Smoked products – a favourite type of snack for many people. They possess the delicate flavor, unique aroma and very attractive look capable to stimulate appetite even of the full person. It is possible smoke meat and fish even in house conditions.
It is required to you
- meat;
- fish;
- salt
- sugar
- spices;
- sawdust;
- bucket (box);
- cover with oppression;
- lattice;
Instruction
1. There are two types of smoking of products: hot and cold. Houses can be prepared meat or fish in any way, however the smoke-cured method is most available, fast and simple.
2. Prepare products. For this purpose meat or fish need to be subjected to a preliminary salting. That to make it, well salt steaks about 3 cm thick and grease with spices. Lay the drawn fish in solution of table salt on 1-2 days, then wash out in flowing water. After that hang out meat and fish in well aired room and dry for 1-2 days. Fish needs to be hung up the head down.
3. If necessary to smoke big steaks (scapula, gammon), mix sugar, salt and spices in a separate plateau. Grate meat with ready mix from all directions, lay it in a deep bowl and well powder with the same mix. Close a gauze, fill in with a brine and maintain a baking plate oppression of 7-15 days, depending on the size of pieces.
4. If you have no ready smoking shed, it can be made independently. For this purpose any tin bucket or a metal box will approach. As a heating element use a plate. On a bottom of a box (bucket) put sawdust. Further establish to the smoking shed a lattice for products and a pallet in which juice will flow down. Provide densely closed cover.
5. Previously prepare sawdust. It is possible to use any tree species. For example: cherry, apple-tree, plum, oak, alder, beech, aspen. Juniper chips are very fragrant. Crush wood to small pieces, having removed from it bark. Moisten sawdust a little and scatter them on a smoking shed bottom.
6. Place products on a lattice in one layer. Put the smoking shed on fire, densely close a cover, having pressed down it oppression. Temperature in the smoking shed shouldn't exceed 120 degrees. That to check it, drip on a cover a water drop. It has to evaporate without hissing, not boil.
7. You smoke small steaks and fish within 30-40 minutes. A little more time can be required. Try a product and define on taste whether it prokoptitsya. In the future it will help you to know for sure necessary time of smoking more.