Recipe - 8 Hour Squaw Candy

Salmon

MARINADE
One half cup Soy sauce
2 tablespoon Brown sugar
One half teaspoon Fresh ginger; (optional if
you don't like ginger)
One fourth teaspoon Pepper
1 teaspoon Liquid smoke

Cut salmon in 1/4" thick strips. I did this while it was still partly
frozen so the thickness would remain consistent.

Mix the marinade.

Boil all ingredients, let cool. Marinate salmon for 15 minutes to one
hour. Shorter time gives more fish taste, longer time brings out
marinade. I like 45 mins. to an hour. Lay strips on racks (either
oven or Little Chief smoker). Dry in 150 degree oven for 56 hours or
until dry and leathery to the touch. Store in air tight jars. I am
using my Little chief without wood chips with the lid cracked about
One fourth inch. If you need to you can use One fourth tsp dried ginger in place of
fresh.

You can also use terriyaki and worcestershire flavors for some great
variations.

Posted to bbqdigest by David Amos amosdr@computechonline.net on
Nov 4, 1999, converted by MM_Buster v2.0l.