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Smoking products in smokehouse. Fish Smoking Technology: Step-by-Step Description, Process and Methods

Experienced cooks know that the recipe for smoked beef from pork has small differences. In general, the process is very similar. Any type of meat first marinate, and then put in the smokehouse.

The smoke temperature is the same - for cold smoking, the degree should not be higher than 25, and for hot about 100 degrees.

The time for which you can cook the product is different. As a rule, young pork can be made faster than beef. In order to shrink the cow meat, it will be required on average from 3-4 hours to 8-9 hours. But you can cook pork in 2-3 hours, maximum for 5. If the product was previously welded, then the smoke time should be reduced by about twice.

What way of smoking is better suitable for pork and for beef? In general, it is permissible to use both hot and cold. But some people note that the beef is more tastling, if you process it with chilled smoke.

Preparing meat to smoke

Before cooking the product in smokehouse, you should prepare it. It is not enough just to buy a fresh piece, you will need to make a brine for him. But first, the meat must be rinsed and, if you need, clean the skin. If desired, skin and excess fat can be cut off. The pieces themselves do not necessarily divide into several parts. This will be needed only if they are too big. And so, the size is less than with the palm do not need.

Always choose Fresh meat

The brine will be required to prepare beef and pork to cryotal or hot cooking. It will help make the product softer, gentle and spicy. Exist different recipes Marinada, and everyone is interesting in its own way. You can use standard.

For this you need:

  1. Pour in a saucepan of water. Add to her spices to taste, several lemones, laurel sheets, onion rings, glass soy Sauce. and a couple of tablespoons of salt.
  2. Welcome fire and wait until the brine boils. After that, you can either turn it off and cool it, or throw the pieces of meat.
    If you do not want to cook beef or pork, then you should pour it with a cooled brine and send to the fridge for several days. Those who solved the product to cook, need to boil it 30-45 minutes, and then put in the refrigerator.
  3. After the product is grilled, it can be squeezed in the fresh air for about 5-8 hours, you can keep about a day. After that, you should cry.
  4. It is not necessary to greatly reduce the period of marinization, as it will correctly keep a beef or a twin a little in the brine. She must have time to absorb all the spices to become fragrant.

Hot smoking meat

As already mentioned, there are several ways to prepare a delicacy. Hot smoking meat is the easiest and fastest. To do this, it will be necessary to get a special smokehouse or make it made of metal tank with a lid.

Removal of the fire, you need to put the capacitance for smoking on top of it. At the bottom, throw chips of fruit trees, put the lattices on them. The recipe requires that the pieces of meat on the grilles lay not exactly to each other. So they will prepare better. Now it is necessary to close the lid and leave the product to be processed by smoke.

Leave space around each piece

After how much check meat? Approximately half an hour. It will be necessary to flip on the other side so that it smoke evenly. The action should be repeated about once every 30 minutes.

The recipe will take about 2-3 hours for pork and about 5-6 for beef. Hot smoking meat will be faster if the pieces are pre-booked. When the dish acquires the desired look, the fire will need to be extinguished, and the product itself will raise outdoors. After a few hours it will be possible.

Smoked meat recipe with a cold way more complex and long. In this case, pieces should be processed by chilled smoke. It happens as follows. In a special metal compartment, inside which hangs on the hooks of the carcass, cooled by smoke. He can go from the fire or, for example, from the mangala. The temperature inside the compartment must be maintained up to 25 degrees, but not lower than 20 degrees.

How much do you need time for the cold method? At least two days, and better 5-6 days. Beef can prepare for a week. Store this product will be more convenient, as it remains longer to eat.

Prepare meat smoked recipe with a cold method only if there are special equipment. Without it, everything is not possible to do everything.

Homemade smoking meat without smoking

Smoking meat can be carried out not only in smoking, but also with liquid smoke. It is an aromatizer that gives the dish the right taste. If it makes meat in it, it will become almost the same as after processing with a hot or cold way.

Use liquid smoke easily, and it is available to each person. On average, the bottle costs about 100 rubles, but it is enough for several times, and even more. Cooking with it. Smoked, if you follow the recipe.

