Smoked Salmon Candy Recipe
Per 5 lbs salmon
2 cups cane sugar
2 cups non iodized salt
1/2 c maple syrup.
For detailed instructions see video, this is a brief overview;
Cut skin on salmon fillets into 1"x1" by 6" strips.
Mix salt and sugar together in a bowl.
Layer in a container with the salt and sugar mixture between each layer.
Put in fridge or cooler with ice for 8-10 hours.
Rinse well, lay out to dry in front of a fan for 1-2 hours.
Smoke in your wood smoker until its cooked through, for us thats 6-8 hours. We dont know the temp in our smoker. Every 45-60 minutes Marius reloads the wood in the smoker, and bastes the salmon with maple syrup.
When its done, take out, let cool, vacuum seal and label and pop in the freezer. Keeps upto 2 years in freezer vacuum sealed.

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