In my first blog "
The Complete Beginner's Guide to Smoking Meat & Fish", I publish five guidelines that will help everyone to success when smoking meat or fish.
In this blog, I will tip 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:
- When smoking skinless meat, use less wood chips and herbs.
- Dry golden skin is a sign of proper grilling and completion of the smoking process.
- 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.
- 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.
- 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.
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This guide was prepared by Ziv, a "smoker" with over 25 years of experience, and the co-owner of
www.zivsmoker.com