自製醃肉及煙燻篇- 三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

 

很多人都喜歡吃三文魚,在外國一般也是生的,所以他們會以鹽去醃製過,以去除細菌。有的會用煙燻,煙燻後的三文魚又是另一風味。 在這一篇,小編兩者都會分享。至於煙燻方面,小編只會分享熱燻及濕燻方法,重申一次,不要在家進行冷燻,特別是魚類,外國已有很多例子,不但致命,有孕婦甚至流產。但,如果讀者有煙燻槍的話,可以煙燻十五分鐘就可以了。

Many people like eat salmon,normally you see it is raw, but not a raw, it just cured to prevent bacteria growth.  Sometimes it will smoked after cured and also taste good.  So herewith, I will share both cured and smoked method for you.  Again, we only do hot smoke at home, there are many incidents occurred in … 閱讀更多 Read more...

[原創食譜 Original Recipe] 煙燻豬肋骨配自家製燒烤醬 (Smoked Ribs with Homemade BBQ Sauce)

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之前說過自家製的煙肉及煙燻牛肉,作者大約每隔一段時間就會做一批,所以煙燻爐也算是比較多用,相信一般家庭沒有像作者一樣吧。平時也可以用煙燻爐做出很多美食,不要由它放著啊,因此,作者今次介紹這個大家也很喜愛的食物,可以在週末或假期食得開心,而自家做卻比餐廳便宜得多吧。 作者建議買丹麥入口那款,雖然沒有美國那麼多肉及大件,但每人一排的份量是剛好,不會覺得膩,但又滿足口福。

I have talked about making bacon and pastrami at home before, however, I will make a batch for some certain time, so I use the stovetop smoker quite often, but I don’t think the readers here will do so, then it seems quite a waste for the great tool; therefore, I’m introduce this dish here that most … 閱讀更多 Read more...

自製醃肉及煙燻篇 - 煙肉 (HOMEMADE CURING AND SMOKING – Bacon and Pancetta)

對不起,這麼久才能寫這篇文章,小編住離島很難買到所需食材,所以有時間才可以去買。

I’m so sorry that this is a very late post since I’m living in Outlying island, it’s not easy for me to go buy ingredients.

 

在這篇,小編也想回應早前世衛把加工肉類列為1級致癌物,大家不要被世衛所說而恐慌,他們所指的是工廠製造的加工肉類,小編之前也說過,工廠為保持肉類的美觀,會加入硝酸鹽、亞硝酸鹽和味增劑等人工化合物,在醃肉過程中,肉類的吸收及經過轉化後,就成為致癌的重要原數,所以我們自家製的,沒有加入這些人工化學劑的肉類,在醃製過程中,注意衛生、溫度、濕度及醃製份量,那麼食用就會安全的。其實自家製醃肉的過程,鹽及糖的作用是把肉類的水份排走,防止細菌滋生,香料則給味道而已。至於煙燻,一般用燒烤爐或室外煙燻爐是用炭把木材燃燒,才得到木材的獨特香味,在炭上烤肉,不加入木材煙燻,本已容易致癌,但小編介紹的煙燻是沒有炭的,只是在爐上加熱,把木材帶出其香味,而溫度亦比較直接煮食為低,所以讀者也是安全地製作肉類的。

In this post, I also wanna talk a bit about WHO’s just announced that processed meats caused cancer, however, don’t panic about this, WHO’s actually meant processed meats made in factory, as … 閱讀更多 Read more...