Smoked fish is an unsurpassed delicacy and a product that helps increase appetite. Already at the mere mention of this dish salivating. Of course, you should not get carried away with smoked products, but you can occasionally indulge yourself with a delicious delicacy, especially if it is prepared with your own hands. A few tips on how to smoke fish at home will help you get delicious and quality meals.
Smoked fish can be cooked in two main ways: cold and hot. With the cold method of smoking, it will take at least five days to fully
cook the fish. Hot smoking is much faster - in just a few hours.
This material is devoted to the issue of how to smoked fish at home in a hot way, because he is more popular.
First you need to properly prepare the fish. So, if you plan to cook
smoked fish with a margin, i.e. It is assumed that it will be stored for some time, then it must be pre-gutted and salted. 65 grams of salt will be required per kilogram of prepared product.
Large fish is aged in brine for about three days, and small
fish can be salted during the day. Before smoking, it is washed and rubbed with spices.
If you are preparing a small amount of the product, then before you smoke the fish at home, you can simply salt it to taste, grate with spices (optional), and then proceed to the smoking process.
And now it’s worth talking directly about smokehouses. You have not got this miracle device yet? Then you will come in handy advice on how to make a home smokehouse. It should be noted that there is nothing complicated in this, because its design is quite simple. It includes a smoke chamber and a source of smoke.
You will need a small rectangular or round metal container about half a meter high (for example, a bucket). It is necessary to pour juniper or alder sawdust at the bottom of the smokehouse (the layer height is about 10 cm), and a pallet will be installed above the sawdust (juice and fat will drain on it during smoking). The cover should be slightly larger than the container. Hooks are attached to it for hanging fish. A hole is made in the middle of the lid, and a heat-resistant tube is inserted into it, through which smoke will be discharged. We put the structure on a small fire - and that’s it! The question of how to smoke fish at home has been resolved.
Such a mini-smokehouse allows you to quickly (in 1-1.5 hours) to get the finished product of hot smoking. It can be used for smoking not only fish, but also meat products, as well as fruits.
Smoked meat products are no less popular than fish. Therefore, let's talk a little about how to smoke meat in a smokehouse. The process is similar to the above, and the preliminary preparation is almost the same. Pieces of poultry or meat are soaked for several days in a salt solution, which will need to be changed several times. After that, the meat is washed, dried and rubbed with spices. The sizes of prepared pieces affect the duration of smoking. The larger the piece, the naturally longer will be required to prepare it.