Homemade smoking

Packaging is more profitable! Price per pack 4 pcs.: 4 100 p. price per one. Product: 1 025 p. 1159 R.

Packaging is more profitable! Price per pack 4 pcs.: 3 288 p. price per one. Product: 822 p. 879 R.

Packaging is more profitable! Price per pack 4 pcs.: 640 R. price per one. Product: 160 r. 182 R.

Packaging is more profitable! Price per pack 4 pcs.: 764 R. price per one. Product: 191 p. 217 R.

Packaging is more profitable! Price per pack 4 pcs.: 1 624 p. price per one. Product: 406 p. 460 R.

Packaging is more profitable! Price per pack 4 pcs.: 640 R. price per one. Product: 160 r. 182 R.

According to statistics of the Central Research Institute of Organization and Informatization of Health, in Russia one of the most common causes of population mortality is food poisoning. Milk, canned, sausage boiled and smoked products are considered the most dangerous products. In order not to experience your body for strength, when buying you need to look at the shelf life of products, and sometimes even check the smell, for example, sausages or tomatoes. In some cases, it is worth even abandoning store products, and cook yourself, for example, smoked. You think it’s hard and long? Then read the article. we will tell you that it is possible to smoke fish and meat in a special smokehouse quickly and simple, as well as what equipment is suitable for this.

Summer times people used smoking as a way of storing products. However, except for practical benefits, smoking has fallen in love with the fact that food becomes a unique taste of smoke. Cold smoking allows me to make meat structure denser, which is especially good for fatty food, as fat is not overhaul. Cooked meat, fish and cheese will not compare with the purchase. That is why fishermen, hunters and household owners prefer smoking independently. As a fuel, they use chip from oak, alder or maple, laying it with a handful in a firebox. The temperature of the smoke does not exceed 35 ° C. The process takes from 3 to 5 days, and sometimes a week. But believe it is worth it!

Types and appointment of smokehouse

All types of smoke can be classified across several criteria.

Depending on the method of manufacturing and smoking temperature:

cold, smoked, cabinet

Cold smoked smoking

A distinctive feature of such a smoke is quite long chimney elongated. It is the chimney that provides flue gases 100% burnout.

Also in the model of cold smoking smoked and smoking the smokehouse itself. When smoking products in this way, all harmful and toxic substances from combustion products remain on the chimney wall, and the food gives a light haze, with a fragrance from the type of wood that was used for smoking.

The minus cold smoking is a long cooking process. it can take from 3 to 7 days. However, the products prepared in the crystal smoked smoke can be stored until 4 months, which is a clear plus.

Smoked smoking

Such a smokehouse has its own engineering features, since hot smoked technology provides for the use of special types of chips, not wood. Therefore, the combustion compartment is under the smokehouse.

The smokehouse should be hermetic, so that the products placed in it can be evenly heated.

But temporary smoking costs are comparable to baked in the oven. And the finished product can be obtained for 30-60 minutes. Here everything will depend on the type and weight of the product, since the fish requires less time to prepare than a bird. However, the shelf life of hot smoked products is only a few days.

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Universal smokehouse

In addition to special smokers for hot and cold smoking, you can allocate soctilles universal. Such smokers are averaged option between the two described, and allow you to prepare food in two ways.

Thus, when choosing a smokehouse, it is worth paying attention to the pros and cons of each type: so smoked smoking smoked smoky, but the products cooked in them are longer stored and have a brighter taste; While smoking miniature smoked smoking, and cooking products takes some time.

Any kind of smokehouse suitable for cooking sausages, various types of meat, birds, bacon, bacon and fish. The taste quality of the product will differ depending on the selected way of smoking.

By type of mobility of smokers can be divided into:

  • stationary smokehouses, which are installed in one place and can be used for a sufficiently large volume of products;
  • Portable mini-smokers, which are a small box, which is tightly closed with a lid. Sockelings are provided for hiking and rest in nature.

Types of smoke structures

Vertical, or shaft design has a shag shape, where the focus is located below, and the products are suspended at the top. In such a smoke, it is impossible to use the fusion method, and adjust the formation of smoke.

Tunnel smokehouse needs to arrange a suitable place for the hearth and chimney. Despite the duration of the installation, such a design can be used even in wet weather. Tunnel smokehouse suitable for hot and cold smoking.

Cold smoking technology is better to apply in cool weather, smoke will be better cooling. In the heat, in the smoking chamber, install the thermal sensor Source SWOIDOM.com

Chamber smokehouse has large sizes, and when it is installed, the slope at an angle from 10to to 30.

Common components for Cold and hot smoked smokers:

  • Flak. Chips and sawdust of wood sawmills are burned in it.
  • Lid for smoke generator. This component can be installed on the front or side wall, or on top.
  • Chimney pipe. The length of the chimney canal gives the air cooled to the required temperature.
  • Camera for smoked. It is in it where the process of smoking.
  • Metal grid with small cells about 3 mm is installed at the entrance to the smokehouse, and does not give the capabilities of the soot to penetrate the smoking chamber.
  • Crossbars. They perform hangers on which you can hang hooks with products.
  • Lid. It needs to get a chimney.
  • Pallet. It’s gathers and other liquid.

