Smokehouse smoked their own hands: smoked food at home

Cold smoking - a kind of cooking that allows you to get delicious meals with long shelf life. Collect design of this type in several ways. The simplest options imply the use of available tools. Smokehouse smoked their own hands than requiring a preliminary drawing and the study of assembly steps.

Features smokehouse smoked and its benefits

In the hot oil lamp fish and meat products subjected to heat treatment. The average temperature in this case is about 100 ˚C. Food which has undergone such treatment, differs little shelf life, which is often no more than a week.

Helpful information!In cold products tested devices smoke treatment. The temperature in this case does not exceed 50 ˚C. A lower rate, which can be carried out at such smoking, is only 30 ˚C.

To meat and fish are completely impregnated with smoke, you need a lot of time. Therefore, the duration of cooking in smokehouses cold type can be several days.

It is important to remember that cold smoking in the home requires adherence to certain rules. In the first place it plays an important role pre-marinating provisions. And also stands to monitor the temperature and intensity of smoke released during smoldering wood chips.

The smoke impact on the product, there should be carbon monoxide. In order to obtain such a smoke flue tube is present special design cold smokehouse. It must be sufficiently long. Going through such a tube, harmful substances contained in the smoke are deposited on its walls. As a result, the camera enters purified smoke which penetrates the meat and fish products and facilitates their preparation.

The operating principle of the oil lamp smoked meat and fish

Smoking provisions is due to the smoldering wood chips. Design features cold smoking devices contribute to this process. The operating principle of such machines is that the treatment occurs within them various products smoke. The average temperature is 40 ˚C. If necessary, you can buy smoked smokehouse. To save money, you can assemble your own at home.

Harmful substances in smoke, precipitated, so the finished products are delicate, refined taste and aroma. Elimination of carcinogens is due to appear on the walls of the flue-gas condensate pipe connecting them. It occurs due to lower temperature when moving through the pipe smoke.

In the case of the stationary smokehouse for smoked there is a possibility of regulation of smoke. All you need to do - to release harmful smoke from the combustion chamber. This operation must necessarily take place before the provision will be located in the smokehouse tank. Descent of smoke is produced as long as he does not acquire the right to smoke properties of the products.

It is worth noting that the camera, which passes cold treatment of meat and fish, must have a lid. This element is necessary to delay the smoke. The device of the details need to consider the preliminary stage, and specify its characteristics in the scheme smokehouse smoked.

Helpful information!Instead of classic covers can use the means at hand. For example, very popular among home handyman enjoys moistened burlap, which throws over the smoking chamber. When using it you should not forget that it dries out over time. Therefore, it is necessary every two hours wet burlap.

Smokehouse smoked their own hands: the structural elements

All cold-type devices have a similar structure. Accordingly, a set of structural elements as the data units is the same. Oil lamps consist of the following components:

• metal chamber;
• cover;
• baffle;
• furnace;
• flue pipes;
• roof;
• a chimney;
• knee.

The main element of home smokehouse Smoked - camera. It products are processed light smoke. Also, an important component of a burner, in which combustion occurs (chips). In these devices, the cold-type elements are interconnected by means of the flue-gas tube. It must have sufficient length in order to have time to cool the smoke before entering the smoking chamber.

The tube, which is joined to the furnace should have a fairly large diameter. The best option is an element with a section of 30 cm. This piece goes to the grocery tank. It should also be noted that the furnace cold smokehouse with his hands must have another tube which is positioned vertically. Its main function - removal of excess smoke outside the combustion chamber. uniform treatment of meat and fish products achieved by this construction.

When assembling a homemade smokehouse Smoked need to pay special attention drawn inside the structure. It is due to her going on the movement of smoke from the furnace to the product chamber. If it was decided to build such a structure in the ground, in order to achieve the desired index of traction needed slope. However, this method is rarely used today. This is due to the fact that the market can easily buy exhauster - a device that will artificially pumping rod inside the oil lamp.

What are the cold smokehouse Type: species

Devices in which there is prolonged treatment with smoke products are divided into several groups depending on the heating source. This figure is very important as it defines the purpose of the unit. On this basis distinguish design:

• conventional;
• electric.

Smoldering chips in conventional devices is due to the open flame. In turn, elektrokoptilni smoked have special heating elements and function of the network.

Note!It is important to remember that the electrical equipment can have a small size, which greatly increases their mobility. Therefore, they are, if desired, can be used in apartments.

Another indicator by which to differentiate all the cool device - versatility. Improvised units made with their own hands, are used for the smoking of any products. In turn, oil lamps can be purchased:

• universal;
• specialized.

