Traditional North German Smoked Eel
Classic North German smoked eel prepared by traditional method, tender and aromatic smoked over beechwood.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Rinse eel thoroughly under running water and remove the slime layer. Prepare brine from salt, sugar, juniper berries and bay leaves and dissolve completely.
Brining
12 Std.Submerge eel completely in the brine, weigh it down so it stays below the surface and refrigerate for 12 hours.
Drying
2 Std.Remove eel from brine, rinse cold and dry carefully. Hang by the tail using an S-hook and dry for 2 hours with good air circulation until the skin is matte and slightly tacky.
Initial smoking
60 Min.Heat smoker to 65-70°C. Hang eel and pre-dry for 60 minutes at this temperature without heavy smoke.
Main smoking
90-120 Min.Gradually increase temperature to 90-100°C and add beechwood chips. Smoke eel for 90-120 minutes until the skin shines golden brown and core temperature reaches 68-72°C.
Cooling
60 Min.Remove eel from smoker and let it cool completely while hanging before storing or serving.
Pro Tip
Start smoking the eel at a lower temperature to dry it first, then gradually increase – this keeps the fat inside the flesh and prevents the eel from drying out.
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