FTM Juniper incense spice blend

For gentle cold smoking of fish
The FTM juniper smoking spice mix is a finely balanced blend of spices and salt for preparing fish fillets for cold smoking. It has been specially developed to evenly season fish during the maturing phase, remove moisture and stabilise the surface. This makes the fillets more aromatic, longer-lasting and optimally prepared for long cold smoking processes. The characteristic juniper note gives the fish a mildly spicy, classic smoked aroma.

Recommended use – two tried-and-tested methods

Method 1: Maturing in the tray
Place the fillets in a suitable tray and sprinkle evenly with approximately 70–80 g of spice mixture per kilogram of fish. Then cover the tray and store in the refrigerator for 2–3 days. During this time, the fillets should be turned once a day so that the salt and spices are evenly distributed. This open maturing process allows the mixture to draw moisture out of the fish, firm up the surface and intensify the flavour – ideal for even smoke absorption during subsequent cold smoking.

Method 2: Maturing in a vacuum
Alternatively, rub the fillets with approximately 60–70 g of spice mixture per kilogram of fish and then vacuum seal them. Maturation takes place over 3–6 days in the refrigerator, again with daily turning. This method ensures particularly even penetration of the fillet. The process – also known as salting or pickling – reduces moisture and bacterial contamination and makes the fish flesh firm and more durable.

After maturing and cold smoking
Once the maturing period is complete, the fillets are briefly rinsed under cold water and carefully patted dry. They are then cold-smoked at a maximum temperature of 25 °C, ideally in the range of 10–15 °C, for 12–36 hours, depending on the desired intensity and personal taste. The result is tender, finely structured smoked fillets with a balanced saltiness and a subtle, aromatic juniper flavour.