Smoking any products - whether meat, fish, cheeses, fruits or vegetables are historically one of the earliest ways to canning.
Hot smoking is one of the variants of this method of thermal exposure to products. Its essence consists in the processing of edible raw materials smoke at a temperature of 40 degrees Celsius and above for several hours.
In general, hot smoking is a fairly simple and time-spent way to cook food.
Smoking products
Smoked meat, poultry, game, fish, sausages, cheeses. Much less often - fruits, vegetables and nuts.
The basic principle of the right smoking is a attentive approach to the choice of raw materials. For example, freshness of meat is determined by estimating its appearance, smell, color and consistency.
The meat should be elastic, dense, with a dry surface. When touched it, nothing should stick to hand. Its color should be typical for a certain type of animal, for example, in a pig - pinkish-red. Raw meat highlights transparent juice.
When forming sausages, it should also be used exclusively fresh meat products, it directly affects their storage. In addition to standard types of meat (beef, pork, veal) for sausages also take horse coninets, lamb, venison, poultry, game. It is better if it is meat elderly individual, since young meat is a loose, oversaturated with moisture.
Carbus rabbits, home and wild birds should also choose the most recently.
The main "meat" spices are all kinds of peppers (white, black, pod, fragrant). Traditionally use bay leaf, coriander, carnation, dried onions and garlic, nutmeg and cardamom.
For smoking, you will need exclusively fresh products.
Fish for smoking need to choose only fresh. The one that begins and saves on its own weight, if you keep it vertically. A good living fish is always mobile, it does not damage it, it does not have stains. The gills are red, rhythmically rising and descending. From fish should smell the river, algae, not rot.
Before smoking, the fish is usually not cleaned of scales. Her mission is understandable, it is the protection of fish meat from the soot arising during the entire process.
If the fish is frozen, then before smoking it is defrosting in several shifts of cool water, and then insulated.
In any case, the fish will pre-break, and then, if necessary, separated. Large fish is subjected to a melt - cut half on the spine.
Cheeses before smoking are additionally processed due to its soft, tender consistency. There is only one preparation option: large cheese heads can be chopped to suitable pieces. Big slices of cheese due to the process of smoking process (just a few minutes) just do not have time, as the smoke should be soaked.
From vegetables most often smoked sweet bell peppers, eggplants, zucchini, onions, tomatoes, corn. They can be used as a side dish to the main dish or as a database for self-eating. After grinding smoked vegetables can be turned into a decent pate. Also freeze them for storage.
Khtatyat also fruits: cherry, cherry, plums, apricots. Recently, it is fashionably thus cooking nuts. Smoked peanuts, almonds, cashew is an excellent beer snack. In the crushed form, you can prepare a good salad or sousing gas station.
From the huge mass of edible humility mushrooms, white, boomines, boomes, oil and champignons are subjected to smoke. First, they need to be treated in a simple marinade from a mixture of several vegetable oils, soy sauce, ground red or black pepper. Then lay out on a grid for smoking, not separating on the hats and legs, entirely.
Of the fungi prepared, then you can bake beautiful pies.
Hot smoked technology
The temperature range for hot smoked - 40 degrees Celsius and above. It is very important to know how much to smoke. The duration of the process is from a few minutes to two days. It depends on the source product and its size.
The essence of hot smoked was imprisoned not so much as smoke, but in the full heat treatment of raw materials. The defining factor is the properly selected view of the smokehouse. This can be both industrially produced hot smoked smoking and handicraft. Make a smokehouse from the girlfriend is not so difficult. Most often in summer or garden conditions, it is made from a barrel or other capacity with a good volume. The main thing is to simultaneously and warm and smoke.
The advantages of this way of smoking are obvious: the speed of preparation strongly reduces labor costs. At the same time, as often happens, the main plus always contains negative sides. Fast cooked products preserve too much moisture, weakly processed by smoke, so their storage is not too large.
Fish, wrapped in a hot way, is stored no more than three days. Meat - more, from week to three, depending on the temperature at which it will be stored.
Such products have a mass of taste, exciting appetite by the smell, delicate, juicy consistency, minimal salt concentration. That is why smoking is very popular in the people
So, the most common two ways of hot smoked:
- at a temperature of 40 - 60 degrees, in time - from semissive to two days;
- at a temperature of 90 degrees and above, in time from a few minutes to several hours.
The first method is applied for meat smoked meat, which will then be boiled. It is ham, boiled smoked sausages, breast, pork steering wheel.
The second way is to cry down in the oven, only with the participation of smoke. Everything happens as quickly as possible, products are adjusted in the process of smoking until complete readiness. So cooked mostly fish, bird.
Before smoking, the meat is pre-wrapped and slightly imported. Different brines are used to give the desired salinity and special taste, which will further reveal after smoking. Without pickles, smoked meat will be unbearable: the necessary taste is not formed, it will be impossible to thoroughly thoroughly.
