Smoked sausages, cheeses, fish, meat, fat, birds are loved by many. However, the quality of initial products in stores may well be questioned. In addition, the use of many producers of liquid smoke for cheaper and reduce the deadline for the production of the final product is of great harm for human health. The personnel cooking of smoked smoke will certainly lock the gourmet from the poor-quality product. Construction of smokehouse on the site, like smoking itself, is not the easiest process, however, if you wish and basic skills, there is not much time and strength.
1
To ensure the craving, the crypting of cold smoking should be positioned so that the furnace is below the smoke cabinet. In addition, the larger the length of the chimney, the better the thrust.
2
If the smoke is installed on a flat section, then for the furnace will have to dig a hole to ensure the slope of the chimney. The width and depth of the pit varies from 50 to 100 cm. On the bottom of the furnace you need to tightly lay out the brick without a solution, the iron sheet is laying on top. The walls of the pit are plated with refractory bricks on a clay solution, leaving the chimney hole. If the furnace is located above the ground level, then the smoke cabinet should be lifted even higher. You can use burgundy as a firebox: heated iron gives a uniform crying of sawdust, twigs.
3
The chimney depth is 25-30 cm. The length of the chimney is a distinctive feature of the cryptic smoking smoked. In the case of cold smoking, it must be 2-10 m, so that smoke, which comes from the furnace to the smoking cabinet, was cooled to 25 ° C or less. The chimney can be tightly without using the solution to lay a brick and on top to lay the sheet of iron or slate and fall asleep the earth so that the smoke does not go out, or use a pipe with a diameter of 25 cm.
4
The combustion of the chimney with the furnace and the smoke cabinet should be sealed to avoid losses of smoke. At the entrance of their chimney in the smoke cabinet, the lattice with a filter is installed to protect products from soot. The filter uses dense mesh fabric, burlap or straw.
5
Before installing the smoke cabinet check the craving. If it is bad or absent, then you can use the smoke.
6
The smokehouse should be stable and can be made of wood, brick or metal, you can use an old refrigerator or barrel. The walls of the smoke cabinet should be hermetic. Lattices, stainless steel hooks or rods for products are located closer to chimney, but at such a level, so that smoke has already started mixing with air. From above, a smoke cabinet is covered with a wooden shield or burlap.
Smoking with cold smoke is carried out within a few days. The smaller the product was salty and marinated, the greater the smoke temperature in the smoking cabinet, the faster the smoking process passes.
Share advice:"How to make a smoking smoked smoking"
0
2141
