Indian Candy Smoked Salmon
1/2 Gallon of Water 1 Cup Pickling Salt 2# of the darkest, heavy-molasses type Brown Sugar 1 Cup real Maple Syrup
Clean and slice fillets of salmon (against the grain) into 1/2" slices.Mix brine and soak salmon slices for 1 to 2 days.
To smoke, use a mixture of cherry, madrone, and apple in a Little Chief and depending on the weather smoke from 8 hrs to 1-1/2 days (the colder the days the longer the smoke). NOTE: halfway through the smoke, brush the salmon with a mixture of 3/4 Cup honey and 1/4 Cup water.
This is also great for beef and venison.
Jo, Community Leader forChildfree by Choice on Health http://