This summer, we had the privelage of taking our blow up s*x pig on Captain Bills Halibut boat at Anchor Point. After striking up a meaningless relationship with my pig, Captain Bill shared some "Squaw Candy" with us, and it was killer.

Form what I remember, it was thin strips of sockeye that had been cold smoked for a couple of days, and it was very sweet. Can anyone share a brine recipe, and how to smoke this stuff?

I don't have a smoker, and was thinking about getting a Little Chief. Any ideas guys.

As a sidebar, our salmon are in the rivers in full force. Lots and Lots of crusty 15 to 25 pound boots with white moldy spots on them. It closely resembles a lepper family reunion. The banks are lined with guys fishing shoulder to shoulder, and lots of moldy fish heading up the bank to be smoked. YUK

Another couple weeks, and those big fall run browns (up to 25 pounds) and our winter steelies will start piling in the rivers. We just need lots of rain, and some colder water. If I hammer a big toadie brown, I'll post a pic for your viewing pleasure.