cold smoked salmon with q view

Discussion in 'Fish' started by treegje, Jan 11, 2010.

  1. treegje

    treegje Master of the Pit

    salmon fillet
    brown sugar
    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


    on toast with a little onion
  2. bbally

    bbally Master of the Pit OTBS Member

    Interesting that salt is the only cure. We are allowed that here under the sushi fish rule. But we still have to have a haccp plan.

    Could you speak to what the Belguim rule is on straight salt cure on fish?

    In the restaurant we can salt cure but we have to hot smoke it.
  3. nwbhoss

    nwbhoss Smoking Fanatic

    Looks awesome!!!!!!!!!!!!!!
    I love it [​IMG]
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Geert...[​IMG]

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