Salmon cold smoked

(0)
Servings
15
Cooking time
1440 min
Difficulty
easy
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Long cooking, but long-term preservation! A very easy recipe of cooking salmon way smoked. In this recipe video, the Smoking is in the smoker on furnace complex! Useful recipe for lovers of smoked!
Cooking smoked products creates a special direction in cooking. Because the development options of Smoking has no limit. Types of Smoking a lot and, accordingly, the temperature regimes for them as much. The recipe offered the option of cold Smoking method. It provides a temperature not exceeding 30 degrees. If the temperature to prevent the above, you'll have a different principle.
Structure during cold Smoking is more dense and not as crumbly when hot. The subtleties of Smoking will stop attention to the point of wetting sawdust or twigs. Moisturize you need that would smoke it more and it was lighter, as well for the formation in the smoke a small amount of steam.
We all know that smoked foods are bad, so to reduce the amount of carcinogens the salmon I wrapped in a cotton cloth. The taste is not bitter and the color is "softer". The taste in the whole experience of wrapping in fabric is affected positively. With this method you can cook any red fish. If you like salted fish, I advise you, after flushing of salt put the fish in clean water for soaking one or two hours. In this case, get the salted fish.
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How to smoke salmon cold smoked? Before cooking salmon, you must clean it from the inside and the extra films then wash in running water.
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Mix all the spices together in a separate bowl.
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Cut the fish along the backbone.
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RUB with spices the fish both outside and inside. Then put in a cold place for a day.
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After a specified time the fish washed from the excess salt.
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Leave the fish in the draft to vivalasalsa for about six hours. Don't forget to close it with mesh from the gnats and flies!
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Twigs fruit (cherries) pre-soaked in water for 3 hours before Smoking.
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Smoke dried fish, cold-smoked to about 24 hours at a temperature not exceeding 30 degrees.
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After the procedure of Smoking fish to put in the refrigerator at least 6 hours. After that, the salmon will be ready. Bon appetit!

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Ingredients

Dill 2 teaspoons
Ground black pepper 2 teaspoons
Salmon 2.5
salt 500 gram
Ingredients

Nutrition

Total calories 119
Total fat 5
Total carbohydrates 1
Total protein 17