Smoking meat and other fish

How to make it

1. 1

   Other fish such as halibut and so on are smoked in the same way.

2. 2

   Small fish such as trout, haddock, herring and so on are opened at the belly and spread out with splints, but salted and smoked for a much shorter time.

3. 3

   Do not let either meat or fish touch one another during the smoking; keep the smoke dense and cold; wrap large pieces of meat in linen or paper; this keeps the meat juicier.

4. 4

   Let the ham lie in sugar brine for 6–8 weeks, then smoke it for about 2 days and nights in slightly warm smoke, or preferably for 8–14 days in completely cold smoke.