Hot smoked chicken
Marinating:You will need: 1 liter of water; 50 g of salt; 30 g of sugar; 1 pc. bay leaf; 1 clove of garlic; Pepper. The chicken needs to be covered, so we make the marinade according to the proportions Boil 1 liter of water, dissolve 50 g of salt and 30 g of sugar....
Smoked mackerel (cold and hot smoking)
Preparation: Pour the frozen mackerel with coarse salt so that it is completely covered. Leave to marinate for 24 hours. Clean, rinse and dry. Hot smoking: Smoke at a temperature of about 80°C. Smoke for about 90 minutes. Check the internal temperature - it should be...
Smoked salmon (cold smoking)
Ingredients: 1 kg salmon fillet; 50 g of salt; 25 g of sugar; 1 tsp ground black pepper; 1 tbsp dried dill. Production: Sprinkle the salmon with a mixture of salt, sugar, pepper and dill. Leave to marinate in the refrigerator for 12-24 hours. Rinse off excess spices...
Smoking tips
If the product turns out too dark and bitter, you may have used wood that is too moist. The wetter the firewood, the more it will smolder or smoke, and the darker the product will be. RECOMMENDED SMOKING TEMPERATURES Cold smoking: Fish: 20–25 °C Meat: 15–25 °C Cheese:...