Salmon Candy

The recipe

Ingredients

• 3 lb skinless salmon fillet (sockeye, coho or king), pin bones removed
• 4 cups cold water
• 1/2 cup kosher salt
• 1 cup packed brown sugar
• 1/4 cup soy sauce
• 1 tsp garlic powder
• 1 tsp coarse black pepper
• 1/2 cup pure maple syrup or honey, for glazing
• Red pepper flakes, for topping (optional)
• Smoking wood: alder, apple or cherry (chips, chunks or pellets)

Steps

1. Keep the salmon in the fridge at 40°F or below until you are ready to cut it. If it is frozen, thaw it in the fridge or in sealed bags under cold water.
2. Cut the salmon into strips about 1 inch wide, 1 inch thick and 3–4 inches long. Try to keep them the same size so they cook evenly.
3. Stir the water, salt, brown sugar, soy sauce, garlic powder and pepper in a glass or plastic container until the salt and sugar dissolve.
4. Add the salmon, cover and refrigerate 6–8 hours. Stir the pieces once halfway through.
5. Drain, rinse each piece quickly under cold water and pat dry with paper towels.
6. Lay the strips on oiled racks set over sheet pans. Refrigerate uncovered for 2–3 hours, until the surface feels dry and tacky. This is the pellicle, and it helps the smoke and glaze stick.
7. Heat your smoker to 160–170°F with alder, apple or cherry. Smoke the strips for 1 hour to dry the outside and add smoke.
8. Raise the smoker to 180–200°F. Brush the strips with maple syrup or honey, then brush again every 30–45 minutes.
9. Keep smoking until the thickest pieces reach 145°F on a thermometer, about 2–4 hours more. Check several pieces, since some cook faster than others.
10. Once they hit 145°F, you can leave them in another 30–60 minutes for a chewier, drier texture. Sprinkle with red pepper flakes after the last glaze if you like.
11. Cool the candy on the racks, then pack it in containers and refrigerate within 2 hours.