Prep Time 10 minutes, Cure Time 2 Hours, Cook Time 10 Minutes
准备时间 10 分钟，固化时间 2 小时，烹饪时间 10 分钟
Ingredients 原料
9 oz. Chilean Salmon belly, boneless, skin-on, scales removed
3.5 oz. Kosher Salt
7.5 oz. Brown Sugar
1 oz. Black Pepper, Fine Ground
A/N Liquid Smoke, Wright’s hickory (1-2 ounces)
9 盎司。智利三文鱼肚，去骨，带皮，去鳞
3.5 盎司。犹太盐
7.5 盎司。红糖
1 盎司。黑胡椒，细磨
A/N Liquid Smoke，莱特山核桃木（1-2 盎司）
Equipment 设备
Oven, foil, nonstick cooking spray, spray bottle or brush
烤箱、铝箔、不粘烹饪喷雾、喷雾瓶或刷子
Method of Preparation 制备方法
Prepare the dry rub by mixing salt, sugar, and pepper in a small bowl by hand or with a spoon.
用手或勺子将盐、糖和胡椒粉混合在一个小碗中，准备干擦。
Slice salmon belly into ½” slices, 8ea in total.
将鲑鱼肚切成 ½” 片，总共 8 片。
Transfer your salmon to a tray lined with parchment paper.
将鲑鱼转移到衬有羊皮纸的托盘上。
Give each piece a generous spray or brush with liquid smoke. Dust the top with an even coating of dry rub. Flip the salmon and repeat on the other side.
给每件作品喷洒或刷上液体烟雾。用均匀的干擦涂层将顶部除尘。翻转鲑鱼并在另一侧重复。
Allow the salmon to rest for one hour in the fridge for the cure to work it’s magic, improving the texture and allowing the flavor to penetrate. For best results allow them to rest overnight in the fridge covered.
让三文鱼在冰箱里静置一小时，让治疗发挥它的魔力，改善质地，让味道渗透。为了获得最佳效果，让它们在盖上盖子的冰箱中过夜。
Preheat your broiler on high to 475°F with the rack in the highest position.
将烤架置于最高位置，将肉鸡预热至 475°F。
Once the oven is at temp place the tray of salmon into the oven and broil for 5-10 min on one side. For best results rotate the tray 180° every 3 minutes to assure even heating. The salmon will char but watch to make sure it doesn’t burn. Remove after 5 minutes for rare – 10 minutes for crispy and well done.
一旦烤箱达到温度，将三文鱼托盘放入烤箱并在一侧烤 5-10 分钟。为获得最佳效果，每 3 分钟将托盘旋转 180°，以确保均匀加热。三文鱼会烧焦，但要注意确保它不会燃烧。稀有的 5 分钟后取出 - 10 分钟则酥脆且熟透。
To serve, pair your salmon bacon with a basted egg and toast for a fun riff on a classic breakfast.
服务时，将您的鲑鱼培根与烤鸡蛋和吐司搭配，在经典早餐中进行有趣的即兴演奏。
Notes: Save your extra cure for making this again in the future – store it dry at room temperature in a plastic zipper bag. You can place your salmon in cure up to 48 hours in advance.
注意：保存额外的治疗方法以备将来再次使用 - 在室温下将其干燥存放在塑料拉链袋中。您最多可以提前 48 小时将鲑鱼放入腌制中。
