smoking food

Prepare tnhe brine by mixing salt, sugar, red and black pepper. Cover the salmon meat with the brine, put in a ziplock bag for a few hours at room temperature with a weight over it (pot with water).

Prepare the smoker by putting a 5 mm layer of wood dust in the central area of the smoker.

Remove the salmon from the bag and pad dry. Season with pepper. Place the salmon on the grid of the smoker and close the lid.

Fill the burners with alcohol. Place the smoker opver the burners and insert the thermometer in the lid opening.

Reduce the burner when the temperature reaches 70°C and keep the temperature around 70°C.

Stop the burners after 20 minutes. Let cool in the burner. Pack in a bag or food container, and enjoy!