Fast method of cold smoking in nature. Fish smoking sawdust

Here from this simple option And we will be repelled. After all, the article is designed for newcomers, which are always starting with the simplest. And then, covered results obtained by the results, think about a more perfect unit.

Such a simplest smokehouse consists of flaws:

Rust. Therefore, before use, we cut it from all sides with a stick and shakeped the raised rust.

Such a smokehouse after some time leads when heated. As a result, the lid closes loosely, and takes too much smoke. It is not necessary to seek tightness. But so that there is no too much smoke to outside, while smoking, press the cover with a heavy object, such as a stone or brick.

Tightness. In nature, tightness is not important. As already noted, it is enough to press the cover of the smokehouse with a heavy item. Those who are going to smoke in the apartment, setting the smokehouse on the gas stove, should look in the direction of smoking with the hydrotherapy - brought the tube into the window and protected the housing from the fragrant smells of glowing sawdust and smoked fish.

Her heat is bad, especially in cold and windy weather. Divide the fire row, put obstacles from the wind. Or choose the windless installation location in advance.

Lack of pallet. And why in general in the smoke pallet? In order to make oils with smoking products. In this case, sawdust isolated smoke is placed under the pallet. Smoke is "clean". If fishing falls on the smokers and exhausting smoke, it turns out a fish with a mustard.

So, in the absence of a pallet, we show the smell. Sktilna slightly tilge to fishe fats glasses in the angle. Accordingly, sawdust at this angle is not raw. And the fire should be where sawdust.

Bottom smoking without a pallet before every smoking we drag food Foil. To then carefully remove the foil with rigid and charred widths. So that the smoke is not washed every time.

Rushing latticesTo which the fish sticks. Put on top of the grille cross the crust purified from the cortex of Olhov-rods (also suitable, apple or black-currant). Or laying on the lattice of apple tree leaves, currant or raspberry. And lay the fish.

The simplest smokehouse is short-lived. But you can smoke in it. Soak and think what the smokehouse will be next. When this comes into disrepair.

Sawdust

Olkhovy - Most Popular. They are most often sold in the store in the department with smoking, mangals and skewers. You can also use sawdust of fruit trees - apple trees, pears, plums. You can mix.

Humidity of sawdust. There is no one here. Some smoke on dry sawdust. The second wet, explaining that wet sawdust will not light up. Third consider the best sawdust from fresh wood. Others, on the contrary, first dried the wood, then let it down on the sawdust. What to say, experiment. Start with dry sawdust. Next time moisten their water. And compare the result. Perhaps you will not even feel the difference.

The number of sawdust. Handstick on a small smokehouse is enough. With full loading of smoking fish, put a little more sawdust. If you smoke one small fish, - and it happens - limit the half handstone.

Size sawdust. What are there, on such and smoke - this is my opinion. Some generally chop up a large chipper with a hatch or in all uses. Someone uses twigs peeled from the bark and branches.

With an independent workpiece, do not use the bark. From the purchased sawdust fragments of the bark remove. Cora introduces bitterness to fish.

A fish

I got to the most interesting. There is an opinion that you can smoke any fish. I do not agree with this opinion. But I will not argue about tastes. I will tell only about your preferences.

Ideal, Topug, Pelengas, Bream, Sudak, sea \u200b\u200bbass, Mintai, Kambala.

Salmon and are obtained dry, but at the same time delicious. Many times do not eat much. But as one of the components of salads and smoked red fish is good.

- Fat fish. Her main thing is not to reap. We must accurately catch the moment of readiness. My verdict - you can smoke.

I tried pike. I liked, especially cold.

Different rocks of fish smoked separately. Also, separately smoke various copies in size. Since cooking time in these cases is different.

