sour or go bad during the days exposed to maple smoke.
Special blend of salt and seasoned pepper.
Indian Candy is made using a brine of salt, brown sugar, and maple syrup for a smoky sweet taste to fully smoked sockeye or spring.
Filets in a special brine for smoked Indian Candy.
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