🐟Stremellachs Heißgeräuchert🐟einfach und schnell selbst gemacht | im El Fuego Smoker
[Video 07/2021] #SmokedSalmon #Salmon #Smoking Today we hot-smoked salmon in the El Fuego smoker for about 90 minutes at 70-80°C (158-176°F) over cherry wood and beechwood flour. The brine is a 5% salt solution [50g sea salt per liter of water]. The spices, as shown in the video, are added to taste; it's entirely up to you. We hope you all have fun trying this recipe, and we're sure you'll love it! ... Camera: Helmut Janker & Uwe Siebolds My Equipment: ▶️Sony FDR AX100 ▶️Panasonic DMC G81 ▶️GoPro Hero 8 Black ▶️Instagram: / janker.filmschmiede © 2021 by JANKER FILMSCHMIEDE / jankerfilmschmiede Please rate and comment on my videos. If you didn't like something, please tell me what it was so I can improve. Thank you! English Please subscribe to my channel. Please rate my videos and leave me a comment. Thank you! Music: ▶️YouTube Audio Library
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