Salmon Candy

     Brine:

3 Tbsp soy sauce

1 Qt water

1/4 C salt

1 tsp red pepper

2 drops cinnamon oil (Young Living)

     Baste:

1/2 C maple syrup

1/2 C brown sugar

Skin the salmon and cut into size you prefer. Soak in the brine overnight. Drain and let air dry. Bake on 170F, pulling out every hour to flip and baste.  Saves for two weeks.

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