Fish preparation

Fish should be stolen. You can remove the gills. Whether the scaly believes is the case of everyone. I do not clean and smoked fish, respectively, do not eat. Loose salt outside and inside the abdomen. Salt is basic recipe Marinade. Someone believes that one should not spoil fish with other seasonings. Other add white and black ground pepper And other seasonings, watered lemon juice. Start with salt. Then experiment and decide with your marinade. You may work out your set of spices for each breed of fish. Or, on the contrary, consider that nothing better salt No additives did not come up with.

Oddly enough, the time of marination is also different in all the smokers. Someone marines fish and immediately begins to breed the fire and prepare smoking. Someone marinates fish for about a day under the nest. I prefer small fish longer than 1-2 hours do not marine. Middle Fish Reply 4-6 hours of time. Marina's large fish up to 10 hours, making cuts on the skin, to better aroused. Salt fish, sometimes add seasonings, firmly wrapped in a foil or cellophane package so that flies do not fly, and put in a cool place. Before smoking, I wipe fish from moisture with a paper towel or hang.

Smoking

The fire is divorced, the smokehouse is prepared, sawdust, the fish is laid on the lattice, the cover is closed. First I give a strong fire so that the sawdresses began to emit smoke. Next, the fire is reduced, it is enough to hear squalls and hissing fish in the smokehouse, if you bring your ear as closer to the lid. Fish weighing from 200 to 500 g enough 20-25 minutes. Big instances may need 1 hour. The beginning of time is the moment when the smoke is falling from sawdust. The design of the smokehouse, the power of the fire, the distance to the flame affects the time of smoking. In any case, in 20 minutes, quickly open the lid, release steam, look at the fish, pick up a piece of pieces. After some time, learn how to determine the readiness of "on the eye" for some kind of signs. For example, I noticed that if fish fins moved away from the body and raised, then ready.

Release. There is also no consensus here. Some accurately know the time of smoking, sculpt the hand, and do not produce pairs from smoking on everything with smoking. Others specifically open the lid 2-4 times for 3-5 seconds for all the time of smoking so that excessive moisture left the lowering of the smoke. I do not open the lid 20 initial minutes. Then visually checking the readiness. And if there is a small fish, which will prepare in 20 minutes, it turns out that the lid in this case does not open. And when smoking a large fish, it opens as it were to determine the readiness, at the same time and steam is released. In any case, the lid should not open the lid, since the sawdust can flash from an excessive fifth of oxygen, which should only smooth.

In the article, I did not express my opinion so much as the experience summarized the experience of many people and told how they approach the process of smoking the fish. Read and put experiments. You will unsubscribe about your experience in the comments. If you have questions - ask.

No better food than food from the fire. So consider many in our society. There are few people indifferent to kebab or even simple breadbaked on the open fire of the fire. Many men love and appreciate rest in nature. Distinguishing on the type of fishing or hunting has long become "male sports". However, civilization and modern Evil Society. Men have lost their culinary skills of hunters and fishermen. When the forest in the steppe, the river could do weeks and months without women of their caring and gentle hands. The most hands that feed will come in and sleep. Therefore, the secrets of cooking, have to revive again and reappear, passing from the father to his son from the monitor to the monitor. And if the method of baking fish in clay in the coal of the fire is known, perhaps, everyone, then ... the method of fast and high-quality smoked meat and fish with a little elected. In fact, there is nothing easier. It will be stipulated on the example of the fish, then several explanations for meat. The technology is not very different, because it will be easier. Yes, and fishermen in fact more than hunters.

First of all, it is necessary to get the fish itself. Then clean and cry. It will be a good bonus with a spice or at least salt. Further, the fish collapses in spices and salted to taste. Bonfire is divorced, preferably more sizes with the presence of thick branches to obtain a sufficient amount of coal. While the bonfire is roasted, the fisherman goes to collect leaves. Paws of coniferous trees are not suitable for smoking. In this case, they are smiling and will not be very good result. It is more accurate to say very bad. Very bad result. If there is a baroon with nettle, it is suitable for smoking perfectly when green and fresh. Worning will not work. Due to a specific smell. And yes it is possible to use herbs for smoking, but they are sometimes more difficult to collect. Let's say smoking on the chasty ... it will be perfect. Dial herbs or foliage need as much as possible.

