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Smoke

Smoked salmon, duck breast, trout, duck liver, …

Smoked salmon

Preparation:

Lay the cleaned and boned salmon fillets in a sufficiently big bowl, with the skin downwards (it is important that the skin stays on the fillets).

Make a mixture of salt, crystal sugar and finely chopped dill. Spread a layer of the mixture on the fish. Cover and put in the fridge for about 12 to 24 hours.

You will notice that the fillets release a lot of moisture. Lay the marinated pieces in the smoking oven and let them smoke cold for 8 to 12 hours. According to your personal taste, you can choose to leave the layer of marinade on the salmon fillets while smoking. After smoking, slice the salmon diagonally and as thin as possible. Serve with roasted bread and fresh butter…

Smoked Duck Breast

Preparation:

Make grooves of a couple of millimetres (2 x 2 cm squares), on the greasy side of the duck breast fillets. Lay them in a bowl with the greasy side down. Cover the meat with a thick layer of salt and Provencal spices. Put the duck breast in a cool place (12 to 24 hours). Carefully dab dry the fillets (remove the marinade as little as possible). Smoke cold for 8 to 10 hours. Cut the meat into thin slices. Leave the fat on the meat for the taste.

Smoked trout

Preparation:

Rub in the cleaned fishes with salt, both on the inside and on the outside. Put them in the barbecook® smoking oven. Use the water bowl and let the temperature in the barbecook® smoking oven rise to 60 to 70°. An hour should be more than enough.

Sausages

Preparation:

You can smoke sausages warm at a temperature of around 100°. You can also grill/smoke them at a higher temperature, like for example with a normal barbecue, but with a closed lid.

Slices of pork

Preparation:

Let the slices of pork (1.5 cm) marinade in salt, a glass of dry wine, some cloves and some pepper from the grinder, for at least one night. Regularly, turn over the slices.

Dab them dry before cooking them. You can smoke or grill them warm and cold with a closed lid. When smoking cold reckon on about 5 to 6 hours.

Smoked duck liver

Preparation:

Put the whole liver in a cool place for at least a night. Cut it into slices of 1 cm (each slice 50 g). Smoke cold for 1 hour (longer if you wish to). Let it stiffen up in the fridge, wrapped in aluminium foil. Cook shortly in hot butter and serve with baked apples. You can also eat the smoked liver raw, cover with coarse sea salt. Or process it and make the famous “pâté de foie gras”.

Smoked Pork

Ingredients:

Large chunks of pork, e.g. pork tenderloin, bacon, ham roast.

For the marinade:

- 2 l boiling water

- 8 tbsp coarse sea salt

- 1 tbsp cloves

- 1 tbsp peppercorns

- 8 fresh or dried bay leaves

Preparation:

Mix cloves, peppercorns, coarse sea salt and bay leaves in the boiling water. Allow the marinade to cool. Place meat chunks in the cold marinade and soak for 12 to 24 hours, turning regularly.

Remove meat from marinade, pat dry and place on grid of the barbecook smoker. Smoke 3 to 4 hours at 80 to 100°C. Smoking time will vary with thickness of cuts.

Regularly top up charcoal and smoking material to keep the temperature constant.

Salmon fillet (starter, serves 8)

Ingredients:

- 1 fresh salmon fillet, approx 1kg

- 100g brown sugar

- 250g sea salt

- 50g lemon pepper

- zest of 2 lemons

- 2 tbsp dried basil and/or dill

- water

- Dutch genever

- thyme

- rosemary

Preparation:

Prepare a dry pickling mixture by mixing the sugar, salt, lemon pepper, lemon zest and basil. Cover the bottom of a sealable container with half of the mixture and place the salmon on top. Sprinkle the rest of the mixture over the salmon, and properly seal the container. Place the container in the fridge for 2 hours. Remove the salmon, rinse and pat dry. Place the salmon back in the fridge to let it dry properly.

Light the smoking oven. Pour a mixture of water and Dutch genever into the water bowl. Place a few sprigs of thyme and rosemary on the smouldering wood shavings. Smoke the salmon fillet at approx. 40°C for 2 hours, and then at 50°C for a quarter of an hour.

Serve the salmon with a salad and an orange sauce. The salmon is equally good when served cold!

Wet pickled, lightly smoked rack of lamb (or pork tenderloin)

Ingredients:

- 350g rack of lamb (or 650g pork tenderloin)

- 200 ml water

-15 g sea salt

- 2 tbsp lemon juice

Preparation:

Mix water, sea salt and lemon juice for the pickling mixture. Using a syringe, inject half of this mixture into the rack of lamb (or pork tenderloin). Put the rack of lamb/pork tenderloin with the remaining pickling mixture into a vacuum bag, and draw a vacuum on the bag. Leave to settle in the fridge for 16 to 20 hours. Remove the rack of lamb/pork tenderloin from the bag and let dry for 2 hours.

Light the smoking oven and smoke the meat at 30 to 40°C for 2 hours. After smoking, finish off the dish by baking it on a charcoal barbecue for 30 min, regularly brushing the meat with herb oil.

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