Leszcz na gorąco

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Rybę zostawiamy w solance na 3 godziny, osuszamy i wędzimy w dzwonkach.

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Ingredients and Method

Ingredients

  • 3 kg leszcza
  • 3 litry wody
  • 24 dag soli
  • zrębki olchowe

Method

  1. Rybę oczyścić z łusek, wypatroszyć, umyć i pokroić na dzwonki.
  2. Włożyć do solanki 8% na 3 godziny i odłożyć w chłodne miejsce (może być lodówka).
  3. Po wyjęciu z solanki rybę opłukać w zimnej wodzie.
  4. Wstępnie osuszyć papierowym ręcznikiem, ułożyć na ruszcie i pozostawić w przewiewnym miejscu do wyschnięcia.
  5. Osuszoną rybę włożyć do wędzarni i włączyć generator dymu.
  6. Termostat ustawić na 40°C – wędzić 30 minut następnie termostat przestawić na 90°C – wędzić około 1,5 godziny.
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