Here's my first crack at Candied Salmon / Indian Candy.
-Brined for 20 hours, smoked @ 128F with cherry and pecan wood for 4 hours and cooked w/o smoke for a hour.
2oz. squares of certified ocean wise Steel head Salmon
filled with brine
out of the brine the next day
after drying for a bit
on to smoke and sprinkled with brown sugar
after being mopped with a maple syrup/brown sugar mix a few times
after smoking for 4 hours it looks like this
off after 5 hours
after a night in the fridge
interior shot. turned out nice and moist!
All in all turned out great! will do again for sure