ДОРАДО ГОРЯЧЕГО КОПЧЕНИЯ. Отдыхаю в ЛЕСНОЙ ИЗБУШКЕ

FOR THE DEVELOPMENT OF THE HOUSE: Sberbank 4276660038544615 FOR COLLABORATION AND ADVERTISING, WRITE TO [email protected] RUTUBE - https://rutube.ru/channel/24000596 I'm on VKontakte: vk.com/id346280432 YANDEX ZEN https://zen.yandex.ru/id/622502949deb... TELEGRAM GROUP FOR LIVE COMMUNICATION https://t.me/kosolov2705 VK Group - https://vk.com/ Recipe: Defrost the fish and remove the gills and entrails. In this recipe, I used dry salting, but a better method is to use wet salting. Add 80-100 grams of salt and 20 grams of sugar to 1 liter of water and salt for 12 hours. For salting fish, use coarse salt. Pour coarse salt over the fish and salt it for 2-3 hours. This will allow the fish to fully cure. Then rinse it in cold water and hang it out to dry. Once dry, place it in a smoker and set it on the fire. Smoke the fish at 80-85 degrees Celsius for 40 minutes. After 40 minutes, remove the fish from the smoker and let it dry. It's best eaten within 12 hours.