The process of smoking is simple. The thick layer of the green carpet rises on the coals, the fish is stacked on top and is covered with a layer of green grass or foliage. As a result of such a large amount of greenery on coals, active and powerful emolls begins, smoked process occurs. Fisherman must follow, in order not to appear sections of fire and water them with water. After 7-10 minutes of such smoking, the grass (or foliage) is sweeping with coal. The new layer is sprinkled. And the fish is also stacked on the other side. And again shelters the layer of greenery. The process of smoking is repeated for 7-10 minutes. The result is a wonderful maximum for 20 minutes, delicious fish. And the main thing is not raw. Even on the thick lining from the greens, it is quite well embedded. It is important to pay attention to the lining thickness. And the readiness of the fish itself. Otherwise you can overdo it.

As mentioned above a few words about the pecarity of meat. Naturally, it will be necessary to separate a piece from the carcass, preferably broken ... Save, pepper, add spices to taste something clear. It is important to cut meat with thin slices. Not to lay on the litter of greens thick pieces, they will not cross and possibly poisoning with a raw product. The approximate thickness should be like a single fish of fish weighing 300-500 grams.

It is almost all like this dish. Not to taste unless vegetarians.

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Delicious, fragrant, molding bold brownie barrel smoked fish - One of the most popular snacks. The dish will be pleased with both on a weekday, and will decorate any celebration.

Smoking, as well as drying, taking - one of the most ancient methods of preparation, designed to save taste and useful qualities on the long term. Learn tohow to smoke fish in nature or inhome Conditions - simply. Believe me, this method does not require much effort, but will allow you to quickly recycle even the biggest catch.

I caught, woken up, ate! Cooking smoking for fish in nature!

First you should decide what the smoking is! This is the process of treating the fish carcass smoke, which is formed in the process of complete combustion of sawdust or firewood of certain wood species. The fish prepared in this way is manitis with its own species and aroma. Once having tried freshly handwhone with your own hands, you can no longer be able to buy it in stores - it is so richer with shades and taste.

Prepare a smokehouse for fish with your own hands is very simple!

1. Fresh fishery to a half-kilogram will not worry, abundantly salt and lay aside for 3-4 hours.
2. After it, we wash it from extra salt, as we can drip in the wind or wet until the moisture is completely removed, we are tied by twine.
3. Cooking smoking the simplest option:

• dug a small hole wide and a depth of no more than half a meter,
• top putting thin sticks (10-20 pcs.) or grille so that it covered the pit,
• put the fish, you can easily
• under the improvised flooring to dilute fire from Olkhov, birch, nut firewood. The main thing is not to take resinous rocks and choose such chocks so that they do not burn, and they smoked more.

An important rule: Follow the smoke, it should be constantly thick and hot, only so carcas will get the right taste and color. From time to time it is worth turning the fish, having filled it from all sides. Check readiness you can break in half. If there is no blood near the ridge, lagging behind the skin, the transparent juice is distinguished - the fish "reached the condition".

If the catch is large, then the carcasses need to be arranged for a longer period, it is better to leave them for the night.

In addition to this method, hot smoked fish can be obtained if there is a barrel or large bucket in arsenal:

• the fuel is placed on the bottom, which gives a lot of smoke (sawdust, chips),
• the grille is put on top, on which the catch is located. You should not put the fish tightly to each other so that the smoke could soak all the carcasses.

This method is extremely simple, but the result from this does not get worse.

Interestingly, the first wiking fish began to smoke. Oh, they knew perfectly how to maintain their big catch. Normans immediately understood what disinfecting properties have smoke. Scientists attribute the first smokehouses to the 8th century of our era. Moreover, the absence of firewood on the islands has never been an obstacle, fishermen perfectly accounted for wreckage of broken ships.

