Heißes Rauchen | Bradley Smoker Deutschland und Österreich

P10 Hot Smoked Salmon

2 Fillets Salmon Dry Brine: 50g Salt 50g Brown Sugar This dry brine recipe has been made for 2...

1 Whole Pheasant Brine: 2L Water 54.1g Salt 54.1g Brown Sugar + any aromatics of your...

2 Duck Breast Brine: 1L Water 25.5g Salt 25.5g Brown Sugar + any aromatics of your...

2 Fillets Haddock Brine: 1L Water 50g Salt 50g Brown Sugar + any aromatics of your choosing....

To keep my smoked trout as juicy as possible I decided that on this occasion I would keep the fish...