Salted mackerel, flavored Steba Smoking Box

Category: Fish dishes
Salted mackerel, flavored Steba Smoking Box

Ingredients

mackerel
coarse salt
vegetable oil

Cooking method

  • Salted mackerel, flavored Steba Smoking BoxSprinkle each fish generously with salt. Pour salt into the head on the gills.
  • Salted mackerel, flavored Steba Smoking BoxPour salt on the bottom of the bag, put the fish in the bag. Sprinkle salt on top. Tie the bag and send it to the refrigerator for three days. If you have a fish without a head and entrails, then pour salt into the belly of the fish. Keep less in the refrigerator. Two days is enough.
  • After this time, rinse the salt, remove the entrails and head. Hang the fish by the tail in the refrigerator or cool room for 10-12 hours. I have a fish weighing in the cellar. This time it was fun for more than a day.
  • Salted mackerel, flavored Steba Smoking BoxRemove the fish. Leave at room temperature for a couple of hours to warm. Grease with oil and fold into a zip bag. We warm it so that there is no bitterness after smoking. And grease with oil to better "stick" the smell.
  • Salted mackerel, flavored Steba Smoking BoxInsert the device tube into the bag. Close the bag to the tube.
  • Salted mackerel, flavored Steba Smoking BoxPut wood chips into the appliance. Set fire and turn on.
  • Salted mackerel, flavored Steba Smoking BoxSmoke will fill the bag. As soon as the chips burn out and the smoke stops flowing, quickly pull out the pipe and close the bag.
  • Salted mackerel, flavored Steba Smoking BoxLeave the fish in the bag for 30-60 minutes. Get it out, cut it and serve.
  • Salted mackerel, flavored Steba Smoking Box
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!
  • STEBA SMOKING BOX. OVERVIEW OF THE FLAVORING APPLIANCE

Note

I received my STEBA SMOKING BOX, a device for flavoring products, at the Steba factory in Germany. I was with them after the competition won here on the forum. A short report, but not yet complete, can be read here Germany, Bamberg, "Steba"... When will I write a sequel? He lay with me since the summer. Finally I tried it out. I liked the result. It's just a pity that the smoking effect disappears very quickly. Although this is logical. There is no smoking as such, only aromatization.
The fish is incredibly delicious. You can eat whatever you cook at once. Do not be discouraged if there is no such device. The fish is delicious without flavoring. Recommend!

zvezda
Angela, well, you give it .. I understand, you did it right for me, I bought a herring yesterday (I think the algorithm is the same) and you already have such a simple and cool recipe! Thank you for writing and sharing with us. There, Manya prowls about this flavoring
ang-kay
Olya, I also salt the herring in this way. Only less time. From 1.5 to 2 days if with the head and entrails.
Quote: zvezda
There, Manya prowls about this flavoring
Probably read it and is now prowling.
Tatyana1103
Angelathanks for the great recipe
ang-kay
Tatyana, to your health. Fish that you need.
Tatyana1103
Quote: ang-kay
Fish that you need.
Top class judging by the photos

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