Smoked eel for the first time and it was delicious!
by Possible-Can6317
8 Comments
ExplanationFew8890
Is this considered unagi or is that something different? Looks good!
Odd_Engineering_7947
Damn dude….👍🏼🙌🏼🔥
Possible-Can6317
I will share a recipe for you guys)
What You Need: • 1–2 whole eels, cleaned
• 1 liter of water
• 100 g salt
• 20 g sugar
• 2 bay leaves
• 5–6 black peppercorns
• (optional) 1 crushed garlic clove
• Beech wood chips for smoke (or any mild wood like apple)
1: Brine the eel
1. Mix water, salt, sugar, bay leaf, pepper, and garlic in a pot.
2. Stir until the salt and sugar dissolve.
3. Cool the brine and place the eel in it.
4. Refrigerate for 8–12 hours.
5. After brining, pat the eel dry and let it air-dry for 2 hours (this helps the smoke stick better)
2: Smoking 1. Fire up your offset smoker. Get the
temperature inside the main chamber to 75–85°C (165–185°F).
2. Place the eel in the main chamber away from the fire (indirect heat).
3. Add beech wood chips to the firebox or use smoker.
4. Smoke for 1.5 to 2.5 hours, depending on eel size.
5. Internal temp should hit around 63°C
(145°F). The skin turns golden and the meat becomes firm but juicy.
notspambutspam
Looks amazing. I have never come across raw eel. Did you catch it or is it just readably available where you are?
UnitHuge5400
Looks eely good!
T_Peg
Looks so good but I know I’d hate it. Such a shame like 90% of seafood just doesn’t taste good to me. I get so jealous watching people eat lobster because it looks so good.
8 Comments
Is this considered unagi or is that something different? Looks good!
Damn dude….👍🏼🙌🏼🔥
I will share a recipe for you guys)
What You Need:
• 1–2 whole eels, cleaned
• 1 liter of water
• 100 g salt
• 20 g sugar
• 2 bay leaves
• 5–6 black peppercorns
• (optional) 1 crushed garlic clove
• Beech wood chips for smoke (or any mild wood like apple)
1: Brine the eel
1. Mix water, salt, sugar, bay leaf, pepper, and garlic in a pot.
2. Stir until the salt and sugar dissolve.
3. Cool the brine and place the eel in it.
4. Refrigerate for 8–12 hours.
5. After brining, pat the eel dry and let it air-dry for 2 hours (this helps the smoke stick better)
2: Smoking
1. Fire up your offset smoker. Get the
temperature inside the main chamber to 75–85°C (165–185°F).
2. Place the eel in the main chamber away from the fire (indirect heat).
3. Add beech wood chips to the firebox or use smoker.
4. Smoke for 1.5 to 2.5 hours, depending on eel size.
5. Internal temp should hit around 63°C
(145°F). The skin turns golden and the meat becomes firm but juicy.
Looks amazing. I have never come across raw eel. Did you catch it or is it just readably available where you are?
Looks eely good!
Looks so good but I know I’d hate it. Such a shame like 90% of seafood just doesn’t taste good to me. I get so jealous watching people eat lobster because it looks so good.
I love smoked eel. So good.
Eel sandwiches rock!