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You will find a number of delicious recipes for the HELIA SMOKER on this page. We would be delighted to send you our detailed recipe book.
Brine for fish
250 g table salt to 6 litres of water, a few juniper berries, 1 tablespoon of hot paprika (store brine at room temperature) |
Brine for meat
250 g curing salt for 6 litres of water, a few juniper berries, 1 tablespoon of hot paprika (store brine as cool as possible)
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You can refine the brines for both fish and meat by adding 1 tablespoon of peppercorns, 1 tablespoon of mustard seed, 3 bay leaves and a little sugar. Dry salting – if time is of the essence: cover the outer side with a generous amount of salt and allow to work in for a few minutes. Afterwards rinse off and thoroughly wash off the slime. Season the inside of the fish and place in the smoking oven.
After smoking...
Fish and meat retain all of their juiciness after smoking and can be stored in the refrigerator at 8°C, can be vacuum packed or shrink-wrapped and deep frozen. If necessary, warm up in the HELIA SMOKER or microwave oven. There is no loss of flavour, all of the juiciness is retained if you heat up in the HELIA SMOKER. The intensity of flavour will actually increase.