Liquid smoke allows you to do without smoke and fire

Ingredients:

  • meat - 2-3 kg;
  • liquid smoke - 6 tbsp. spoons;
  • bay leaf;
  • luke husk;
  • spice.

You need to pour a liter of water and add liquid smoke, salt and spices. You can also put a bay leaf and onion husk. The last ingredient is needed so that smoke has acquired a characteristic color. Next, you should turn on the fire and wait until the fluid boils.

Meat should be thrown in hot water, Bring to a boil and reduce fire. Cook for about an hour, you can be slightly smaller. After that, you need to give the product to cool, and then hang it in a ventilated room or on the street.

Optionally, you can grasp pepper, garlic and other spices. You can store in the refrigerator, wrapped in the food film or foil. In general, the liquid smoke gives a good fragrance and taste. By the way, in our time it is often used for cooking smoked, which are then sold in the store. Of course, it cannot be attributed to useful ingredientsBut if you do not apply often in large quantities, it will not harm from it. Although according to experts, it is still better to cook beef and pork in smokehouse.

How to keep smoked meat

Prepare meat in smoking, using the recipe, it is only half of the task. It is equally important to know how to store it correctly, so as not to deteriorate. A similar question is not relevant only for those who are going to eat a delicacy or immediately or a week. But the rest should be finding a place in which it will be best to store.

So that the product remains longer fresh and useful, it must be left in a dry and well-ventilated room. There should not be sunny rays. It is desirable that the temperature is 5 degrees, maximum 8.

Keep smoked smoked in a ventilated and cool room

Some people prefer to send a product to the cellar. However, it is not recommended to store in it a delicacy, as the air is too wet, and the temperature is lower in the cold season. All this contributes to the fact that pork or beef earlier puts it in the mold.

Of course, if there is no attic or a suitable pantry, you can store the product in the refrigerator. It is permissible to even freeze it if you need to increase the shelf life.

As for the shelf life, it can vary greatly. It affects the method of cooking, the type of meat, its original quality, place of storage. On average, the product can remain suitable for food from several weeks to six months. From time to time it should be checked. If the strangers appears or slippery raid, then smoke should be thrown out.

Smoke call a thermal method of processing various products, which gives them a specific aroma and an unusual taste. In addition to changing the taste, the smoke is able to influence the term of storing a product in the direction of its increase, since it is characterized by a bactericidal effect. Note: Unlike most other known methods of thermal processing of products that destroy all the useful substances contained in them, homemade smoking Allows you to save up to 90% of those. True, with hot smoked, this figure is slightly lower, but still incomparably higher than in boiled or fried products.

It would seem that the counter stores are full of the most diverse products prepared ways of hot and cold smoking, why spend your time and do the same yourself? However, if you pay attention, you will see that the spread of prices for such products is extremely wide, and high-quality smoked smoked smoked smoking are very expensive, and the fact that is available at a price, not only does not have high taste, but also can harm health.

In order to save a family budget and be sure that you are consumed by really high-quality products - we engage uncomplicable smoking secrets at home.

Methods of smoking products

If you are owner own house With the courtyard, then you will not be difficult to induce your seven delicious delicacies. You can smoke fat, meat, bird or fish in several ways. First, it is important to decide whether you want to get a hot product to the table, or a cold smoking - the preparatory stage depends on it. Please note: products prepared by hot smoked way are very tasty, but you can only store them for a few days.

Further important moment - Volume finished products. Those who know that the delicacies will be extremely rare and in small quantities, it makes no sense to do it in smoking: too many means and time will need to be on its construction, which, as a result, will not justify yourself. But if you keep pets and the problem of the preservation of meat raw materials gets ready for you enough - perhaps, smokehouse will become the best option.

For small volumes, sweeters are quite suitable. For example, for cold smoking it is enough to dig a small hole, to jump from it a trench of 2-2.5 meters long, at the end of which to equip the smoke chamber (any hermetic structure, for example - an old iron barrel or body from the washing machine of an activator type). All this is covered, the raw material is placed in the pit, is set down and maintained in the process of combustion as much as necessary for a particular product.

