Wild smoked salmon, Bravo Smokehouse, fish recipes from, fisherman dv. 27rus.

Hello friends! I bought my Bravo hot smoked smokehouse here: //clck.ru/JJ5yX
Friends I suggest you try my hot smoked fish recipe, And in this video I smoked red fish, I have this Keta, smoked fish, according to this recipe it turns out very juicy, lightly salted and tasty, the recipe is simple but I think you will like the result, I salt and smoke this fish according to the following recipe:
We take a fish that is not large, then it will be better salted and smoked, we clean my fish, we start cooking, I cook brine for salting salmon, chum salmon or pink salmon based on 1 liter of water, I take 80 grams of salt and 40-60 grams of sugar, spices to taste I In this video recipe, I used freshly ground black pepper, crushed coriander, also paprika, and chili pepper flakes, boil brine, cool it completely and fill it with prepared red or any other fish, salt the fish in this brine, depending on the size, from 12 to 16 hours, after which I hang the salted fish to dry in the sun, it is necessary to dry the skin of the fish completely, then the fish will not fall apart and the skin will not crack when smoked, then we smoke the fish in a hot smoked smokehouse, in my case it is a hot smoked smokehouse from BRAVO, a very good smokehouse can be used in it smoke any products not only at home but also on the street on a fire, smoke fish for 45 minutes at a temperature of 50-80 degrees Celsius on wood chips of fruit and berry trees, wood chips for you can buy smoking, or pick just branches from a fruit tree myself, I smoked on pear branches and plus currant branches, it turns out fragrant smoke is very tasty, after 45 minutes of smoking, I open the lid of the smokehouse and dry the fish for another 15 minutes without removing the smokehouse from the fire, after which the fish is completely ready, I advise you to eat it cold, when the fish has cooled down and the juices that have formed in it during smoking are distributed throughout the meat part of the fish :)) such a fish will be especially tasty,
More fish recipes from fisherman dv. 27 rus you can always find on my youtube channel by following this link: / fishermandv27rus
Thank you all for watching and all the best!
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Privet druz'ya! Moyu koptil'nyu goryachego kopcheniya Bravo ya pokupal tut: //clck.ru/JJ5yX Druz'ya predlagayu vam poprobovat' moy retsept ryby goryachego kopcheniya, A etom video ya koptil krasnuyu rybu u menya eto Keta, ryba kopchonaya, po etomu retseptu poluchayetsya ochen' sochnoy, malosol'noy i vkusnoy, retsept prost no rezul'tat vam dumayu ponravitsya, solyu i kopchu ya etu rybu po sleduyushchemu retseptu: Berom rybu ne krupnuyu togda ona luchshe prosolitsya i prokoptitsya, rybu chistim moyem, nachinayem gotovit', tuzluk dlya zasolki lososya, kety ili gorbushi ya varyu iz raschota na 1 litr vody beru 80 gramm soli i 40-60 gramm sakharu, spetsii po vkusu ya v etom video retsepte ispol'zoval svezhemolotyy chornyy perets, koriandr tolchonyy, takzhe papriku, i khlop'ya pertsa chili, tuzluk kipyachu, polnost'yu yego ostuzhayu i zalivayu im podgotovlennuyu krasnuyu ili lyubuyu druguyu rybu, solyu rybu v etom tuzluke v zavisimosti ot razmera ot 12 do 16 chasov, posle chego vyveshivayu prosolennuyu rybu podsushit'sya na solnyshke, neobkhodimo vysushit' polnost'yu shkuru ryby togda ryba ne razvalitsya i shkurka ne budet treskat'sya pri kopchenii, daleye koptim rybu v koptil'ne goryachego kopcheniya v moyom sluchaye eto koptil'nya goryachego kopcheniya ot firmy BRAVO, ochen' khoroshaya koptil'nya v ney mozhno koptit' lyubyye produkty ne tol'ko doma no i na ulitse na kostre, rybu koptim 45 minut pri temperature 50-80 gradusov tsel'siya na shchepe plodovo-yagodnykh derev'yev, shchepu dlya kopcheniya mozhno kupit', ili samomu narvat' prosto vetochek s plodovogo dereva ya koptil na vetochkakh grushi i plyus vetochki smorodiny poluchayetsya aromatnyy dym ochen' vkusnyy, posle 45 minut kopcheniya ya otkryvayu kryshku koptil'ni i podsushivayu rybu yeshcho v techenii 15 minut ne snimaya koptil'nyu s ognya, posle chego ryba polnost'yu gotova, sovetuyu kushat' yeye v kholodnom vide , kogda ryba ostynet i soki, chto v ney obrazovalis' pri kopchenii raspredelyatsya po vsey myasnoy chasti ryby :)) takaya ryba budet osobenno vkusnoy , Drugiye retsepty iz ryby ot, fisherman dv. 27 rus vy vsegda naydote na moyom kanale na youtube pereydya po etoy ssylke : / fishermandv27rus Vsem spasibo za prosmotr i vsem dobra! #fishermandv27rus , #Ryba27Rus , #Retsepty27Rus , Druz'ya podpisat'sya na moy telegr