Smokehouse cold smoked with their hands
Smoked products like almost everything, they smell and taste just amazing. That is why many owners are building special tools for this process. Smokehouse cold smoked with their hands is very simple, all you need is a little ingenuity, hand tools and materials. Foods cooked by yourself is much better bought in the store. You will know that they are fresh and of high quality, prepared in compliance with all rules.
It happens hot or cold Smoking. It should be noted that the first is more simple but not everyone likes the taste and smell of meat or fish cooked this way. Smokehouse cold smoked with their hands is quite simply from any materials, but the process of cooking takes time, besides it is constantly necessary to maintain smoke. Products, you must first prepare: clean, dry, and season with salt. Fish and meat during Smoking will lose moisture, but the fat will remain. In addition, they will be treated with smoke containing chemical substances that have a preservative effect, so the product lasts longer.
Smokehouse for cold Smoking, from which it was made, is constructed on the same principle. As the smoke temperature must be 18-28°C, between the camera and the stove should be long chimney. All this is necessary to lower the temperature of the smoke, otherwise it will not cold, but hot Smoking, respectively, the product will change its smell and taste. The camera can be made from anything, some people make her out of barrels, buckets and even old metal switchboards. It must be remembered that the design must have fixtures for the installation of grids or hanging on hooks skewers.
Smokehouse cold smoked with his hands though made from any material at hand, but must comply with all the rules. Because of the fact that the designs turn out differently, taste foods prepared in different hosts, different. The smoke enters the chamber from below, and exits through the top opening, cover with burlap, which are necessary for the absorption of the condensate. If not wear, then a drop of water gets on Smoking.
The device the smoker assumes the presence of the camera, summed up her pipe, playing the role of the chimney and hearth, which need to support the corruption. The pipe should be long — two meters and more below the temperature of the smoke had fall. In addition, the design should have good enough traction. Though it seems that smokehouse cold smoked with their hands is very simple, but still create a quality device very hard.
Such a process requires constant monitoring, because if distracted, then the product will be spoiled or change its taste beyond recognition. Cold Smoking lasts for many hours, not one day, so, not to run constantly to the center, you need to make the combustion furnace of a large amount to load it with more fuel. Smoke smell also affects the taste of the food, so it's best to use sawdust fruit trees, alder or young twigs. Resinous trees should be avoided because they will ruin the taste and very unhealthy.