Powell River Candied Salmon

• 3 Fillets Salmon
• 1 packages Demerara Brown Sugar
• 1 cup Course Sea Salt
• 1 The zest of 1 large orange (grated)
• 7 cloves of garlic (crushed)
• 2 tbsp Ginger (grated)
• 1 tsp Cracked Black pepper
• 1/2 tsp Red Chili Flakes
• 1/2 tsp cayenne pepper
• 1 cup Honey
• 4 oz Red Wine
• 4 oz Dark Rum
• 2 cup Brown Sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp Cracked Black Pepper

1. Cut Salmon into half inch stips
2. Combine all brine ingredients into a large container.
3. I use a roasting pan.
4. Mix well.
5. Don't be afraid to get in there with your hands.
6. Cover and refrigerate for 8 to 12 hours.
7. Take out of container and drip excess liquid.
8. Place on dry racks with space in between.
9. Dry in front of fan for at least 24 hours.
10. 3 to 4 days would be ideal.
11. I can't stress enough how important this is.
12. It makes all the difference.
13. Mix all glaze ingredients into a pot and reduce until thick.
14. Brush both sides of salmon with the glaze.
15. Continue to brush and coat salmon every hour that it is in the smoker.
16. Smoke for 4 hours at 160F.

salmon, brown sugar, course sea salt, orange, garlic, ginger, pepper, red chili flakes, cayenne pepper, honey, red wine, brown sugar, cayenne pepper, pepper

Taken from cookpad.com/us/recipes/340793-powell-river-candied-salmon (may not work)