1.

Chicken fillet rolls

Salt (table and curing 50/50) - 18 g/kg

Black and allspice pepper, paprika, dry garlic to taste

Suneli hops, coriander to taste

Mix everything and roll the chicken in this mixture

Leave for three days in a refrigerator

Put the breasts together, wrap in a mesh for rolls

Dry at 40°C for two hours

Smoke at 85°C for 90 minutes

Then continue heating with no smoke,

until the temperature inside the meat reaches 74°C

2. Pork-beef sausage

Pork – 1.5 kg

Beef - 500 g

Bacon - 500 g

Salt (table and curing 50/50) - 50 g

Cardamom - 2 g
Nutmeg - 2 g

Milk powder - 40 g

Ice water - 300 ml

Sugar - 3 g

Mince everything through a meat grinder

Leave the mince in a refrigerator overnight

Fill the casing and start smoking immediately

Dry at 55°C until the inside of the filling reaches 30°C

Apply smoke

Raise the temperature in the smokehouse to 85°C

After reaching 55°C inside the filling, switch off the smoke generator

When the filling reaches 68°C, the sausage is ready

3. Beef cheeks

Place the product in a container

Fill it with water until the raw materials are completely covered

The water will be used for the marinade

For one litre of water:

60 g rock salt

20 g sugar

1/2 teaspoon dry garlic

A pinch of peppers (peppercorn and allspice)

Bay leaves - 3 pcs

Bring to the boil

After cooling down, add the curing salt, 20 g/litre

Leave the cheeks in the marinade for two or three days

Take out, wipe and dry for three hours at 30°C

Smoke at 90°C until the product reaches 70°C

4. Pork neck

Salt (table and curing 50/50) - 2% of the total weight

Water - 100 g/kg

Sugar - 5 g/kg

Dilute the mixture into the water

Inject the mixture into the meat with a syringe, up to 10-15%

Keep the meat in a cold place at 4-6°C for 1.5-2 days

Load into the chamber

Dry for 90-180 minutes until the lacquer crust appears at 50-60°C until

the product is at an internal temperature of 35-37°C

Smoke at 80°C until the desired colour appears and the internal product

temperature reaches 55-58°C

Turn off the smoke

Bake at 85°C until the temperature inside the meat reaches 69-71°C

You can eat right away, but it’s better to let it rest for a day

5. Krakow sausages

Beef - 1.5 kg

Pork shoulder - 2 kg

Brisket - 1.5 kg

Krakow sausage spices mixture 5 g/kg

Garlic 4 g/kg

Allspice to taste

Salt (table and curing 50/50) - 18 g/kg

Food phosphate - 3 g/kg

Mince the meat through the meat grinder

Add spices

Chop the lard finely (freeze a little before slicing)

Knead everything up well until stretchy white threads appear and put it in

the cold for 12 hours

Then stuff the beef belly sausage case and start cooking straight away

Dry at 60°C until reaching 42°C inside the product

Smoke at 88°C until reaching 60°C inside the product

Bake at 80°C until reaching 72°C inside the product

6. Сold-smoked horsemeat

Salt (table and curing 50/50) - 40 g/kg

Pepper mix (red, black, white) - to taste

Dry salting

Vacuum the meat with salt and put it in the refrigerator for 21 days

Turn it over every two days

Rinse well, do not let it soak

Dry for a day or two depending on the weather, as long as the meat is

well dried

Smoke for 12 hours at 25°C

Then leave the meat inside with opened door and the smoker turned-off

for 12 hours

Smoke once again for 12 hours at 25°C

Then let the meat rest for two days, after you can enjoy

During cooking, the temperature inside the chamber should not exceed 30

degrees to avoid protein denaturation

7. Ham

Pork shoulder - 2 kg

Chopped pork shoulder in an 8 mm meat grinder - 2 kg

Salt (table and curing 50/50) - 20 g/kg

Dried crushed garlic - 10 g

Water - 500 ml

Lamb bung - 4 pcs

Mix the minced meat with water, spices, and salt,

"massage" well, until "white threads" appear

and stuff everything into the casing

Put it overnight in the refrigerator to settle

The next morning

Dry for 30 minutes at 50°C

Smoke for an hour and a half at 80°C

Turn off the smoke

Bring the temperature in the meat to 70°C

8. Eggs

Chicken eggs - 5 pcs

Water - 0.5 l

Salt - 1 tablespoon

Sugar - 1 tablespoon

Garlic - 1-2 cloves

Carnation - 1 piece

Bay leaf - 1 pc.

