Gezien ik hem al een keer in het engels uitgetypt had..
En eigenlijk geen zin hem om hem te vertalen en verwacht dat iedereen wel een beetje engels kan
Hierbij recept wat ik altijd volg..
Ik hou van dit recept gezien de verse kruiden die je in de pekel gebruikt echt een super lekkere toevoeging zijn tov. plain zout / suiker mengsel
Cold smoked salmon requirements:
Cold smoke generator (csg) with wood dust.
1 salmon side with skin
1.4kg of coarse sea salt
600gr of brown sugar
10 - 15 clove of garlic
(all fresh herbs!)
+/- 15gr of dille
+/- 15gr of thyme
+/- 15gr of dragon
25gr of mustard seeds
some lemon zest
First mix the sea salt and the brown sugar in a big bowl..
Chop up all fresh herbs and smash the garlic cloves and bruise the mustard seeds
then you square up the salmon (remove the thin flap of the belly on the side)
Put a thin layer of salt in a big (oven)dish and mix that with around 25% of the herbs / garlic and mustard seeds.
Then put the salmon on top of it with the skin down and grind some black peper on it.
Mix up the rest of the herbs with about 200gr of the salt / sugar mixture. Put the herbs/salt mixture on top of the salmon, and fill it off with the rest of the salt.
Make sure its all covered in a big layer of salt and push it well and seal it with plastic foil.
Put the dish in the refridgerator for 24h. After 24h you remove the dish, take out the salmon and give it a good rinse under cold water.
Tap it dry with some kitchen towels and place it back in the fridge for 24h to dry up (preferred on a rack so it can dry all around)
After 24h you fill your csg with wood dust (it can handle a heavy smoke flavor so oak / hickory / wiskey is all fine) and light it up.
Put the csg in the bbq with the bottom vents fully open and the top vents open for ~35% and let it smoke for 10 to 12 hours.
IMPORTANT! NEVER EVER DO COLD SMOKING OVER ~22°C SO IF ITS SUMMER YOU GOTTA DO IT AT NIGHT (or when the nights are to hot wait for the winter)
After its done smoking remove it from the bbq, put it on a rack for 2h - 4h and vacuum seal it and let it rest for atleast 24h.
If you have pregnant women or elderly who are gonna eat it be sure to freeze it for atleast 48h below -12°C to kill the bacteria that can live inside it.
Best to slice it thin when it's still half frozen so you can slice it nice and thin and serve on a salad or some buns / baggles with cream cheese and chives!
Na de pekel:
Drogen:
Na het roken:
Gesneden:
Verpakt:
SUPERNICE!
<3 <3 <3
En eigenlijk geen zin hem om hem te vertalen en verwacht dat iedereen wel een beetje engels kan
Hierbij recept wat ik altijd volg..
Ik hou van dit recept gezien de verse kruiden die je in de pekel gebruikt echt een super lekkere toevoeging zijn tov. plain zout / suiker mengsel
Cold smoked salmon requirements:
Cold smoke generator (csg) with wood dust.
1 salmon side with skin
1.4kg of coarse sea salt
600gr of brown sugar
10 - 15 clove of garlic
(all fresh herbs!)
+/- 15gr of dille
+/- 15gr of thyme
+/- 15gr of dragon
25gr of mustard seeds
some lemon zest
First mix the sea salt and the brown sugar in a big bowl..
Chop up all fresh herbs and smash the garlic cloves and bruise the mustard seeds
then you square up the salmon (remove the thin flap of the belly on the side)
Put a thin layer of salt in a big (oven)dish and mix that with around 25% of the herbs / garlic and mustard seeds.
Then put the salmon on top of it with the skin down and grind some black peper on it.
Mix up the rest of the herbs with about 200gr of the salt / sugar mixture. Put the herbs/salt mixture on top of the salmon, and fill it off with the rest of the salt.
Make sure its all covered in a big layer of salt and push it well and seal it with plastic foil.
Put the dish in the refridgerator for 24h. After 24h you remove the dish, take out the salmon and give it a good rinse under cold water.
Tap it dry with some kitchen towels and place it back in the fridge for 24h to dry up (preferred on a rack so it can dry all around)
After 24h you fill your csg with wood dust (it can handle a heavy smoke flavor so oak / hickory / wiskey is all fine) and light it up.
Put the csg in the bbq with the bottom vents fully open and the top vents open for ~35% and let it smoke for 10 to 12 hours.
IMPORTANT! NEVER EVER DO COLD SMOKING OVER ~22°C SO IF ITS SUMMER YOU GOTTA DO IT AT NIGHT (or when the nights are to hot wait for the winter
) After its done smoking remove it from the bbq, put it on a rack for 2h - 4h and vacuum seal it and let it rest for atleast 24h.
If you have pregnant women or elderly who are gonna eat it be sure to freeze it for atleast 48h below -12°C to kill the bacteria that can live inside it.
Best to slice it thin when it's still half frozen so you can slice it nice and thin and serve on a salad or some buns / baggles with cream cheese and chives!
Na de pekel:
Drogen:
Na het roken:
Gesneden:
Verpakt:
SUPERNICE!
<3 <3 <3
