Method:

In a non-corrosive dish, such as a glass or Pyrex tray used for roasts, etc., fill nearly halfway with salt. Gently shake the tray to flatten-out the salt.

Create evenly spaced indents in the salt using an egg.

Over a large bowl, carefully separate each egg white from the yolk. Gently pour the yolks, one at a time, into each individual indent made in the salt tray.

When tray is full, delicately cover with more salt until all yolks are covered. Place a lid or plastic covering over the tray and make room in the fridge for it to cure for a minimum of 5, or up to 7 days.

Remove tray from fridge, and ever so carefully dig out the yolks, placing them on a plate or in a medium sized bowl. You will then need to rinse them in cool water.

Pat dry and place on your rack, (the Magic Mats would be useful here,) and place the yolks in the smoker at 60 degrees Celsius for 4 hours with your choice of Bisquettes. Maple or Alder would do nicely.

Check one of the yolks after the 4 hour mark, and just ensure that the center is hard to the touch. If it is, they are done. If not, put them back in the Smoker and check every half hour or so until done.

When cooled, place in an air-tight container and keep in the fridge for us to 3 months. The smoked and salt cured egg yolks are a great addition to soup, salad, pasta, steak, or anywhere you might use a hard cheese.

Just grate them onto your dish!