Stremel salmon in the Borniak smoker
Photos & Recipe credit: @grillen_kochen_dutchen
The salmon was marinated in 6% brine for just under 12 hours. After that something. Left in elder smoke for two hours at 90°C and taken out at a core temperature of 57°C.
There were as options
– Nature
– onion / garlic
– Pfeffer
– Parsley
– Pine Nuts
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