Sketchy Device of Cold Smoking Socker Barrel

The same way can be used in the country or in nature, if, for example, you went fishing and do not know how to keep a large number of caught fish. For small volumes, a simple bucket is quite enough (it is clear that the barrel does not work in the forest, and it is impractical with it with you).

Unfortunately, the described method will not be able to use if you live in the apartment and the cottage is missing as such. In this case, if there is a balcony, you can try this method: Take a low-power electric stitch (enough 700-800 W), spread the raw materials for smoking on it, cover any iron container (bucket, small barrel), in which products will be suspended For smoking. As soon as you turn on the electrical stamp into the network, the firewood will start to smoke, highlighting the smoke. Keep it need so much time as required for certain view Products.

The fastest and unemployed method is the use of a special substance that is the name "liquid smoke". This method is extremely recommended, since the liquid smoke itself contains substances harmful to the human body. In addition, it does not have a bactericidal effect, and therefore - no product storage time. However, if you wanted something smoked, and there is no other mini-smoke opportunity - you can easily resort to this method.

Domestic smoked varieties

There are two ways of smoking, each of which has its secrets and nuances:

Cold smoking

Smoke, which is processed by products, should not be hot. As a rule, the recommended temperature is 25 +/- a pair of degrees. This type of smoking disinfects products, makes them suitable for storage for a very long time.

Hot smoking

It will take no only smoke for it, but also a high temperature. Please note: when preparing products in a hot smoking method, the temperature in the smoke chamber should not fall below 50 degrees! This processing attaches to fish, meat and other products peculiar, no incumbent fragrance and taste, but to keep them for a long time, unfortunately, will not work.

Choosing wood

So, you have decided on the place of smoking, the way and the products you want to cook. It remains stocking of the latest necessary components - firewood. Traditionally, solid wood species are considered the best option to obtain smoked delicacies, while it is important to pay attention: not to the end of the dried firewood make the product at the exit to the exit to the color and slightly taped on the smell, and the well-dried gowns will give a golden tint and delicate taste.

Deciduous species of trees on the right are recognized as universal raw materials, to smoke with which you can absolutely all. It is better to take alert with alertness to birch, because it is an excessive amount of negative impact on the taste of the finished product due to the content in the wood of tar. Coniferous breeds give bitterness, but some recipes involve the use of a small amount of this tree of wood - to enhance the shade of taste.

The developments of their own methods of homemade smoking is the path of trial and errors, which in the end will lead you to the perfect result, which gives you the opportunity to enjoy delicious, and most importantly - useful meat, fish and other delicacies.

We will tell about everything in order. I immediately want to note that the taste quality of products in many ways depend on where you want to carry out smoking: in the courtyard of a private house or in the kitchen of the multi-storey.

For smoking in the apartment it is better to buy a factory smokehouse, on sale such many. So you will protect yourself from fires and excess smoke. But immediately let's say that the taste of smokers in such devices is not the best - much more pleasant to smoke a chicken or sausage outdoors, according to the technology of our grandfathers.

The most delicious smoked smokers - those you have prepared, hot or cold smoking method

Smoking methods are divided into two main groups: cold and hot. Using them, you can shog out fish and meat, but for each product there are nuances, temperature modes. Depending on which method you choose, a certain preparation of products will be required.

You can cook appetizing delicacies in any container - it all depends on your requests and the number of products produced during a certain time.

Rules of delicious delicacies

For cooking delicious delicacies not enough just to know how to choose how to smoke (cold or hot), you need to go deep into general rulesBy observing which your smokes are really tasty.

To make it easier to smoke, and the result exceeded all your expectations, you need:


More about smoking methods

What is electric flow

Along with the two main methods of smoking, the electrocouplement is limited. In stuffy cities, this allows minimizing environmental pollution. The basis of this method is the ionization of particles of smoke smoke and the deposition of charged particles in the electrical field of high voltage on the surface of the products. The advantage of the method at high smoke deposition speed. But this method is more often used in small enterprises.

