Smoked Eel
Comments:
Each week, we receive requests for recipes from around the world. And some of them prove to be very interesting. I just know that each and every person visiting our site is keenly interested in smoking eels. Well, there is a way, if you can find an eel! So, here goes!
Contributed by:
Smoky
Directions (and these are different than most):
If you get them alive and want to "Dutch smoke" them here is how:
Put live eels in a glass or plastic container, narrow and tall is better. Add 1 lb. of salt for each 10 lbs. of eels. Leave until all the eels are dead. Remove, rinse under running water and wipe the slime off. (Paper towel works well) and gut. Then dry, use a fan, in cool dry air until a shiny surface forms. Then hot hot smoke* them starting at 160 degrees and gradually rising to 180 F. for about 4 hours. Oak, alder, apple sawdust, chips etc.
*Because of their muscularity, eels are hot smoked rather than cold smoked.
Have fun.
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