Salmon Candy
Strips of salmon cured in salt and sugar, then cold-then-warm smoked with a maple glaze until chewy.
- Prep
- 720 min
- Cook
- 360 min
- Total
- 1080 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 190 kcal
Equipment
- •Smoker
- •Wire racks
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8 g
- carbs
- 9 g
- protein
- 22 g
- calories
- 190
Instructions
- 1
Layer the salmon strips with the salt and sugar and cure covered in the fridge for 12 hours.
- 2
Rinse thoroughly and pat dry.
- 3
Air dry on racks in the fridge for 4 hours until a tacky skin forms.
- 4
Smoke over alder at 55C for 3 hours.
- 5
Brush with maple syrup and raise the heat to 70C for a further 2-3 hours, glazing every 45 minutes.
- 6
Cool completely; the strips should be firm, glossy and chewy.
Chef's tips
The tacky surface after air drying is what the smoke sticks to — do not skip it.
Ingredient substitutions
- alder wood chips → apple or maple wood; avoid strong mesquite
Storage
Keeps 3 weeks refrigerated, or freeze for 6 months.
Common mistakes to avoid
- •Smoking too hot so the strips cook rather than dry
- •Skipping the rinse and over-salting
Serving suggestions
Cooked Salmon Candy?
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