Allspice - 3 pcs

Wash the selected eggs thoroughly

Boil them in hardboil and cool them in cold water

Pour half a litre of water into a saucepan

Add all the spices except the garlic and bring it to the boil

Once the marinade has cooled, add the chopped garlic

Immerse the eggs completely in the hot marinade for 1.5 to 2 hours

Peel the eggs, dry them, and put them in the smokehouse

Smoke at 65-75°C for 2-2.5 hours

Switch on the drying fan in manually and leave the eggs for 30 minutes
to ensure that they are cooked through and that the smoking is spread

evenly over the whole product

9. Cheese

Smoke 6-8 hours at 25°C

Leave it to rest for a day

Then enjoy!

10. Mussels

Mussels - 15 pcs

Lemon - 150 g

Onion - 120-150 g

Garlic - 4-5 cloves

Water - 600 ml

Vegetable oil - 2 tablespoons

Salt - 1 tablespoon

Black peppercorns - to taste

Squeeze the juice from the lemon and mince the pulp and peel through a

meat grinder
Pour cold water over everything

Add the finely chopped onion, salt, and black pepper

Dip the mussels into the prepared solution, and leave it for 1.5 hours

Bring to the boil over low heat and simmer until the shells open

For the dressing, combine the vegetable oil with minced garlic and lemon

juice

Pour the dressing over the mussels, put them on a wire rack, and smoke

for 10 minutes at 25°C

11. Chicken breast

Chicken breast with skin (500-600 g) - 1 pc.

Salt - 1 teaspoon

Pepper mixture (no slice) - 1/2 teaspoon

Rinse the chicken breast thoroughly

Prick the whole area with a toothpick

Sprinkle salt and pepper

Cover and leave for 3-5 hours in a cool place

After marinating, wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 70-74°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

12. Chicken thighs

Chicken thighs - 1 kg

Salt - to taste

Ground black pepper - to taste

Water

Rinse the thighs thoroughly

Wipe with dry towels

Rub with pepper and salt

Cover with a lid and leave in a cool place for 4 hours

Afterwards, rinse the thighs with water to remove any excess salt and
pepper

Dip in boiling water for about 10 seconds before smoking

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 70-74°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

13. Chicken wings

Chicken wings - 1 kg

Water - 1 l

Salt - 1 tablespoon

Pepper - 1/3 tablespoon

Other spices to taste

Add salt and spices to the heated water

Stir well and leave to cool completely

rinse the wings and add to the brine

Cover tightly and leave in a cool place for 12 hours

Dip in boiling water for about 10 seconds before smoking

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 70-74°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

14.Chicken shanks

Chicken shanks - 2-2.5 kg

Salt - to taste

Seasonings - to taste (curry, turmeric, pepper, and others of your choice)

Wash the meat thoroughly

Cover with all the spices

Wrap in foil and keep in the refrigerator for 5-6 hours

For extra flavour, you can put a bay leaf and a pepper pod directly in the

foil

Dip in boiling water for about 10 seconds before smoking

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 70-74°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product
15. Quail

Quails - 2 pcs

Salt - to taste

A mixture of peppers - to taste

Rinse and dry the birds well (if you like, you can cut them up and divide

them into parts at this stage already)

Rub them generously with salt and pepper, then put them in the

refrigerator overnight

Dip in boiling water for about 10 seconds before smoking

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 70-74°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

16. Duck

Duck - 1.5 kg

Water - 2 l

Salt - 4 tablespoons

Bay leaf - 1 pc.

