Why is maple syrup used in preparing Grizzly’s smoked salmon?
Brushed on the salmon after a brine rinse, the maple syrup stops the salination process after the salt is removed. Brown sugar or regular sugar doesn’t achieve the same results. This is how we control the amount of salt, which is already very low compared to the competition, and it’s how we assure that, even if the product is smoked longer, the salt does not continue to intensify inside the product.
