Salmon becomes smoked salmon/ Step by step instructions/ Anyone can do it.... #...Open info box here...# ----------------------------------------------------------------------------------------------------------------------- ???? Follow me on Instagram : nuecki_diner_bbq ???? Follow me on Facebook : Sören Nücklaus You can order smoking chips here: https://www.amazon.de/15kg-GOLDSPAN-S... You can also order the smoking snail here https://www.amazon.de/R%C3%A4uchergar... You can order the knives that I use here https://wolfgangs-classic.de?aff=40 1️⃣ 00:00 Introduction 2️⃣ 00:28 Welcome and ingredients 3️⃣ 03:08 Step 1- Inspection of the starting product 4️⃣ 04:08 Step 2- Marinating the salmon 5️⃣ 09:13 Step 3- Cleaning the marinade from the salmon 6️⃣ 11:10 Step 4- Cold smoking the salmon 7️⃣ 14:55 Conclusion and tasting Smoking one or two sides of salmon yourself is not difficult at all. And believe me when I tell you, anyone can do it. So, if I can do it, you can do it for a long time. And when your salmon is ready and you try it for the first time, you will really have a carnival feeling in your mouth. Because this salmon smells and tastes 1000% better than the one from the supermarket. What do you need for it... - The amount of salmon of your choice....in my case it was 750 grams - 2 bunches of fresh dill - the zest of a lemon - pepper, - salt, - sugar... . For every 1 kg of salmon (fish) you need 80 grams of salt, 40 grams of sugar and 2 grams of freshly ground pepper. For 750 grams of fish you need: 60 grams of salt, 30 grams of sugar and 1.5 grams of pepper. A bowl and a spoon. A dish where the salmon can marinate in peace. Cling film to cover the dish. Smoking snail. Smoking chips. Refrigerator. Preparation: Clean the fish thoroughly under cold water and pat dry. Weigh out the salt, sugar, lemon zest and pepper and mix together. Chop the dill including the stalk. Place the fish in a large dish and spread the salt mixture over the salmon. Then spread the chopped dill over the salmon. Cover with foil and place the salmon in the fridge at 5-6 degrees for 2 days. After two days of marinating, clean the fish thoroughly under cold running water and pat dry. Now place the salmon on a rack and leave to dry properly in the fridge for the next 1-2 days. After drying, we can finally start smoking. To do this, fill your smoking snail with normal beech chips and press these lightly into the smoking snail. Now light the smoking snail so that it smokes your salmon for the next 6 hours. After the first 6 hours of smoking, take your salmon off the grill and put it back in the fridge for the next 12-24 hours. After this time, smoke the salmon a second time for 6 hours. When the second 6 hours have passed, put your salmon back in the fridge for another 12-24 hours. If you like your salmon a little smokier, you can smoke the fish a third time. But for us, two rounds are enough. Now it's time to cut into the salmon and try it because you're finished with the preparation. ---------------------------------------------------------------------------------------------------------------------- #salmon #fish #smoking #coldsmoking #pickling #smokingyourself #instructionsforsmoking #fishrecipe #smokedsalmon If you liked the video, then leave a like here. I would be happy about a subscription. If you like, then write a nice comment in the comments section. If you didn't like something, then write it in the comments section why...!!! Because only then can I work on myself and on the videos... Thank you... With that in mind, Nücki's Diner BBQ