- Nov 18, 2015
- 27
- 14
started out to make salmon candy. Dry brine 4:1 dark brown sugar to kosher salt. 9 hours in refrigerator then rinse and dry for 2 hrs. Smoked at 140 and raise temperatures to 170 10 degrees every 45 minutes. When finished I was going to coat with maple syrup but I used Todd’s maple pellets in the tube in the mes 40. Taste is so good I passed on the syrup!!
