Sometimes smoked products that can be bought on sale do not differ in quality. Just as sometimes goods that have already exceeded their shelf life are put into the smoking process, but this may not be noticed when smoked.
In this article we will talk about a mini smokehouse. You can use it to smoke on the balcony. In the last century, metal syringe sterilizers were used in medicine. There were rectangular shapes, as well as larger round ones. This is an excellent device for solving this problem with minor modifications. In this case we are talking about hot smoking.
Pour one or two handfuls of sawdust onto the bottom. Place a tray on top so that the fat drips into it. If this is not done, the fat will drip onto the smoldering sawdust, ignite, and the product will be spoiled by an unpleasant odor. There should be a small gap between the pallet and the sawdust.To do this, you can put any metal objects of the appropriate size on both sides of the bottom. We put a metal grill on top, from an old refrigerator, for example. Place the product on the grill, close the lid, and place it on a gas cylinder with a nozzle.
The flame heats the bottom, the sawdust smolders, smoke circulates in the body of our simple device, and the product is smoked. After 30-90 minutes, depending on the type of product, you close the gas tap, open the lid, and a pleasant smoke and aromatic smell of smoking will pour out of the box.
But you need to smoke it wisely. Smoking is necessarily preceded by marinating. You should not smoke raw foods, as this can be hazardous to your health. If you do not want to marinate, then the product must be boiled before or after smoking.
By the way, I'll tell you one secret. If you boil sausages in the water in which you boiled, for example, smoked chicken, you will get smoked sausages. Traditionally, it will not be possible to smoke them, because... The smoked product must contain meat. And in the sausages that you can now buy on sale, if it is present, it is not in sufficient quantity, and if you try to smoke them in a smokehouse, you will get something dry and tasteless.
At the end of smoking, the ash can be poured into pots with flowers and the smokehouse can be washed. Do not forget about safety precautions when handling a gas cylinder. Especially if there are small children and pets in the house.
Sawdust is best from fruit trees. They will add flavor to the meat. The worst thing for this process is from coniferous trees, because... contain resins.
This is just one way to implement this process. Having understood its principle, you can implement this device in other ways.If you are a welder, or you have a friend who has this specialty, then you can make a device of the shape and size you need. In the end, if you have your own yard, you can smoke in any metal box or bucket with a lid. Making a smokehouse with your own hands is not difficult.
Marinade.
The main component when preparing marinade for smoking is salt. She disinfects. And this is very important. The second most important ingredient is pepper, to give it a spicy taste. Other spices and seasonings are optional, as the strong taste and smell of smoking will muffle all other odors. You can marinate in liquid or dry marinade.
In the case of a liquid marinade, boil water, cool, add salt, sugar, black pepper, bay leaf, cloves, cilantro seeds (coriander), cardamom. If you are preparing a dry marinade, then grind the seeds, mix everything, lightly moisten with vegetable oil to create a paste and lubricate the product.
The amount of salt is individual. The range of perception of salt is quite extensive. If you are going to smoke it to serve with beer, then you can add more salt. Approximately for 1 kilogram of product – one heaped tablespoon of salt, one teaspoon of sugar. Marinate in the refrigerator for three days.
Smoking process.
Before smoking, rinse and dry the product. If it is wet, it will not only smoke, but also steam, and we don’t need that. Given the small dimensions of the smokehouse, the product will be subject to heat treatment. As a result, the appearance of the product may deteriorate slightly. Wrinkled skin, fish opening and so on. To avoid this, you must ensure that the flame is not too large.
When smoking an average fish, 30-40 minutes is enough. If you smoke chicken legs or brisket, it will take at least an hour.
What can you smoke?
Fish such as mackerel, horse mackerel, herring and others. Chicken legs or wings turn out amazing. And the juicy, flavorful briskets just melt in your mouth. Hot smoked Krakow sausages with fried potatoes will perfectly decorate any table.
Some people like to smoke it cold. But everyone decides this for themselves.
Have you tried smoked chicken eggs? Boil the eggs, peel them, lightly cut the whites, and smoke for 30 minutes. After smoking, place them on a dish, cut in half, salt and pepper. You have received an exclusive product that can surprise avid gourmets. If desired, eggs can be stuffed by stirring the yolks with butter and seasonings.
Smoke, experiment, develop your own recipes. Enjoy the pleasant taste, surprise your friends and guests. But do not forget that you should not abuse smoking, especially for people for whom these products are contraindicated for health reasons.
