Smoke your Own Fish and Meat - it will be the best you ever eat!
Smoking your own Fish and Meat can be very addictive and satisfying.
So why should you smoke your own food? Well, one suggestion is that it gives you more control over the contents of your food. Using a Fish Smoker to smoke freshly caught Salmon or Trout, using your own method, is very satisfying indeed.
Fish smoked to perfection, in your own fish smoker, using your own recipe and ingredients - beware, home-smoking becomes an art that needs to be mastered.
Some fisherman like to include a Fish smoker as part of their tackle - having caught a few Trout they keep one for the day - using a fish smoker and portable heat source such as a sterno fuel can. Alternatively, the same fish smoker can be used on the BBQ or even the hob at home.
Having access to a fish smoker in your own home opens up the variety of delights that can be produced. hot pepper smoked mackerel made into a mackerel pate, fresh hot chilli smoked salmon served as a simple lunch with some homemade brown bread. Using the Fish Smoker can become part of your everyday kitchen utensils.
With a fish smoker to hand - you do indeed have full control over how your food is produced. It is easy to replicate artisan smoked produced using a fish smoker. It also leads to experimentation, which is how fish smoking has evolved over the thousands of years. You will cure your fish prior to it going into your new fish smoker, using exactly the salt that you choose. You will flavour your salt using exactly the ingredients you like. After the curing has completed you will smoke your fish in the fish smoker for exactly the amount of time that you like. To top it all off - you can use your fish smoker on a daily basis and produce fine food at a fraction of the cost.
You will dream of using your fish smoker in different ways - you can experiment with different wood chips for smoking. Most people use Oak or Beech in a fish smoker - you will be different and try apple or Hickory wood chips maybe. A fish smoker is not just for fish though - it can easily be used for bacon or chicken.
As you develop your skills you will dream of building a huge fish smoker in your garden - one that is big enough to supply the community - go for it. There is lots of advice on the internet on how to build a fish smoker - big or small.
A fish smoker can be in various formats. A cold fish smoker will smoke fish at a temperature of below 25 degrees c. This does not cook the fish and is commonly used with Salmon and trout, a cold fish smoker will commonly smoke for long periods of time. A hot fish smoker will of course smoke with a gentle heat of around 100 degrees. Using a hot fish smoker, for mackerel maybe, will generally not take as long - around an hour or so.
You might need a fish smoker that can hot smoke and cold smoke - which is readily available.
Using a fish smoker will open up your culinary horizons and give you the edge when entertaining. When choosing a fish smoker, remember the following points:
- Ensure your Fish Smoker can be used on a hob, BBQ or tea-lite. - Only use untreated Wood chips in your fish smoker. Hardwood should be used. - Do not overfill the Fish smoker with wood chips if using inside. - Choose a high quality grade if using on naked flames - Ensure your Fish smoker is CE approved in the UK