Smoked Carp
Carp is traditionally cured in a robust salt brine and then hot-smoked with beechwood to emphasize its characteristic, full flavor. The long smoking time gives the fish a deep mahogany color and an intensely smoky aroma. A classic German smoked dish.
Ingredients(for 1 kg)
Instructions
Preparing the Brine
20 min. + coolingBring water with salt, sugar, bay leaves, juniper, pepper, and allspice to a boil and simmer for 10 minutes. Allow to cool completely. Clean and rinse the carp, then place in the cold brine.
Brining and Drying
8-10 hours + 2 hoursBrine the carp for 8-10 hours at max. 4 °C, keeping it weighted down. Then rinse and hang on a smoker hook or place on a rack at room temperature for 2 hours until the surface is dry and glossy.
Initial Smoking Phase
30 min.Preheat the smoker to 90 °C without heavy smoke. Place the carp inside and allow it to warm for 30 minutes without smoke, so the flesh heats gently and no condensation forms on the fish.
Main Smoking
1.5-2.5 hoursIncrease temperature to 100-110 °C and add beech and oak wood chips. Smoke until a core temperature of 65-68 °C is reached. The skin should be dark golden-brown and dry.
Pro Tip
Carp has firm, fatty flesh – a longer brining time (up to 12 hours) improves shelf life and ensures more even seasoning throughout.
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