INDIAN CANDIED SALMON
Steps:
- Combine first five ingredients in a clean pail Debone salmon, cut into 1/2 inch strips & cut off skin, trying to get as little of the fat next to skin as possible. Brine salmon for 12 hours in fridge, then drain & lay out to air dry at room temperature for 24 hours. Arrange in smoker & smoke for 2 hours with maple briquets.
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