Drink and treat! Cold smoking is a dish conquering once and forever!

Smoking for cold cooking fish requires some effort and time spending, but the result will be so stupid that it will pay absolutely everything! As a rule, the river bank has a good slope - this is exactly what you need to do everything right.

It begins "construction" from the digging of the pit as for hot smoked, but from it you need to dug a ditch, about 2-3 meters long, which will serve as an improvised chimney (here for this and need a slope). The surface of the ditch is closed by branches, pour out the ground or simply lay the layers of turf. Now - frame over the outlet. You can build it from the girlfriend and tighten the film. Here under this film and carcasses will be hung.

The fire pit should be lower than the camera for fish!

In order for the carp of the carcasses, they will not fall apart, necessarily impose every twine. Ensure that smoke leaks are not observed from under the film. Better once again to stick it or put it with stones. But do not forget about a narrow exhaust slot at the very top of the design.

Now in the pit it is smearing the fire to get as much coal as possible. Without reducing flames, throw more branches, hardwood and chmochk. Tightly cover the non-splashable material (the tarpaulin is always in the punishment fishermen), leaving the slot for the formation of thrust. Of course, the fire fence for the fire should not be located on the same side as the chimney, and therefore lay the gap for thrust from the opposite side from the camera.

Make sure that the smoke walked constantly. With the slightest stop, overlapping "chimney", ignite the fire again. Smoke should not be hot, but certainly thick. The process is long, takes up to 8-10 hours, but unearthly aroma and absolutely amazing taste is a great reward for all the works.

Smoking house: there is nothing easier!

Smoking fish at home is very easy. With this to cope as a beginner hostess and already a master culinary art. By the way, excellent cooks in this case are not only women, but also men! It is they who, observing all the rules, will prepare the distinguished and species of the dish.

So, the decision is made, it remains only to stock the necessary devices and prepare the fragrant fish snacks with your own hands! What you need to smoke fish at home:

• smokehouse for fish - it can be purchased in stores. Models are presented in a wide range, price range, do not occupy a lot of space and fully prepared for work;
• sawdust or firewood - the main thing here is not to choose resinous wood species, in which case the carcasses will smell the resin, and have a bitter taste. The best sawdust or firewood is from alder. Such a fish will have a divine taste and indescribable aroma;
• time - hot smoking takes about 3-4 hours (it is in smokehouse at a temperature of 80-120C).

Fish preparation for smoke

1. Stop stews, remove the gills from the head, rinse from the blood.
2. Prepare a saline solution: 1 liter of water 100 gr. Salts and put a carcass there for 3-4 hours.
3. Consider fish.
4. Take the sticks (they can be included), pour the carcasses from the mouth to the tail, tied with twine.
5. Having placed fish on special stands so that they do not touch each other, you will get a snack after a few hours, which will be absolutely everyone!

For hot smoked, it is worth choosing a small fatty fish or lean. And therefore, if you caught bream, splashes, salads, gods, herring - do not think, let me smoke! The main thing is not to forget that the small fish, both in nature and at home smokes at a temperature of 60s, and requires less time.

Smoked fish is a delicious product that can be available at any time of the year! Possessing excellent tasteFish can become independent dish, as well as used in the preparation of salads, soups, pates and other culinary sizes.

The taste quality of the product is difficult to overestimate, and therefore smoke at home, in nature or simply in the country in the stove - methods of cooking smokers for fish is a huge set. All of them are simple, but guarantee an excellent result!

