Cold smoking is called because occurs at a temperature of 28-35 degrees within from 1 to 4 days, depending on the size of fish. Fish is smoked by the smoke which is formed at combustion of sawdust of wood. Before smoking it is necessary to hold preparatory activities.

Smoking - process labor-consuming and long. So, rather fast hot smoking demands not less than 6-8 hours, and cold smoking is made within several days. Besides, it is necessary to prepare the device for smoking, the smoking shed and to stock up with shavings and firewood. But creation of a culinary masterpiece, such as duck with juniper berries smelling of a fragrant smoke is worth of work and time.

Sometimes there is a wish to indulge himself with the tasty, juicy, cooked smoked brisket which isn't rolled by water and made without liquid, chemical smoke. It is difficult to find the real, quality product in sale. Fortunately, to prepare this dish rather easily and quickly.

Not everyone knows that it is possible not only to buy smoked meat and fish, but also to make independently. And in the latter case you will be able to control quantity and quality of the used ingredients that will allow you to make a choice for a better product.