Smoked home production fish is particularly valued by gourmets. Indeed, in the cooking process, only natural raw materials are used. Many for this buy industrial smokehouses. However, make such a smokehouse itself will not be much labor. There are no complex technological solutions in the device, and the necessary tool can be found in any storage room.
1
Before making "smokers" you need to decide on the desired finished product: it will be a fish of hot or cold smoked. For the first version, the technology requires not only smoke, but also temperatures in 70-80 degrees. In the second case, only smoke is involved. From your decision will depend on the design of the smokehouse.
2
To get a hot smoked fish, you will need a hermetic metal tank with a height of 25 cm. For this, any container or barrel will suit this, and some manage to use and an empty gas cylinder. It is horizontally, cut out the cutter part, which is later used as a lid. At an altitude of 20 cm from the bottom, it is necessary to fix the lattice. For this, the grill grill is suitable. It has fish. Although it is more expedient to encourage fish for the tail so that the smoking process passes more evenly. It is also important under the prepared product to install the dishes for the collection of fat, which drips from the fish. So you will avoid smell of burning fat, and clean the container from the sawdust used will not be so difficult. The utensils for fat should have a smaller diameter and give smoke to freely fill in the part of the tank with fish. The bottom of the metal container was covered with sawdust, and she herself will be located above the heat source - the fire of the burner or a fire. We need to achieve precisely rings of sawdust and exposure to small temperature.
3
It is customary to use sawdust of fruit trees, especially valuable for smoking cherry, although olhovy, and pine. It is important to note that a slightly wet sawdust gives not so caustic smoke as dry. Instead of open fire, a tubular electric heater can be used (TEN). The heating element is placed in a mass of sawdust. Its operating temperature is simultaneously suitable for solving sawdust, and for thermal processing of fish. It is possible to make hot smoked fish and in the apartment. The only difference is that a cylinder or barrel is replaced with a smaller capacity - a bucket or a high pan, and to the tightness of the structure in this case, it is necessary to like more carefully. Smoke from smoke can permanently become the attribute of all your things.
4
Cold smoked fish cooking also does not take much time. And it will only be necessary to isolate the temperature component. Smoke for fish should come cold, and for this purpose you need to make two cameras, a camera with a product and a camera with a source of smoke, connecting them with a pipe. The length of the pipe should allow the smoke to cool. We often use a cold-water coil, connected to the water supply, and placed it in the pipe itself.
5
The manufacturing process takes in the case of hot smoked fish - about 1 hour, cold smoking - more than 3 hours. Smoking can also be used for smoking chicken, chicken ham, as well as a variety of sausages. It should be noted that household sausages need pre-cooking, and only then need to move to smoke.
When smoking products, it is important to know the measure. Switched fish or chicken will not only spoil your culinary reputation with its bitter taste, but also can cause digestive disorder.
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