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Alaskan

Squaw candy

Ingredients

2 lbs of salmon fillets
½ cup soy sauce or teriyaki sauce
4 tbsp dark brown sugar
½ tsp black pepper
2 tsp liquid smoke

Lagniappe

th
Cut Salmon in 1/4 inch strips while still frozen
.
Bring all the brining ingredients to a quick boil and let cool.

Marinate the salmon strips in the cooled brine for 12 to 24 hours..

Place on a rack and allow the marinade to dry till tacky to the touch (this is
called a pellicle)

Place the filets into a dry zip lock bag and shake with dark brown sugar.

Remove and allow the strips to completely dry to touch.

Place in a dehydrator or a cold smoker till the salmon is a jerky like
Consistency

If air dried, finish in a smoker for ½ hour.

When completed, the salmon should have a sweet, pliable, jerky like texture

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