What can smoke in a hot smoked smokehouse

Who among you and I do not like to eat a piece of smoked meat or fish? Lovers of such delicacies there is a lot. It is a delusion to think that only meat or fish can be smoked - products that can be processed in such quantities. Meat, poultry or fish cooked in a home smoker, seasoned with fragrant herbs and spices, deliciously smelling smoke — what could be more delicious?

Hot Smoked Features

The process of homemade smoking is due to the burning of wood. The product is exposed to smoke combined with air masses. Cooked products are endowed with special taste and aromatic qualities. But you must strictly adhere to technology. Indeed, non-compliance is fraught with the release of harmful substances and, as a consequence, a negative effect on the body. Different heat treatment periods are characterized by:

  • a temperature that varies from 80 to 170 degrees Celsius;
  • absolute digestion of protein;
  • low salt levels - 1.5–4%;
  • over tolerable value of water - more than 60%.

The aroma and quality of processing is directly influenced by firewood. For example, fruit trees - oak, birch, alder smoke well. To improve the flavor to the listed wood add branches of juniper, sage, heather.

What can smoke in a smokehouse

Meat, fish, poultry, sausages, cheese, vegetables, and seafood are more often chosen as raw materials. It is important to remember that before you smoke a particular product, it should be subjected to a certain treatment - pickling, salting, boiling. The final stage - drying, is almost the main thing in the whole process. The fact is that if the semi-finished product is wet, then it is more exposed to the penetration of carcinogens from smoke.

Hot Smoked Technology

As a rule, high temperature is initially set in smokehouses. Large pieces of meat, fish, and birds are boiled until half cooked, because they are raw and simply burned from above, and remain raw inside. Marinating is also a great way to process raw materials before smoking.

The process of making fire should also be approached carefully. Chips are soaked in advance for 1 hour. The fire is kindled, which should burn out for some time.

When the fire has burned down and a sufficient amount of coal has appeared, a grate is installed to place products on it. They are tightly covered with a lid and placed on the fire for further smoking.

The first stage of smoking occurs on an open high fire. Subsequently, for better cooking, the coals just smolder.

The duration of the process itself depends on the product, its condition and size:

  • for seafood it will take about 30 minutes;
  • if meat, fish, poultry are cut into small pieces, then such preparation will take about 1 hour;
  • large carcasses are smoked for several hours.

Everything is simple here - time for the process of smoking is given depending on the size of the product itself.

Reference! Fresh, immediately after slaughter, the meat is not smoked - it should be kept for 3 days in the cold.

Popular hot smoked recipes

Hot smoked products are certainly very tasty and fragrant. But in order to cook properly you should stick to the best recipe.

A simple recipe for smoking meat

Prepare:

  • pan;
  • aluminum foil;
  • lattice;
  • sawdust fruit trees;
  • necessary part of the carcass.

Cover the pan inside with foil, pressing it against the walls and leaving long edges. At the bottom of the tank pour fruit sawdust or tea. Here you can put herbs, brown sugar. Place the grill, place the meat, cover with a lid. The edges of the foil, which we have previously left, are now bending, pressing tightly. It is very important that the foil does not leave a gap between the lid and the edge.

The container is placed on a strong fire, after a few minutes the fire decreases. Meat is smoked for 60 minutes.

How to smoke a fish

Before smoking, the fish must go through the process of gutting and cleaning (it should be thoroughly washed in cold water several times).

If because of its large size the fish does not fit in the chamber, it is cut into pieces. The head is cut off, the gills are taken out - this is done so that the meat is not bitter.

Reference! It is better to choose fish fatty varieties. As a result of smoking, the bulk of the fat will leave, and the fish will be juicy and tasty.

Smoking a bird

A duck, a goose, and another bird are obtained, of course, tasty, but still the “classic” remains the beloved chicken. We make brine - in 1 liter of water we add 80 grams of salt, 30 grams of sugar and 40 ml of apple cider vinegar.

The chicken is cut in half, rubbed with crushed garlic and ground pepper, poured with brine (this should be done carefully so as not to wash away the spoiled spices). Marinated for 3 days.

Further, the bird is removed and boiled over so that the skin does not harden during smoking. After the water is completely drained, the chicken should be placed in the smoke closet for an hour, maintaining a temperature of 60 degrees, but without smoke. Then it should be smoked for 3 hours at 90 degrees. After which it is important to leave the bird in the cold for 1 day.

How to smoke fat

Prepare 1 kg of bacon, ground sweet paprika, garlic. Fat should be cut into rectangular pieces, roll in salt and put in a jar for 3 weeks. After that, it is necessary to rinse it, remove the salt and dry it. Next, you should begin to smoke - it should be done until such time as a golden crust.

Smoked Seafood

Mussels and shrimps are soaked in brine for a day before the main stage. As a marinade, you can use lemon juice, soy sauce. Dried seafood smoked to a golden hue. After that, both shrimps and mussels are watered with olive oil and sprinkled with greens. The sauce, seasoned with cilantro and white wine, ideally complements a romantic dinner.

Smoked vegetables as part of the perfect snack

Professional chefs know that smoked vegetables give a unique taste to any dish. They are smoked not for long - about half an hour. But first they should still be soaked in marinade for 12 hours. Its ingredients are lemon juice, soy sauce, salt, and ground pepper.

Watch the video: Smoking Meat Week: Smoking 101 (March 2024).

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