Remove the pin bones from the salmon – you can do this yourself or ask your fishmonger to do it for you. Remove the silver flesh from the top of the fillet, but leave the skin on. Wash the fish thoroughly then pat dry

Place the fish in the freezer for 30 minutes before you begin, this makes it easier to slice. Once firm, cut into slices approximately 1cm in thickness

In a glass or plastic mixing bowl, combine the soy sauce, lemon juice, maple syrup, freshly ground pepper, pepper sauce and the liquid smoke. Whisk the mixture well

Place the salmon strips in the bowl of marinade, making sure that every piece is well-coated. Transfer to a sealable bag and allow the salmon to marinate for at least 12 hours in the fridge

Remove the salmon from the marinade (discarding the marinade) and pat dry with a clean kitchen towel. Position a clean wire rack over a baking tray, sprinkle the salmon pieces with coarse salt on both sides and let it 'dry' in the fridge for 2 hours

Preheat the oven to 75°C. Brush away all of the salt from the salmon pieces

Cover the wire rack with parchment paper or a silicon mat and place over a clean baking sheet. Lay the salmon strips out evenly on top, with space in between each piece

Cook the salmon until it reaches 75°C, check this using a thermometer. Lower the heat to 60°C, steadily cooking the fish for about 4 and a half hours in total, flipping halfway through. The final jerky should be crispy outside and chewy and sticky inside – and an absolutely delightful snack