The latter are used for the smoking of a certain type of product. Purchased universal devices are more common. These cells can not only smoke meat and fish products, but also vegetables, as well as mushrooms and cheese.

Collect their own hands cold mini smokehouse much more complicated than hot. This is due to the processing of products which require a long pipe. The length of the flue pipe in such devices should be at least 10 m.

If desired, it can be stowed wick lamp type. This design is disposable and is used by hunters, fishermen, and people go hiking. To perform such a device, it is recommended to study the relevant video. Smokehouse smoked with their hands in the soil - a simple and reliable way to get delicacies in field conditions.

The best place for this oil lamp is a gently sloping beach. In its upper part is necessary to equip the smoking chamber and at the bottom to dig combustion. They must be connected to each other the trench, which performs the function of a chimney.

Smokehouse for meat and fish - you need to know when choosing a fuel?

The process of preparing food, which involves the use of smoke, has its own quirks. A very important point is the temperature inside the oil lamp. If left unchecked, then the meat, fish and other dishes can simply deteriorate.

An equally important factor is the choice of fuel. Chips used in cold smoking with his hands, can be made of various tree species and, therefore, differ in their characteristics. Depending on what kind of fuel is used for this operation differs taste finished products.

Despite the fact that the timber may be different, it put forward the same demands. The most important of them - the chips must be dry. The presence of moisture does not allow it to fester properly. Chips located at the bottom of the firebox. Experts do not recommend to scatter it all over the floor. The best option - to build a roller coaster.

The most common tree species used for production of wood chips for smoking:

• cherry;
• oak;
• maple;
• alder.

In some cases cold-smoked and other tree species can be used in the home of fish and meat. For example, many point out the exquisite taste of dishes that were prepared on the smoke from the apple and pear chips.

Note!Experienced cooks recommend smoke products in applications such as cold in the winter. During this period the ambient temperature prevents the growth of pathogenic bacteria in products.

It is important to remember that smoking is strictly not suitable timber containing the resin. Such characteristics have coniferous trees (spruce, pine, and so on. D.). If we ignore this rule, then cooked in a smokehouse food will be much taste bitter. To improve the taste, you can use the same trick - add on top of sawdust smoldering fragrant herbs used in cooking.

Oil lamp smoked their own hands: options cameras

Devices which operate on the cold principle, must have a camera. This tank is expanded or hangs provisions. The camera can produce as the drawing by using metal sheets and improvised. In the second case, the fantasy of people is not limited. The smoking chambers often transformed these handy tools:

• barrel;
• fridge.

Barrel. Spaciousness such a container should not be less than 100 liters. The best option for smoking at home is to use a container whose volume is 200 liters. There are two types of positions such drums: vertical and horizontal. In the first case, it is sure to mount the bottom of the feet of the tank.

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Fridge. The transformation of the domestic appliance in wick lamp has some advantages. The chamber of the refrigerator itself is sealed, so no need to take any additional measures to prevent the penetration of air from outside. In addition, this embodiment is very convenient in operation.

Smokehouse for smoked their own hands can be assembled from metal. Because such wick lamp inside temperature did not rise above 50 ° C, there is a possibility of mounting the reservoir timber. However, in this case it is necessary to sheathe the seats located in the immediate vicinity of the chimney, metal strips. This will allow the maximum to protect the structure against fire.

The most laborious option assumes its smoking chamber assembly of a brick material. However, such arrangements are most effective and have a long service life, which may reach several tens of years. And also such oil lamp looks most attractive as an integral part in the landscape of the site.

To save time and money, experts recommend to perform smokehouse smoked out of the barrel. This is a classic version of the transformation of unnecessary capacity in a device that allows to obtain delicacies.

How to make a smokehouse smoked: making furnaces

The most amazing way to organize the furnace - to dig a pit in the ground. It is necessary to arrange fuel for smoking. During the combustion of wood or chips it is recommended to regulate the amount of smoke.

Homemade stove is made of brick material, or stainless or galvanized steel tubes. When using the bricks need to be confident in their fire, otherwise they may explode in the heat.

Note!Respond to the question of how to make smoked smokehouse with their hands, help video tutorials.

Metal furnace, assembled from stainless steel, is the most simple one. Make it not so difficult, you simply buy the right material and follow the instructions. Chimney can be made both from metal and from brick. In the second case, it is better to place underground. This will ensure the necessary tightness.

Chimney must extend directly under the smoking chamber. From its section depends on the speed with which the smoke will move. As well as the important role played by its length and shape. combustion chamber can be purchased in the store. As a rule, there can be found compact models designed for hikers. Portable smokehouse cold type are less common than their hot counterparts.

