I know it has something to do with salt, maple syrup and hot smoking... but what else/what ratio?
I have a salmon thawing from the freezer and really want to make either Hardy Boys or Candied Smoked Salmon. I Know I'm not in Port Hardy, but I'm on the same island, so I guess I could call it Hardy-ish smoked salmon.
Anyone got a recipe before this thing thaws out?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)