MACKEREL - cold or hot smoked?
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Raw Materials:
Fish (mackerel, herring) – 1 kg
Ingredients:
Water – 1 l
Salt – 60 g
Herring salting seasoning mix – 10 g
Method:
Prepare the brine in the specified proportions. The fish should be salted for 2 to 4 days in the refrigerator at a temperature no higher than 4 degrees Celsius.
Smoking:
Cold smoke in a smokehouse at a temperature of 18-25 degrees Celsius for 6-12 hours. It's best to warm the fish during the first hour to quickly achieve a yellow color. To do this, dry the fish in a smoker without smoke at a temperature of +30°C for 1 hour.
Then smoke (add smoke) for 1 hour at the same temperature.
Smoke the remaining time at +18°C to +25°C.
The fish's appearance is the criterion for readiness.
The fish should have a golden amber color.
When hot smoking, the smoke temperature should be 80°C to 90°C until it reaches 60°C to 63°C inside the fish.
Another type of smoke generator, the Labyrinth Smoke Generator, also shows excellent results in cold smoking.
In the Labyrinth Smoke Generator, small wood chips with aromatic herbs and juniper smolder for 8-12 hours.
Aromatic wood chips and the Labyrinth Smoke Generator will soon be available for sale at EMKOLBASKI. Stay up-to-date on new products at emkolbaski.ru.
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Sausage seasoning mixes and cooking mixtures (approximately 200 types), nitrite salt for curing meat and making sausages, sausage casings and functional additives for sausages, sausage stuffers and smoke generators, heating chambers, thermometers, scales, and more can be found on the EMKOLBASKI website http://www.emkolbaski.ru/ or in the retail stores of the same name http://www.emkolbaski.ru/gde-kupit/.
http://www.emkolbaski.ru/community/ - forum. You can order a HEAT CHAMBER by emailing us at [email protected] or calling +79054396150 or 8-800-700-11-89 ext. 2 on weekdays from 10:00 AM to 6:00 PM.
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