Ready smoked meat will be elastic, brilliant, with an appetizing golden or red-brown crust
Small fish with smoke in the temperature range from 60 to 140 degrees. It is kept in the staff for several hours (up to three), after which it turns out to be both baked and smoked
For smoking use dry aulh, juniper branches. In no case cannot be used coniferous wood that elames the excess of soot. Other deciduous breeds are also suitable: beech, oak, chestnut, maple, fruit trees. For additional aromatization, dry heather, dried vine of grapes, fresh hay, field herbs (sage, thyme, etc.) are added.
Raw juniper branches are often put together with berries. The smoke form differs with strong bactericidity. As a result, a little longer is stored, it does not immediately mold.
As for the Great Fish Diversity, you can smoke almost any fish. Best of all this method of preparation is suitable for salmon, carp, sturgeon, grade rocks.
Before smoking, the fish must be sprayed in a well-concentrated brine (0.5 kg per 10 liters of water) for half an hour. Then the day is soaked, washed. Next comes the stage of drying: small individuals dried two or three days, large - five.
Rellaved large fish put spacers in Beluj. The very gentle fish in front of smoke is wrapped in a thermal paper.
The appearance of golden color on the scales is a sign of fish availability. The finished product is cooled outdoors, preventing insects during a couple of days. This small breaking only improves the taste of the fish, will slightly increase the shelf life.
Popular hot smoked recipes
For a long time to reflect on what you can shrew, no need. In practice, smoking almost all parts of a meat carcass, any edible game, bird, fish. Consider the most popular recipes.
Smoked marinated breast
You will need: a piece of bend (1 - 2 kg), tomato paste, vinegar, garlic, salt, ground red and black pepper.
For marinada, crushed three cloves of garlic, mix it with 100 grams of tomato paste, a tablespoon of vinegar, a pinch of black, red pepper, salting.
Cut into a few pieces of sneakers, marinate about semissions. Splesh on the grid or pallet depending on the type of smokehouse on moderate heat for two hours. Flip pieces about an hour. As the process, you can pour the remnants of the marinade.
Smoked and boiled pork ribs
You will need: a good piece of rib carcass, peeled from the skins and subcutaneous fat. Pickles to prepare from 2 liters of water, 300 g of salts, 1 g of ate.
The rib parts to squeeze on a squeeze weighing about 500 g. It is desirable that the meat between the ribs is in proportion to one to one. Clear pieces of meat from films, withstand in the cold in the brine of two or three days.
Then rinse them, dry on the hooks for three hours. Skap at a low temperature of about 40 degrees 4 hours, better using wood fruiting fruit trees.
Transfer to boiling water, cook about half an hour.
Pastroma
You will need: pork neck, garlic. Brine from 10 liters of water and 2 kg of salt by 10 kg of meat.
Clear meat from the bass, films, cut into approximately the same squeezed with a thickness of 3 cm. Use for a surplus saucepan, put meat into it, pour the pre-prepared brine. Exposure time - 3 days.
Massed meat washed, thoroughly dry. Grind several cloves of garlic, grasp them the surface of all lumps. Next to fold meat into the enameled dishes, to withstand about semis.
Salo with paprika
You will need: kilogram of sala, garlic, hammer sweet paprika.
A large piece of sala to chop into small rectangular pieces, it is good to cut them into salt from all sides, folded into the bank and do not touch for three weeks.
Wash salvage, clean from excess salt, dry. Shock until the appetizing golden crust is formed.
Finished pieces rub from all sides by a sweet paprika with chopped garlic
Smoked chicken breast
You will need: two chicken breasts. For marinade - soy sauce, balsamic vinegar, ground ginger, vegetable oil. For aromatization - some rice, black tea bag, sugar, cinnamon.
Cut the onset of washed chicken fillet. Mix for marinade on a tablespoon of soy sauce, vegetable oil, balsamic vinegar, a pinch of ginger. Marine chicken meat overnight.
Breasts put on the grille or hang, smoke for 10 minutes with strong fire, another half hour - on moderate.
Smoked chicken wings
You will need: several dozen chicken wings, salt, sugar.
For brine - on 5 liters of water: 100 g of salts, bay leaf, dried carnation, peas of fragrant pepper.
Wings need to be washed, dry, pull out in a mixture of salt with sugar.
Then pour them with cooled, leaky brine. Put some kind of blowing, do not touch about six hours.
Collible wings to dry out, wrap in a dense thermal paper, smoke at moderate temperatures until they become golden brown. Smoked wings sprout a few days in dry, warm conditions.
So far smoked smoked smoked meat, will certainly become a genuine home decoration, they will enrich the festive table, will undoubtedly surprise and delight guests.
