I SAW THIS PRODUCT RECENTLY, AT THE BOSTON SEAFOOD SHOW SALMOM N BACON. DIDN'T GET TO TRY IT, IT'S FROM SOME SMALL SMOKEHOUSE IN AK, LOOKS INTERESTING. ANYBODY GOT ANY IDEAS HOW TO DO THIS?
I would assume (again I only say assume) that you would cure the salmon much like you would bacon. I would go as much to say that you should try and use a bacon cure over a salmon cure. Bacon cures for about 1.5 days/lb. I would either try the same, or do 1 day/lb. After that, dry it out to form the pellicle and then smoke it with either apple throughout or hickory halfway. I would then suggest freezing it so it is easier to slice.
If you do this, please let us know how it turns out!