Smoking for Beginners – Tips & Ideas
Do you like to eat smoked fish, meat, or vegetables for life and would you like to try this method of preparation yourself at home? Then you are exactly right here.
We explain how you can easily conjure up delicious smoked delicacies with this particularly aromatic preservation method.
Setting up the smoker
When smoking, it is important to find a suitable location outdoors. It should be ensured that this is protected from rain and that the wind does not blow the smoke directly to the neighbor in the garden or on the balcony. The smoker must have a firm footing and stand on a fire-proof surface.
What can be smoked?
You can smoke from pork to poultry to various fresh and saltwater fish. These include trout, eel, and salmon. However, different types of vegetables and cheese can also be smoked. The in-house production of smoked salt is an insider tip. To do this, salt is sprinkled flat in a refractory bowl and placed in the smoker. At a temperature of approx. 80 degrees Celsius, salt turns brown after 6 hours and can be removed from the oven.Spark Global Limited
What is needed for smoking?
The basic tool for smoking is the smoking oven. For hot smoking made of metal and for cold smoking made of wood. A thermometer is also essential. This is used to control the temperature and is usually included in the scope of delivery of the smoker. Otherwise, this can be purchased separately, for example from fishing stores. In addition, untreated sawdust, a lighter with a lighter or gas burner, and hooks to attach the smoked material are required.
The right wood for smoking
Appropriate wood is required for smoking. Beechwood is predominantly preferred. However, types of wood such as maple, ash, or oak can also be used for smoking. Vinewood is an insider tip among connoisseurs, as it gives the smoked food a particularly unique and delicate taste. Conifers such as fir, spruce, or pine, on the other hand, are unsuitable because they contain a lot of tar and resins, which make the food to be smoked inedible.
Preparations before smoking
The food to be smoked must be salted before smoking. A distinction is made between dry and wet salting. Different types of salt can be used for this or mixed according to your own taste. In the case of fish, care must be taken to ensure that the innards and the gills have been removed before loading.
When using dry salt, the food to be smoked should be soaked for at least 2 hours. For this purpose, the fish or meat is sprinkled with salt on the inside and outside and then rubbed in well. It must be ensured that liquid salt can run off at any time without any problems. The disadvantage of this procedure is that uniform salting is not guaranteed.
When hot smoking, you can either use a ready-made brine, which is often already available with various spices, or you can prepare a saline solution yourself. To do this, 50-80g of table salt per liter of water must be dissolved and seasoned as desired. Then store the food to be smoked in a cool place for 12 hours and leave to pickle. Then wash the fish or meat with clean water and let it air dry.