Terminology can be tricky. I have seen stuff on the web as "Squaw candy", "salmon sticks", and "salmon jerky". I think they are all basically the same thing. I am going to try that recipe for Marylin's Squaw Candy. I'll let you guys know how it goes.
Funny you should ask about this politically incorrect recipe/procedure because I have perfected one over the last couple years and am willing to share. I went to visit a buddy up in the Yukon where he gave me an old Indian recipe called 'Squaw Candy'along with a huge chunk of a Chinook salmon.
I played with the recipe and essentially had to get a new smoker to control the heat at the 'cold smoke' temperatures.
This is not just a recipe but also a well-oiled procedure. Be advised the temp's are in metric and not the old British Imperial. It is a MSWord document that I will send to anyone who asks for it. I don't see how to attach it via this text medium without sharing my hard drive...
I import Arctic Char from the north and Sockeye Salmon from the west coast. I have also used this recipe for Lake Trout with mouth-watering results and have now made the Candy about a dozen times to a state of perfection.
When properly done it has a beautiful translucent red colour that begs to be eaten. Fish-eaters can not control themselves around this product so only small amounts should be offered up.
Thanks Tom. Sorry for the delay in responding but I lost the link to this page for a while and just found it again today as I am prepping to smoke a lamb shoulder tomorrow.
This recipe is called Roast leg of lamb with Moroccan spices and I have been making it for New Years parties and such for over 10 years and it is always a hit with any crowd. It is usually made in a roaster in the oven but smoking it gives it that extra flavour.
I have a couple other good recipes in word format that would be good to share so maybe I will contact Smokin'Okie to see how to post them.
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