All kiosks and supermarkets are filled with packages of smoked squid, but this product has nothing to do with home-smoked squid. You can cook this delicacy in any smokehouse, simple copies are now sold at affordable prices, in addition, you can use an airfryer.
It is necessary
-
- Squid
- shavings for smoking
- preparation for smoking
- salt
- airfryer or smokehouse.
Instructions
Step 1
Smoked squid rings in the airfryer
First you need to prepare the squid carcasses - to clean them of films and entrails. Put the carcasses in a bowl and cover with boiling water. Films will curl up and will be easier to clean. Then rinse the squid thoroughly on all sides under running water.
After that, cook the carcasses for a few minutes, then remove and dry them. Cut the squid into rings or strips and place on the middle wire shelf of your Airfryer. Put alder shavings in a stimmer, a special tray, and moisten it with a little water and a smoking agent. Place the stimmer on the topmost wire rack.
Turn on the airfryer at a temperature of 230 degrees, set the average fan speed. Smoke for 10-15 minutes.
Step 2
For cooking squid in smokehouses, shavings and sawdust of deciduous trees are best suited, they smolder and produce a lot of smoke. Use beech, alder, ash wood, the only exceptions are birch and aspen. Birch gives off a lot of resins, and aspen gives the product a bitter taste.
Heather, juniper, cherry leaves, sage, rosemary and mint added at the very end of the smoking process will add a sophisticated taste to the squid.
Squid is usually smoked hot, it is simpler and faster. Pre-carcasses are cleaned and washed and a little sprinkled with salt. Squid is not a fish, you do not need to salt it for a long time, so put it in the smokehouse after half an hour. Readiness can be determined by color - a golden hue will be enough. Such a hot-smoked squid is stored for a short time, a maximum of a couple of days.
When cold smoked in stationary smokehouses, squid is thoroughly salted, and then smoked with cold smoke at a temperature of 20-40 degrees. The duration of the smoking process is 1-2 days, cold smoked squid is stored for a long time, up to four months.
Step 3
The end result depends mainly on the correctly selected temperature regime of smoking and the observance of the process time. Of course, smoking squid is not too easy and fast, but the result will exceed all expectations.
