Would this bacon cure work on salmon?

[hunt_gather]

I have had great luck with this simple maple cure for bacon:

For each lb of belly:

1 TBS MTQ
1 TBS maple syrup
1 TBS dark brown sugar

Cure, air dry, rub a lyer of maple into surface, air dry till tacky then smoke.

It's easy & the ladies LOVE it.

I was thinking of trying same on salmon.  Anyone have a thought or experience?

I presume just a couple days would be enough, rather than the several days required for bacon.  I also think I'd skip the maple coating before smoking, but again, I am all ears.

If you're in the East bay, stop by for a sample....:)

[Habanero Smoker]

Depending on the thickness of your salmon, and whether the skin is on or off; I would say it shouldn't take no longer then 6 - 8 hours; but not more then 12. If you want to cure it for a couple of days, that would be alright, but it may be a little salty. You can test your batch at different intervals. Cure for 8 hours take a small piece out and test fry, if it is not to your liking, test another piece at 12 hours etc.

I've never used a sodium nitrite or sodium nitrate on fish. It should impart a "ham-like" taste to your salmon, and maintain a nice rosy color.

[Salmonsmoker]

I've never used cure#1 or#2 on fish either. An experiment might prove interesting. You could call it Halmon. ::)

[Habanero Smoker]

I've never used cure#1 or#2 on fish either. An experiment might prove interesting. You could call it Halmon. ::)

I can just picture it being displayed next to the hams.
;D  ;D  ;D

[Salmonsmoker]

I've never used cure#1 or#2 on fish either. An experiment might prove interesting. You could call it Halmon. ::)

I can just picture it being displayed next to the hams.
;D  ;D  ;D

If the pin bones were removed it would a boneless Halmon, right next to the bone-in hams. ::)

[Habanero Smoker]

I've never used cure#1 or#2 on fish either. An experiment might prove interesting. You could call it Halmon. ::)

I can just picture it being displayed next to the hams.
;D  ;D  ;D

If the pin bones were removed it would a boneless Halmon, right next to the bone-in hams. ::)

I would have to agree with that.  ;D