Smoked foods are a favorite snack for many people. They have a delicate taste, unique aroma and a very attractive look that can whet the appetite of even a well-fed person. You can smoke meat and fish even at home.
It is necessary
-
- meat;
- a fish;
- salt
- sugar
- spice;
- sawdust;
- bucket (box);
- cover with oppression;
- lattice;
- pallet.
Instructions
Step 1
There are two types of smoking products: hot and cold. At home, you can cook meat or fish in any way, but the hot smoking method is the most accessible, quick and simple.
Step 2
Prepare food. For this, meat or fish must be pre-salted. To do this, sprinkle well with salt and spices on cuts of meat about 3 cm thick. Place the gutted fish in a solution of sodium chloride for 1-2 days, then rinse in running water. After that, hang the meat and fish in a well-ventilated area and dry for 1-2 days. The fish must be hung upside down.
Step 3
If necessary, smoke large pieces of meat (shoulder, ham), mix sugar, salt and spices in a separate plate. Rub the meat on all sides with the prepared mixture, place it in a deep bowl and sprinkle well with the same mixture. Cover with gauze, fill with brine and hold under pressure for 7-15 days, depending on the size of the pieces.
Step 4
If you do not have a ready-made smokehouse, you can make one yourself. Any tin bucket or metal box is suitable for this. Use a stove as a heating element. Put sawdust on the bottom of the box (bucket). Next, install the grill for food and a tray into which the juice will drain into the smoker. Provide a tight-fitting lid.
Step 5
Prepare sawdust in advance. Any tree species can be used. For example: cherry, apple, plum, oak, alder, beech, aspen. Juniper chips are very fragrant. Chop the wood to small pieces, removing the bark from it. Moisten the sawdust slightly and sprinkle it over the bottom of the smoker.
Step 6
Arrange the food in one layer on the wire shelf. Put the smoker on fire, close the lid tightly, pressing it down with oppression. The temperature inside the smokehouse should not exceed 120 degrees. To check this, put a drop of water on the lid. It should evaporate without sizzling, not boil.
Step 7
Smoke small pieces of meat and fish for 30-40 minutes. It may take a little longer. Try the product and see if it tastes smoky. In the future, this will help you more accurately know the required smoking time.
