Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                oz.  Kikkoman Soy sauce      (3 to 30)
  1              Tbsp.  garlic juice
  12             Tbsp.  white vinegar
  12             Tbsp.  brown sugar
  1              Tbsp.  salt
  5                     Salmon Filets   Coho or Kings (5 to
  6                     )

Preparation:

Place filet skin side down. Cut thin strips the length of the fish. If you will hang the strips, do not cut the full length, but leave about 1" intact from the end and cut the next piece to the full length of the fish. This will create a "V". Proceed to cut strips. Expect some strips to break. Place strips into Large Bowl. In a large bowl, stir ingredients until sugar and salt have dissolved. Pou= r into Large Bowl of strips. Soak fish strips no more than 6hrs. Drain and fully smoke with alder wood until the texture is that of moist jerky. At this point, they may be frozen in 1qt. freezer bags. Hawaiin strips are eaten as snacks- much like beef jerky. The cut should be thin, NOT more than 1/2". The finished product should be the texture of moist beef jerky.

Nutritional Information:

6946 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1863g Carbohydrate; 0mg Cholesterol; 2839mg Sodium