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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: http://amzn.to/1jsXbVP
Cutting Knife: http://amzn.to/1WGGVlg
Sawdust: http://amzn.to/1WGGBTI
Salt: http://amzn.to/1WGGSWA
Container: http://amzn.to/1WGGLKK
My Camera: http://amzn.to/1OaSKg4
My Tripod: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
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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.
source
