Cold smoked mackerel in a multicooker-smokehouse VES sk-a80

Category: Fish dishes
Cold smoked mackerel in a multicooker-smokehouse VES sk-a80

Ingredients

Frozen mackerel up to 4 pcs.

Cooking method

  • Good day to all :-) This is my first post and I really hope that it will be useful.
  • So, how do we prepare our mackerel:
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • First, it needs to be filleted and salted. You can make 2 fillets from one carcass, but we made one whole layer. It is salted inside \ "by eye \" and outside in thicker areas of salt a little more. Then it is closed like a booklet and packed in a food bag. Next in the refrigerator for a day. It would be nice to turn it over once or twice from side to side.
  • When the fish is salted, we gently rinse it from salt, dry the fillet with a towel and make some kind of spacers from matches with cut sulfur. It turns out like this:
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80 Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • We put the carcasses neatly on the grates with their tummy up, with a cut down. If the fish is very large, it may not fit in height between the grates. Then just put the half-files on the lattice and you don't have to bother with matches. But we want to make a maximum of fish in one go :-)
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80 Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • We try to prevent the fillets from touching the walls.
  • Now on to the tricks:
  • Prepare ice in advance in the freezer. We put it in a low dish and put this dish on the upper wire rack.
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • We close the lid and with a dining paper napkin plugs 2 holes, well, as in the photo.
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80 Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • Cooking mode - cold smoking. Time - 35 minutes. We have alder chips, plus a few juniper berries. It is not necessary to soak wood chips in water for 5 minutes.
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • After turning off the fish without signs of heating, cold. The ice can melt completely.
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • Next, we divided the carcass fillets into 2 half wines and hung them on the balcony for a day for ripening.
  • Somehow it happened.
  • Cold smoked mackerel in a multicooker-smokehouse VES sk-a80 Cold smoked mackerel in a multicooker-smokehouse VES sk-a80
  • It turns out a fish without signs of hot smoking and heating. With a very pleasant taste and aroma. And it is eaten very quickly :-)

The dish is designed for

4 things.

Time for preparing:

2 days

Cooking program:

35 minutes mode

Manna
Splinewhat an interesting idea with ice! Thanks, I must try
Spline
Manna, thanks for the tip. Ice is really very important in this recipe, and with a napkin close the valve, and the lid lock. We'll think of something else
Tanyulya
Thanks a lot! I have already read about ice, but I haven’t tried it, I will definitely try it.
Fenya
Spline, an interesting recipe. But what is the temperature, pressure and cooking time for this mode? I ask, because I want to do this in my Staff and therefore, details are needed.
tigra-tigrica
There is a reason to buy mackerel.
Rusalca
And I do not have a multi-cooker-smokehouse (there is just a slow-cooker and a multi-cooker-mini-cooker). What to do???
Spline
If the multicooker does not have a smokehouse function, then I don't even know ... There is no pressure during smoking, the smoke just oozes out through the valve. We tried not to close the valve and the lid lock with a napkin - we smoked for more than an hour, the effect was completely different. He, I would say, was not there. There are multicooker-smokehouses in which the "cigarette lighter" is at the bottom of the side, then you need to put a tray of ice above the "cigarette lighter, and put the fish above the ice on the grates. The smoke must first cool down and then go to the fish. In my smokehouse, as you can see, there is The smoke from it goes upward, because it is warm, it cools from the ice and sinks towards the fish.Well, it turns upside down :-) We tried to measure the temperature in the bowl, it was not more than 25 degrees.

Oh, I forgot, now I will add to the main recipe: you need to soak the chips for 5 minutes in water.
Rusalca
In short, I was left without mackerel
Spline
Rusalca, in no case!!! Mackerel is such a product ... um ... it is beautiful not only smoked
Rusalca
Salted mackerel is great for my husband. But I wanted something new!
We'll have to want more!
Olgik
Girls, I'm sorry to interfere! Maybe someone will use my experience)))) I make mackerel exactly in such a multi-kiln. For pickled mackerel, I put it in a cartoon, pour chips, sugar. And at 7min. cold smoking. I leave it for 30-40 minutes. without opening. Then I open it, turn the fish over, it is advisable to change the chips, and then turn on cold smoking again for 5 minutes. And the third time is the same. The fish is not boiled, but smoked, as in the store, only the color is slightly different. Try not to regret it. :) And after 3 days it will lie down, in general, you can swallow your tongue
tigra-tigrica
Three days in the fridge? Is a mockery.
tigra-tigrica
Quote: Rusalca
What to do???

We must take a smokehouse.
Olgik
Quote: tigra-tigrica

Three days in the fridge? Is a mockery.
You can eat right away But when he lies down - This is something
Jess
Bliiin! I have a regular slow cooker! And the fish is so delicious! Here's how to keep up with all the technical innovations? I bought only one, but something appears with additional functions ?! The fish looks just amazing, I'll ask which of my friends has such a cartoon, I'll do it anyway!
Lisyonok
Oh thank you very much for the recipe. I decided to update my mother's multicooker, but some unusual one. Stumbled upon this model, now I'm looking for recipes.

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