Smokehouse for meat and fish by their own hands: features, requirements and recommendations

To attention of fans of smoked products in specialshops a wide assortment of various factory smokehouses is presented. With their help you can process pieces of meat and fish. Today, almost every owner of a dacha or an infield is practicing smoking meat at home in a smokehouse.

The product prepared in this way possessesspecial taste and aroma. Who wants to save money, can not buy the factory smokehouse for meat and use a homemade, having made it through the material at hand.

What is the principle of smoking?

This procedure is a thermalprocessing products: meat or fish. The main task in this process is carried out by smoke, formed from the smoldering of sawdust or large pieces, which gives the products a peculiar flavor. In addition, antibacterial and antioxidant effects are achieved: smoke-impregnated meat or fish are partially dehydrated, which significantly prolongs their shelf life.

Types of smoking

Smokehouse for meat can be used forcold and hot smoking. In the first case, the meat is treated with smoke for two to six days. The temperature should not exceed 25 degrees. Despite the fact that during the cold smoking process, the impregnation with fat of meat products is excluded, the longer their shelf life, this method of treatment is rarely used. Most often for smoked meat smokehouse hot smoked.

Meat before the procedure should becarefully grated salt and spices. In addition, it must necessarily be infused for at least five hours in the cold. Meat in a smokehouse smoky smoke smells at a temperature of one hundred and twenty degrees. At the same time, the product is impregnated with fat without dehydrating it. As a result, after a few hours, any meat in the smokehouse will be ready.

Cooking recipe for hot pork

To prepare this dish, you will need:

10 kg of pork meat. You can buy a scapula part.
Garlic (2-3 teeth).
Saltpeter (10 g).
Sugar (30 g).
Black ground pepper (2 g).
Red ground pepper (2 g).
Salt (300 g).

The recipe for smoking meat in a smokehouse consists ofseveral consecutive stages. When using salt, saltpeter, sugar and spices, you must first prepare a mixture, which will be subsequently rubbed thoroughly washed and dried piece of pork. Further, the meat, processed with spices and sprinkled with chopped garlic, is held for three hours under a press in a special salty container. This container must first stand in a warm place. After that, the pieces should be turned over and in the same capacity for a week put in the cold. During this period, it is recommended that the pork be turned several times. After five to seven days, it is recommended to soak the meat. To do this, it must be poured in a large container for four hours with cold water. Then the pork should be taken out and with a knife equipped with special slots for a thin hemp rope, on which the meat will be ventilated for another three hours.

It is desirable to smoke the pork, in advancewrapped in paper. This will protect the product from soot. The smoking procedure is carried out at a temperature of 50 degrees. The process of preparing meat for processing with smoke takes a long time. However, the smoking itself lasts no more than four hours.

What is a smokehouse for meat?

By its design products for processingsmoke products are simple. Smokehouse for meat is a closed, mostly metal container, for which a tightly closed lid is provided. The product is equipped with a metal grate on which the product is placed: meat or fish. It is important that the pieces lie in one layer and do not touch each other. Fat flows into a special tray located below. Wood chips or sawdust are unfolded on the bottom of the smokehouses, which, having no access to oxygen, start to smolder and emit a large amount of smoke from the heat emanating from the bottom.

How to make a smokehouse from a barrel?

Anyone who wants to make a smokehouse in the homeconditions, can use a metal barrel. This version of the smokehouse is considered the easiest. First you need to cut off the lid from the barrel. Later it will be used as a pallet for fat. Then, with the help of the Bulgarian, you need to cut a hole in the barrel under the chimney. In its upper part it is necessary to install a grate on which pieces of meat and fish will be laid out. This grate can also be equipped with hooks, which are convenient for hanging fish.

The one who wishes at one time to treat with smokemore products, a barrel, as well as any other homemade smokehouse, can be equipped with several grilles. It is important that the distance between them is not less than 200 mm.

The lower part of the barrel is equipped with specialholes, through which ash will fall out. The barrel is covered with a wooden lid or burlap. You can install this homemade smokehouse on bricks. Then the chimney is attached to the device. To produce it, you can use a tube or refractory brick.

Manufacture of firebox

The combustion procedure will be carried out in a special furnace. In order to make it, you will need a refractory brick, which is often coated with clay from the outside.

The furnace is connected to the stove using a chimney. The temperature of the smoke will remain high if the chimney is lined with brick and lined with sheet iron. Some owners of homemade smoke chimneys also fall asleep on the ground.

A product for smoking from a bucket

Small amounts of meat or fish can be cooked,using an iron bucket. It will become the basis for the simplest walking smokehouse, and will also allow us to understand the principle by which smoking is carried out. Wooden chips are laid out on the bottom. The bucket should be installed on a pallet of bricks. At the top of the bucket is a metal grill with meat or fish. From above it is tightly closed with a lid. After the meat products are laid out on the grate, and the bottom is lined with chips and the bucket is covered with a lid, it can be put on fire.

Constructions from the old refrigerator and washing machine

Judging by the numerous reviews of fanssmoked products, old coolers proved to be a good idea. To do this, they must first be freed from compressors, pipes, freezers, plastic and thermal insulation. Only one steel casing should remain, to which the chimney joins.

In a converted old refrigerator you can smoke meat, sausage and fish. The latter is convenient to blow the smoke by hanging on special hooks.

The principle of operation also consists in heatingwood chips, but with the help of electric hot plates. Judging by the opinions of the owners of the smoke stoves made from refrigerators, the heating process is quite long.

In the absence of an old refrigerator or barrel,lovers of smoked products can take advantage of an obsolete washing machine. To do this, the master will have to release it from the engine and relay. The hole in the motor shaft is to be expanded: it will be used as a chimney. The hole for draining in the coptic is a drain for fat. The lid from the washing machine, especially if it is metal, it is desirable to leave in place. In the event that it is in a deplorable state, it can be replaced with a damp cloth or fresh twigs.

What should I consider during smoking?

Everyone can prepare very tasty smoked products from fish and meat, even without having much experience in this. In order not to spoil the product, it is very important to adhere to the following recommendations:

Any wood can be used as afuel. However, for the smoke to be fragrant, the chips for decay must be from juniper or alder. Judging by the reviews, very fragrant smoke is obtained from the burning of oak, maple, birch and apple-tree chips. If desired, they can be combined.
Before you fill the oil lamp with chips,it is recommended to remove the whole bark from them, since it contains a lot of tar, which is undesirable for the products. It is also not recommended to use coniferous trees for smoking. Otherwise, the cooked meat will turn out to be bitter and will smell of tar.
Many smokers note that the best is the heat retained by a round or rectangular camera.
As a cover for the smokehouses are suitable branches from cherry, willow, willow and raspberry. Cover the smokers followed by those branches that do not have a smell and do not secrete the juice.
On the branches on the top of the fuel oil can determine the readiness of the dish. Meat can be removed if the leaves on the branches are noticeably withered.
In order for the meat to have a good aroma, the owners of the smoking rooms advise using the currant leaves. The taste of old meat will noticeably improve if you use horseradish leaves.

Conclusion

To please yourself and your loved ones with fragrantand very tasty dishes, it is not necessary to be the owner of a factory smokehouse. With a tool and the necessary material, the smoking device can be manufactured at home.