Prepare the eel in the smoker

What you need:

• Smoker
• eel
• per liter of water:
• 70 g salt
• 5 g juniper
• 1/4 bay leaf

Prepare eel for the smoker

1. If you want to prepare and smoke the eel in the smoker, you should first put it under clear water wash up. The slime should be gone completely.
2. Now you make a 7 percent brine. Use water and salt for this. You should dissolve around 70 g of salt in the liquid per liter of water.
3. Now also add the juniper. The bay leaves, which you also add to the liquid, ensure a special taste. Then soak the eel in the salty liquid. The fish that you want to cook in the smoker should finally remain in the brine for about ten to 12 hours. In this way, the spices can soak in well and ensure a delicious taste.
4. If the brine and the spices are well absorbed, remove the eel from the brine and dry it off well with kitchen paper.

How to smoke eel properly - recipe instructions

1. When you have heated the smoker, hang the eels in the smoker to dry further. You should leave the door of the smoker open. As soon as the fish is dry (it no longer sticks), you can finally close the door and cook the fish in the oven.


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2. The fish should now be smoking in the oven for about 50 minutes, the temperature should be around 60 to 70 degrees Celsius. Then increase the temperature to just over 80 degrees Celsius for another ten minutes. You can tell that the fish is done by touching the thickest part of the body. If the consistency of the fish is soft, it is finished smoked.
3. Then let the fish cool and serve with white bread and a lemon wedge.

Bon Appetit.