Maple Cured Salmon Strips

Name: Maple Cured Salmon Strips
Total time: 960 min
Cuisine: Korean
Ingredients: Salmon Fillet; 0.5 Cup Course Salt; 2 Cups Dark Maple Syrup; 2 Tbsp Gochujang; 1 Tbsp Grated Garlic

16h

Serves 1

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Maple Cured Salmon Strips

tiktok.com

16h

Serves 1

Directions

1Slice the salmon fillet lengthwise into strips.
2Combine coarse salt, dark maple syrup, gochujang, and grated garlic in a bowl to prepare the cure mix.
3Pour the cure mix over the salmon strips in a baking dish, ensuring every piece is coated.
4Refrigerate the covered salmon strips for about 48 hours until they are firm and candied.
5After 48 hours, strain the salmon, rinse, and pat dry the strips.
6Brush a thin layer of maple syrup on top of each salmon strip.
7Lay 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.
8Transfer the dried salmon strips to the smoker for about 30 minutes to 1 hour, using only cold smoke.
9Once shiny and glossy, the maple cured salmon strips are ready to eat.

Ingredients

Salmon Fillet
0.5 Cup Course Salt
2 Cups Dark Maple Syrup
2 Tbsp Gochujang
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.

Maple Cured Salmon Strips

16h

Serves 1

tiktok.com

Maple Cured Salmon Strips

tiktok.com

16h

Serves 1

Directions

1Slice the salmon fillet lengthwise into strips.
2Combine coarse salt, dark maple syrup, gochujang, and grated garlic in a bowl to prepare the cure mix.
3Pour the cure mix over the salmon strips in a baking dish, ensuring every piece is coated.
4Refrigerate the covered salmon strips for about 48 hours until they are firm and candied.
5After 48 hours, strain the salmon, rinse, and pat dry the strips.
6Brush a thin layer of maple syrup on top of each salmon strip.
7Lay 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.
8Transfer the dried salmon strips to the smoker for about 30 minutes to 1 hour, using only cold smoke.
9Once shiny and glossy, the maple cured salmon strips are ready to eat.

Ingredients

Salmon Fillet
0.5 Cup Course Salt
2 Cups Dark Maple Syrup
2 Tbsp Gochujang
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.