#6 When the angler cooks - smoking salmon trout fillet - step by step
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Today I'm smoking the fillets of salmon and golden trout caught in the Steinfeld fishing park and I'm showing you how to do it step by step. Step 0 - First catch the fish :-) Step 1 - Fillet the salmon trout You can find the corresponding video here: • When the angler cooks... #2 Salmon for... Step 2 - Place the fillets in brine - simple brine is enough. Either 50 g of salt per liter - then soak for at least 8 hours (up to 14 hours is OK) or 100 g per liter of water - then soak for exactly one hour. Otherwise the fillets will be too salty. Please keep cool while soaking! Step 3 - Rinse the fillets with cold water and remove any brine residue and slime. Step 4 - For the Charbroil Digital Smoker, fill the water tray halfway with water and also fill the chip container halfway with beech smoking chips. I'll show the procedure for other smokers in other videos. Step 5 - Preheat the digital smoker. To do this, set the temperature to PH (preheating) - takes about 40 minutes. Step 6 - While the smoker is heating up, remove the bones. This is best done with bone tweezers - available from kitchen accessories stores. Step 7 - Trim the fillets neatly and cut into strips (stremel). Step 8 - Sprinkle on FTM Stremel salmon seasoning to taste. Step 9 - After 40 minutes of preheating, the oven is hot. Set to 110 degrees and 50 minutes. Step 10 - After about 10 minutes, put the fillets in the oven. The smoking time with temperature input is therefore 40 minutes. Step 11 - After 40 minutes, turn off the oven and let the fillets cool down in the smoke. They can be eaten after 1 - 2 hours. On cool nights, you can leave them in the oven overnight without any problems. This will only make the smoke aroma more intense. FINISHED http://www.ftmax.de http://www.angelpark-steinfeld.de
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