Maple Cured Salmon Strips

960 mins
Serves 1
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Directions

  1. 1Slice the salmon fillet lengthwise into strips.
  2. 2Slice the salmon fillet lengthwise into strips.
  3. 3Slice the salmon fillet lengthwise into strips.
  4. 4Combine coarse salt, dark maple syrup, gochujang, and grated garlic in a bowl to prepare the cure mix.
  5. 5Combine coarse salt, dark maple syrup, gochujang, and grated garlic in a bowl to prepare the cure mix.
  6. 6Combine coarse salt, dark maple syrup, gochujang, and grated garlic in a bowl to prepare the cure mix.
  7. 7Pour the cure mix over the salmon strips in a baking dish, ensuring every piece is coated.
  8. 8Pour the cure mix over the salmon strips in a baking dish, ensuring every piece is coated.
  9. 9Pour the cure mix over the salmon strips in a baking dish, ensuring every piece is coated.
  10. 10Refrigerate the covered salmon strips for about 48 hours until they are firm and candied.
  11. 11Refrigerate the covered salmon strips for about 48 hours until they are firm and candied.
  12. 12Refrigerate the covered salmon strips for about 48 hours until they are firm and candied.
  13. 13After 48 hours, strain the salmon, rinse, and pat dry the strips.
  14. 14After 48 hours, strain the salmon, rinse, and pat dry the strips.
  15. 15After 48 hours, strain the salmon, rinse, and pat dry the strips.
  16. 16Brush a thin layer of maple syrup on top of each salmon strip.
  17. 17Brush a thin layer of maple syrup on top of each salmon strip.
  18. 18Brush a thin layer of maple syrup on top of each salmon strip.
  19. 19Lay the salmon strips on a wire rack over a parchment-lined tray and return them to the fridge for another 48 hours until completely dried.
  20. 20Lay the salmon strips on a wire rack over a parchment-lined tray and return them to the fridge for another 48 hours until completely dried.
  21. 21Lay the salmon strips on a wire rack over a parchment-lined tray and return them to the fridge for another 48 hours until completely dried.
  22. 22Transfer the dried salmon strips to the smoker for about 30 minutes to 1 hour, using only cold smoke.
  23. 23Transfer the dried salmon strips to the smoker for about 30 minutes to 1 hour, using only cold smoke.
  24. 24Transfer the dried salmon strips to the smoker for about 30 minutes to 1 hour, using only cold smoke.
  25. 25Once shiny and glossy, the maple cured salmon strips are ready to eat.
  26. 26Once shiny and glossy, the maple cured salmon strips are ready to eat.
  27. 27Once shiny and glossy, the maple cured salmon strips are ready to eat.

Ingredients

  • Salmon Fillet
  • Salmon Fillet
  • Salmon Fillet
  • 0.5 Cup Course Salt
  • 0.5 Cup Course Salt
  • 0.5 Cup Course Salt
  • 2 Cups Dark Maple Syrup
  • 2 Cups Dark Maple Syrup
  • 2 Cups Dark Maple Syrup
  • 2 Tbsp Gochujang
  • 2 Tbsp Gochujang
  • 2 Tbsp Gochujang
  • 1 Tbsp Grated Garlic
  • 1 Tbsp Grated Garlic
  • 1 Tbsp Grated Garlic

Equipment

knifebowlwhiskbaking dishcolanderpaper towelsbasting brushwire racksmoker

Tips

  • Occasionally stir the salmon in the cure mix every few hours.
  • For cold smoking, remember not to plug in or start your smoker; you want only the smoke, not the heat.
  • You can also use the leftover salmon skins as a snack or dog treat by cooking them in the oven at 400°C until crispy.