I-mackerel ephunga elimnandi ingaphekwa ekhaya ngaphandle komzamo omkhulu. Ukunambitheka kwenhlanzi enjalo akunakuqhathaniswa nomkhiqizo othengwe kwinethiwekhi yokuhweba. Futhi uma ucabanga ukuthi manje cishe wonke umkhiqizi usebenzisa ama-preservatives ahlukene, ama-flavor enhancers kanye nomusi omswakama ekukhiqizeni umkhiqizo, izinzuzo zamakhkerel ezenziwe ngotshani ekhaya phambi kwezinhlanzi ezithengiwe zanda ngamakhulu.
Uma usuvele unayo i- smokehouse , noma uzoyithenga noma uyayakha kusayithi lakho, kodwa angazi kanjani ukubhema i-mackerel ekhaya, bese-ke lesi sihloko senu.
Ungabhema kanjani i-mackerel ekubhemeni kwentuthu?
Ngaphambi kokubhema isidumbu sakwa-mackerel sihlanza emathunjini, sigeze, usihlile ngokukhululekile ngosawoti bese usithumela esiqandisini amahora ayishumi kuya kweshumi nambili. Bese sihlanza ama-crystals usawoti bese siwayeka ngokulenga izinhlanzi ngomsila noma ukuwasula ngamathawula wephepha. Uma ngabe ufisa, ungaphinde uhambise i-pre-mackerel ngezinongo ezihlukahlukene, kodwa lokhu kuyisimateur. Esikhathini se-classical version, kuphela usawoti osetshenziswayo.
Ngaphansi kwe-smokehouse kwakukhona izikhumba ze-alder ezimanzi. Uma kunesidingo, sibacwilisa isikhathi esifushane ngaphambi kwenqubo yokubhema emanzini. Khona-ke sakha i-lattice lapho izidumbu zezinhlanzi zifakwe khona kude. Seluleka ngaphambi kwalokhu ukuxhuma i-mackerel nge-twine futhi singayisusi ekhanda, ngakho-ke sizosindisa amafutha amaningi nomsi wangaphakathi wesidlo esilungile.
Vala isembozo se-smokehouse ngokuqinile bese uyifaka kwi-brazier ngezinkuni ezivuthayo noma noma yiluphi olunye uhlobo lwedivayisi. Gcina umlilo oqinile kuze kube yilapho umsi omhlophe ozinzile uphuma ngaphansi kwesembozo. Manje kancane ukunciphisa ukutholakala kokushisa nokugcina isidumbu esiphezulu imizuzu engamashumi amabili, nengxenye enkulu kwehora.
Abanye ochwepheshe bayeluleka ukuvula kancane isikhwama se-smokehouse ngesikhathi senqubo yokukhulula umusi obandayo futhi ngaleyo ndlela uvikele inhlanzi ekufutheni okungadingekile. Kodwa asikwazi ukuphakamisa lokhu, ngoba kuyingozi futhi ungathola ukushisa okunzima kakhulu. Futhi ukugwema ukunambitheka okubabayo kwe-mackerel, sekuwanele ukusebenzisa imichiza enomanzi kunomile.
Ngemva kwesikhathi sokubhema, sisusa ngokucophelela i-smokehouse emlilweni, siyibambe okwesikhashana, bese nje uvula isikhumba bese ukhipha inhlanzi enomnandi futhi ekhangayo.
Ungabhema kanjani i-mackerel endaweni yokushisa?
Ngenxa yendlela yokubhema ebandayo, inhlanzi ithola ukunambitheka okumnandi nephunga elimnandi, kanye nekhono lokuhlala lihlanzekile isikhathi eside, futhi libe nokuphila kwelanga elide. Lokhu kungenxa yemvelo yamakhemikhali yemvelo eyenza umusi. Ngokubhema okunjalo, i-mackerel ayihambisani nokushisa okushisa, ngaleyo ndlela igcine zonke izinto zayo eziwusizo.
Ngaphambi kokubhema okushisayo, sisindisa inhlanzi evela ku-viscera bese siyisusa. Ngokubhema okubandayo ungasusa ikhanda. Sigubha kahle ngosawoti omkhulu futhi sivumele ukuma endaweni ebandayo amahora ayishumi nambili. Bese ugeza usawoti bese ulenga isidumbu cishe amahora amabili ukuze ume.
Manje thola inhlanzi ekamelweni lokubhema. Ihluke ngokuyisisekelo ekamelweni elibhemayo lokushisa, ngoba umusi lapho imikhiqizo iqhutshwa kuyo kufanele igijimele kuyo kakade ikhohliwe kuya kumadireji angamashumi amabili nanhlanu. Lesi yisimo esibalulekile futhi esibalulekile okumelwe sibonwe ngenqubo yokubhema ebandayo, njenge-mackerel, neminye imikhiqizo.
Ngakho-ke, inhlanzi yethu isivele isendaweni yomusi. Emva kwamahora angamashumi amabili nane amane okubhema njalo ekushiseni, njengoba sesishilo kakade, hhayi amazinga angaphezu kwamashumi amabili nanhlanu, singathola isidlo esiphundu esenziwe ngomumo. Kukulungele ukusetshenziswa ngokuphelele. Bon appetit!