Smokehouse design for home

It is not difficult to make it, the smoking process is quite simple. So that many can afford it. And when you put fresh smoked products on your table, beckoning with a great smell, pleasing to the eye with your appearance, you and your guests will be delighted.

Sometimes smoked products that you can buy for sale do not differ in quality. So, as sometimes goods that have already exceeded their shelf life are allowed into the smoking process, but in smoked form this may not be noticed.

In this article we will talk about a mini smokehouse. With it, you can smoke on the balcony. In the last century, metal syringe sterilizers were used in medicine. They were rectangular in shape, as well as round larger. This is a great tool for solving this problem with minor refinement. In this case we are talking about hot smoking.

At the bottom we pour one or two handfuls of sawdust. We put a pan on top so that fat drips into it. If this is not done, the fat will drip onto smoldering sawdust, catch fire and the product will be spoiled by an unpleasant odor. There should be a small gap between the pallet and the sawdust. To do this, you can put any metal objects of the appropriate size on both sides of the bottom. We put a metal grill on top, from an old refrigerator, for example. We put the product on the grate, close it with a lid, put it on a gas bottle with a nozzle.

The flame heats the bottom, sawdust smolders, smoke circulates in the body of our simple device, the product smokes. After 30-90 minutes, depending on the type of product, you close the gas valve, open the lid, pleasant smoke and aromatic smell of smoking will pour out of the box.

But you need to smoke competently. Smoking is always preceded by pickling. You can not smoke raw foods, it can be hazardous to health. If you do not want to marinate, then the product must be boiled before or after smoking.

By the way, I’ll reveal one secret. If you cook boiled sausages in the water in which you smoked, for example, smoked chicken, you will get smoked sausages. Traditionally, they won’t be able to smoke them. smoked product must have meat. And in sausages that can now be bought for sale, if it is present, then not in sufficient quantities, and if you try to smoke them in a smokehouse, you will get something dry, tasteless.

At the end of smoking, ash can be poured into flower pots and the smokehouse washed. Do not forget about safety measures when handling a gas cylinder. Especially if the house has small children, pets.

Sawdust is best suited to fruit trees. They will add flavor to the meat. The worst thing for this process is from conifers, because contain resins.

This is just one way to implement this process. Understanding its principle, you can perform this device in other ways. If you are a welder, or you have a friend who knows this specialty, then you can make a fixture of the desired shape and size. In the end - if you have your own yard, you can smoke in any metal box, or bucket with a lid. Making a smokehouse with your own hands is not difficult.

Marinade.

The main component in the preparation of the marinade for smoking is salt. She disinfects. And this is very important. The second most important ingredient is pepper, to make the taste more spicy. The remaining spices and seasonings are optional, since the strong taste and smell of smoking all the other smells are muffled. You can marinate in liquid marinade or dry.

In case of liquid marinade, boil water, cool, add salt, sugar, black pepper, bay leaf, cloves, cilantro seeds (coriander), cardamom. If you are preparing a dry marinade, then the seeds should be ground, mixed all, slightly moistened with vegetable oil to create a paste and grease the product.

The amount of salt is individual. The range of salt perception is quite extensive. If you are going to smoke for serving beer, then salt can be plentiful. Approximately 1 kilogram of product - one tablespoon of salt, complete with a slide, one teaspoon of sugar. Marinate in the refrigerator for three days.

Smoking process.

Before smoking, rinse and dry the product. If it is wet, it will not only smoke, but also soar, and we do not need this. Given the small size of the smokehouse, the product will be susceptible to heat treatment. As a result, the appearance of the product may be slightly spoiled. Wrinkled skin, disclosure of fish and so on. To avoid this, it is necessary to ensure that the flame is not too large.

When smoking medium fish, 30-40 minutes is enough. If you smoke chicken legs or brisket, it will take at least an hour.

What can be smoked?

Fish, such as mackerel, horse mackerel, herring and others. Chicken legs or wings are amazing. And juicy, aromatic briskets just melt in your mouth. Hot smoked Krakow sausages with fried potatoes will perfectly decorate any table.

Some people like cold smoked meats. But everyone already decides for himself.

Have you tried smoked chicken eggs? Boil the eggs, peel off the shell, slightly cut the protein, soot for 30 minutes. After smoking, put them on a dish, cut in half, salt and pepper. You have received an exclusive product that can surprise avid gourmets. If desired, the eggs can be stuffed by stirring the yolks with butter, seasonings.

Smoke, experiment, display your recipes. Enjoy the good taste, surprise your friends, guests. But do not forget that it is not worth it to abuse smoking, especially to people who are contraindicated for health reasons.