All week planned and dreamed, how we will go to rest on the river. Finally ended the invasion of midges and you can safely rest at the river. Volzhsky fishing, kebab, fire, day and night bathing ... put a spare kit for the camera for the camera for charging - spare, write. All dreams were crashed, because we have army charters and orders, our men, who driving a car and motorcycle steering, urgently called for a service. And all, sit girls at home, or go to the city beach, our service and is dangerous and difficult ...
And I wanted to write about the smoke of the fish on mutual conditions ... Well, okay, but I have last year's photo, here with them this review and will be!
So, in order to be tasty and fragrantly, you will need a smokehouse. In our area, almost no one buy such containers in the store. Services of a familiar welder, a minimum of time - and hiking smokehouse is ready. She doesn't have a particularly presentable view, and this is nothing - still lies this device in the trunk of the motor, extracted in nature, washed with a river watch with a sand and stacked back. What is astate? Functionality - in the first place. Therefore, for smoking the fish, everything you need is a metal box with handles, several lattices in the size of the internal perimeter of the box, and a tightly closing cover. Some even manage to smoke fish in medical jacks for autoclave, but there the steel is weak, quickly goes. We will save fish in homemade welded smoking.
Immediately warning - fish is only fresh! This is not a snobbery living on the river, this is a common observation. If you get a frostbed fish - it will not be at all something, the taste will be different as well as the urban food from the menu of the prestigious restaurant.
Therefore, we take fresh fish. Next, it must be solely. For this, there are several ways, with each of them, it is necessary to remove the gills - otherwise the meat will be impatient. Sometimes the fish will be worn (but not clean!) And rub the salt. Sometimes they make injections by salt solution throughout the carcass. My friends are simply taken out of the gills from the fish with all the guts, and through our fish they arrange the entire carcass, adding all sorts of spices - laurel, allspice Peas, dill (inflorescences, but not the greens itself). In such a salted form, the fish remains lying in a tank of 40 minutes (with an average weight of each fish in 600-800 grams). Who happened to grow not so much - salting less.
At this time, the bonfire is roasted and the twigs of trees for smoking are preparing. The twigs are in no case trees coniferous rocks - otherwise you will spit on bitter meat and do not get any pleasure. Ideally, the twigs of fruit trees and shrubs, in a special honor of the cherry and currants; Also praise the branches of alder. But in our area, alder almost no, raids on other people's cottages behind fruit branches do not on the way, so for many years all our fishermen are smoky fish on the vent branches - a decent replacement for standard recommendations.
So here. Will withdraw the bottom of smoking with Ives sprigs. The pillow must be thick enough so that the plants give their own fragrance of fish.

The grille is stacked on top, there are thicker sticks of the same willow, already without leaves - so that the fish does not stick to the lattice.

Put fish. In our case, this is the so-called carp hybrid and crucia, in different areas, is called that dusty, then Karabas, then Buffalo. Very juicy and sweet meat with large rib bones - easy to clean, eat tasty.

The second layer on the next lattice was put on small ships (who sailed on this day, that day was swapped).

Close tightly with a lid smoking and put on a fire. Of course, we put steadily so that the burned firewood does not fail and have not collapsed the whole design. Fire support medium, and do not disregard.

Because as soon as the pair starts from under the cover of the smoke, it will be necessary to move the time and slightly "down" fire. For fish size, our smokehouse is about 40 minutes by fire, if the fish is in bed - 25-30 minutes. Then, with the help of gloves or rags, the smoke is removed from the fire. Immediately do not open - you can burn the ferry.
After such a long story, it's time to look at the result. These perch (from another trip) went down 25 minutes after the appearance of steam.

And here are our beauties. Fish should be removed from the lattice very neatly - just what is hot, so also fragile, here the head fell fell off.

And our hybrids are safe, it's time to the table ...

By the way, this joy is so tasty and satisfying that it is impossible to tear off, and then it's too lazy ... And if there is a picnic without overnight, then you need a huge power of will, so that, having fun before the dump, also to collect all things and get to the house. Therefore, we travel to such events in the maximum proximity to civilization.

And some begin to save power to return under the table ...

Those who want to admire the beauty of the Volga Coast and Fisher Solvers - welcome here.

Time for preparing: PT02H00m 2 h.

