So I cured the salmon over night in Maldon salt and maple sugar, I dried it in the fridge for a couple of hours, and now I'm heating up the grill getting ready to smoke.
How do I know when the salmon is done? Is there an internal temperature I'm looking for? Some sort of texture difference? Visual clues? Is it like bacon where I have to finish it in the oven if I can't get the internal temp hot enough in my bbq/smoker?
I'm going for a hot smoked hardy-boys style salmom. My friend says to brush it with maple syrup when it's about 30 min away from being done, but how do I know when that is?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)