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3. Smoking:
Hot smoking from 50°C to 90°C
Short smoking times for immediate consumption
of fish or sausage, for example, are offered by this
smoke process. At these high temperatures the core
temperature of the smoked items increases to the
cooking range. The result is the esteemed smoke
colouring and the typical smoked flavour.
Warm smoking at 25°C to 50°C
This smoking possibility allows the juices to remain
in the meat and fish. The typical flavour is promoted
through protein-splitting enzymes and the smoked
items remain tender. However the food must be
consumed shortly after smoking because it does not
keep long.
Cold smoking to 25°C.
This smoking possibility can vary between
several hours and several weeks. It is primarily
used if the smoked items will be made to keep
for a long period. This method also produces
an intensive smoked flavour. A cooking process
does not take place, the meat remains raw.
Note that this process must take place at an outside
air temperature below 5°C. At higher temperature the
food spoils.
You can season your smoked goods during the
smoking process by adding mixed seasonings.
About the smoking process
1. Allow the smoked items to hang in the fresh
air to dry at a low temperature; but ensure that
they are not in sunlight.
2. Distribute the wood evenly in the small chamber
(preferably use beech, avoid using oak because
of hydrocyanic acid).
3. Ignite the wood using a neutral igniter. Allow
the igniter to burn completely and wait until
the wood has burned down and starts to
smoulder. You can now add the smoking chips
and spices (fir, juniper, cherry, etc.) according to
requirements.
4. Use a neutral fire starter to light the wood chips
or smoking meal. Allow the fire starter to burn
completely before adding the smoked items.
5. After smoking allow the smoked items to cool
so that they stay in one piece when you remove
them.
Hot smoking with fish
Trout - approximately 300g
1. Clean trout that is ready to cook with running
water and let dry well. - Ensure that frozen
trout is thoroughly dried as it has higher
water content due to the freezing process .
2. Drizzle lemon juice on the inside of the trout,
add salt and pepper.
3. Smoking time is approximately 25 minutes at
80°C to 90°C.
Juniper berries can be added to the wood chips /
smoking meal as an additional seasoning. This gives
the fish a delicate flavour.
Add 100g of whole juniper berries to 1 kg of wood
chips or smoking meal.
