🍗 Smokehouse own hands: instructions, description of technology

It is difficult to find a person indifferent to meat and fish specialties. Smoked products are especially popular, but manufacturers lately, even the most eminent in the pursuit of strive to save on profit as sausages, fish and, instead of natural smoke processing, use chemicals. That is why all the increasingly popular device for home smoked. So, at least you can be sure the content of your products. The theme of this material from Housechief - smokehouse with his hands. We consider several options settings that you can use in terms of an apartment or villa.

Smokehouse for different purposes: options for home use

For your table, you can not only smoke the fish, meat and fat, there are a lot of recipes with smoked vegetables, nuts or fruits. It is only necessary to consider that the regimes for these products should be different. There are a total of 4 treatment options: cold, hot, and for semi little warm.

Consider the options:

Homemade cold smoking

Cold smoke treatment - the most durable process, which gives the product a distinctive flavor and greatly increases the shelf life of them.

To obtain this result, it is important to cool down the smoke before you get to the products.

Important! The presence of smoke in the combustion products, such as ash, gives finished products a nasty bitter taste, so the processing is necessary to constantly clean the furnace and use the damper in the beginning of kindling.

For smoked use designs in which there is a considerable distance from the furnace to the chamber for products. Between them - a long chimneyIn which the smoke is cooled.

Note! To finished products is not bitter, it is necessary not only to achieve a clean smoke, but do not use resinous fuel wood: pine. Any result is given and sawdust, from which is released during combustion of tar: birch, or maple. Ideal - fruit wood.

If you decide to build your own smokehouse, do not use for this purpose porous bricks. They first actively absorb the smoke, and then, with a change in temperature, otvlazhnyayutsya. The result is an unpleasant smell, which you can get a feel for the next batch of sausages.

Here, for example, the circuit very simple oil lamps for cold smoke:

The role of the camera can be used most simple wooden or iron barrel. Inside the chamber, put the bars on it hung from hooks products. Smoke penetrates into the chamber through holes in the bottom and out through the holes in the lid.

Chimney such smokehouse better placed in the ground. In this position, the smoke cools down faster. The chimney can be made of metal, because brick It will eventually be covered with soot.

To provide natural draft, should be placed furnaces, chimneys and camera uplink, where the camera - the highest point.

You can do without a metal chimney, erecting a ditch from the furnace to the chamber, and covering it with sheets of iron. Plus, such a design is that the condensation and soot will settle in the ground.

EXAMPLE smokehouse of refrigerator

it is possible to use the means available for the manufacture of the device. The most popular option - old fridge. How can I do that:

Illustration	Description of the action
	The most optimal variant refrigerator. At the bottom of the smoke generator is installed at the top - placed foods. should be removed from the refrigerator all the equipment, but leave the sealing gum and all the trim, inner and outer.
	In the lower chamber will be smoke generator. The inner plastic does not oplavilsya temperature should protect it ceramic tiles or other refractory material.
	Between the lower and upper chamber of the refrigerator need to make a few holes, so that the smoke would ascend to the products. Do not forget that he has to go outside and, therefore, make the housing upper part of the plurality of openings for this purpose.
	Smoke generator consists of two parts. The first of them - a high tin volume of not less than a liter. On one side it is necessary to make a hole the size of a sting solderingAnd at the bottom - a few smaller holes for air access and remove excess moisture.
	The second part of the smoke generator - Irons. Its sting is inserted into the hole in the side pot filled with slightly moistened sawdust.
	Very good advice: use timerWhich will be at regular intervals to enable or disable a soldering iron. It would give: above all, you do not have to constantly check the temperature and fill up the sawdust. Furthermore, the apparatus will not overheat. Soldering It will run for several minutes, and then he shut down for half an hour.

Related article:

Oil lamp smoked their own hands. Videos, photos and recommendations. How is the process of smoke generation for cold smoking? Variety of devices for cold smoking, cold smoking in the home. The design of the smokehouse, the choice of chips for cold smoking, how to make a smokehouse smoked their own hands - read the publication.

