Sturgeon with smoke. Bashny.Net

Step by step recipe photos smoked starlet.

Write on what someone smokes, and who uses it for flavor and taste.
Who else is preparing fish, meat before smoking.

In comments write their own ways, I will be happy to read it.




 - First.

We need a starlet (2-3 pcs medium size)
(suit any river, sea fish)



 - Second.

Prepare salt (large), black pepper. It is also possible to add spices in small quantities (for an amateur).
In this case, we except salt and pepper do not put.



 - Third.

Prepare starlet for smoking.
My. Disemboweled. Washed again. Optionally, you can cut out the gills and remove fins.
Now well add salt and black pepper.
We reserve the case of 6 to 24 hours in the refrigerator.



 - Fourth.

The fish is washed again, removing the excess salt.
Next, you need to dry a couple of hours. Excess moisture is we do not need.
While starlet gets rid of residual moisture, let us preparing smokehouse.



 - Fifth.

I kaptilnya old.
In a sober look, the main thing that was not Burned and new or old there is no difference.



 - Six.

Not the last thing to be cleaned if the grid were remnants of previous culinary experiments.
Before laying the fish, be sure to smazhem it with sunflower oil.



 - Seventh.

I'm using the purchase chips pear, apple, alder.
It gives a special flavor chips fruit trees.
Suitable chips with apple, cherry, pear. Just for a beautiful color and fragrance can put chips or twigs (about 5-7 cm) of juniper. All chips must be kept moist.



 - Eighth.

Evenly distributed over the "fuel" of our smokehouse.



 - Ninth.

We put on the grill our starlet. Grid greased.
The fish do not overlap each other sisters.



 - Tenth.

Put on an open fire smokehouse, is not recommended. Chips will quickly begin to burn, process of smoking will be spoiled. Therefore, we wait until the flames go strong.



 - The eleventh.

Strong flame is gone, now you can safely put a smokehouse on the heat.
Pre-chips in a smokehouse to be steeped.



 - Twelve.

After a few minutes at the bottom of the smoker chips will heat up and begin to smoke.



 - Thirteenth.

As the warming base smoker, smoke will become thicker.
After 25-40 minutes, open the lid and let a couple go out. "Dry" moisture our fish and again we shall cover with a lid and put on 10-15 minutes on the coals.



 - The fourteenth.

Perederzhivat also not worth it. Otherwise, it formed a dark brown tan with an unpleasant bitter taste.
Crispy - the most it!
Perhaps it is time to invite to the table ...



 - The fifteenth.

Bon Appetit!



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