Arrangement of smokehouse

Smoking technology with the cold way implies the saturation of the products smoke as a result of the fusion. Before you get into the smoke chamber, smoke is cleaned from carbon monoxide gas. Before organizing cold processing of meat or other products, it is worth carefully learning the instructions, how to make a cold smoked smoky.

Preparation of place

The smoking process involves the use of fire. First of all it is worth choosing such a place where in the event of an emergency, the fire will not harm people or buildings. Also near the smokehouse should be a place to accommodate products.

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It is also worth considering the length of the chimney (3 m), width (30-50 cm), and height (25-27 cm). Between the hearth and the camera should be a good thrust. Sometimes it may affect the difference in the temperature of the smoke and the environment. In order to increase the thrust use smokers.

Smokehouse from barrel

There is an easy way to solve the issue, how to make a smoke barrel. He involves the use of trenches as a chimney. The beginning of the trench has as deep in the ground. It will give the opportunity to get a good craving. The walls of the trench are strengthened with iron sheets, slate, or lay out brick. Top, or chimney ceiling sprinkled with soil. At the end of the chimney there is a barrel. Below should be the metal sheet with the velocked holes, through which the smoke should penetrate. This sheet is designed to accumulate fat. It should be less than the barrel itself so that smoke fluently penetrates the smoke chamber. In the barrel itself it is necessary to arrange the grille to hang meat or fish. The top of the tank is covered with a burlap, wooden cover or metal sheet. Also instead of a trench, you can use the pipe.

If there is a question how to make smoking with your own hands at home for long-term use, you should give preference to a brick building. Such a structure can be used for destination for several years.

The design of the smokehouse from the brick does not differ from the usual, and consists of a place for a fire, chimney and the smokehouse itself. The chamber for the fire and the pipe for the chimney inside is laying out refractory bricks, and the upper part of the design can be made wooden. The smokehouse is equipped with grilles for fastening products, and the door. To strengthen the chimney use clay. In the chimney, the overlapping should be installed, which will give the opportunity to control the craving.

Also to solve the problem, how to make a smokehouse at home, you can use the housing of the refrigerator that failed. You can use the bourgeois stove as a fireplace. Sometimes electric stove is used in smoking. Shelters are put on it and hold on until smoke goes. This method requires increased attention.

Cold and hot smoked cabinet

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Cold and hot smoked cabinet

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

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Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Dymogenerator: up to 10 hours of smoke Consumption Power: 0,9 kW Warranty: 1 year for the whole

You can go smoke immediately after receiving smokehouse! Additionally, nothing needs to buy!

Alto-Shaam 1767-SK / III

Universal oven-smokehouse of American production worth of a decent car. Designed for cooking on an industrial scale. In the kitchen of the restaurant, in public catering points, this technique will emphasize the image of the institution. Full minced technique allows you to prepare flawlessly with maximum attention to detail.

Cold Smoking & Hot Smoking at Home

The stove is equipped with a Halo Heat system (uniform heat distribution without using a fan), so that the air does not dry the product, which significantly affects the quality of the preparation. The use of a temperature probe, a range of 10. 91 °, provides accurate dishes availability time. GN1 / 1 gastronomatic class, temperature maintenance system with the Suretem open door, meet classic gastronomy standards. With such a complex, there is no need to shift ready-made dishes from place to place, looking for optimal conditions for preserving the appearance and taste quality. The furnace will do everything herself.

cold, smoked, cabinet

Bonus will be antibacterial handles, special non-magnetic corps stainless steel. Natural for smokehouse of this level is a LED display, a computer recipe preservation program, digital control, a spacious camera on 9 compartments, installation with fixed and swivel wheels with footsteps. Alto-Shaam 1767-SK / III. Dream of any Chef.

TTM Istoma-Em

Furnace-smokehouse of Russian production, inferior to the gastronomatic class (GN2 / 1) of the previous model. But the functionality is very pleased with the presence of a similar system of uniform heat distribution, using properly located. Lack of fan saves moisture without stopping products. Sadness the question of gastroactors that do not come in the kit, but the acceptable price of the multifunctional unit does to this discount.

The device includes digital control, 8 memory modes, a cooked dishes storage program, which turns on when appropriate temperature regime is reached.

Preparation range up to 140 ‘, storage temperature and probe included. up to 95 °. The device of low-temperature cooking mode is convenient for its small dimensions, and an excellent roomy camera up to 45 kg.

Bradley Smoker Digital 6 Rack BTDS108CE-EU

The size of a small refrigerator, this machine-smokehouse is a budget version of representatives of its scope.

Does not possess a gastronomatic class, but it allows you to continuously work up to 9 hours. Pressed briquette of various aromas, thrown automatically. an innovative solution in smoking various types of meat, fish, cheese and vegetables.

Premium class device well proven itself at a professional level. The package is:

  • 6 lattices, pallet;
  • automatic adjustment of time and smoking temperature;
  • electronic control and auto power supply function;
  • Built-in thermometer;
  • Floor construction and reliable fixation shelves.

A spacious modern type smokehouse is attractive to a price solution, has worthy options for professional cars.