How To Cook Smoking Fish And Meat Products. Technology - Recipe

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Smoking Fish And Meat Products. Technology - Recipe

Learn how to cook "Smoking fish and meat products. Technology". Delicious recipe.

Smoking is a technology for processing meat and fish , in which with the help of smoke the products acquire specific and unique taste and aroma, also bacteriostatic properties and partially lose their moisture.

There are two types of smoking - cold and hot, there is a technology that uses liquid smoke.

Hot smoking

This method involves treating meat and fish with hot smoke from burning hardwood.
Due to the fact that the temperature of the smoke used varies from 45 to 120 degrees, the
duration of the process varies - from 1 hour to several.

The products that undergo such processing are juicy and very fragrant. The fat present in a certain part of the meat before smoking is evenly distributed throughout the product during the process.

Products prepared in this way should be consumed immediately. This is because due to hot smoking, the products do not dry out enough and may be of poor quality for use if left to stand for more than 6 months. In addition, it is necessary to store in a cool place.

 

Cold smoking

Cold smoking, as well as hot, of course requires the use of smoke. Unlike the first technology, this temperature should not be more than 20 degrees. The process is longer because the products are located away from the heat source and are processed only by the cooled smoke. Sometimes it may take a few days.
The finished products are less greasy, drier and contain a large amount of natural preservatives. This is the reason why cold-smoked products can be stored for a longer time without losing their nutritional and taste qualities, and without endangering their consumers from poisoning.

 

Liquid smoke

The technology for smoking with liquid smoke is relatively new. The prepared wood is burned in a kiln, and the resulting smoke passes through water, as a result of which the latter is saturated with smoke.

The technology of processing the products in this way is extremely simple. It is enough to cut the meat or fish into pieces and put them in the water with the smoke, then the product is baked and ready for consumption.

More on the topic:
  • Smoked mackerel pate with onion and lemon
  • Smoked mackerel with brown rice, peas and spicy spices
  • Baked fresh potatoes with smoked pepper
  • Homemade beef pastrami

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