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Feel free to subscribe so you don't miss any of my next videos. Also give me a thumbs up, or write a positive comment under the video. In this video I want to show you how I cold smoke 3 fresh sides of salmon. I use a smoking coil (approx. 16 hours), beechwood flour, a 57 Weber kettle, a digital socket thermostat (link below) and a 50W lightbulb. The smoking temperature is around 15°C. The whole thing takes 4 days. Procedure: pickle for 24 hours, wash, dab dry, marquee for 12 hours with gin, smoke for 12 hours, rest in the fridge for 14 hours, smoke for 12 hours -rest in the fridge for 14 hours DONE! For pickling we need per 1000g of salmon... 90g table salt 35g sugar1 teaspoon black pepper 1 teaspoon dill tips, dried Gin for marqueeing Preparation, see video. The digital socket thermostat is available here...https://www.ebay.de/itm/304493951007?... #bbq #salmon #salmoncoldsmoked #smoking #smoked #webergrill #smokingspiral #pickling