Allspice - 1 teaspoon

Wash and dry the duck well

Add salt and spices to the water

Bring the brine to a boil and cool it to room temperature

Place the duck in the cooled brine and leave it in a cool place for 12-14

hours

Dip in boiling water for about 10 seconds before smoking

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 70-74°C
Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

17. Pork

Pork - 2 kg

Seasonings - to taste (thyme, bay leaf, ginger, nutmeg, cloves, and ground

black pepper)

Salt - to taste

Cut the pork into thick slices

In this recipe, it is very important to properly season the meat

Use the usual set of spices: cloves, pepper, nutmeg, cardamom, or

turmeric, but you can use a ready-made mix (for smoking pork)

Rub the pork with seasoning

Let the meat soak for a while (about 5-6 hours) in a cool place

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

18. Classic boiled-smoked lard

Lard - 1.5 kg

Salt - 330 g

Onion - 1 pc.

Garlic - 4-6 cloves

Water

Cut the product into small slices

Rinse well and, if necessary, scrape the skin

In a deep bowl, mix salt and water and put it on the fire

After boiling, put the lard in it

Leave to simmer for 3 minutes

Chop the onion and garlic

Put them in a bowl, where the lard will be salted

Place the lard skin-side down on top of the onion and garlic

Pour a salt solution over everything

Cover and leave in a cool place to pickle for a few days

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

19. Spicy smoked lard

Lard - 1.5 kg

Garlic - 6 cloves

Salt - 150 g

Ground hot red pepper - 30 g

Cut the lard into small pieces

Sprinkle it with a salt and put it in an airtight container

Cover and leave to pickle for 10-15 days

Over a time, take out the pieces

Remove excess salt from them

Wipe the product with dry towels

Load into the chamber

Crush the garlic

Add ground pepper to it

Mix well and rub the salted lard with this mixture

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after
It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

20. Cheeks

Pork cheeks - 1 kg

Garlic - 4 cloves

Salt - 120 g

Classic soy sauce - 40 g

A mixture of peppers - 2-3 teaspoons

Rinse fresh cheeks thoroughly and dry with paper towels

Divide the piece into 3-4 pieces of 200-300 g each (so the lard is better

smoked)

Chop the garlic, add salt, ground pepper, and soy sauce

Mix well

Rub the lard pieces with the mixture on all sides, seal tightly

Leave for 12-15 hours in the refrigerator

Once the time has passed, take the cheeks

Remove any excess salt and spices from its surface

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

21. Ribs, method 1

Pork ribs - 1 kg

Salt - 60-70 g

Dry garlic - to taste

A mixture of peppercorns - to taste

Wash the ribs

Remove the membrane

Cut into small pieces (or leave in strips, as you prefer)

Mix salt, dried garlic powder, and pepper mixture (crush the peppercorns)

Rub the ribs thoroughly with the mixture

Put them in an airtight container

Leave them to marinate in the refrigerator for 24 hours

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

22. Ribs, method 2

Pork ribs - 700 g

Hot pepper - 3 pcs

Wine vinegar - 2 tablespoons

Salt, garlic, spices - to taste

Make a marinade

Squeeze the garlic with a crusher

Rinse the peppers

Make holes in it with a knife

Grind all the seasonings in a mortar

Mix with salt, garlic, and pepper

Pour boiling water over it

Leave the mixture to simmer for a couple of minutes

At this time, rinse the ribs and pour them with vinegar

Pour the spices into the meat

Pour water over them and mix

Leave the ribs in the marinade for 1 day in a cool place

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C
Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

23. Beef knuckle

Beef Knuckle - 4 pcs

Salt - to taste

Hot garlic - 4 heads

Rinse the knuckles thoroughly in cold running water

Place on the table to dry

Prepare the brine for the salted knuckle: 3 litres of water + 1 cup of fine

salt

Put the knuckles in a deep pan

Pour in the brine

Cover and let it rest for 12 hours

Once the time has passed, take the knuckles, rinse, dry, and tie with linen

twine
Truss the knuckles with the garlic, inserting them into the narrow slits as

deep as possible into the flesh

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

24. Beef

Beef - 1 kg

Bulb onion - 3 pcs

Salt, pepper, bay leaf - to taste

Rinse the meat well and cut it into portions

Cut the onion into half rings and mix with the meat

Add the spices and salt

Knead everything up well and leave it in a cool place overnight

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

25. Pork sausages, method 1

Pork - 1.5 kg

Pork belly - 400 g

Beef - 200 g
Curing mixture - 20 g

Red pepper - 2 tablespoon

Put the meat through the meat grinder

Add salt, pepper, and all the spices from the seasoning mix and mix

thoroughly

String the stuffed casings and twist them in several places to form

small sausages (about 20-25 cm long)

