Candy!

[MarkFromSea]

1 WP opening day king, dry rub, 3 cups brown sugar, 1 cup salt, garlic and onion powder, in the fridge over night, rinsed, dried on rack a couple hours, smoked in little chief for 6 hours, 2 pans apple wood chips. Tough "skin" when taken out of smoker but sealed in container and left in fridge a day, perfection.

[natetreat]

NOM!

[MarkFromSea]

NOM!

LOL Trying for a quadfecta soon, sable fish, pacific cod, king and tuna.... the water's cold, tuna's unlikely but, ya never know unless ya try! LOL

[sickbayer]

That looks bloody tasty !

[MarkFromSea]

That looks bloody tasty !

So much better than that frozen AK halibut I did this year with white grape juice.... cream cheese and those pepper/olive oil Triscuits.... "I'm in heaven!"

Hey Jay, do ya have a costco membership? Thinking of picking up a battery, the one I have is 7 yo, works great but getting a little long on the tooth. Maybe this next weekend? LOL Unless you have a fishing date, that would be a priority.

[sickbayer]

Hey I do...! I'm supposed to go fishing on sat but not sure yet so either Friday or Sunday we can go do it no problem. I'm working down south so staying at a buddies house till Friday afternoon home around 330pm.

[racfish]

Salmon or Sqwah candy to me is using the same brine as Mark but only using belly strips. the strips form a jerky like texture.Strip 2" of belly meat then brine it for 8=12 bhours then dry or smoke till you can pick it up and its firm. that is what candy is to me.