If we talk about the choice between hot and cold smoking, the hot way of cooking is much preferable, since this process can be subjected to any fish. But, for example, for fish, not all are suitable for drying. Plus, you can do this pleasant business almost anywhere: right on the fishing ground, in the courtyard of the house, in the suburban area. The equipment of a homemade smokehouse is surprisingly simple. It should be noted that smoking products are of several types. This is already hot, and also cold and half-hot.
Advantages of hot smoked smoker
If you are talking about hot smoking, you should mention its advantages:
- is an uncomplicated smoker's design;
- its manufacturing does not require any financial investments;
- the possibility of using a smoker almost anywhere;
- simplicity and speed of the smoking process;
- product after smoking does not require additional processing.
Depending on the expected volumes of products( quantity, size), which will be laid for smoking, the design of the smokehouse and its dimensions are chosen. In general, any self-made smokehouse is a sealed container that has a tightly closed lid. Under it, you can use and cook for clothes, and a metal bucket, and a box( again, metal).
It is recommended that the smokehouse( its elements) be made of stainless metal. Special requirements are imposed on the lid of the container. First, it should be quickly removed and installed as quickly as possible. This is necessary in order that all the smoke that is needed for cooking the food does not come out when the sampling for the sample takes place. Secondly, it must ensure the integrity of the entire volume. This, again, so that the smoke does not come out.
Smoke design
The design itself is extremely simple. Inside the container there are lattices( one or several), on which the products( meat or fish) are laid. The grilles are laid on the corners welded to the sides of the drawer. If the container has the shape of a cylinder( a tank, a metal barrel), then an insert cassette consisting of a frame and grids is made. Such a frame can be made of thin metal tubes, metal rod. Any man will figure out how handy he is. I did such a simple smokehouse in my childhood, using an iron barrel.
A substance is placed on the bottom of the container, which, when heated, emits smoke, which smokes. Traditionally, wood is used. Suitable alder, cherry, apple, pear, walnut, oak and other varieties of hard rock. But still the best breeds for hot smoking are traditionally considered juniper and alder. At the bottom are stacked or finely chopped( cut) pieces of wood, or chips, sawdust. By the way, a lot of "material" is not needed. If the capacity is small, then a few dry broken branches are enough. When the bottom is filled, the product is laid on the grilles and the lid is closed, the smokehouse is put on the fire. Or put a fire under it, if it is already installed permanently.
The source of fire can be anything. The fact is that there need not be exactly fire. A high temperature is required. You can build a fire, put a gas burner, an electric stove, there is no difference. The main thing is that in the tank the temperature reaches a certain limit, and the loaded pieces of wood become charred, giving off the smoke necessary for the process.
The smoking process lasts for different periods of time. It depends on the design and volume of the smokehouse, the intensity of the hull heating, the ambient temperature. It is recommended to remove the first sample in 40 minutes. Gradually, you can confidently navigate, at what stage of cooking is the product at a certain time.
In other words, you need personal experience with this smokehouse. As a rule, with hot technology the cooking process takes a few hours, maybe 1-2, depending on what foods you cook - large fish or small roach and bream. A large fish should be cut beforehand on the abdomen on a cutting board and slightly turned inside out, so that a flat piece forms.
portable smokehouse
Note - tips for smoking
- Do not apply for smoke formation rocks containing a lot of resin( cedar, spruce, pine, etc.);
- The wood layer on the bottom of the container must always be leveled, rather than superimposed with one heap;
- Fish should be laid in one layer. Only in this case it is possible to achieve a qualitative preparation for each;
- To determine how smoking takes place, it is enough to drop water on the cover. The boiling point of water, as you know, is 100 degrees. If the drops do not start boiling, then the mode is selected correctly, since the smoking temperature should be slightly less;
- Cooked hot smoked product is not recommended for more than 3 days.
