Candied Smoked Salmon Jerky Recipe
Author: Kwin and Matt
  • 2 lbs of Sockeye, King or Steel-Head Salmon
  • 3 Cups of brown Sugar
  • 1/2 Cup Kosher Salt
  • 1 Tablespoon Minced Garlic
  • Fireball Whiskey For basting
Instructions: Mix the brown sugar, kosher salt and garlic together. Lay the salmon in the cure covering it as best you can on the fleshy part of the fish. Let it cure for 4-6 hours, the cure will turn to a liquid that is normal. The longer you let it cure the more salty and dry the salmon will be. After removing it from the cure give it a quick rinse under cold water to remove most of the cure. Next smoke it at 200-225 degrees with alder wood for 3-5 hours basting it with the fireball whiskey every 60 minutes. Depending on how you like your salmon jerky a longer smoke makes it a bit drier and a bit more smokey.
When the salmon is done to your liking baste it once last time with Fireball and let it cool down on a cooling rack before storing. It keeps in the fridge for about a week and also freezes well in a vacuum bag.