PREPARATION
SALTING METHOD:
- Weigh your salmon. Kosher salt must 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 an aluminum plate and completely cover the salmon with the mixture.
- Cover and refrigerate for 8 to 12 hours.
- Take out the salmon and rinse it in cold water to remove excess mixture.
- Pat the salmon dry well with paper towels and return the salmon to the fridge on an uncovered rack for 2 to 3 hours to dry.
- Smoke with maple wood for indirect cooking, at a temperature of 180 to 190°F. A higher temperature melts the fat in the salmon 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
