Smoked fish in a pressure cooker

[Viki]

In my opinion, such an abnormal use of a pressure cooker is self-indulgence, no offense Viki be said.
... how many fish will fit in a pressure cooker, on the bottom? Moreover, you will have to cut it in pieces.

Countryman, what kind of offense can there be? Everything is fine. The fact is that this method of abnormal use of a pressure cooker was first started by my brother and it was just over 10 years ago. In those days, it was difficult to buy a smokehouse. At first there were 2 fish on one wire rack. Then he figured out how to make a structure of three gratings, so that one above the other at an equal distance and all this is still disassembled and assembled.
I now have a small smokehouse. With lock. And my brother still uses the pressure cooker. I'm used to seeing.
And the "method" is not at all progressive. Simply - "do not throw away the old pressure cooker" and "if you really want to smoke, but not wearing anything, then ..."

Eh, how I want a "casters at hand"

[Lenny]

Lenny, exactly, it is you who found our family pressure cooker. My brother Sasha is under the nickname abale at the culinary club. For turkey fillets, I buy at the pharmacy an elastic piece to fix the bandage on the arm - leg, you probably know. One and a half kilo piece is included. After manipulating the smoking of turkey, pork, chicken fillets, the pressure cooker will be fine, but for the fish we have a separate pressure cooker only for fish. By the way, when smoking meat, you can cover the bottom with foil, and then pour sawdust on it. Then it will be easier to wash.

I overcame my fear of smoking without water in a pressure cooker, and now she quietly hiss at me.But on a pack of wood chips for smoking (under normal conditions) I read that sawdust should be moistened with water for half an hour, and then put into the smokehouse. I didn’t do this, I decided to completely repeat your version. By the way, the smell of smoke is still present. But, I think, the hood and the open balcony will optimize this moment.
I opened it and was stunned by the beauty that appeared before my eyes. Taste was also at its best. I began to disassemble the structure and found that the chips had not even turned into coals - perhaps you can safely use them again. In the plate, which I set up to collect the dripping fat, there was a delicious salty and sour water. But the bottom of the pressure cooker, despite the fact that it was covered with foil, was covered with burnt spots, while not protruding from the surface, the bottom is smooth to the touch. Now it is not clear how to scrub it. But in general, the attempt can clearly be considered successful. We will continue, thanks

[Anna1957]

Anna1957, everyone, you are now a smoker!
I understand that the bottom can no longer be scrubbed. Obviously, the next portion is already prepared.
And for those who are especially curious, please tell us what you smoked there.

[Anna1957]

Anna1957, everyone, you are now a smoker!
I understand that the bottom can no longer be scrubbed. Obviously, the next portion is already prepared.
And for those who are especially curious, please tell us what you smoked there.

Smoked mackerel. The next portion will be, but not right away: first you need to make an outlet on the loggia in order to transfer the process there. I will buy 1-burner tiles - and all the neighbors will be hanged from the stunning smells. And my little studio apartment won't smell smoked like this time

Vika, Anna, tell me please, does the fish taste like "hot" smoking or "cold"?

Vika, Anna, tell me please, does the fish taste like "hot" smoking or "cold"?

It looks and tastes hot. The temperature there is more than 100 degrees.

Thank you, Anna .

I confirm - hot smoked mackerel.And tastier than the store. She's fresh. Like a campfire.

Smoked mackerel ...

Be sure to try the raspberry. Cut off the head and tail. If it doesn't fit, then again in half. But it's better to fit in.

I decided to smoke mackerel, read the recipe and the question arose - how much salt do you need? the recipe only talks about sugar In my case - 4 large mackerels - I look forward to your advice

I decided to smoke mackerel, read the recipe and the question arose - how much salt do you need? the recipe only talks about sugar In my case - 4 large mackerels - I look forward to your advice

Just cover with salt, read the recipe description.

I read the recipe 100 times But now it's clear - THANKS

[VIKI]

VIKI- I tried to smoke the fish, but nothing worked. My UNIT flatly refused to do it - in minutes. after switching on, it immediately starts to beep, apparently the protection turns on. 10 times I tried to make it work - it's useless, it beeps and that's it. It's good that at least I shoved only 2 fish for a test - it turned out something like boiled, I ate them of course (do not throw away such good) I kept the remaining 2 pieces in salt for 2 days, it turned out salted mackerel - they were already credited

[VIKI]

VIKI- I tried to smoke the fish, but I failed. My UNIT flatly refused to do it - in minutes. after switching on, it immediately starts to beep, apparently the protection turns on.

This is her "grief from the mind." They do not work without oil or liquid, the protection of the lady is capricious.
Of course it is sad.
My Elby turned out to be more stupid - and turned on, and gained pressure with some sawdust. But then I rubbed it with lemon. The smell of fish was lost, but it smelled like a fire for a long time. It is better to use it on the floor. I have it old and smells like smoking forever.

Dear forum users, I hope for your help. For some reason I can't write on the topic about pressure cookers, I decided to write here, maybe someone will respond. I also have a Soviet pressure cooker, with a long handle, which, and it so happened that the safety (emergency) valve tore out, that is, the washers themselves are in place, and in the middle there is a hole through and now there is no sense from my pressure cooker. I would like to ask if there is any way to fix it? Or is it now only for the release?

The same thing happened for me, but I have this spare rubber band that came with the pressure cooker - they gave me a few years ago with all the spare rubber bands. You will need to pick up or cut out a rubber band yourself and insert there.

The same thing happened for me, but I have this spare rubber band that came with the pressure cooker - they gave me a few years ago with all the spare rubber bands. You will need to pick up or cut out a rubber band yourself and insert there.

And how she looks, I will be very grateful if you show what this rubber band is like

How to make it cold smoked? Can you salt it first, like a herring, and then slightly smoke it for the look and smell?

How to make it cold smoked? Can you first salt it like a herring, and then slightly smoke it for the look and smell?

I join the question! Thank you in advance!!!

No way. Cold smoking requires cold smoke. Even in a special smokehouse (Brand, Unit) on the "cold smoking" mode, real cold smoking does not work, because there is no way, but heating occurs.