About meat and fish

Golden fish

Fish can be smoked both hot and cold method. The most common option is smoking with a smoke-air mixture.

It is worth noting that the quality of the finished fish depends not so much from the smoked method, but from maintaining the temperature mode, time and selected wood. It is best to use fruit sawdust. Coniferous trees are not recommended, as they highlight many resinous substances. In addition to the proper preparation of fish and cooking, it is important to learn how to store it and submit. On our site you can read, secrets and more.

Meat - Holding your fingers

At home, you can shrink the meat with a cold and hot way, and quite easily. So, the refrigerator or any other, ready. It remains, but before it is properly rinsed. After you have decided on the method, you can start smoking. Do not forget to take into account all the moments that we spoke at the beginning of the article, and meat will be delicious, and most importantly, useful, because it is prepared without the use of liquid smoke and other unnecessary components.

Want to get a first-class smoked meat - Slop it with your own hands

Let's summarize

Whatever way of smoking you choose, remember that in any case it will be delicious. Choosing hot methodYou will spend less time for smoking, but the cold will make fish and meat more fragrant, and such delicacies are stored longer. Thus, it all depends on your goals and preferences.
And enjoy the process itself: preparation of smokehouse and products. Then it will certainly get tasty!

The most common are two ways of smoking - it's cold and hot fashion. They differ in the temperature and time processing time: in the first case (hot) it is 45-120 ° C and only a few hours, in the second (cold) - 20-25 ° C and lasts a few days. Most often use hot smoking, since the result is achieved much faster, but at the same time cold smoking products have a great preservation, without mucus, as magazine.

It is very important to observe the temperature regime regardless of the selected smoking method. Since the thermometer for measuring the temperature does not always be at hand, learn to act without it: To determine +50 ... + 60 ° C, touch the smoke side of the hand, it must be hot, but tolerable. 90-95 ° C is determined by the help of water - you need to sprinkle on the smoke: water should evaporate quickly. If you have a high smokehouse, the temperature in different zones may differ. So, at the top it will be lower than below. I would like to note that it is not necessary to observe the temperature regime to the degree - the smoked technology allows inaccuracies to 5-10 ° C.

After any contact, smoked smoked smoked accommodation is needed for diffusion of smoking components inside pieces. If the ham, cores, the rolls were not sewn into the gauze (tissue), then after smoking, their surface should be slightly rinsed in cold water.

Cold smoking
With cold smoke, the products are flowing for a long time smoke, the temperature of which usually does not exceed 25 ° C. This type of smoking has a strong bactericidal effect on products. Thanks to this processing, you can maintain the resulting smoked life for a long time. Cold way to smoke, for example, Korean and sneaker, which are pre-planting with a dry way.

When building a cold smokehouse, it is necessary to adjust the uniform heating of the smoke encompade in the smoke chamber, which should not exceed 30 ° C. That is why when the cold smokehouse is erected with a firebox, where chips or sawdust can be located at a certain distance from the smoke chapes. As a rule, this distance ranges from one and a half to two meters. It should also be noted that with this method, a fire from the glow components is applied. It usually consists of 20% of firewood, and 80% from sawdust. To obtain thick smoke and burning without a flame, a thick layer of sawdust and chips pour on firewood from above. The fire should not be lit, but to smoke, forming smoke that enters the smoke chamber.

When processing the products of cold smoking, more than 90% of the beneficial substances and vitamins are preserved in them. Using other smoked methods, this indicator is slightly lower, but much higher than Y products that are prepared at high thermal processing: Fried, stew, boiled products.

Hot smoking
For the preparation of hot smoking products, not only smoke smoke is used. With this processing, it is important that the temperature regime is, which throughout the smoking process should not be descended below 50 ° C. With such a smoke, the raw materials are processed not only by smoke, but also heat, which also has a bactericidal influence on the final product and gives it a unique taste and aroma.

