Salmon cold smoked

Description

Birthday is coming up, prepare some snacks and I wanted smoked fish. Liquid smoke - not our method, only natural Smoking.

Ingredients

Salmon

1 piece
Water

1 l
Salt

250 g
Vegetable oil

1 Tbsp

Cooking

Unfreeze the fish - a day in the fridge. Smoked fillet I decided to less time to smoke and then with the bones not to bother. So the first thing to do fillets. From the head and bones and then soup to cook.

Water and salt bring to a boil and cool. Pour the brine fillets. Salt 12 hours. Can and less. After 8 hours cut off a small piece to try. You might salt will be enough. And I love Pokolenie.

Dry with paper towels.

Hang for 12 hours in a dry ventilated place, for example on the balcony to fish a little podelilas. Best on the night.

Place the fish in the smokehouse. Mine is just a cardboard box with a homemade smoke generator. http://www.povarenok .EN/blog/show/54889/ Smoke at temperatures not above 30 degrees.

Time of Smoking depends on how thick the pieces of fish, and how long you expect the fish to eat. I have a fillet is quite thin, and there I'll be there in a week so I smoked 17 hours. If you smoke, for example, salmon, or pink salmon as a whole, it is necessary to smoke not less than a day. The whole carcass is put into the abdomen spacers to better prokoptilas inside.

Brush the fish with vegetable oil and hang for 12 hours in a dry place to podvjalivajutsja.

I smoked on the balcony, it turned out sooo cold Smoking. The temperature in the smoker most of the time was about zero, sometimes even negative was gone. Therefore, color is not formed, but the taste is not affected.

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