89,665 views
Smoke your own smoked salmon, make it yourself. Cold smoked Salomon. The premier class of smoking, cold smoking. I'll show you exactly how it works and what you should pay attention to in this video. The video shows you step-by-step instructions so that you can easily recreate it yourself. You should also make sure that the salmon is fresh; it must not smell fishy under any circumstances. The recipe: per kg salmon 40g salt (mildly salty) 13g cane sugar 3g black pepper For pimping 1 bunch of dill If you don't like dill, just leave it out. Please make sure that the salmon is at an angle in the fridge so that the liquid that binds during curing doesn't come into contact with the salmon meat, because there is a layer of slime on the skin side which could have an unpleasant effect on the finished salmon later! Smoking powder, grain size 04-1.00mm pure beech, definitely not coarser in grain size as it will then ignite more poorly. Keep the temperature in the smoker oven at around 20°C. Curing 48 hours 1 smoking process 12 hours Let it rest for 12 hours 2 smoking processes 6-8 hours Let it rest for 12 hours, done Just give it a try, you will be amazed. Until then, your blauFeuer BBQ team Ilona and Marian For the search: #salmon #smoking #smokedsalmon #smokedsalmon #smoke oven #sparrbrand