salmon fillet
salt
brown sugar
dill
dried juniper berries
the salmon sprinkled with salt, brown suiker and dill
wrapped in plastic film and in the refrigerator for one night
ready for the smoker
in the smoker
smoked with oak and beech saw dust,containing a few juniper berries
as you can see I have used the ProQ Cold Smoke Generator
I loaded it 3 times
the temp was around 2 degrees celsius / 35 Fahrenheit
24 hours after smoking
sliced
on toast with a little onion
salt
brown sugar
dill
dried juniper berries
the salmon sprinkled with salt, brown suiker and dill
wrapped in plastic film and in the refrigerator for one night
ready for the smoker
in the smoker
smoked with oak and beech saw dust,containing a few juniper berries
as you can see I have used the ProQ Cold Smoke Generator
I loaded it 3 times
the temp was around 2 degrees celsius / 35 Fahrenheit
24 hours after smoking
sliced
on toast with a little onion
