Smoked products like almost everything, their smell and taste are simply delicious. That's why many owners are building special adaptations for this process. Smokehouse cold smoked with their own hands is very simple, this requires only a little ingenuity, tools and materials. The products cooked by themselves are much more useful than those bought in the store. You will know that they are fresh and quality, cooked in compliance with all rules.
There is a hot and cold smoking. It should be noted that the first is simpler, but not everyone likes the taste and smell of meat or fish cooked in this way. Smokehouse cold smoked with their own hands is done quite simply from any materials, but the process of cooking requires time, and constantly need to monitor the maintenance of smoke. Products must be prepared beforehand: clean, dry, salt. Fish and meat during smoking will lose moisture, but fat will remain. In addition, they will be treated with smoke containing chemicals that have a preservative effect, so that the product lasts longer.
Smokehouse for cold smoking, from which it was made, is designed according to one principle. Since the temperature of the smoke should be 18-28 ° C, there must be a long chimney between the chamber and the stove. All this is necessary to lower the temperature of the smoke, otherwise it will not be cold, but hot smoking, respectively, the product will change its smell and taste. The camera can be made from anything, some craftsmen make it from a barrel, buckets and even old metal electrical panels. It should be remembered that the design should have devices for installing gratings or hanging on the hooks of the skewers.
Smokehouse cold smoked with their own hands, although it is made from any improvised material, but must comply with all the rules. It is because of the fact that the designs are not the same, the taste of products prepared by different hosts is different. Smoke usually enters the chamber from below, but exits through the upper opening, covered with burlap, which is also necessary for absorbing condensate. If you do not wear it, then a drop of water will fall on the smoking.
The design of the smokehouse assumes the presence of a chamber, a pipe, which serves as a chimney, and a hearth in which it is necessary to maintain decay. The pipe should be long - from two meters and more, so that the temperature of the smoke can drop. In addition, the design should have a good enough traction. Although it seems that smoking smokehouse with their own hands is very simple, but still create a quality device is very difficult.
Such a process requires constant monitoring, because, if distracted, the product will be spoiled or will change its taste qualities beyond recognition. Cold smoking lasts for many hours, not one day, so to not run constantly to the hearth, you need to make a large furnace furnace to load as much fuel into it. Smell of smoke also affects taste of products in many respects, therefore it is better to use sawdust of fruit trees, alder or young lapnika. Smoky trees should be avoided, because they will spoil the taste and are very harmful to health.