Hot smoking fish

Ingredients for 10 servings:

• 10 fish(s)
• 3 cloves garlic, to taste
• 1 lemon(s)
• 1 tbsp juniper berries
• 1 tbsp peppercorns
• 1 tbsp mustard seeds
• 2 bay leaves

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

Making brine and the actual smoking

Preparing the fish: Gut, wash, and pat dry. Weigh the fish and determine the appropriate amount (4%) of salt and (2%) of sugar. Refrigerate the fish. Preparing the brine: Weigh the water and determine the appropriate amount (4%) of salt and (2%) of sugar. Bring the water, salt, sugar, and bay leaves to a boil and let cool. Example calculation: Weight of fish or water: (1385 g : 100) x 4 = 55.4 g salt -> 4% Weight of fish or water: (1385 g : 100) x 2 = 27.7 g sugar -> 2% Crush the juniper berries, peppercorns, and mustard seeds in a mortar. (You can also use a food processor.) Squeeze the garlic and add it to the spices. Slice the lemon and add it to the cooled water. Rub the fish thoroughly with the spices and salt/sugar (especially the inside), place it in the clay pot, and pour the cooled salt-sugar water over it. The fish should be completely submerged. If this isn’t the case, add a little boiled, cold water. Now refrigerate everything for 1-3 days. After the curing time, rinse the fish thoroughly, place them on the smoking hooks, and let them air dry for 1 hour (watch out for flies!). Smoking: Hang the fish in the smoker. Fill the smoker with beech shavings and scatter a few juniper berries and finely broken bay leaves over them. I also add a sprig of thyme on top. This gives the fish that special something. Set the smoker to a temperature of 70-100°C (depending on the size of the fish) and smoke for about 2 hours. Tip: For larger fish (300 g and over), use two hooks and smoke for a little longer (approx. 20 minutes). Wear old clothes while smoking. The smell of smoke is merciless.