Inonhuhwirira yakasvuta mackerel inogona kubikwa pamba pasina basa rakawanda. Iro tambo yehove yakadai haigoni kuenzaniswa neyakagadzirwa mutengesi. Uye kana iwe uchifunga kuti ikozvino inenge inenge imwe yega inogadzira inoshandisa zvirongwa zvakasiyana-siyana, flavour enhancers uye utsi hwakasvibirira mukugadzirwa kwechigadzirwa, zvakanakira kusvuta mackerel yemusha yakatarisana pamberi pehove dzakatengwa zvinowedzera nezana.
Kana iwe uine utsi hwemhepo , kana iwe uri kuenda kuutenga kana kuivaka panzvimbo yako, asi hauzive kusvuta mackerel kumba, zvino nyaya ino ndeyako.
Nzira yekusvuta mackerel mune kusvuta fodya?
Tisati tisvuta chitunha che mackerel tinosuka kubva mumakumbo, tishambidzei, girai zvisizvo nemunyu uye tumirai kune firiji kwemaawa gumi kusvika gumi nemaviri. Zvadaro tinosuka marara emunyu uye tinoita kuti zviomeke nekurembera hove nemuswe kana kuapukuta nemapuranga emapepa. Kana uchida, iwe unogonawo kunyura ma-pre-mackerel mumhando dzakasiyana-siyana, asi iyi imamateur. MuchiGiriki version, munyu chete inoshandiswa.
Pasi pemusiyo we smoke smoke wakaisa mvura yaalder chips. Kana zvichidikanwa, tinodziputira kwenguva pfupi vasati vasvuta kushamba mumvura. Zvadaro tinogadzira jira rinosvikwa zvitunha zvehove pane imwe nzvimbo kubva kune imwe. Tinopa mazano pamberi peizvi kuti tibatanidze mackerel ne twine uye kuti tisabvise kubva pamusoro, nokudaro tichachengetedza mafuta akawanda uye mukati mejisi wegadzirira kudya.
Vhura chivako che smoke smoke zvakasimba uye uise pa bhazier nehuni dzinopfuta kana chero ipi zvayo yakadaro. Chengetedza moto wakasimba kusvikira mushumo wakachena utsi huchibva pasi pevhavha. Iye zvino zvishoma zvinoderedza kupisa kwekupisa uye kuchengetedza chitunha chemuviri kwemaminitsi makumi maviri, uye hafu yeawa.
Dzimwe nyanzvi dzinokurudzira kuvhura zvishomanana chivako che smoke smoke panguva yekugadzirisa utsi hwakanyanya uye nokudaro kudzivirira hove kubva pakutsamwa kusingakoshi. Asi isu hatidi kukurudzira izvi, sezvo zvine ngozi uye iwe unogona kuwana zvakanyanya kupisa. Uye kuti usapinda kunwa kunorwadza kwe mackerel, zvakakwana kushandisa zvakanaka-yakanyorova panzvimbo pane yakaoma chips.
Mushure menguva yekuputa, tinonyatsobvisa utsi hwemoto kubva pamoto, tibate kwechinguva, uye pakarepo tinyatsovhara chifukidzo uye tobvisa hove inonaka uye inofadza.
Nzira yekutsigira mackerel mu smokehouse?
Kutenda kunzira yekufuta inotonhorera, hove inowana kunakidza kunoshamisa uye kunhuhwirira, pamwe nekukwanisa kugara wakatsva kwenguva yakareba, uye kuva nemakore akawanda. Izvi zvinokonzerwa nemakemikari emasikirwo ayo anoita soutsi. Nekusvuta kwakadaro, mackerel haisi pasi pekushisa kunopisa, nekudaro kuchengetedza zvayo zvose zvinobatsira.
Sezvo kusati kusvuta kusvuta, tinochengetedza hove dzinobva kuevcera uye tinosuka. Nekusvuta fodya iwe unogona kubvisa musoro. Tinosvina zvakanaka nemunyu mukuru uye regai iimire munzvimbo inotonhora kwemaawa gumi nemaviri. Zvadaro oshamba munyu uye sungirira chitunha kwemaawa maviri kuti uome.
Iye zvino tsvagai hove iri muimba yekuputa. Icho chakasiyana zvachose kubva kune fodya inopisa, sezvo utsi hunobva pane izvo zvigadzirwa huri kutaridzirwa mairi hunofanira kuerera mukati mahwo hwakatovhenekerwa kusvika makumi maviri nemashanu degrees. Iyi ndiyo inonyanya kukosha uye inokosha iyo inofanira kuonekwa mukutonhora kusvuta fodya, sa mackerel, nemimwe michina.
Saka, hove dzedu dzatova mu smokehouse. Mushure memaawa makumi maviri nemana ekugara achitsvuta pamhepo yekupisa, sezvatakamboti, kwete kudarika makumi maviri nemashanu degrees, tinogona kuwana yakagadzirwa yakagadzirwa yakagadzirwa. Yakakwana zvakakwana kushandiswa. Bon appetit!