Smoked carp
Smoked carp
Anyone have any recipes they'd care to share regarding this topic. A guy on another site I use is looking for some. Have to help all the brothers that enjoy smoking things.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Here are two recipes for "hot smoking" fish. When hot-smoking fish, the flesh gradually becomes cooked. Because fish begins to cook at 85°F. (30°C.), the temperature in most American "cold-smoke houses" is less than 85° F. (29°C.) and often much lower in order to prevent spoilage. In Russia and many parts of Europe, the upper limit has been 71°F. (22°C.).
Because cold smoked meat and fish products are not cooked, cold smoking is an entirely contrasting process from hot-smoking as the heat source is remote and the smoke is "piped" into the smokehouse from several feet away, giving the smoke time to cool down. Most often, the cold-smokehouse is elevated higher than the heat source, or the smoke is forced inside by a fan.
Cold smoking is a drying process usually involving many hours for several days or even weeks. Products are not smoked continuously as fresh air is usually allowed into the smoker at regular intervals to allow time for complete penetration of smoke deep into muscle tissues. As moisture leaves the meat, the product will become biologically stable at points below Aw0.85 and will become naturally rigid.
"Chuckwagon`s Chokin` Smokin` Potion"
(Bland Curing Brine For Hot-Smoking Fish)
2 gallons water
1-1/2 lbs. uniodized salt
1 lb. white sugar
4 level tspns. Prague Powder #1
1-1/2 oz. black peppercorns (crushed)
1 oz. bay leaves (crushed)
This bland brine allows more prominent fish flavor to shine through. Heat the brine to 100°F. and stir it. Remove the pot from the heat and soak the fish in the brine three hours before rinsing it in cold running water. Hang and drip-dry the fish three hours in a well-ventilated area while a pellicle develops. Place the dry fish into a smokehouse and introduce light alder or hickory smudge at 120° F (49° C.) for a period of several hours. Taste the fish to determine the intensity of smoke flavor. Continuing heating, (with more smoke if desired) gradually increasing the smokehouse temperature to 140° F. (60° C.) Hold this temperature until a glossy, mahogany finish is developed on the surface of the fish in about three more hours. The partially- cooked, wholly smoked fish is then gradually cooled in open air for six hours before being refrigerated. Do not be concerned that the fish may not be entirely cooked through. (Sushi is served raw). However, smoked fish indeed, remains a perishable product and should be refrigerated and consumed within thirty days. Try smoked, flaked, trout in your favorite green salad.
Boulder Mountain Smoked Fish
(More Flavorful Curing Brine For Hot-Smoking Freshwater Or Saltwater Fish)
This "more spicy" brine allows less prominent fish flavor while creating an interesting taste due to the lime juice and honey with soy. The first step (as above) is to remove excess blood in the fish by placing fillets into a solution of two gallons of water saturated with four cups of uniodized salt. Allow the mixture forty-five minutes to filter out excess blood before rinsing the fillets completely in fresh, cold water. Next, prepare a brining solution.
"Boulder Mountain Brining Solution":
2 gallons water
1-1/2 lbs. uniodized salt
1 lb. white sugar
4 level tspns. Prague Powder #1
1-1/2 oz. black toasted peppercorns (crushed)
1 oz. bay leaves (crushed)
2 Tbspn. garlic powder
1/2 cup honey
1/3 cup lime juice
1/4 cup soy sauce
1/4 cup Worchester Sauce
Heat the brine to 100°F. stirring it occasionally. Remove the pot from the heat and soak the fish in the brine three hours before rinsing it with cold running water. Hang and drip-dry the fish three hours in a well-ventilated area while a pellicle develops. Place the dry fish into a smokehouse and introduce alder or light hickory smudge at 120° F. (49° C.) for several hours. Light applewood smoke is also another popular choice. Taste the fish to determine the intensity of smoke flavor. Continue heating, (with more smoke if desired) gradually increasing the smokehouse temperature to 120° F. (49° C.) Hold this temperature until a glossy, mahogany finish is developed on the surface of the fish in about three more hours. Be careful not to overcook the fish. If it remains undercooked a bit, it will be fine. (In many cultures, fish is eaten raw.) The partially-cooked, wholly-smoked fish is then gradually cooled in open air for six hours before being refrigerated. Remember, smoking absolutely does not cure meat or fish. Smoked fish is perishable and it should be refrigerated and consumed within thirty days.
