Was fortunate to get out on Lake Ontario Wednesday after some King salmon and have a mess of fillets in the fridge right now (4 fish in the 20 - 25 lb range). They'll be going in a simple H2O + salt + dark brown sugar brine overnight. Tomorrow, I'll rinse them and let the pelicle form, then into the ECB they will go. Will mop them a couple times with maple syrup. Done this before and have been "pretty" happy with the results, but haven't had them get to just the right consistency yet. After lots of reading about "Indian candy", I think I found what I've been doing wrong... leaving the pieces too big. I've been cutting the fillets into 3rds, which are fairly big slabs of meat to try to get to that almost-dry consistency I want. Tomorrow's batch will be 1 inch wide strips. I'll keep a couple pieces a bit larger for plain old smoked salmon too, but my focus will be on the candy. Hope to have some Q-view for y'all come Sunday.