Smoke Fish With Electric Smoker

Smoke Fish With Electric Smoker

Within my younger days I guess I never really understood the actual significance of smoke flavoured food and smoked products. I ate Bacon and Ham readily without a single thought of how that magical taste was produced, as I grew older smoked onion soup, smoked Trout and Salmon as well as other smoked goods found their place upon my plate. While I was enjoying the flavours and taste of the products but not really thinking too hard about how it was made.

The ability of successfully click this link here now has long been shrouded with much mystique and secrecy; many home recipes have been handed down through generations of families and closely guarded by those that practice it regularly, commercial producers guard their proprietary recipes with the law serious business this smoking sometimes.

Smoking is one of the oldest methods of preserving plenty of fish, meat and game. A long time before there was any technology like refrigerators and freezers, people learned to employ a combination of salt and smoke to maintain fish and meat from forming unwanted organisms and spoiling. This was not endemic to any particular region, race or country and people from cultures worldwide have relied on the smoke-curing of fish and meat products for longterm storage.

What number of you have even been slipped a bit of fish or meat through the old guy in the future every so often that tastes just magnificent and wondered how he manages to really make it taste so excellent, or a mates mate who turns up in a garden BBQ with many smoked foods that end up being the main conversation topic as numerous a alcoholic beverage is consumed.

For many years now We have practiced, experimented, failed dismally and quite often produced some fantastic smoked foods and found the hardest part of the whole process is consistency constantly creating a product that’s is nice is never a simple task and needs complete charge of many aspects.

Hopefully inside the article that follows I can dispel some myths, offer some facts and science and guide you to having the ability to produce some good smoked foods and impress your families and mates with a few tasty morsels.

In more modern days see this site is no longer considered an essential process for retardation of food spoilage however it remains popular for your complex and tantalising flavours it gives to numerous different foods. Throughout the mid 1800s the industrial revolution influenced a lot of the food world and then in particular the water-fishing industry. Transportation of fresh fish produce had been a hugely complicated job though with the advent of rapid transportation for foodstuffs a lengthy shelf-life was no longer so essential. As this became more widespread so did the availability of fresh fish, the recognition of heavily salted, heavily smoked products of the past then begun to decline.

Here is where the smoked fish products we now regard as traditional came into being; these are generally mildly smoked and dried and contain minimum salt content when compared to the heavily salted fish of before.

During the mid to late 1900s the marketplace for smoked fish underwent a major change however the actual technology of smoking fish remained much exactly like it had been for hundreds of years. What we should do see more of now could be commercial cures that colour and flavour the products to impress a huge consumer market and much less from the traditional smoked produce based upon these age old processes.

Ideally, smoked fish should get its flavour and mahogany colour from the smoke, however, many cheaper smoked fish have smoke flavour added, and some varieties, like some hot-smoked and garishly coloured ‘kippered’ salmon, use artificial food colour also. Actually, a few of the brightly coloured cured fish sold in supermarkets are not smoked in any way, simply flavoured using a cure that includes smoke flavouring.

The two main major reasons to smoke food, the initial one is for preservation and also the other is perfect for texture and flavour, with food preservation not nearly as important as it once was the civilized world smoking today can be used mainly to impart a pleasant mild smoky flavour.

What can’t you Smoke…!! This is basically up to your imagination and personal tastes, Fish, Meat (Beef, Pork, Chicken, Turkey), Game (Venison, Wallaby, Duck), Vegetables, Cheese, Eggs even Salt…..whenever you can eat it fair bet you are able to probably smoke it, not sure how smoked Apple would go though…?? I am certain at one stage or another almost every form of food has probably been experimented with to see if it can be smoked. Because the old saying goes though….

You can’t produce a first class smoked product from second rate food, should your smoking the fish you catch treat it well right from the start, straight on ice and take away all gills and gut contents, same goes with your meat in the event you hunt yourself, slaughter quickly, look after it well and treat it with respect and the final product will be definitely worth the extra effort. If your buying products use reputable butchers and fish processors, go to get the best quality produce and with regards to poultry always buy organically raised birds… me it will make a big difference.

Many people are frequently under the impression that smoking can cover up mouldy or stale fish and meat off-flavours, this can be completely untrue and any unpleasant odours or flavours will likely be readily apparent rapidly.

Smokers come in all styles and sizes and all types of styles, you can buy them from many tackle stores and camping shops and you could even make one at home from many thing, the majority of you will be very familiar tgyika the little box shaped galvanised or go now, what I term the “lunch box” smokers in which I am certain many people have performed much of their smoking in. These come in a selection of shapes, sizes and brands, are user friendly requiring only a bottle of methylated spirits for the burner or burners as well as a bag of sawdust. They are doing however only provide a hot smoke product and therefore are not advised for any foods apart from fish because there is little if any power over the temperature or smoke quality, any attempt at cold smoking will need an infinitely more sophisticated setup.