Dry Smoked Salmon

By raedenel

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Ingredients

1c Demamara sugar
1/2c Coarse pickling salt
1/2c maple syrup

Details

Servings 2
Level of difficulty Average
Preparation time 2mins
Cost Average budget

Preparation

Step 1

Slice meat down to skin but not through, in 2 inch strips

Step 2

Place in the non reactive bowl skin side down

Step 3

Cover with mixture (use the base recipe above to make amount required to cover your quantity of fish) and place in fridge for 24 hrs.
The mixture will cure and draw out the moisture the fish, leaving a wet brine.

Step 4

Remove from fridge after 24hrs and place on racks to let dry for 8 to 24hrs (this time can be shortened by using a fan to accelerate the process down to as little 4 depending on the thickness of your fish)

Step 5

Now you are ready to smoke your fish. Brush on some maple syrup and your ready to go.

Step 6

Smoke for approximately 8 hours. Use 2 1/4 batches of alder (2 hours each) and 2, 1/4 cup cherrywood batches for 2 hours each.