Choosing chips for smoking
For fans of a good meal dishes from smoked products are an indispensable element of a festive feast. The taste and aroma of these products are tempted with unique shades, which give them chips and chips for smoking. When using different types of wood, the same meat is also different in color.
How to choose
Chopped wood with heating gives fragrant smoke, which gives a seductive smell and taste to the products. Usually, for this purpose, smoke chips are used from hardwoods: beech, birch, oak, alder, walnut. Wonderful taste gives the dishes wood cherries, pears, plums. Apple tree chips make smoked products more soft and refined, this is an ideal option for pork and chicken.
Lamb is best for mutton and poultry. Alchova chips - for smoking fish and rabbit. To improve the taste of dishes use in small quantities of blackberry branch, eucalyptus leaves or black currant. You can add fragrant herbs to the sawdust: mint, sage, rosemary, bay leaf.
Do not use wood chips for smoking from coniferous wood. The resins contained in it will give the products an unpleasant smell and bitter aftertaste. Birch also does not fit. Too raw will be festered for a long time, and the dried chips will have to be moistened with water from time to time.
Cooking at home
With a mini smokehouse, for example, it's easy to smoke a chicken fillet. To do this you will need: cooking salt - about 120 grams, sugar - no more than 5 grams and 1 liter of water. All this is needed for pre-treatment. From the above ingredients it is necessary to prepare a brine in which to place the fillet. It is better to do this in an enamel saucepan. In brine, you can add a few black peppercorns. The capacity of chicken should stand in the refrigerator for about sixteen to eighteen hours at a temperature of +4. +5 degrees. From time to time, the pieces must be turned over.
After the fillet is salted, it is necessary to shift it into a dry container and again place it in the refrigerator for 1 hour. During this time, excess fluid drains from it. After that, the meat should be placed in a smoking net. The size of the latter is chosen depending on what you will smoke and how. The next step is to simply place the mesh with the product in the home smokehouse.
At the bottom of the latter you need to pour chips for smoking - preferably a fruit, two spoons - and install a tray to collect fat. After this, close the device and place it on a strongly heated surface (for example, a gas stove). After you hear a crackle (usually in 5-15 minutes), the fire can be turned off, because the chips inside begin to smolder. We must leave the device cool down for about three to six hours. After that, the smokehouse can be disassembled and extracted a fragrant and pleasant color for the product. However, the meat will need to be cooked. At the same time, you can not remove the grid. Bon Appetit!
Where to buy wood chips for smoking
Such things, of course, it is better to buy in specialized, including online stores. If you want to make chips for smoking yourself from improvised materials, you can get a tree, impregnated with some chemical, unsafe for the person, the composition.
In production, specialists also specifically treat raw materials, but the solution they use reduces harm minimally and gives the food a pleasant aroma and taste.
The price for chips is very different in online stores. It directly depends on the type of wood, as well as on such factors as remoteness from Moscow, for example. Well, or from another major shopping center. In the capital, the packaging of alder chips costs from fifty rubles. However, remember that wherever you buy this product, it should be protected from moisture and direct sunlight. And only then you can enjoy quality products of your own cooking at any time of the year.