Today we will talk about such simple way Billets like smoking.

It is easy enough to extract food in the deaf corner of the globe, you can always use homemade traps or traps, you can hunt for fish using harpoon for underwater hunting or homemade cortex.

But, extruding food is still half of the case, the second half is to preserve the products in edible form.

Of course, if you have been equipped for a long time, you can always equip, that's just ice in it can be worse only in winter.

And what to do if the summer is in the yard, and you mined a cable or fish catch exceeding the current needs? Here then comes to help smoking.

Smoking is divided into two groups - cold and hot. They are separated by smoke temperature.

Hot smoking is preferable for smoked smoked meat. Fish and hot smoked meat - just sodium! And the freshly accumulated fat and can be used until the pain in the liver will force away from yummy.

But for blanks - it is better to use cold smoking.

The advantage of cold smoking is that the fish without a refrigerator can be stored for two or three months, even in the summer. The disadvantage of this method is the duration of the process itself.

The easiest way to cold smoking is known for a long time. They used our grandfathers and great-grandfathers. I was taught him a familiar geologist, during the festards in the forests of Siberia and the Far East, they always bought out the fish with the numbers in rivers and crusts in the forest lakes.

The first stage is the preparation of fish. Cold smoking applies to any fish or meat. But it's easier to finish the fish, so we will talk about the fish.

It is better for him to choose a peel or grayling, but you can perch or other fish.

Fish without cleaning, only hard and everything. You can then put caviar and milk back and pour a strong solution crash salt (otherwise Tuzluk). Tuzluk interfere until salt is completely dissolved. Fish seizure lasts about one day. If you wish, you can add a bit of vinegar to Tuzluk to scare the flies and avoid the appearance of the fisher.

When the fish breaks down, shershest it 6-8 hours, before evaporation of excess moisture. It is best to hang her on the breeze at night.

After you have prepared fish, we build a smokehouse.

How to make a simple smoked smoked smoking

The simplest smokehouse is made in the following way. It is preferable to dig a ditch on the slope and overlap it with sheets from tin, if there are no such, it can be ordinary boards or plywood, but they can challenge, so constantly monitor them. In the field, the bark is perfectly suitable for the bark or cutted turf. The latter must be laid on the branches laid across the grooves.

Chimney - Ready! It will consist of two sectors: at the top there will be a smokehouse, and at the bottom - the hearth.

For the focus, we make a lot of deepening, and for the smokehouse, we score 4 of the cola over the very release of the chimney, we lose the rope network between the stakes, we hide the dry fish on it.

If there is no rope, you can use the grass - twisted and woven grass stalks are perfectly coping with the task, not worse than the rope.

From above, the smokehouse is tightly covering the cloth, you can drive with tarpaulin cloaks, foam, you can use several layers of turf. The main thing is to avoid cracks in the design.

When smoking will be ready, in the focus I focus the bonfire. At the same time regulate, so that the flame is not too strong, because our goal is not to get warm, and smoke. For the fire, any fresh firewood is suitable. It is preferable for the smoke of amol branches and sins, if there are no - aspen, topoly or ventilation are suitable, but the fish smoked on them can be a little bitter.

When using the homemade smoked smoking smoked smoking smoked smoked fish in it at least four hours, the meat is not thick pieces - with the palm size and two fingers thick.

Meat smokes at least 6 hours.

Remember - the greater the piece of meat or fish, the more time it requires for smoking.

If there is no salt for pre-salmon, then you can pre-use hot smoked smoking (approximately 30-40 minutes), and then hang for the refinement to the cold smoking chamber.

You can smoke and " crude product", But, then you need to increase the cold smoking time at least twice.

As you can see, the billet with a cold smoking is a very simple way, but very long. So if you have been taken for it, it is better to harvest at least 100 kg of the source product. After all, the whole complexity will be to maintain and smoke-forming, and how much meat or fish will be in the smoke - no longer important.