How are smoked smokehouse

Hot smoking requires a long time and this can be done in a very primitive devices, such as the iron box with a lid. The simplest embodiment of the smokehouse - a metal box, which is inside the grating product and pallet to the chip. The box is closed and the lid is placed on an open fire. Sawdust smolder temperature rising inside the box. Products at the same time treated with hot smoke and welded by heat.

Tip! If you want to keep the fish falling apart from the hot smoke processing, pre-slightly podvyalte it, at least during the day.

There are models of devices with hydraulic lock, there in the gutter around the perimeter of the cover is filled with water. This hydraulic lock reduces carcinogenic smoke.

Make a smokehouse with his hands is a snap. You can build it from a simple metal bucket with a lid, old pots or barrels.

Important! The hot smokehouse must be tray fat. It will drip from the product by heat treatment. If the pallet is not, the fat starts to burn and all the food is covered with soot. After every cooking need to wash the pallet.

EXAMPLE smokehouse smoked

Here is a simple master class for the construction of the smoker smoked fifty liter pots:

Illustration	Description of the action
	For the smoker will need a large saucepan. It does not matter if it is not completely sealed, small holes are not the values ​​of the pair.
	The walls need to pan screw a few bolts, Which will hold the tray.
	Fill half the volume of the pan with a damp strand of fruit trees. Do not use dry wood, it will give a little smoke and catch fire.
	Place the grate screwed on bolts. In this case, the casing used on the floor fan.
	On the bars put pan fat, and on it - another grille, which then products will be stacked.
	for smoked foods should be pre prosolit at least during the day and a little podvyalit.
	Cover the pan with a lid and put on fire. Take care that the fire was minimal, it is sufficient for corruption chips. Too much heat can cause a fire of sawdust and spoilage.
	Smoking continues type hot half to three hours, depending on the type of products. Meat always need more time. After completion of the processing of finished products should be cool. The most delicious they will be the next day.

Oh, and for semi-smoked poluholodnom

As you know, it all depends on the temperature of the smoke. By varying the distance between the smoke generator to the boxes of meat, you get a different result. For the embodiment for semi optimally maintain the temperature in the box about 600C.

Poluholodnym considered temperature in 30-400S. This increases the duration of smoking up to 5-8 hours, and the shelf life of the product - up to several weeks.

Smokehouse for garden or picnic with their hands

When you cook these dishes often, it makes sense to think about installing a stationary smokehouse. If competently to consider everything, she can fit well into the overall architectural ensemble of your site.

Worthy look combined outdoor kitchen with brick barbecue, Tandyr smokehouse and a cutting table. In warm summer day is something to cook on an open fire on a kitchen - a pleasure. For smoking in this embodiment, a chamber made of refractory bricks.

Here are illustrative examples of such constructions:

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Stationary smokehouse may be a separate structure. Very popular are wooden structures. How does one of them - in this little video:

Lightweight options smokehouses for a picnic or fishing provide up construction. They look and work on the principle of something similar to hiking barbecue. This metal plates, which are collected in a box with a lid. In addition to these, there is a tray and grill for fat products. Such smokehouse is easy to buy, but can be produced and independently from a sheet of galvanized iron.

So you can visualize its device video example here:

In field conditions, you can do even without such an arrangement. Fishermen often construct the camera for cold smoking fish of conventional poles and polyethylene. It is only necessary to install it on a small hill, dig a ditch to smoke, cover her board or something similar. At the bottom of a small fire to dissolve and toss it moist sawdust or wood chips.

Summarizing all the above, we can only note that to get involved in smoked foods are not worth it. They contain carcinogens so it's most likely a delicacy for the holiday table, and not everyday food. Do not forget to pre-prosalivat meat and fish and podvyalivayut them. Keep smoked foods in a cool place.

If you have your own recipes for the preparation of such dishes, share them in the comments!