The processing of cold smoke fish or meat will not be difficulty.With proper choice of smoked smokehouse and compliance technologies.The product (fish, meat) is obtained as a result of air-cured and smoked: remove excess moisture, increased shelf life, enhanced flavor.
smokehouse smoke acts as an antiseptic, a devastating parasitic microflora.In addition, the product is better prosalivaetsya.The shelf life of three months reach.
How do smokehouse smoked?There are many solutions.Below there are only one, the most accessible.But to hold such a cold smoking process is possible only in their yards.So ...
prepared in a conventional barrel without a bottom.Even an old and rusty.Digs a hole 40 cm deep and 50 cm in diameter.Now we are measured from this pit of 3 m and dig another hole at the same depth and with a diameter slightly smaller than the diameter of the prepared barrel.Between shallow wells dig on a bayonet shovels, trench (the chimney).Cover the trench sheets of iron and covered with earth.Barrels cover with the second well, sprinkle the ground around to eliminate unnecessary leakage of smoke and air access.This device allows for cold smoking is ready.
now - the process itself.The barrel set the bar - they will be suspended from the product.Copts can and meat, and poultry, and fish, and fat.The pieces are arranged so that they do not touch each other and with the walls of the barrel (otherwise these places prokoptyatsya or bad, or not at all prokoptyatsya).
Before the start cold smoking, the product is kept in brine.Recipes brine Internet a lot, so they are not going to stop.
finished hanging pieces, cover with burlap barrel.The first well (in that, without drums), spread the fire.Campfire selected branches of fruit trees.Conifer can not be used: it is too resinous.Branches and logs must not inflame and fester: we need no heat treatment and smoke - this is the essence cold smoking.The pit is covered with a sheet of iron, so that was a little oxygen supply (otherwise the fire will go out at all).By the way, worse than inflame raw branches, so it is reasonable to use them.Generally considered the best fuel rotten alder or aspen.They enclose sushnyak juniper, vines, heather, Krasnotal.Especially important is the juniper in the final stage - the smoke it has a powerful antimicrobial effect (which can not affect the shelf life of the finished product).Fans of different spices and flavors are added to the end of the smoked rye straw, hay, grass, basil, thyme, sage, and even wormwood.
ideal smoke for smoking - light (obtained as a result of incomplete combustion of wood with sufficient oxygen access).The main mistake beginners - fanning the fire.Again: the wood should smolder but not burn.The desired result is achieved by laying the firebox (pit) chopped logs with subsequent backfilling of sawdust (preferably wet).If the product is clearly visible, the optimum concentration of smoke.
As for the smoking time, it depends entirely on your own taste.If we take the average time for the poultry, bacon and fish it is 15 hours (the weight of a piece of 2 to 4 kg).By the way, the meat is cut not across and along the grain.
lovers of beautiful appearance (ruddy, "marbling) can be recommended to be added to the brine a little sodium nitrate. On the dangers to health, we, of course, keep silent. Only fair to note shops sausage, which is in legal sales, free of nitrate (orwithout it in production) to find oh how difficult.
try, experiment. Who knows, maybe this will be the beginning of his and company production of cold-smoked. Good luck!
