"Liquid smoke - flavoring, designed to give products a taste and aroma of smoked meat by applying to the surface of the product or adding directly to the cooking process.
Pick your recipe
You will need
-
- For smoked herring:
- 1 kg of herring;
- 100 g of salt;
- 50 ml of "liquid smoke";
- 1 tsp black pepper.
- For cold smoked fish:
- 1 kg of small fish;
- can with a capacity of 3 liters;
- salt;
- ground white pepper;
- ground red pepper;
- dried dill;
- 5 tbsp. l "liquid smoke".
- For smoked and boiled pike perch:
- 1 kg of pike perch;
- 200-300 g of bacon;
- 100 g of salt;
- 2 tbsp pepper;
- ¼ tsp citric acid;
- peppercorns;
- 50 g of "liquid smoke".
- For herring fillet in fill:
- 400 g herring fillet;
- 1 liter of water;
- 3 tbsp. l salts;
- 1 onion;
- 1 tbsp. l Sahara;
- spices to taste.
Instruction manual
1
Smoked herring Wash the herring, gut, rinse inside and out, mix salt and pepper, add liquid smoke to the fish inside and out with this mixture. Put the herring in an enamel container, put it on top and put it in the refrigerator for 2 days to marinate.
2
Remove the fish from the enameled dishes, rinse with cold water, dry with paper towels and dry at room temperature for 5-6 hours, wait until the skin sparkles with a liquid sheen.
3
Cold smoked fish Take a three-liter jar, scald with boiling water, dry. Mix red, white pepper and dried dill, pour one centimeter of the mixture of spices on the bottom of the jar, put the fish in one layer on the spices, pour with "liquid smoke, sprinkle with another layer of spices, put another layer of fish and pour" with liquid smoke, continue. until you fill the entire jar.
4
Leave the fish to smoke for 2-3 days, turning the jar every 12 hours so that the fish is evenly saturated with brine. Remove the fish from the can, rinse, pat dry with paper towels and dry for 24 hours.
5
Smoked and boiled pike perch Gut the fish, wash, take out the ridge, cut into fillets without removing the skin, salt, pour 4 tablespoons of liquid smoke. Pour water into the pan, put the head of onions, put on fire, add citric acid, peppercorns, 1-2 tablespoons of liquid smoke, put the head and tail of the pike perch there, cook the fish broth.
6
Remove the onion, head and tail from the broth. Cut the fillet into small slices, put the bacon on the fillet, wrap in rolls, fasten with wooden skewers, immerse in boiling water and cook for 10 minutes, drain the broth.
7
pour the fillet into thin slices, make a brine (water, salt, sugar, spices), fill the fillet with brine, leave for a day, drain the brine. Mix 200 ml of sunflower oil with 1-2 teaspoons of liquid smoke, add mustard to taste, pour the fillet with this mixture, leave it for 12 hours in a dark and cold place.
- Liquid Smoke Smoking
- smoking fish liquid smoke