Cold smoked mackerel (Brand 6060 smokehouse)

Cold smoked mackerel (Brand 6060 smokehouse)

Category: Fish dishes

Ingredients
mackerel	4 things
salt	4st. l
sugar	2 tbsp. l
onion peel	2 handfuls
water	1 liter
peppercorns
carnation

Cooking method

• Salting recipe is not mine. Thanks to author Luysia
  Pour onion skins with water. Boil for 20-25 minutes. If some of the water has boiled away, add up to a liter. Add pepper, cloves. Let it brew (night). Add salt and sugar. Fold (put) the fish into a cut plastic bottle of 2 liters. pour brine and send to the refrigerator for 2-3 days.
  Get the fish, dry it with a paper towel
  Cold smoking 10 min on apple chips and juniper berries
  After smoking, we send the beautiful goldfish again to ripen in the refrigerator for several hours.
  The presence of onion skins in the brine colors the fish skin with a golden brownish tint. The taste and appearance are fully consistent with cold smoked mackerel from the store.

Cooking program:

cold smoking

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A fish to salt with tripe or cut?

I pulled out the insides.

[Svetik]

Svetik, how delicious and beautiful she is. Everything, from tomorrow, I collect the husk.

[lana19,]

lana19,Thank you very much for the recipe. I salted it on Wednesday, and smoked it on Friday. The husband said that he had not eaten such goodies for a long time! It turned out exactly the same fish that is sold in the store, but only a million times tastier!
The only thing, I smoked juniper without berries (I don't know where to buy them yet), but sooo delicious! Thank you so much! I will definitely smoke some more!

[Rituslya]

Rituslya,
Juniper berries are available from the spice shops. But the cheapest in the pharmacy (see herbal boxes)

[Rituslya]

Rituslya, I am very glad that I liked the recipe! Thanks for the kind words!

Ledka, You are absolutely right. I bought berries both at the drugstore and online spice shops. You can write about a juniper for a long time. But, as for smoking - juniper berries and needles are used for smoking meat and fish. They not only improve the taste of smoked meats, but also extend the shelf life of the product.

[lana19,]

lana19,Thank you very much for the recipe. Salted on Wednesday, and smoked on Friday. The husband said that he had not eaten such goodies for a long time! It turned out exactly the same fish that is sold in the store, but only a million times tastier!
The only thing is that I smoked juniper without berries (I don't know where to buy them yet), but sooo delicious! Thank you so much! I will definitely smoke some more!

Come to us in Sevastopol for juniper berries and buy in the sea and pick up a bag of berries

lana tell me, the fish is very salty in such a brine, otherwise I just tried the brine and it seemed to me that it was very salty, I took salt with a pea and sugar too

[klyuchik]

klyuchik, Tanya! When they write in spoons, it means under the knife, without a slide!
The fish is normally salted. Not lightly salted and not salted. That's right in the middle!

Question. I have a problem. Whatever I do in the cartoon 6060, instead of smoked, it turns out steamed with the smell of smoked meats. It seems that I do everything according to recipes. Or it should be. Galina

And soak the chips?

[HelenSbt,]

HelenSbt,why soak it? There is so much smoke from the wet wood chips that it is definitely impossible to weather it in 5 minutes.
In my opinion, on the contrary, chips are dried, as well as firewood, however.

Has anyone tried to make mixed smoked mackerel from a recipe book? I get it steamed with the smell of smoke, you can also eat, but still not that ..

And she is in fact such. After all, it is first smoked as cold smoked, and then boiled with steam. Why is the water being poured? )) I myself really like hot smoking, in the summer I always take such products with caution. But I just can't decide to buy 6060, because hot smoked fish turns out not baked in soot, but boiled, and there is no getting away from it, since the very method of cooking in this smokehouse is just that. But you can smoke it as cold with baking on the grill: this will be closer to hot smoking (purely IMHO) Or maybe you can bake it in the Brand itself?
I would like to hear the opinion of the great gourmets of the site.
Perhaps, if they approve of this cooking option, then maybe I will buy it, since I have not seen any analogues of the device anywhere else. If it will be taken, exclusively for smoking, since the Redmond RMC M4504 multicooker pressure cooker is alive and well for 3-4 years (together with Philips HD3134). The other day my mother and father bought it for 2500r just a new one, which I also do not regret. Everything there is already in Russian, unlike mine.
Please respond soon)), I keep Brand 6060 in reserve for 3500r.

[Arkady _ru]

Arkady _ruWell, this mackerel is not boiled, and water is not poured here. We just process the salted fish with smoke, not for long. A very soulful fish turns out thanks Sveta!
Once we held it in the haze for about 20 minutes, the consistency of the fish was no longer cold smoked, but not yet hot, something in between: after all, it is heated by heating oil, and not just processed in cold smoke. Or maybe it depends on the power of the device, we have a Magnet smoker, it is more powerful ... But the taste is not boiled, that's for sure! Omul and muksun were also smoked according to the same recipe. Mmmmmm !!!
And the last time, in addition to juniper, they added a pinch of oregano to the apple chips and gutted a tea bag there (we read a lot of experiments 🔗 ), oh, and a fragrant smoke!
Arkady _ru, there is an analogue (or was it?), but it seems to you unnecessary: ​​MAGNIT RPC-200. More powerful and with two bowls, two rings (they took one for themselves, we are happy).
There is also Unit USP-1210S, also with two rings and with two bowls and is also more powerful.
In general, there are also smokehouses that are placed on the stove, with a water seal, and large electric ones, can you look in their direction if the smokehouse-pressure cooker is embarrassing and, in principle, is not needed?

[Alese]

Alese, the proposed simple smokehouse, at first glance, is a good option, but I have an electric stove, I'm afraid for the integrity of the burners (the bottom must be heated to 350 ° C). Yes, and they are large (from 10 liters per 5 kg. Product).
I love hot smoking, I prefer pickled cold smoking. Another completely, yes, but HC almost nothing. SK sausage, in my opinion, does not apply to any of the mentioned cooking methods. The meat does not strike her eyes, but the additives are very tasty. For a long time I prefer cheese to sausage.

I will definitely try it when I collect the husks!

Boiled the husk, the fish is waiting ...

I have a pressure cooker-smokehouse Unit 1210. How many times I tried to smoke mackerel, the result did not suit. It turned out to be some kind of boiled with peeled skin. I don't remember the recipes I used to cook, because it was about 2 years ago. I read your recipe and wanted to try smoking again.

[velli]

velli, Valentina, here one of the girls said that after salting the fish should be hung up to dry for a couple of days, and then smoked. And if the smokehouse overheats, then you can put a flat container with ice on the upper tier.

[Alla]

Alla, Allochka, thank you very much for the advice! I will definitely use your advice. It remains to buy a normal mackerel and smoke it.

the upper tier is to put a flat container with ice.

I hold and cook.
And how to cook hot smoked - from the store?

[seaman2]

seaman2, Here, on the Bread Maker, there is a wonderful recipe for "Hot smoked mackerel in a microwave or convection oven" ..
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197703.0
Try it, it tastes good and looks like a shop one ..

Thank you, but I have a multi-smoker, so I want natural smoking

according to this recipe, you can probably cook herring write who cooked