Hot smoked cod in a pressure cooker smokehouse

Category: Fish dishes
Hot smoked cod in a pressure cooker smokehouse

Ingredients

cod 1-4
salt on demand

Cooking method

  • ............ If you want hot smoked cod - like from a store (factory),
  • Here is the prescription. We buy cod, wash it, salt it abundantly with coarse salt, through
  • 2 hours roughly brush off the salt (no need to rinse), excess
  • wipe the moisture with paper towels, send it to the smokehouse
  • after filling the bowl tightly with alder chips, I took it
  • at the entrance to the forest (shop bullshit). There is no need to add water. We put
  • cold smoking mode 85 min., hot smoking mode 5 min. Everything - nothing more
  • ... .................. Nice wow appetite!

The dish is designed for

1-4

Time for preparing:

90 minutes

Cooking program:

Smoker-pressure cooker Brand 6060

National cuisine

My kitchen

Note

Bon Appetit!

Regina V.
After 85 minutes of cold smoking, 5 minutes of hot smoking is no longer needed.
polstars
And you try this, and in your own way
Stirlitz
What beauty ........... drooling flowed I sit I suffer, probably buy, but where to put?
Ipatiya
Thanks for the recipe! Smoked the mackerel. This is something - lick your fingers! Soaked alder chips for 15 minutes. I didn't add water. At the end of the cold smoking, juice was released from the fish, so the pressure for the hot one was accumulated in 1 minute. I didn’t open it until the pressure had subsided by itself, as the fish continued to cook when the pressure dropped. I lay a little bit in the refrigerator, and could not resist. For good, it should ripen for several hours. And it's still delicious! The fish inside is creamy.
Kalyusya
Smoked catfish and red fish in one go. People, pay attention to the recipe! It turns out not a steamed fish with a smoking smell, but a properly smoked product (like from a store). Vkusnoooooo extraordinary. She put the fish on the salad, barely beat it off herself.
Sneg6
A bowl full of chips, not a lot?
polstars
Quote: polstars
Put half if you feel sorry for the chips


Added Friday 06 May 2016 10:30 pm

Quote: Sneg6

A bowl full of chips, not a lot?
Put half if you feel sorry for the chips
Sneg6
Quote: polstars



Added Friday 06 May 2016 10:30 pm
Put half if you feel sorry for the chips
No pity. I had never met such an amount of wood chips in any recipe, so I asked.
And thanks for the answer!
Kalyusya
I made a fish before, but today I smoked half a chicken. Filled a full cup with slivers, yes. I put cherries on the chicken, everything is fine, the chicken turned out to be pinkish inside, the skin is chocolate-colored, but I don't eat any skins.
It turned out wonderful.

polstars, Andrey, thanks for the way of smoking, now that's the only way I'll do it.
Lemira
Hello.
Tell me, please, why salt and soak in salt? Does it make any sense other than taste? Can I skip this step if there is already enough salt in the sea fish?
REPZ
but tell me not a lot of smoke is emitted
Kalyusya
REPZ, Sergei, there is smoke, a little, until the valve closes - it comes out into the hole. But that's not straight SMOKE, but just a little. But I still cover the valve with a damp cloth, sometimes I don't even turn on the hood. Not fatal, in short.
REPZ
I mean, when you put a full bowl of wood chips, a lot of smoke comes out when, according to the instructions, you lay down not a lot of smoke, but not when you have not tried it
Kalyusya
No, there will be no smoke from the apartment.
And a lot or not .... I won't say, I just smoke fish and smoke according to this recipe sometimes, not very often, I don't remember a small amount of wood chips when I used it.
In my opinion, there is almost no smoke. Do it yourself.
Anna67
There is no smoke, but when you open it it smells like smoked.
velli
Judging by the photo, the tails were smoked, but if you take other parts of the carcass, is it time to expose the same or more? Thanks for the recipe and smoking method. I haven’t smoked for a long time, I’ll have to get out my pressure cooker and smoke something again.
Kalyusya
velli, took all sorts of parts, did not increase the time. Where is it more? An hour and a half, cooking normally.

The topic owner has not been on the forum for a long time.

REPZ
Yesterday I smoked vendace for 30 minutes hold smoke and 6 minutes under pressure for 6 minutes, the pressure set turned out to be very tasty

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