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

26. Pork sausages, method 2

Pork

Lard

Spices: salt, pepper, sugar

Garlic

Water

Pig intestines

Wash the meat and lard beforehand

Cut them with a knife into small square cubes

Add salt and pepper and mix thoroughly

Finely chop the garlic and add it to the contents

Add some sugar and water

Mix thoroughly

Leave the meat for 1 day in a cool place

For the stuffing, rinse the pork intestines thoroughly under cold running

water

Put them on a meat grinder with a pre-prepared nozzle

The sausage should be stuffed tightly, as it will shrink during smoking

Tie the edges of the sausage together tightly with a thick thread, forming

a ring

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 80-90°C for 2-3 hours

Turn off the smoke and bring the temperature in the meat to 65-70°C

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

27. Cold smoked mackerel

Mackerel - 3-4 medium fish

Salt, pepper, other spices - to taste

Wash the fish thoroughly, remove the insides and gills

Rub inside and out with salt, pepper, and other spices as desired

Cover and leave overnight in a cool place

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

28. Cold smoked bream

Bream - 2-3 pcs

Seasoning for fish

Paprika - a pinch

Salt - to taste

Pepper - to taste

Rinse the bream well under running water to remove impurities

Cut the belly of the fish and remove the entrails

The head can be kept, it does not have to be removed

You can cut the fish to pieces if you want, It's also optional

Mix the spices with salt and pepper

Rub the fish on all sides and inside

Leave it to marinate for 2-3 hours in a dark, cool place

Put spacers in the belly (toothpicks are perfect for this)

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

29. Perch

Perch

Salt - to taste

Before salting, the fish should be rinsed and cleaned (only the guts should

be removed, the head and scales should be kept)

Rub the cleaned fish liberally with salt on all sides (don't worry about

over-salting it, the salt will not have time to be absorbed)

Leave them in this condition for 4 hours in a cool place

When the time has passed, take the perches out

Rinse off excess salt with water

Put spacers in the belly (toothpicks are perfect for this)

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

30. Tuna

Tuna - 4 fillets or 2 small carcasses

Salt - approximately 1 tablespoon for every fish

Spices - to taste

Lemon - 1 pc.

Gut the fish carcasses

Remove the gills

Rinse well

Rub with salt and spices

Leave it in a cool place for 5-6 hours

Once the time has passed, take the fish out

Rinse off excess salt with water

Put spacers in the belly (toothpicks are great for this)

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product
31. Flounder

Flounder - 3 pcs

Garlic - 4 cloves

Salt, spices, herbs - to taste

Wash the flounder

Gut

Rub generously with salt

Chop the garlic and herbs

Mix them with spices to taste

Rub the fish with the marinade

Leave it in a cool place for 24 hours

Wipe the product with dry towels

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours
after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

32. Squids

Fresh squids

Salt, spices - to taste

Prepare the squid

Defrost if necessary

Peel off the insides

Remove the foil

Rinse and place on paper towels to remove excess liquid

Put the squid in a bowl

Sprinkle it with salt and spices

Rub well and leave in a cool place for a couple of hours

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after
It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

33. Champignons

Champignons - 1-1.5 kg

Salt, pepper, Provence herbs - to taste

Sunflower oil - to taste

Clean the mushrooms

Rinse under running water

Add oil, salt, and pepper

Stir well

Leave to marinate for 3 hours

Load into the chamber

Dry at 30-40°C for 90-120 minutes

Smoke at 60-80°C for 2-3 hours

Let the product rest for 30 minutes, you can eat it after
It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

34. Cold-smoked trout

Trout 1-2 kg

Water - 1 l

Iodized sea salt - 200 g

Brown sugar - 100 g

Fresh dill - to taste

Black ground pepper - to taste

Onion - 1 pc.

