Today I smoked my second batch of candied salmon with some slight variations to my first batch.
I used approximately 1/2 as much salt as the original recipe suggested. It made a huge difference in flavor, but did not seem to affect the quality of the fish. It may mean that it doesn't keep as long, but realistically, it doesn't keep long in my house anyway.
This time, I also basted the fish periodically with the honey-water mixture, as recommended by the recipe. I didn't do that with the first batch, and this addition gave the fish a little boost of sweetness and a beautiful lacquered look.
Miss Thing ate about a half a pound today.
And I used the left over brine (with a splash of added soy sauce) for some beef jerky. Have you ever had beef that tasted like candy? It tastes kind of like candied bacon. Again, Miss Thing ate as much as I would let her.
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