Hot meat smoking method is an easy task. It is important that in the smoke chamber there was a large number of shelves or hooks. The size of the smokehouse is also important. The fire, which heats the bottom of the smoke chamber, should warm it up to 300-350 ° C. At this temperature, the purification of fruit trees is caused, which highlights the smoke of the desired temperature. If the heating of the flame under the bottom of the smokehouse is high, it can lead to the charging of the sawdust, resulting in a seal and carcinogens.

Heating smoke with hot smoked occurs to 80-100 ° C. In this and consists of skill skill - in the ability to maintain the heating of the smoke required for smoking. This is the most difficult momant with such a smoking method. The larger the smokehouse, the easier it is to prepare a qualitatively punctured meat Product Compared with smoking small dimensions, where the meat spoil even a small overheating.

Products, wrapped in a hot method, are stored not as long as smoked products prepared by the method of cold smoking, and they need to be used in food a few days after cooking.

Who among us at least once in life I tried smoked meat or fish?

Perhaps there are no people who do not remember this amazing flavor and the magnificent taste of smoked.

Of course, because of great love for smoked, many people buy them in stores and supermarkets, for example, on festive tableHowever, such products are very often dubious.

How if you want to enjoy smoked chicken, but I don't want to risk, buying "shopping" products, and they are not cheap?

There is a way out, and it is very simple - smoke home products! It is possible to make it much easier than you think, and there are such products where the usual longer, since smoke has the ability to conservation, as well as destroy all the harmful microorganisms and bacteria.

Types of smoking at home and necessary devices

Homemade smoking can be carried out both in the courtyard of the private house and in the urban apartment. If you want regularly or from time to time to indulge yourself with fragrant smoked at home, then first of all you need to take care of good smoking, and it should be factory production. It is quite easy to find such a smokehouse, the benefit on the market today their huge set. Factory deputies make homemade smoking safer, as well as deprive problems with excess of excess smoke.

Smoking can be done with their own hands using a conventional tin bucket or a metal box for this. Capacity can be any volumes, everything will depend here on your requests for the number of products produced per unit of time. As the heating element can be used the stove.

Before smoking at home, you need to prepare the following list of components:

  • a bucket or box (in the absence of a finished factory smokehouse);

    cover with dumplings;

Smoking methods only two: cold and hot. Smoked products also have their own classification: smoked, smoked baked and smoked-boiled. The latter refers products from birds and meat, and smoked baked - there are fruits and vegetables, but not necessarily, it all depends on the personal preferences of each. It is also worth noting that only cold smoking products are boiled and baked, it does not apply to hot smoking.

General principles of smoked at home

Before proceeding directly to the cooking of smoked, you need to observe the simple technology of the smoking process:

1. Do not start the process of smoking into the weather unfavorable for it, it is better to wait for the "County" - calm, windless weather, precipitation is not foreseen.

2. The process of smoking is better to start from the morning. The fact is that if you decide to smoke fish, rabbit, sausage or small meat pieces by cold smoking, then such a procedure does not take you too much time. But if we are talking about smoking, for example, one-piece rims when the process can delay for several days, and it is better that there was a good reserve of time for the mood of smokehouse before bedtime.

3. In order for smoke freely, the pallets are needed, which will be somewhat smaller by the size of the base of the smokehouse itself. It is necessary to place them between the source of smoke closer to the base and products. Pallets will be needed at once for two reasons:

    first, when smoking with hot smoking, the pallet will close sawdust from flowing fat, that is, the quality of smoke is not spoiled and the sawdust will give their aromas;

    secondly, with hot smoked, suspended products can break into any time, and the first who will be on the path of products to the layers will be pallet.

4. Do not open the lid without need, because each such curiosity will cost you excess 10 minutes of smoking.

6. Observe the desired temperature mode for each of the smoking methods. It is advisable to have a special thermometer with you, but you can do without it. You can determine the temperature without a thermometer: 50-60 ° C can be determined by the back of the hand, it is hot enough, but you can tolerate. To determine higher temperatures, for example, 95 ° C, you need to sprinkle a little water to the smokehouse, it will not hiss it, but it should immediately evaporate.

