Pieces of catfish – smoked

Salt-cured pieces or horseshoes of catfish, smoked in a home smoker until golden brown.

Ingredients:

500 g or more meat of skinless catfish cut into horseshoes or pieces 1 packet of salt (30-40 g of salt per 1 kg of fish) smokehouse smoking wood, such as beech and alder chips, sawdust

Procedure:

1. 1. Either hang the pieces or horseshoes by loops made of twine on sticks, so that the pieces do not touch, or put them on metal grates, peel off any undissolved salt
3. The prepared meat is hung or placed on the grates in a smoker heated to 60 °C, using the sharp heat of dry wood to dry the meat first, this process takes 60-90 minutes
4. Now we will smoke with thick smoke; we will add beech wood and alder chips to the firebox, once they start to burn with a bright flame, we will cover them with sawdust, we will close the slide in the smokehouse and the door well to create a lot of smoke that smokes the meat, we will smoke for 3-5 hours at a temperature of 120-140 °C in the smokehouse
5. We can tell if the catfish is well smoked when we poke the meat with a wooden skewer, it must be dry after pulling it out, then the meat is done, if not, we have to continue smoking for a while
6.

Recommendation:

During the smoking process we must check that the fire in the smoking chamber is not too strong and that it does not burn the meat instead of smoking.