Candied Salmon

Bahan-bahan

Salmon cuts

1 cup white sugar

1 cup brown sugar

1/3 cup salt

2 Tablespoons garlic powder

2 Tablespoons onion powder

2 Tablespoons pepper

Optional: honey or maple syrup

Arahan

Cut fish into sections no larger than 6x4

Mix all ingredients in a bowl. Place fish into mix, coating all of it. Place fish skin side down in secondary glass bowl. (Bigger=better). Layer fish until done. The fish will start to emulsify so don’t fill to top.

Cover with plastic wrap and put in fridge for 2 days, rotating fish from top to bottom after 1 day. After 2 days rinse the fish slightly, gently shake off and put on rack. Let sit for 30 minutes - 2 hours. Preheat smoker; cold smoke to start, then at least 160-200 for 3 hours for total of 6-8 hours (depending on thickness) (alder/hickory wood recommended.) Fish should look caramel in color when done.

For sweeter taste brush on honey or pure maple syrup during last hour of smoking.