Smoked Salmon Candy by Mark S.

salmon Mark shore 9-13-15

“I just got done packaging about 28 pounds of Salmon candy. My 1500 is a work horse.

Clean salmon, fillet, pull pin bones, remove skin.

Brine:

2 pounds of dark brown sugar, 1 1/3 cup of pickling salt, 1 quart of raw honey, 1 quart of real maple syrup.1/2 gallon of water.

Cut salmon lengthwise in strips. Submerge all strips in brine.

Refrigerate 48 hrs. Air dry 24-36 hrs.

Smoke at 160°F with 3 oz of alder.

Check after 3 hours and see if it is your desired texture.”

 

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