Description
Smoked pike, a good beer snack. It is certainly better chilled, after cooking let it hang to cool and then to refrigerator.
Ingredients
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Fish
8 шт.
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Salt
2 кг.
Cooking
Take the pike salt layers, so that it was completely in salt. Then put in the fridge for 14 hours, depending on the size Suki, I have one fish weighs about 0.5 kg maybe a little more.
After taken from the refrigerator, wash thoroughly with cold water and after tying each slave. Then it should be hung head down to her glass, all the water walk 3 hours at least and possible more but not more than a day. Walk in a chill place without the sun.
Then sypem in the Smoking machine sawdust, I interfere with alder and Apple. Will sapim across captice thickness of 2-3cm
From the top of the sawdust, I put Padon to fish the fat dripping on the sawdust and not on pagan.
Then hang the fish so it is not KOs each other if you don't have for hanging fish jigs, then put lying on the grid, but podveshana able to fit more fish.
Close the lid and smoked 45-55 minutes depending on the size of the fish on medium fire.
After open the lid
Remove the fish and hang it so that all unnecessary glass.
Then wait for it to cool, then wrap in paper and put in fridge. While she ochlodes go to the store take ???? pull the fish out and away???? Bon appetit.
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