I used a recepy from Noskos a dutch guy well known for his smoked products.
For 500 gram salmon
120 gram fleur de sel seasalt
80 gram caster sugar
1 coffeespoon of crushed juniper berry
2 coffeespoons of dried dill
Mix all together and cover the fish with the mix, cover with foil and put something heavy on top. Put this in the fridge for a day. Second day rinse the saltmix of the fish, dry it with papertowel and put in the fridge for another 24 hours to stiffen up. On the third day I smoke it with my csg, cold smoke generator filled with beech sawdust inside my wsm for 12 or 14 hours. Than again a day in the fridge for better taste an ready gor slicing!
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