At home, you can smoke any food, as well as fruits and vegetables. Smoked products acquire a unique taste and aroma and a longer shelf life, since smoke has not only the ability to preserve, but also kills bacteria and microorganisms. There are two ways of smoking: it is cold smoking and hot smoking. Smoked products have different classification: smoked, smoked-boiled and smoked-baked. Smoked - boiled: meat and poultry products, and smoked - baked vegetables and fruits, but it all depends on the personal desire of everyone. Someone likes to bake meat and poultry. Some housewives do this after long-term storage of smoked meats. It should also be emphasized that only cold smoked products can be cooked or baked.
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Instruction manual
1
Build a smokehouse. Home smokehouses are different, but mostly primitive. For hot smoking, the smoking chamber is tightly closed. It must be installed directly above the fire or firebox and apply thick and hot smoke.
2
Prepare the products. Gut the fish, rinse well several times in cold water. Cut the meat into pieces of the desired size and rinse in cold water. Pinch, gut, and rinse the bird. Freshly slaughtered meat is usually not smoked, but kept in the cold for at least three days. After the products are prepared as described above, you need to salt them.
There are two methods: dry salting and salting in brine. In the dry method, rub the prepared product with salt and put it tightly in a clean container. When salting in brine, put the food in a barrel or tank, but not tightly, and pour in a pre-prepared and cooled brine. To do this, take water, the required amount so that the whole product is hidden, put salt 10 -12 percent of the weight of the original product, sugar per 5 kilograms 2 tablespoons and saltpeter 1 tablespoon.
For cold smoking, salt the meat for a month, lard and fish - for at least five days, dry-salted products, rinse with salt and dry on a cloth.
3
Hot smoking method. At the bottom of the smokehouse, put wet alder sawdust, increase the temperature to 90-100 degrees and gradually reduce. Smoked products quickly, in one, maximum two hours, they are quite juicy, but they have a short shelf life.
4
Cold smoking is a longer and more laborious process. The bottom line is a long supply of smoke while maintaining low temperatures: for meat - no more than 20 degrees, for fish - 40 degrees.
Make a firebox. A trench of at least three, five meters should leave the furnace, at the end of the trench, put a container in which the products are suspended, but not tightly so that everyone is covered in smoke.
Put firewood in the furnace, on top - wet alder sawdust and maintain light burning for 5 days.
Smoked meats of the cold cooking method retain their original taste and aroma for a long time and are stored in a cool place for 5-6 months.
note
At home, foods are usually smoked in two ways: hot and cold. Hot smoked. Along the way, we note that smoke smoke contains carcinogens that partially penetrate the product, so smoked foods should not be abused. Smokehouse for smoking meat at home. The quality of the resulting product, the amount of labor and materials expended depend on the design of the smokehouse.
Useful advice
The easiest way at home is to smoke products in a chimney in the attic, in which special hangers are arranged (to strengthen small ham, brisket, sausages, etc.) and dampers to control the intensity of the smoke. After 2 weeks, the fillets are washed with cold water, dried with a towel, tied with twine, dried and smoked until the meat becomes brown. After this, the fillet can be stored in a ventilated cold place, wrapped in paper or gauze, in a suspended form.
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