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Ingredients:
Fresh Char
Cold Water
75 g Salt per liter
120 g Sugar per liter
For the Cold Smoker:
Cardbox
Wooden Rod
Roll of TP
Aluminium Foil
Tape
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Used tools & products
Global G-21 Knife: [ Ссылка ]
Cutting Knife: [ Ссылка ]
Sawdust: [ Ссылка ]
Salt: [ Ссылка ]
Container: [ Ссылка ]
My Camera: [ Ссылка ]
My Tripod: [ Ссылка ]
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Preparation:
Put the cold water into a container, add the sugar and salt (according to the amount of water) and whisk until dissolved. Add the fish and brine for 1 hour.
In the meantime, cut off the short fishplates from the cardbox and drill some air holes at the bottom left and right. Install the wooden rod as a mounting, cut out a chimney and insert the TP roll.
Blot dry the char (inside and outside), put some beech sawdust into an aluminium foil box and light it up with a bunsen burner until it starts to smoke. Hang the fish into the smokehouse, place the DIY cold smoke generator into it as well, close the cardbox and seal the “doors” with some tape.
Let it smoke for approx. 12 hours and enjoy! Stay tuned, see you soon!
Music:
Artist: Otis McDonald
Title: Other way
The artist granted a licence for free use at the YouTube music library.
