De Buyer 18/10 Manuel D'utilisation page 12

Examples of smoking:
Smoked salmon fillet:
• Fillet the salmon or often, if asked, your fishmonger will do this for you.
Place a thick layer of coarse salt on a plate large enough for the two fillets
to be laid flat. Turn the fillets over and cover the other side with a thick
layer of coarse salt (4 to 5 cm). Leave to cool for about 2 hours.
• Remove the fillets from the salt, rinse them carefully and dry them on
absorbent paper. Cold smoke for about 3 to 4 hours before removing
them and leaving them to dry in cool air for 2 days.
Clams and shrimps:
• Cook them gently, leave them to dry, oil the shelves of the smoker oven
and place the fish on them; begin by cold smoking and gradually increase
the temperature. Smoke for 15 to 30 minutes at between 50 and 65°C.
• SMOKING MEAT
Any meat may be smoked: beef, lamb, pork, offal, poultry and
game.
Techniques and methods vary:
cooking it in the normal way.
above 40°C will cook.
Examples of smoking:
Steak and chops
• Smoke at between 20 and 30°C for 1 to 4 hours according to how
smoky you want your food to taste. Then cook in the normal way.
Smoked chicken
• Select a small chicken, weighing less than 1.5 kg. Smoking your chicken
12
before cooking gives a marked smoky taste. Rub the whole chicken with
salt and cold smoke at between 20 and 30°C for 2 to 6 hours.
• Then prepare your usual recipe.
Smoked fillet of duck
Recipe for information only, for 600 to 800 g fillets:
• For aromatic fillet of duck, rub in a mixture of milled pepper, coarse salt,
garlic, thyme, bay and rosemary, so that all of these flavours penetrate.
• Cover the top and bottom of the aromatic fillet of duck with a cen-
timetre of coarse salt. Salting time may vary between 8 hours or more
depending on the size of the fillets.
• Remove the fillets; rinse to remove the salt, and hang them in a cool,
dry place for approximately 48 hours.
• The fillets of duck are now ready for smoking. The smoking time will
be 2 to 4 hours at 30-35°C, depending on how smoky you wish your
food to taste.
Smoked filet mignon of pork
Coarse salt the filets mignon for 48 hours. Dry, and leave them to drain
on a tea towel for 24 hours. Then cold smoke for 4 days. Complete the
smoking with some herbs de Provence.
And also:
• SMOKING CHEESE, EGGS AND DRIED FRUIT
You can flavour cheese, walnuts, almonds, hazelnuts, grain, boi-
led eggs and even salt to enhance your recipes. These delicious
products are difficult to find in shops.
For cheese, we would recommend hard cheese such as Emmen-
tal, Cantal, Comté and Raclette.
- Cold smoking merely to flavour the meat before
- Hot smoking to flavour and cook; any temperature
- Cold smoking then hot smoking.