"Rivers North" wrote in message news:wRjcc.11349$J56.3171@edtnps89...

Well up here in God's country Canada...
we don't use the water we just use
all the dry ingredients. Allowing the brine recipe to soak in the fishes
own juices, really draws in the brine into the meat, allowing much evener
smoking of your catch.

That's not a bad idea, and in fact, when I did a search for Indian
candy, most of the recipes said to do a dry cure rather than a brine.
Then, like Larry mentioned, you baste it with thinned honey near the
end of the smoking time.

All this talk also reminded me of gravlax. That's made by simply
packing your salmon fillets with salt (coarse sea salt is preferable),
sugar and dill sprigs. (Some recipes also call for adding a bit of
cognac to the mix.) The recipe I had for it called for wrapping it,
putting it in a deep dish and then placing a weight on top of it. You
were then supposed to refrigerate it for 24-36 hours, basting it with
its own juices a couple of times during the curing process.

You can easily reproduce the same great smoked fish
using this simple easy recipe. I am going to try some Maple Syrup, that
sounds like a great Idea...I was thinking of watering the Maple Syrup down
with Grande Marnier...

I think I'll steal the Grand Marnier idea from you and use it to
thin the honey when I make Indian candy. Larry mentioned bourbon as a
possibility, but I like the idea of getting a bit of concentrated
orange flavor in there.


Chuck Vance