The Freak Chef’s Surströmming: A Bit of Dark Magic

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The Freak Chef’s Surströmming: A Bit of Dark Magic

Strossrthming 1 Chef Freak: Pretty Dark

For the second, Uttrrrming is the angular angularness of the Baltic, and the lifting the satisfied symbol. The process is also 6-8 weeks for a long time and after the taste is really single. This is not for the baniers but the final penicate processing is Kahima -This. Let's start!

Enter: 6-8 servings-What Preparation: Time: 2-3 hours (with old 1-2 weeks until perfect)

Time to cook:

  • 4-6 hours (according to your group or preference)
  • Ingredients: (Estimated value - adjust your preference)
  • 6-8 lbs hiing hiing (do is very fresh -looking for a clear, clean color)
  • 1.5 - 2 lbs Salt (Salt Salt is the best - Himalayan is good too)
  • 10-12 tablespoons of brown sugar (rafa-prefix instead)
  • 3-4 black berry spoons (spoil recently)
  • 2 tablespoons of beautiful bell (smoked breast adds a pleasant depth)
  • 1 tablespoon olive olive (dry, crush, * this is an important profile flavor *)
  • 1 leaf sheet (dry)
  • 1 black suit waste
  • 1 teaspoon of wild demands
  • 2-3 tablespoons of pin (or a thin string of soil) -als that slightly noticeable

1/2 tablespoon of sea salt (for brining)

  1. Tbsp Accord (a white or bad sider) -to balance of saltInstructions (detailed steps - change!
  2. Fake (important): In a large, a non -reacivive container (steel or email at best), salt dissolves a little hot water. The jump was obtained and made sure it was fully covered. Can rest 24-48 hours. Salt takes wet -read to start the fermentation process.
  3. Rupts (24-72 hours) Removal of the award after a mire with a brine and room in the world container. Cover all a strong brown brown solution the black piece. It creates marinade and helps protect the narrow from home and falls into taste. Leave strong in 24-72 hours. That is a difficult taste and will be stronger.
  4. Fermentation (1-2 weeks): This is the most important part. Put a man's horses in a cold, darkness (fine 55-65 ° F / 13-18 ° 100). Regularly check the ward - it is always a liquid, but does not dissolve water. You notice a bubble and liquid removal. This process can continue for 1-2 weeks. A good indicator with a herincer begins to build a little "luty."
  5. Add finish tapings (after fermentation) When the fermentation is complete, press the pressure on the cheese fabric. Now add a bell, grike, chest leaves, black seeds and linen lunch. Mix well and sit for 24-48 hours to combine odors.

Cooking (if you wish) Frostömming, you can cook in a large water. Cook for 4-6 hours or soft but quite strong in the middle. You are not looking? There should be a center of a small rose.

SPECIAL:

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