Best Wishes,
Chuckwagon
Because cold smoked meat and fish products are not cooked, cold smoking is an entirely contrasting process from hot-smoking as the heat source is remote and the smoke is "piped" into the smokehouse from several feet away, giving the smoke time to cool down. Most often, the cold-smokehouse is elevated higher than the heat source, or the smoke is forced inside by a fan.
Cold smoking is a drying process usually involving many hours for several days or even weeks. Products are not smoked continuously as fresh air is usually allowed into the smoker at regular intervals to allow time for complete penetration of smoke deep into muscle tissues. As moisture leaves the meat, the product will become biologically stable at points below Aw0.85 and will become naturally rigid.
"Chuckwagon`s Chokin` Smokin` Potion"
(Bland Curing Brine For Hot-Smoking Fish)
2 gallons water
1-1/2 lbs. uniodized salt
1 lb. white sugar
4 level tspns. Prague Powder #1
1-1/2 oz. black peppercorns (crushed)
1 oz. bay leaves (crushed)
This bland brine allows more prominent fish flavor to shine through. Heat the brine to 100°F. and stir it. Remove the pot from the heat and soak the fish in the brine three hours before rinsing it in cold running water. Hang and drip-dry the fish three hours in a well-ventilated area while a pellicle develops. Place the dry fish into a smokehouse and introduce light alder or hickory smudge at 120° F (49° C.) for a period of several hours. Taste the fish to determine the intensity of smoke flavor. Continuing heating, (with more smoke if desired) gradually increasing the smokehouse temperature to 140° F. (60° C.) Hold this temperature until a glossy, mahogany finish is developed on the surface of the fish in about three more hours. The partially- cooked, wholly smoked fish is then gradually cooled in open air for six hours before being refrigerated. Do not be concerned that the fish may not be entirely cooked through. (Sushi is served raw). However, smoked fish indeed, remains a perishable product and should be refrigerated and consumed within thirty days. Try smoked, flaked, trout in your favorite green salad.
Boulder Mountain Smoked Fish
(More Flavorful Curing Brine For Hot-Smoking Freshwater Or Saltwater Fish)
This "more spicy" brine allows less prominent fish flavor while creating an interesting taste due to the lime juice and honey with soy. The first step (as above) is to remove excess blood in the fish by placing fillets into a solution of two gallons of water saturated with four cups of uniodized salt. Allow the mixture forty-five minutes to filter out excess blood before rinsing the fillets completely in fresh, cold water. Next, prepare a brining solution.
"Boulder Mountain Brining Solution":
2 gallons water
1-1/2 lbs. uniodized salt
1 lb. white sugar
4 level tspns. Prague Powder #1
1-1/2 oz. black toasted peppercorns (crushed)
1 oz. bay leaves (crushed)
2 Tbspn. garlic powder
1/2 cup honey
1/3 cup lime juice
1/4 cup soy sauce
1/4 cup Worchester Sauce
Heat the brine to 100°F. stirring it occasionally. Remove the pot from the heat and soak the fish in the brine three hours before rinsing it with cold running water. Hang and drip-dry the fish three hours in a well-ventilated area while a pellicle develops. Place the dry fish into a smokehouse and introduce alder or light hickory smudge at 120° F. (49° C.) for several hours. Light applewood smoke is also another popular choice. Taste the fish to determine the intensity of smoke flavor. Continue heating, (with more smoke if desired) gradually increasing the smokehouse temperature to 120° F. (49° C.) Hold this temperature until a glossy, mahogany finish is developed on the surface of the fish in about three more hours. Be careful not to overcook the fish. If it remains undercooked a bit, it will be fine. (In many cultures, fish is eaten raw.) The partially-cooked, wholly-smoked fish is then gradually cooled in open air for six hours before being refrigerated. Remember, smoking absolutely does not cure meat or fish. Smoked fish is perishable and it should be refrigerated and consumed within thirty days.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! ![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)