Squaw Candy Recipe my family has used for years. I think it taste best with Sockeye, but I have used it with all types of salmon, and it is very good.
For the brine use...
1 1/2 cups dark pure brown sugar
1/4 cup sea salt
1/2 cup filtered honey (I prefer to use 1 cup of pure maple syrup, and leave out the honey)
1/2 cup pure maple syrup... it costs a bit more but is worth it to avoid unnecessary additives.
2 tbs garlic powder
1/2 gallon of water
Cut fish into 1 inch strips, Brine over night.
Remove from brine, do not rinse (if more salt is used I would definitely rinse lightly) and place on drying racks in a cool location, with a fan gently blowing on the fish.
You can tell when it is ready, it will firm up and be a bit tacky. Usually between 6 - 10 hours depending on temp.
Place in smoker and cold smoke 4-8 hours depending on wood and temp. Alder is good, I prefer apple wood.
With my Bradley Smoker, 5 hours seems to be the sweet spot.
My Grandpa had a single car garage smoker that was constant smoke from a fire about 10 feet outside the garage, with ceramic pipes in the ground sucking the smoke from the fire into the garage. He would smoke for months on end with hams, ribs, and turkey hanging.
He would smoke Squaw Candy for 2 days or more, but with a lighter volume of smoke than a modern smoker produces.
I use to love standing in that garage, the smell was amazing.
