Оценка 3,0 (3) · 48 ч 10 мин 3 авг. 2023 г. · To make Cold-Smoked Salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives the salmon its silky ...

Оценка 4,8 (13) · 48 ч 19 дек. 2023 г. · Close the lid and smoke for 18-24 hours, depending on the amount of smoke you want your salmon to take on and how thick your salmon piece is.

I like to give it a bit of decent heat for the first half-hour or so (about 100 degrees) to cook the fish through, then cool it down to about 70 degrees for the ...

Оценка 4,0 (48) · 30 мин Submerge your Trout fillets in a nonreactive container in your refrigerator for 1 hour per cm of thickness (measure from the thickest part of the fillet).

Продолжительность: 10:22
Опубликовано: 23 дек. 2021 г.

3 мар. 2014 г. · Cold smoking fish has to be done below 86F. Otherwise the proteins in the fish sill start cook and leak out. Fattier fish is the best, like salmon. Cold Smoking vs. Hot Smoking Fish - Smoking Meat Forums Cold Smoked Salmon - Smoking Meat Forums Другие результаты с сайта www.smokingmeatforums.com

Оценка 5,0 (9) · 20 мин Submerge your Kingfish fillets in a nonreactive container in your refrigerator for 1 hour per cm of thickness (measure from the thickest part of the fillet).

18 янв. 2024 г. · The cold smoking process involves curing and smoking the fish at lower temperatures than the hot-smoking process - and it is this lower ...

30 окт. 2023 г. · After 24 hours, gently rinse both sides of the salmon under cold water, dry the fish and place skin side down on the smoking rack. Cold smoke ...

Продолжительность: 4:31
Опубликовано: 6 мар. 2018 г.