Hot Smoking

Hot Smoking

Hot smoking – the most favourite smoking good is fish

Hot smoking is the most popular way to smoke. Raw fish or meat is smoked between 65°C and 140°C over a certain period of time. Before starting to smoke, the goods are pickled in a salt brine and cured. The smoking time for hot smoking is very short. Therefore, it is used the most, even at garden parties.  

The most common and favourite fish for hot smoking in Germany is trout.

Hot smoking process for trouts:

At first, prepare the fresh fish for the brine by taking out the intestines, removing the scales and rinsing it thoroughly with water. Afterwards, place the fish into a mild salt brine for one hour. Then, let it dry for a few hours.

In the meantime, prepare the smoker by heating it up to a temperature of 80°C to 100 °C. When having this temperature constantly, hang the fish in the smoker by using smoking hooks and let it cook for about 30 minutes. During this time frame, the temperature of the wood fire can decrease about 20°C to 40°C.

When the 30 minutes are over, scatter smoking dust directly on the embers. It starts to glow immediately and spread its aroma. Depending on your taste, let the fish hang in the smoke for 10 to 25 minutes.

The following examples of food can be smoked hot:

poultry, sausages, trout, eggs, vegetables and potatos

Smoking time:

trout – about 45 to 60 minutes

Poultry and sausages – between 15 and 25 minutes

Turkey filet – about 50 minutes

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