Smoked delicacies love all. But what is necessary in order that the gammons which are taken out from the smoking shed, salted pork fat, sausages, fish and many other house delights were amazing delicious?
Smoking begins with the choice of fuel which is estimated by ability to give a lot of fragrant smoke. The firm tree is for this purpose better soft, oak and beechen spill, slowly smoldering oak leaves, an alder, a hazel grove, a maple give good smoke, it is worse - a birch (without birch bark). Some consider that when smoking apple-tree firewood as from them smoked products gain golden color are good. But as the best combustible material which doesn't have equivalent serve cherry leaves. Their pleasant thin smoke flavors meat, impacts it a delicate and delicious flavor. And here the pine and fir-tree tree, on the contrary, gives to meat unpleasant smack.
If combustible material is insufficiently dry, then smoke will be plentiful water vapor which, precipitating on meat, impregnate it with moisture why drying slows down and the taste of a product spoils. One of rules of smoking - fuel has to give smoke much, but not damp, but dry and besides - fragrant.
Process of smoking is begun at weak fire with its gradual strengthening, it is necessary in order that all meat was soaked with bakteriostatichesky substances of a smoke fume. At strong smoke from the very beginning of smoking it quickly dries up the top layer, and active process of smoking is limited only to a surface.
In order that firewood quickly didn't burn through, on them fills sawdust of deciduous breeds, for a smell adds also straw which also shouldn't give a heat but only to smolder.
The product of smoking will be ready when becomes brown and brilliant. That the gammons which are taken out from the smoking shed, sausages didn't grow mouldy, it is recommended to powder them a thin layer of paprika and to rub it a hand. From old matter sew sacks and put each gammon separately for long-term storage.
Any smoked products remain very well in dry sawdust. It is possible to save also meat products from damage in dry fragrant hay. It is the best of all to store smoked products in the aired room at a temperature of 4-8 degrees.