When I last was in Alaska, there was a fish strip jerky called Hawaiian Strips. Truly delicious, a kind of smoked, candied salmon jerky....thinly sliced with a strip of skin left in tact.

I have no idea how it is made....is anyone familar with this? Or better yet, just how it is made?

Try a search looking for 'Squaw candy".. I'll bet 'big bob' has a recipe..

I've got the answer. This is the only kind of smoked salmon my wife and daughter will eat.


Cut your salmon fillets into narrow (1/4") strips and as thick as the fillet by about 6" long. Put them in a ziplock bag with Yoshida's Gourmet sauce completely covered overnight. The next day, dump the meat in a strainer and let it drain but don't rinse. I found the easiest way to load it in the smoker is to hang it through the racks. Three panfuls of alder and 5-7 hours at our present temps and it ought to be done. It should be drier than regular smoked salmon but not too dry. When done, throw it in a ziplock bag in the fridge. Serve cold with plenty of beer.

This is great stuff and loved by everyone I've ever served it too!!

P.S. Keep the smoker on a non-combustable surface!!!