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.
cure (white sugar and salt – approximate ratio of 500g salt to 60g sugar)
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
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.