Here are my results from my first play with the ProQ
Big thanks to Welsh Wizard for the assistance with the salmon
The first two photos are the salmon and haddock in the cure.
The third photo is the fish once it's been smoked for about 12 hrs over oak.
The last photo is some streaky I cured and smoked over oak and maplewood. The one on the left is a plain salt/sugar cure and the one on the right is a treacle black bacon.
