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Tips & Tricks for zesty smoked food – part 2

Home >Blog>Tips & Tricks for zesty smoked food – part 2
In my first blog "My new Kickstarter campaign", I publish five guidelines that will help everyone to success when smoking meat or fish; in this blog, I give five guidelines to handle different kinds of meat.
When using hot smoking process (100-103ºc or 212-266ºf) the smoke aroma intensity is a balance between the amount of wood chips and herbs and the type and structure of meat:
1. When smoking skinless meat, use less wood chips and herbs.
2. Dry golden skin is a sign of proper grilling and completion of the smoking process.
3. The heat is what gives the meat its unique brown color, if the meat does not turn brown, increase the temperature for about 5 to 7 minutes.
4. Fish with large quantities of fat are the best for smoking; Trout, Norwegian mackerels and Spanish mackerels are some of them. Make sure to wipe the skin with a paper towel, before placing it in the smoker to prevent sticking to the net.
5. And always, avoid opening your smoker: open the smoker only to add chips or test the readiness of food.

How to use these recommendations for smoking salmon

 Before placing the fish in the smoker, it is recommended to dry it for an hour (in the open air, under a windy window, and for those who really want to get a great fish, place under a fan), in order to create a film that will prevent drying during the cooking process and to achieve ideal juiciness.
 Place the fish on the net with the skin down.
 The smoking process will be completed when pressing the fish and feeling a slight resistance.
 Make sure to take the fish out when white fat lines appear, before the fat drips out.

And do not forget our campaign on KICKSTARTER, will be publish in two weeks, and we would love your support.
This guide was prepared by Ziv, a "smoker" with over 25 years of experience, and the co-owner of www.zivsmoker.com
In my first blog "My new Kickstarter campaign", I publish five guidelines that will help everyone to success when smoking meat or fish; in this blog, I give five guidelines to handle different kinds of meat.
When using hot smoking process (100-103ºc or 212-266ºf) the smoke aroma intensity is a balance between the amount of wood chips and herbs and the type and structure of meat:
1. When smoking skinless meat, use less wood chips and herbs.
2. Dry golden skin is a sign of proper grilling and completion of the smoking process.
3. The heat is what gives the meat its unique brown color, if the meat does not turn brown, increase the temperature for about 5 to 7 minutes.
4. Fish with large quantities of fat are the best for smoking; Trout, Norwegian mackerels and Spanish mackerels are some of them. Make sure to wipe the skin with a paper towel, before placing it in the smoker to prevent sticking to the net.
5. And always, avoid opening your smoker: open the smoker only to add chips or test the readiness of food.

How to use these recommendations for smoking salmon

 Before placing the fish in the smoker, it is recommended to dry it for an hour (in the open air, under a windy window, and for those who really want to get a great fish, place under a fan), in order to create a film that will prevent drying during the cooking process and to achieve ideal juiciness.
 Place the fish on the net with the skin down.
 The smoking process will be completed when pressing the fish and feeling a slight resistance.
 Make sure to take the fish out when white fat lines appear, before the fat drips out.

And do not forget our campaign on KICKSTARTER, will be publish in two weeks, and we would love your support.
This guide was prepared by Ziv, a "smoker" with over 25 years of experience, and the co-owner of www.zivsmoker.com