Bay leaf - to taste

Garlic cloves - to taste

Prepare the marinade

Pour the water into a pan

Heat it over slowly

Add salt and brown sugar

Once the salt and sugar have completely dissolved, add the rest of the

marinade ingredients

Once the marinade has cooled completely, place it in the refrigerator for 4

hours

Rinse the trout thoroughly

Remove the entrails

Place in the marinade so that the fish is completely immersed in the water

Leave in a cool place for 24 hours

Take the fish out of the marinade

Soak it in fresh, cold water for 15-20 minutes to remove excess salt

Once the time has passed, take the trout out of the water and wipe it dry

with towels

Load into the chamber

Dry at 15-20°C for 6-12 hours

Smoke at 15-20°C for 8-14 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product
35. Cold-smoked salmon

Salmon - 1 kg

Salt - 45 g

Sugar - 20 g

Rinse the fish well

Rub it with salt and sugar

Put the salmon into a plastic container

Leave it to marinate for 8 hours in a cool place

After the time has passed, rinse the fish well

Rub it dry with towels

Load into the chamber

Dry at 15-20°C for 6-12 hours

Smoke at 15-20°C for 8-14 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

36. Cold smoked sturgeon

Sturgeon - 2-3 kg

Salt - 300 g

Clean the fish

Remove the entrails and wash well

Salt it on all sides

Put the carcasses in an airtight container

Leave them in a cool place for 3-4 days

When the time has passed, take the fish out and remove any excess salt

from its surface

Soak in cold water for a day, changing the water periodically

Once this time has elapsed, rinse the fish well

Dry with dry towels

Dry at 15-20°C for 6-12 hours

Smoke at 15-20°C for 8-14 hours

Let the product rest for 30 minutes, you can eat it after
It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

37. Cold smoked carp

Carps (medium size) - 3-4 pcs

Rock salt - to taste

Each carp carcass should be gutted carefully so as not to damage the

peritoneum

If there is a dark foil on the inside, scrape it off with a spoon, and don't

forget to

cut out the gill plates so they don't give off the smell of slime

Put a layer of rock salt in a plastic food container

Place the fish with its belly upwards

Cover it with salt on top so that the fish cannot be seen

Cover the container tightly and put it in a cool place (cellar, fridge) for 3

days

Once the time has passed, take the carp out of the salt

Rinse with water

Put them in a bowl of cold water for 12 to 15 hours to allow excess salt to

escape

Rinse the fish well afterwards

Wipe them with dry towels

Load into the chamber

Dry at 15-20°C for 6-12 hours

Smoke at 15-20°C for 8-14 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

38. Cold smoked сhicken fillet

Boil the water

Add salt, spices, bay leaf, and pepper and boil it for 30 minutes, then let it

cool

Rinse and peel the fillets and put them in the cooled brine

Cover with a lid

Leave in a cool place for 3 days

Load into the chamber

Dry at 15-20°C for 6-12 hours

Smoke at 15-20°C for 8-16 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

39. Cold-smoked meatloaf

Pork tenderloin - 1 kg

Rock salt - 500 g

Wash the meat

Trim the veins and cut them into small pieces

Salt the meat

Pour 250 g of salt into the pan

Place the pork fillet

Pour in another 250 g of salt

Seal the container hermetically

Put in the refrigerator for three days

Rinse with cold water

Wipe with paper towels

Load into the chamber

Dry at 15-20°C for 10-20 hours

Smoke at 15-20°C for 12-20 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product

40. Cold-smoked bacon

Bacon

Salt (table and curing 50/50) - 27g/kg

Thoroughly coat and wipe the raw meat with salt

Pack in a vacuum bag

Leave in the refrigerator for 7 days

Rinse with cold water

Wipe the product with dry towels

Load into the chamber

Dry at 15-20°C for 4-8 hours

Smoke at 30-50°C for 5-10 hours

Let the product rest for 30 minutes, you can eat it after

It is also possible to leave the product in the refrigerator for 4-5 hours

after smoking,

so that it is ready and the smoking is evenly distributed throughout the

product