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.
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