Man of Honour
- Joined
- 16 May 2005
- Posts
- 31,297
- Location
- Manchester
I need to pop over to yours for food and drink sometime 
Salmon was really simple:
1) EQ cure the salmon overnight (about 20 hours in my case but anything from 12-24 will be fine) with 2.5% salt and 2.5% brown sugar.
2) Rinse the salmon off whilst your smoker heats up to about 80-90C.
3) Stick the salmon in the smoker and baste with a mixture of 60% maple syrup, 30% water and 10% brown sugar (I added a pinch of naga flakes too though you can't really taste them). Repeat the basting every 30 minutes.
4) They got about 3.5-4 hours worth of smoking this time round. You can smoke for a couple of extra hours if you want to make them closer to jerky (and they will keep at room temperature safely enough at that point) or a bit less if you want something softer. I guess you could smoke for just 1 hour if you wanted something more like eating regularly cooked salmon.
Salmon was really simple:
1) EQ cure the salmon overnight (about 20 hours in my case but anything from 12-24 will be fine) with 2.5% salt and 2.5% brown sugar.
2) Rinse the salmon off whilst your smoker heats up to about 80-90C.
3) Stick the salmon in the smoker and baste with a mixture of 60% maple syrup, 30% water and 10% brown sugar (I added a pinch of naga flakes too though you can't really taste them). Repeat the basting every 30 minutes.
4) They got about 3.5-4 hours worth of smoking this time round. You can smoke for a couple of extra hours if you want to make them closer to jerky (and they will keep at room temperature safely enough at that point) or a bit less if you want something softer. I guess you could smoke for just 1 hour if you wanted something more like eating regularly cooked salmon.
Although a horse radish steaky sauce sounds lurvly!
