May 29 2008

Smoked shrimps

Published by dodo under Appliance, Beater, Blender, Cookware, Cupboard, Decoration, Dinner Table, Food Processor, Juicer, Pans, Saucepan, Stockpot, Woks

Shrimps can either be cold smoked whole or as peeled meats. For the former method, the shrimps should have the heads removed and are then washed and drained for 30 minutes. They are then brined for 30 - 60 minutes (according to preference) in 40% brine (1 lb 3 oz salt to 1 gallon water), then boiled in the brine or in plain water, again according to taste, for 30 minutes. The shrimps are then allowed to air dry on racks for 2 hours.

Smoking

The shrimps are then placed in the kiln and smoking is carried out for 1 - 11/2 hours at a temperature of 80° F. The yield of smoked meats after shelling is approximately 36% of the whole raw shrimp weight. Continue Reading »

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May 23 2008

Smoke roasting continue…

Published by dodo under Appliance, Beater, Blender, Coffee Maker, Container, Cookware, Decoration, Food Processor, Fridge, Juicer, Kettle, Oven, Pans, Pressure Cooker, Steamer, Stove, baths, bed, blinds, curtains

Hamburgers

Equal quantities of good quality beef and pork should be minced and bound with egg yolk and basic seasoning to form cakes. These should be placed on a wire rack, with a dripping tin underneath, in a smoke oven pre-heated to 200 - 225° F. There should be plenty of dense smoke as the hamburgers will only be in the oven for about 30 minutes. They can either be left in the same position for the whole process, or can be turned halfway through. Continue Reading »

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