The mankind made big breakthrough forward when it invented ways of conservation of food. Smoking – one of ways of preservation of products. Thus it is possible to keep production directly in marching conditions, having near at hand a minimum of supportive applications and consumables. Distinguish two ways of smoking: cold more hotly.
It is required to you
- fish;
- salt of a coarse grinding;
- wood of deciduous breeds of a tree.
Instruction
1. Prepare fish: draw her, carefully wash out and put in ware, seasoning with salt from calculation – 1.5 kg of salt on 10 kg of a product. It is possible to add a little sugar to salt, it will improve taste of a ready-made product. Add the favourite spicery: pepper, fragrant herbs. Cover fish with a flat dish, press down something heavy and leave in a brine for 3-5 days, depending on the size of fish.
2. Take out fish from a brine and wash out: small in flowing water within 1-2 hours, and large it is possible to soak about one day. Then fish it is necessary to slightly dry: small collect on a cord of pieces on 5-6, stringing them through eyes. Large it is better to tie for a tail and to suspend the head down. Take out fish for drying on open air. You watch that fish was weather-beaten from all directions if it is necessary, insert wooden struts that inside too everything was dried into paunches.
3. In 2-3 days hang out the dried and sun-burned fish in the smoking shed and start smoking: coals have to smolder and smoke, avoid an open flame. You watch that temperature of smoking remained within 25 degrees, differently the hot way will turn out. Smoking process very delicate, it is almost impossible to receive identical results even if very much to aspire to it. The taste of the final product depends on smoking, and that, in turn, depends on wood, weather and a set of other factors. Smoking – the process requiring constant attention as it is necessary to maintain round the clock heat in coals.
4. For smoking take wood of deciduous breeds of a tree, coniferous trees don't suit for smoking, it contain too many resinous substances, as a result products gain bitterness. The birch is suitable for smoking, but it is necessary to remove bark from it, otherwise the tar which is contained in it accumulates on a product. Southerners for smoking of products try to use firewood from fruit-trees: they enrich taste of smoked products with the aromas. For this reason by the end of smoking it is recommended to add to coals of a branch of trees with fragrant wood or a spicy grass. For example, smoke of a juniper has the disinfecting properties and has great aroma.