Cold smoked pink salmon (Brand 6060 smokehouse)

Category: Fish dishes
Cold smoked pink salmon (Brand 6060 smokehouse)

Ingredients

Pink salmon fillet on skin 480 gr.
Sea salt ~ 1 tsp
Seasoning for salting red fish ~ 1 tsp

Cooking method

  • Fresh frozen pink salmon (fillets on skin) was thawed. Salted with sea salt ~ 1 tsp, sprinkled with seasoning for salting red fish ~ 1 tsp. (composition: ground red pepper, paprika, mustard seed, sugar, ground black pepper, ground allspice, garlic, parsley, salt). Left in the refrigerator to marinate for 12 hours.
  • After the specified time, the pickled fillet (480 gr.) Was laid on the wire rack in 4 tiers.
  • Cold smoked pink salmon (Brand 6060 smokehouse)
  • Installed a bowl for chips on extra. heating element and poured a pinch of alder chips, closed with a lid.
  • She put the grates in the bowl and put the bowl in the smokehouse.
  • I closed it with a lid, checking the presence and correct installation of the O-ring. Installed a pressure regulator.
  • I switched on the "Cold smoking" mode for 25 minutes.
  • After 2 minutes from the start of the program, a rather intense stream of smoke escaped from the pressure indicator. I turned on the hood. After 3-4 minutes the smoke stopped completely. The hood draws in well for me, because the smell of smoke was felt only in the very immediate vicinity of the smokehouse. At a distance of 30 cm or more, it was no longer possible to catch the smell of smoke.
  • After the signal, the lid opened immediately. Opening the lid, it immediately smelled of smoke, like from a fire, but it quickly disappeared even without ventilation.
  • Cold smoked pink salmon (Brand 6060 smokehouse)
  • Bon Appetit!


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