Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat.
- Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt to 60 g (2oz) sugar)
- Vegetable oil
- Garlic and onion salt or powder. Substitute dill or ginger or dry mustard for the garlic and onion.
- Coarse black pepper
- Dried parsley or chive flakes
- Leave skin on salmon. If fillet is over 1″ thick, slash the flesh every 2″ to 3″ about 1/2″ to 3/8″ deep, parallel and running in the direction of the rib.
- Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil. Sprinkle a moderate amount of desired spices over fillet.
- Rub the spices and cure lightly into the fillet including any cut surfaces.
- Sprinkle a moderate amount of coarse black pepper onto the fillet.
- Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag, then place in a cooler.
- Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
- Remove fish from cure and place skin side down on oiled racks.
- Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.
- Place the racks in the Bradley Smoker.
- Using Alder flavour bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours.
- After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.
- Finish at 80°C (175°F) for 1 to 2 hours.