Smoked herring in a smokehouse with a water seal

Category: Fish dishes
Smoked herring in a smokehouse with a water seal

Ingredients

Herring
Salt
Chips (preferably apple or pear) handful

Cooking method

  • My husband and I caught this herring here
  • Smoked herring in a smokehouse with a water seal
  • And they decided to smoke it.
  • So let's get started.
  • Sprinkle the herring with salt (we do not regret salt).
  • Smoked herring in a smokehouse with a water seal
  • We mix.
  • Smoked herring in a smokehouse with a water seal
  • Leave to salt for 5 hours. Then rinse thoroughly from salt (do not soak, but simply rinse). Soak the chips in cold water for 20 minutes (This is done so that it does not burn in the smokehouse, but smoke). I really like herring on apple and pear chips. After 20 minutes, drain the water from the wood chips and place it on the bottom of the smokehouse. If you smoke at home, then the chips are best placed over the burners. I smoked in the country, so I distributed the chips evenly along the bottom.
  • Smoked herring in a smokehouse with a water seal
  • If you smoke outside, the fire should burn out slightly so that the fire under the smokehouse is not strong. For those who smoke at home: turn on the fire at full power for 10 minutes. During this time, the smokehouse heats up well. Now we turn down the fire to medium and time it. In 40 minutes we get this beauty
  • Smoked herring in a smokehouse with a water seal
  • Smoked herring in a smokehouse with a water seal


Matilda_81
what a delicious fish !!!!!
plasmo4ka
Mmmmmmmmmm .. what a nice fish it turned out!

But how much I love these wonderful units of measurement: how much you eat, how much you don’t mind, a spoon with a slide, a spoon with a good slide ............ song!
Annushka, but is it possible for the gifted at least approximately the proportion of fish / salt in kg / g?

Rusalca
Quote: plasmo4ka
Is it possible for the gifted at least approximately the proportion of fish / salt in kg / g?
Angela, it's not about the amount of salt, but about the time of salting. Salt can be poured in both 1 kg and 2. But if you salt for a certain time, the fish simply will not have time to take more salt. If you want less salted fish - salt less time, if you want salted fish - keep it in salt longer. The main rule is not to spare salt. So that the fish is completely coated with salt. Sorry, but I can't give you the proportions - I never measured
plasmo4ka
Annushka, Thank you! I didn’t even know about such nuances. And so you can do with any fish?
Rusalca
When you salt - yes.
plasmo4ka
On occasion, I will definitely try. And somehow it did not work out for me with the smokehouse .. I will make up for lost time
Rusalca
Angela, look here at Lena Tim. https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=370139.0 She describes the whole process very well. And she has recipes for the smokehouse.
plasmo4ka
AnHelen infected me with this smokehouse. In principle, the matter was not in the smokehouse, but in the electric / hot plate on which I was going to heat the smokehouse. I cooked everything on the balcony, put up the smokehouse, turn on the tiles (I bought a new one for this purpose) and bang, all the plugs went out, the tiles burned out, I'm in shock. The tiles in the service center were repaired, they said that they can turn on, the weight of the smokehouse has nothing to do with the breakdown, but something is dumb to me. The mood is no longer the same, I decided to deal with the column and the hood, and then I would already conduct experiments.
ang-kay
Annechka! And where did you catch so many fish? Beauty and nothing else. Lovely!
Rusalca
Quote: ang-kay
And where did you catch so many fish?
We know where - in the Volga!
ang-kay
Anya, does this happen in the Volga? Is this something like a Danube? I just don't understand anything about it.
Rusalca
Quote: ang-kay
Is this something like a Danube?
I do not know what it is. And our Volzhskaya herring.

Astrakhan herring is the general name for several types of herring caught in the Volga. These types include: black back (Kessler herring, zalom), Volga herring, pusanok.

ang-kay

Here.
Smoked herring in a smokehouse with a water seal
Rusalca
Well, yes, this is also a herring.




Where did you get it?
kristina1
Rusalca, Anna, oh mom I'm in shock from the beauty ... damn I want want I want here class .. class .. class ..
Rusalca
kristina1, Thank you!
lesya-zhuk
What a miracle! My mini-smokehouse has been standing idle for a year. But it turns out that you can do this at home on the burners! Rusalka, thank you very much!
Rusalca
Elena, at home is possible only if the smokehouse has a water seal. And then everything will be in smoke!
lesya-zhuk
Nah, of course, without a shutter .. So, only in the country ...

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