Hot smoked fish, without coal, bonfire and soot

As I salted:
Gutted fish must be rubbed with salt from the inside, place the fish in several levels in a pan or other container (after sprinkling salt on the bottom) for salting, sprinkle each level with a small amount of salt, put the fish in the refrigerator. After 3 days, swap the fish inside the pan. On day 6, rinse the fish in cold water, then soak it for 10 minutes, rinse again. Spread the fish on the newspaper for a couple of hours or hang it for 10 minutes in a ventilated place to remove moisture.
Smoking:
Remove the pallet, lay the foil on the bottom of the smoker, place the soaked chips on the bottom, put 2-3 mm more on the place where the smoker and the spiral of the chipboard come into contact. Place the fish on a wire rack, insert matches or slivers into the abdomen. Turn the stove on medium heat, put a smokehouse. After 10-15 minutes, as the wood chips begin to smolder, smoke a little. We wait another 40 minutes and your fish is ready.

Smokehouse:
Toner K.002
steel 1.5 mm
dimensions 450x280x170 mm
grate height:
lower 40 mm.
top 100 mm.

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Amanda K. Benson

Author: Amanda K. Benson

Hi, my name is Amanda K. Benson. Since you, dear reader, have appeared on the page of my blog, it means that you are interested in something. Then you need to know who is writing these articles for you. We will meet and I will tell you a little about myself.

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