Advantages of cold smoking are obvious. The product in this design is processed at low temperature, so it retains its body fat. Caring for the cold units easier, as they are not as prone to contamination, like hot counterparts.

Assembling smokehouse smoked at home: chimney design

On the correct calculation of chimney depends on the quality of smoking. Therefore, the assembly of this design approach is recommended with the utmost seriousness. The tube should not only be long enough, but sealed. Otherwise, you are expected leakage of smoke.

With large tube length required to ensure its stability. To do this, use props, which are located in the central part of the chimney. It is best to perform such holders of brick material. In order to understand the principles of how to make a smokehouse at home, it is recommended to study the photo, clearly showing the stages of the assembly of this design.

When using wooden props need to isolate them in areas that come in contact with the pipe. If necessary the pipe can be shortened, which will raise the temperature of the smoked to 60 ° C. As a result of the type of smoking is for semi.

For a better understanding of the process it is recommended to pay attention to mounting photos. Smokehouse smoked their own hands is a simple and clear structure, but in its assembly still need to be careful. Sealing the chimney in the stationary structure is made quite easy. To do this, prepare the flange, which in the future should be welded to the bottom.

Note!To enhance the sealing using special seals, which are made from paronita.

How to make the oil-lamp cold smoking: the smoke generator with their hands

Use of this device allows to provide the necessary thrust inside the smoking machine. In this case the rod is forced by an artificial (as opposed to marching structures). Smoke generator It provides uninterrupted flow of smoke required for cold smoking process in the chamber.

Experts recommend to consider its construction at the stage of drawing. Smokehouse smoked their own hands, equipped with a smoke generator does not require constant monitoring. The device provides the necessary traction and keeps it at the desired level.

The device of such a device is not very complicated. Therefore, it is possible to make yourself at home. To assemble the smoke generator will need to prepare metal cans. Safety device reservoir is made of available tools (e.g., a cardboard box). So, make a smokehouse with smoke generator is easy. Consider a sequence in the manufacture of the device.

How to build a smokehouse with smoke generator? The first thing to take the can and cut a hole in it. It is required for the connection of the necessary elements - a fitting having a double-sided thread. On one side of a compressor is fixed thereto. In this case, the device is suitable for use in aquariums. It can be easily purchased in the market or on the Internet. The second side of the fitting is attached an outlet for removing smoke.

The next step is to cut a window (side) in cans. It is necessary to access the filings, which will be located on the bottom of the tank. Transfer tube is fixed to the smoking chamber, leaving only ignite sawdust and enable compressor.

Cold smoking of fish, meat and other products: preparation

Before proceeding to cold-smoked, it is necessary to carry out the preparation of products in the process. It affects not only the taste, but also the quality of food that will be exposed to smoking.

Training involves two stages:

• pickling;
• soaking.

In order to properly prepare a salt solution, it is necessary to follow the instructions. Make the marinade properly is not difficult. The first step is to take the salt and pour it into a container filled with water. Next mineral stirred until completely dissolved in the liquid. This marinade is suitable for cold-smoked chicken, beef, pork, and fish.

Note!In the preparation of such a solution it is very important to observe the following proportions: 40 g of salt to 1 liter of water.

The active marinade can add spices such as bay leaves, black pepper (dots) and m. P. After its preparation, you can begin marinating product. It is important to remember that the salting time depends on the volume of the product and its varieties. For example, small fish should lie in such a solution for about 3 days.

Big fish and pork marinade left in saline for 4 days before being sent to the smokehouse. It is also required to observe the temperature for the cold-smoked fish. A beef, which has a dense fiber, it is necessary to marinate at least 5 days.

After marinating the product it is necessary to soak in water. The duration of this process ranges from 6 to 24 hours. Then the product is removed from the excess moisture. To this end, it should be wiped with paper towels and provyalit. In the next step can begin for smoking provisions.

Cold smoking fat has some peculiarities. The product does not need to be placed in the marinade. The preliminary stage of preparation of the fat is its salting. In this case, the procedure is no different from the usual salting. Salo covered salt and is sent to the refrigerator or cellar approximately 2 weeks. Subsequently, it will be necessary rinse it under running water and place in the smokehouse. Duration of smoked bacon is about 8 hours. It is important that the temperature in the chamber did not exceed 40 ° C.

Cold smoking provides a delicious, delicious meat and fish products. A device that allows you to do it, is fairly simple in design. With self cold oil lamp assembly must be oriented to the drawings, photos and videos study on this subject.