PREPARATION
CURRING METHOD:
- Weigh your salmon. Kosher salt should represent 4% of the weight of your salmon.
- Measure the same amount of maple sugar or brown sugar.
- Mix the salt and maple sugar together well.
- Place the salmon on a foil baking sheet and cover the salmon completely with the mixture.
- Cover and refrigerate for 8 to 12 hours.
- Remove the salmon and rinse it in cold water to remove the excess mixture.
- Pat the salmon dry with paper towels and place it back in the refrigerator on a wire rack uncovered for 2 to 3 hours to dry.
- Smoke with maple wood using indirect cooking, at a temperature of 180 to 190°F. A higher temperature renders the salmon's fat and dries it out.
Cooking time 3 to 4 hours.
Brush with Pat BBQ Mustard and herbs of your choice (here we used dill).
You can leave it uncovered in the fridge for 24 hours.
Enjoy your food
