Not everyone knows that it is possible not only to buy smoked meat and fish, but also to make independently. And in the latter case you will be able to control quantity and quality of the used ingredients that will allow you to make a choice for a better product.
Smoked beef in Quebec
It is the traditional recipe of the French community of Canada. Thus meat was stored still in those days when household fridges didn't exist.
It is required to you: - 4 kg beefof cuttings; - 85 g of sugar;
- 65 g of coarse salt; - 1 tablespoons of ground cloves; - 1 tablespoons of a ground Cayenne pepper;
- 6 tablespoons of ground mix of black, green and white pepper.
Sugar in this recipe in certain cases is replaced with maple syrup. In such situation meat is covered at first with syrup, and then salted also spices.
Mix all seasonings, sugar and salt. Take a big piece of a foil and pour out on it a half of mix of spices. Lay a piece of cutting on this mix, and from above strew with the rest of seasonings. Densely inwrap meat in a foil and freeze for 5-7 days. Warm a convection oven. Place in it meat, without defreezing and without developing a foil. You smoke a product within 6 hours. Consider that it is necessary to place meat in a cold grill, and it is necessary to warm it only in the course of cooking. Serve the beef in a hot or cold look which is thinly cut and accompanied by greens, vegetables and a small amount of Dijon mustard.
Salmon of cold smoking
It is required to you: - small salmon or his part; - sugar (1 tablespoon on 1 kg of fish); - salt and fresh ground black pepper.
According to the similar recipe it is possible to smoke also fatty white fish.
Cut fish on several pieces of fillet, remove the head, a tail, skin and bones. Wash up fillet in flowing water, then dry a paper towel. Grate ready fillet with salt, wait 15-20 minutes. A post of it strew fillet with a small amount of sugar and a sprinkling pepper. Kindle a grill and suspend over it fish. The purpose of cold smoking is in that temperature of fillet didn't rise higher than 35 degrees, but at the same time it became impregnated with smoke. If you plan to eat fish quickly, within a week after preparation, you smoke her no more than 15-17 hours. long-term storage requires processing within several days. When smoking the fish shouldn't be in the sun, otherwise she can deteriorate. After smoking inwrap fish in food wrap and remove in the fridge for 2-3 days. The salmon prepared according to this recipe well will be suitable for sandwiches, hot appetizers, can be served as a part of second course. At the same time you remember that a salmon of cold smoking it is obligatory to store in the fridge.