Salmon Candy

"Also called Indian candy, this is maple cured salmon. Can also be made in a smoker, skip the liquid smoke. I prefer sockeye, but any will work. Tastes like the Pacific NW."
 
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Ready In:
17hrs 10mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
  • Add the salt, liquid smoke and enough syrup to submerge the fish.
  • Mix by massaging the bag until the salt dissolves.
  • Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
  • Place salmon in dehydrator, run at 140F for about 3 hours.

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