The temperature may vary depending on the height of the smokehouse, below it is usually higher. Thus, the temperature should be measured at the level where products are located. Regarding the accuracy of temperature is not too worried, the temperature of the smoking is allowed the temperature differences +/- 5 ° C.

Recipes (ingredients and cooking method)

So we approached the most interesting thing - the direct process of smoking. As mentioned, smoking is two types: hot and cold. We will analyze how to cook smoked fish or meat at home.

For the preparation of products with a hot method, at the bottom of the smoke, you need to lay out sawdust (preferably outer), pre-moistened in water, increase the temperature to 90-100 ° C and reduce the little. Products will prepare enough quickly, in an hour and a half you will already get ready-made smoked meats, but also the shelf life is completely small.

Preparation of products by cold smoking - the process is much more complicated and long. It occurs by a long-term supply of smoke while maintaining a low temperature level:

    meat - 20 ° C;

    fish - 40 ° C.

You also need to prepare the furnace. It is necessary that a trench be retrieved by 3-5 meters, at the end of which the container should stand. Products will be suspended in this container, but not too tight to cover each of them smoke. We put in the firewood firewood, on top of which Olkhovy sawdust and support weak burning for five days.

Cold smoked products are capable of a long time to maintain their original taste and aroma, and their storage time in the cool room is 6 months.

First you need to prepare the products you need for smoking. For this meat or fish you need to pre-salt. It is done like this: pieces of meat, a thickness of 2.5-3 cm well sprinkled with salt and lubricate with spices. Meat that has just been scored, it is not recommended to smoke, it should be kept in a cold at least 72 hours. As for the fish, it must be stored and put into the solution of the table salt by 25-36 hours, after which it was perfectly rinsed under running water. Then the meat and fish hang out in a well-ventilated room and dried during a couple of days, the fish should be suspended with her head.

There are 2 ways to salmon: dry and salting in brine. In the preparation of products, the first way needs to be carefully graspted by salt and put into the container. When salting in the brine, you need to fold the products in the barrel, but not too tight, and pour the pre-prepared cold brine. To do this, we pour into the container such an amount of water to completely cover the product, put 10% of its salt weight, 1 tbsp. l. Selitras and 2 Art. l. Sahara on 5 kg of product. For the preparation of cold smoking, the meat should be sleeping 30 days, fat and fish - 5 days.

If you need to go around large pieces Meat, such as, for example, ham or blade, you need to mix in a separate plate of spices, sugar and salt. We rub the meat from all sides with a mixture prepared, put in a bowl with a deep bottom and sprinkle on top of the same mixture. Then cover the bowl of gauze, fill with brine and leave under the yoke for 1-2 weeks. The term of incubation depends on the size of pieces.

Also, pre-prepared sawdust, almost any wood species that do not contain resins will be suitable for smoking, good fragrance Give juniper chips. Grind to small pieces of wood, remove the bark from it, we will moisturize and scatter them on the bottom of the smoke. After that, we install in the smoke grating for products and the pallet for flowing the juice. Make sure the cover tightly closed.

Unlock products on the lattice with one layer. I exhibit the smokehouse on the fire and close the lid tightly, giving it up. Watch that the internal temperature does not exceed 120 ° C.

If you smoke small pieces of meat and fish, it will be enough 30-50 minutes. Before removing, try to taste whether it is punctured enough. After several independent smokes You can easily determine the desired smoking time.

    if you are preparing products with hot smoking, follow the smoke cover to be tightly closed. It must be installed above the furnace or fire and give hot and thick smoke;

    the shelf life of hot smoked products is small - only 2-3 days, the most delicious products - smoked meat or fish prepared just;

    try to add to the layers of grass (sage, mint, rosemary), it will give your products an amazing shade of taste;

    do not forget that carcinogenic substances are contained in smoke smoke, so you do not need to get involved in smoking products.

Here, perhaps, everything you need to know before you do homemade smoked. If you have a festive table, you can please guests with meat or fish prepared by hot smoking method, because they are preparing very quickly - only 1-2 hours.

Cook with pleasure!