Cold smoke

Last Updated or created 2022-04-10

Today some smoking again.

Salmon and cheese

For curing the salmon (500gr) i used:

  • 100 gr seasalt
  • 80gr licht caster sugar
  • 3 teaspoons dille
  • 1 teaspoon crushed juniper berries

Dry salmon, put a layer of above mixture in a container, put the salmon on top, with another layer. Put a heavy weight ontop to squeeze the water out of the salmon, while its in the refrigerator. Next day: Wash the salmon, drying it with paper kitchentowel. Put the salmon back into the refrigerator again to dry some more.
I’ve put the salmon in my smoker with a cold smoke generator for 8 hours, the cheese needed only 2 hours.

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