Smoking is the thermal processing of meat products using a smoke formed in a closed space from glowing sawdust. As a result, they are partially dehydrated and impregnated with an interesting aroma.

Methods of smoked

1. Cold type of smoking.

In this case, the meat is impregnated with smoke from 20-250 ° C for several days. The moisture out of it gradually disappears, and smoking substances penetrate inside. You can store such a product for a long time, the only thing is that it is a bit dry.

In the process of such smoking, firewood is covered with sawdust (thick layer). Next is the fire (on the one hand) so that the flame is almost colorless, weak, and the burning went as slowly as possible.

Types of smoking products:

• smoked-baked (initial meat smoothy, and then baked);
• boar-smoked (first smoky, and then boiled);
• surgery.

2. Hot type of smoking.

With this type of smoked meat treated with hot smoke from 45-1200 ° C. As a result, its readiness is achieved in a few hours. The product obtained is sufficient juicy and fragrant. The only drawback - you can keep it relatively short.

During smoked initially applied thick hot smoke, temperature and whose density gradually decreases.

Design a home smokehouse

Home smokehouse smoked

This home smokehouse on the structure is quite simple and is a closed container with a tight lid. At the top of the device is a lattice of metal, where a single layer of stacked products ready for smoking. Under it - the tray. The bottom is lined smokehouse melkonarublennym sawdust or wood, which are smolder and emit large amounts of smoke.

Home smokehouse smoked

3 basic components:

• Smoking chamber (here spread products ready for smoking).

A sealed container with a tight-fitting lid or door, which created a special opening for the smoke inflow.

• Chimney (arranged to cool the smoke entering the smoker from the hearth chamber).

Flue pipe length should be between 2.5-3 m. This size is necessary to ensure that smoke could cool to 20-30 ° C.

• Bake.

Here charring sawdust, firewood.

Homemade smokehouse with their hands

How to make a home smokehouse out of the refrigerator?

1. To make his own smokehouse, we need a medium-sized refrigerator.
2. Remove it from the refrigeration unit and insulating materials.
3. In the upper part of the device make holes using a drill and a file.
4. Inside fix corners 6 (3 pairs) which mount the two grids for placing products and tray.
5. Below set hotplate, and above it - pan (baking) with sawdust.
6. The tray should be placed on a hot plate. When this air flow thereto should be minimal.
7. To fix the fridge door hook.

Notes:

Before using the machine, it must be properly ignited.

Smokehouse at home from the barrel (smokehouse smoked)

Home smokehouse: photo

1. Take the metal barrel, cut off her bottom.
2. Inside the container place the pan.
3. Across barrels fix the bars where the fish will be suspended.
4. To create the smoke, you can take advantage of a bourgeois.

Notes:

To make a smokehouse at home for hot smoking, create a brick focus and place a barrel right above it, which is then close with a lid, having done in the last opening.

How to prepare food to hot smoke

• Meat.

Sat the piece of spices, spices and let him lie down. After a while, hire fork. If there is no blood and bright fluid made - you can start smoking.

• Bird.

A carcass must be rinsed well, rolling and cut along. Then flatten the bones, joints. After that, the bird rubbed herbs and suspend for several days in a room where there is a draft.

• A fish.

Recommendations:

• small fish can be salted and fresh;
• if fresh is fine, then you can not even learn it;
• large and medium - need to be cleaned;
• great - it is desirable to divide by 2 halves along the vertebra;
• a delicious fish is obtained, which was previously installed and was converted.

Rules:

• fish should grasp salt in advance;
• if it is very fat, then wrap in parchment;
• after the break, it must be made with a small cargo, and after 3-24 hours to hang;
• further, the fish is washed under running water and swell dry;
• before smoking, it must be treated with spices.

Firewood for smoked

To obtain fragrant smoke, it is recommended to apply:

• olkhovy, juniper chip;
• birch, pear, apple tree;
• maple, ash, hazel;
• beech, oak or mixture thereof.

Each breed gives a peculiar fragrance.

Mandatory before splitting the tree from it should be removed the bark. It is not recommended to use coniferous rocks. The tree is chopped into pieces of up to 3 cm and slightly moisturized, and then lay out the smooth layer on the bottom of the smokehouse. Instead of a tree, some use sawdust.

Homemade smokehouse do it yourself: video