What could be better than a relaxing holiday attheir own country, when in the open air divorced hearth and enjoy unity with nature in the soul of the company of family and friends. For a complete happiness can only taste the dish of smoked fish or meat cooked with his own hands. To diversify your table dishes with an unforgettable taste and exquisite aroma, it is only necessary to make a smokehouse for questioning.
Many people know that there are two ways of cooking sausages: cold and hot.
Products succumb to cold smoked,retain its texture and density. The technology is quite long, but it is not necessary to rush things, because not fully cooked fish or meat can cause poisoning.
With hot-smoked products are prepared by heat emanating from the coal, soaking a pleasant aroma of smoke and getting more full-bodied taste.
A cold technique involves smoking products for several days at a temperature of 30 °. Products simply hung to smoke smoldering fire and kept so for 5-7 days
Method involves hot smoking of fish or meat for several hours at a temperature of from 90 ° to 150 °. The lower the temperature in the installation - the longer the product is smoked
The main principle of smoking is that the optimum warming wood chips, does not ignite, gradually decays, giving off a large amount of smoke.
Main in the regeneration of the smokehouse - maintain the temperature, creating an environment in which the tree branches and sawdust do not light and charred, and the dish turns out tasty and healthy
The best way to smoke without special thermometer in the home can only be determined empirically.
The lid should fit snugly to the bodysmoking chamber, otherwise smoking available instead of combustion. Since the reusable metal buckle has a property to provide a seal between the lid can flatten the usual brick.
The design is determined by the way the smoker smoked.
During the construction of the device for cold-smoked pit center was located in the side, connecting it with the smoke chamber a special tube
During the construction of the device for hot smoking hearth with coal directly under a smoke chamber
Design Options smokehouses you can do with your hands, a lot. It all depends on the availability of free time necessary for the manufacture of materials and skill to master.
The easiest option smokehouse is a structure made of hundred-liter metal drums.
At the bottom of the tank is poured wood chips. A little above the middle of a reinforcing grid rods in which the thickness of 8-10 mm
The upper part of the barrels are covered with cut-burlap,which prevents the escape of smoke. The very design of closed wooden shield. Barrel mounted on poles, lined with brick and throw it at the fire.
The same principle can be applied arrangement,manufacture a smokehouse from a metal bucket. For the arrangement of the lattice we used willow twigs, of which formed a ring and the braided wire so as to obtain a coarse mesh.
Also important and the time the correct choice of sawdust. In no case do not take pine sawdust, otherwise you will get guaranteed disastrous option. Not tasty obtained when cooking on aspen sawdust.
For the smoked is best to use chips and milled branches left over from fall pruning fruit trees: cherry, buckthorn, apple, apricot
Tasty dish can be prepared using birch branches, bird cherry and alder dry. But they must first be cleaned of bark, as that gives the bitterness.
In order to provide themselves with a variety of delicacies, you can make your own smokehouse.
Select a Destination
On the one hand, the location should be convenient forthat was where the decomposed products and sit, waiting for the process to complete. On the other - a flammable structure better positioned away from buildings and green spaces, as raging flames can cause permanent damage.
When choosing a place for the smokehouse is important to consider not only a convenience for those involved in the preparation of dishes, but the safety of the structure
It is also necessary to provide enough space for everything underground flue length of 3 meters, the height of which is on average 25-27 cm and width of 30-50 cm.
The workpiece materials
The camera is ideal for smokermetal barrel or iron box. For better use of the capacity, the area does not exceed one meter, height - one and a half meters. To make it possible, cutting and bending sheet metal and then welded from his box without a bottom and the roof.
At arrangement of the smokehouse is better to use natural materials which, when heated, do not emit any harmful substances
The upper wall of the channel can be arranged in the samebrick or covered with a thick sheet metal. Top chimney damper place, which will cover the output of the heat and smoke. It is better to cut out the cut sheet metal having a thickness of 4 mm.
Channel chimney pave higher level smokehouse. The walls of the chimney brick spread, placing them edge and sealed with clay mortar
We connect the chimney to the smokehouse so thatentry was 20 cm, providing a uniform distribution and timely removal outwardly smog. Joints in the walls of the smoking chamber and the flue-sealing with clay mortar.
Installing the smoking chamber
For the arrangement of the furnace tearing a hole in the ground a depth of 40 cm and a diameter of 70 cm, allowing for the presence of space for air intake.
Smoking chambers spread from a brick, using sand-clay mortar, or use for this purpose a metal box
Since the fire to heat the sawdust wewill stir up directly on the ground, the bottom of the box is completely removed. Himself a smoking compartment constructed of lattice made of iron sticks. A perfect complement designs will perform metal hooks on which to hang the carcass convenient cuts of meat and fish.
In the process of smoked meat and fish beginallocate fat. To make it, where to drain, place a shallow pan grid, leaving the gap between the walls of the box and the edges of the pan to the flue gas passage.
Stretched over a muddy wet burlap will freely pass the smoke, but to protect the products from contamination with ash and debris.
To be able to control the process, we fix a mechanical thermometer on the wall of the structure.
The first test device
Inside the smoking compartment decompose fish or pieces of meat so that they do not touch.
The department to fall asleep sawdust crushedany wood of fruit trees and flooding the furnace. Close the flap, waiting until the smoking chamber warms up and filled with smoke. The preparatory stage covers a quarter of the total cooking time and lasts 10 to 15 minutes.
It is not necessarily limited to only one smoked fish. In the course can go chicken, lard garlic pork neck and bacon
When the temperature rises to the desiredmark, the outlet opening. Determine the temperature may be in a smokehouse using a thermometer or a mechanical method of applying water. To do this, drop of water on the lid and watch if she hisses on evaporation, the smoking process takes place properly. If you need to lower the temperature, you just push a little coal.
It remains only to wait until the product is completely prokoptitsya becoming hot to the touch, and purchasing a golden hue.
First times the product readiness, you cancheck directly in the cooking process, a fraction of seconds, removing the cover and with the same speed by returning it back, thereby violating several production technology. With the acquisition of experience in the need for this will disappear, and you'll be much better focus, creating culinary masterpieces in the open air.