Temperatures used in this recipe are for approximately 9kg of fish. The more fish in the smoker, the longer the unit will take to heat.

INGREDIENTS

• cure (white sugar and salt – approximate ratio of 500g salt to 60g sugar)
• vegetable oil
• garlic and onion salt or powder, substitute dill, ginger or dry mustard for the garlic and onion
• coarse black pepper
• dried parsley or chive flakes

DIRECTIONS

• Leave skin on salmon. If fillet is over 2,5cm thick, slash the flesh every 5 to 7,5cm about 0,5 to 0,3cm 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 flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C, for one to two hours.
• After the first couple of hours increase temperature to 70°C for two to four hours.
• Finish at 80°C for one to two hours.

SOURCE: https://www.bradleysmoker.com/recipe/winner-smoked-cured-bacon-recipe/