Salmon Candy

Also called Indian candy, this is maple cured salmon. Can also be made in a smoker, skip the liquid smoke. I prefer sockeye, but any will work. Tastes like the Pacific NW.

• Ready In: 17 hrs 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs salmon
• 2  teaspoons salt
• 1  teaspoon liquid smoke
• 1  cup maple syrup

Directions

1. Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
2. Add the salt, liquid smoke and enough syrup to submerge the fish.
3. Mix by massaging the bag until the salt dissolves.
4. Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
5. Place salmon in dehydrator, run at 140F for about 3 hours.