Salmon Candy

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Salmon candy is like a cross between regular smoked salmon and jerky. I definitely went with the longer, lower heat version of the recipe. This is just a little from the book, for the full recipe, check out the book.

Ingredients

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• 1-1.5 lb of salmon cut into 1 inch strips
• 1/4 cup Kosher Salt
• 1 cup dark brown sugar
• 1/2 cup of real maple syrup for brine, dark is preferred but as long as it is real it is fine
• 1 quart water
• 1/4 cup of real maple syrup for brushing on the salmon while it smokes

Steps

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1. Mix the salt, brown sugar, and half cup of syrup. Slowly add in the water and stir until fully dissolved.
2. Put the salmon in a freezer bag and add the brine. Let brine for 8-10 hours while turning the brine every few hours for even absoroption.
3. Remove the salmon from the brine and rinse well under cold running water.
4. Let salmon sit overnight in the fridge to form a nice pellicle. Can do it for as few as 2 hours but overnight is better.
5. Add a layer of foil to your rack in your smoker and spray it with non-stick spray or rub some oil on it. Poke holes in it to allow the smoke through.
6. Pre-heat your smoker to 175 F.
7. Put the salmon in and let it smoke for 2 hours.
8. After 2 hours, brush some of the remaining maple syrup on each piece of salmon.
9. Continue to brush the salmon every half an hour.
10. At the four hour mark, remove the salmon. Give it one more brush of maple syrup.

Eat it fresh or refridgerate for later.

Enjoy!