Smoking the chips, sternum, sausages, spits, fish, bird carcasses and other products gives them a special pleasant smell, improves the taste and appearance, protects against damage.
In the manufacture of smoked products, products need to be exposed to smoke. The easiest way at home is smoking the products in the chimney pipe in the attic, in which special hungry is satisfied (to strengthen small bodies, sternum, sausages, etc.) and dampers to regulate the intensity of smoke.
More complicated, but more perfect way - the device in the attic of bricks and boards (upholstered from the inside of iron) of a small smokehouse in the form of a cabinet with a door of approximately 1 × 1 m and about 2 m high. The smokehouse must be adjusted directly to the chimney pipe and be connected to It is at the bottom (for the input of smoke) and from above (for the exit of smoke) with two holes with dampers. In such a smoke, it is very convenient to place products on crossbars, as well as easy to adjust the right smoking. A similar type of smoke can be set somewhere in the yard, setting up the center for smoke formation (or the semblance of the still).
The smoke chamber is best made from brick or other non-flammable material, you can use a woven, an incelaved clay, and the board, upgracing them from the inside iron. So that smoke is evenly distributed throughout the chamber, at a short distance (5-10 cm) from the ceiling strengthen the iron sheet. For smoke formation, an iron tray is used, where there are glowing sawdust, or attach a small stove to the smokehouse.
If there is no special smokehouse in the farm, you can use two barrels for this purpose, set on each other. In the upper barrel at a distance of about 10 cm from the edge, transverse crossbars are attached, for which one can put sticks (hung) with products suspended on them. In the bottom barrel make the fuel laying. The focus of sawdust is burned on Earth with the help of a small campfire from rauchok either embroidering in a hole on top of a heap of sawdust hot coals. The upper barrel is covered with a lid with a hole (for the passage of smoke) or burlap (for delaying smoke). This way you can smoke the ham, breast, core, etc.
In all cases, regardless of how much smoking method, the following conditions must be observed: the products to be smoked must be quarreled to avoid damage in the smoking process; Smoke should first be the weakest smoke, and then let the more smoke, carefully following the fire is not great.
For smoking, the deciduous species of trees are especially good; Other rocks are suitable, with the exception of resinous (spruce, pine, etc.), giving smoked, bitter taste. For smoking it is impossible to use raw firewood.
The best result with smoke is obtained when slow burning is maintained - the degeneration of combustible material, thereby ensuring thick, but not hot smoke. The smell and taste of smoked products can be improved by adding a juniper branch in the wood with berries, mint, etc.
Mostly use two types of smoking: cold and hot.
With cold smoked Products are exposed to smoke low temperature (about 20 ° C), but relatively long time, as a result of which smoked smoke is so impregnated with smoke, lose a lot of moisture. Cold smoked products (ferocked sausage, cold smoking fish, etc.) are well preserved for a long time.
With hot smoked Products are processed by a hot smoke relatively short time - from one hour to several hours. The duration of smoking depends on the type of product and how to smoke.
Smoking the skills
Salted ham is soaked for 2-3 hours (firmly salted to 5-6 hours) in fresh water. Then, in the leg of the ham, they make a loop from thick twine and suspend the ham for drying in a cool room, better in the room with a draft. Dried ham is outweigh in smokehouse.
If the ham is assumed to boil, then it is hotched by a hot way, that is, smoke with a temperature of 45-60 ° C for about 12 hours.
The ham first smoke with a weaker smoke, then the thickness of the smoke increases slightly.
For smoke formation, the firewood is used, covered on top of a small sawdust layer. It is monitored that the fire will not flare up strongly, reducing it by adding wet sawdust. The end of smoked is determined by the appearance of the ham, the surface of which should be a yellowish-brownish shade and is well dried. At the end of smoking, the ham is boiled or baked.
The ham intended for long-term storage in the smoked form, coat in cold smoke at a temperature of 20-25 ° C for 2-4 days, after which it is withstanding 3-5 weeks suspended in a dry room. During this time, the ham is dried and acquired the taste and smell of smoked ham.
The best source for chimphosis for the bumps is wood colors that give a thick cold smoke.
Zhambon (ham)
For mambon preparation, the most suitable parts are the front and rear legs. Before preparation, carefully remove without affecting cartilage, bone, since the damage of meat usually begins near the bones. If the bone is not removed, the meat from the bone is slightly separated, and the resulting hole is filled with salt.
The meat prepared in this way is arranged. This can be made dry litter and a dip in the solution.
With dry, the meat is rubbed with a mixture of sugar and nitrate at the rate of 1 kg of meat of 5 g of sugar and 2.5 g of ate. The meat is then pecking the salt (per 1 kg of meat - 60-70 g of salt), put in a tube or wooden trough, top with a salt layer, so that the air does not penetrate, and are kept for 10-15 days at 3-4 ° C.
If the seas is made in brine, then the brine is prepared as follows: boiled, removing the foam, 10 liters of water together with 1800 g of salt, 30 g of Selitera, 50 g of sugar.
The finished ham is placed in a tub, appreciated with a wooden grid or a board and poured with cold brine. Hold in brine for 6-8 days. The concentration of pickles can be checked with a fresh egg: cooling the brine to 10-15 ° C, the egg is lowered into it. If the egg is drown, the amount of salt is not enough. In this case, the salt is added until the egg floats to the surface.
The salted ham is removed from the brine and placed in clean cold water. Keep in water for 2-3 days, while the water change several times. After that, the ham is well wash and smoked for 2-3 days at a temperature of 25-30 ° C, while its surface will acquire a reddish-brown color.
The finished jump is rubbed with red pepper, put in a bag of parchment paper and hang in a cold ventilated place.
To smoke Zambon, you need to use dry firewood and chips of hardwood (beech, hrybro, ash, etc.).
Smoking sala
The most tender and tasty smoked fat is obtained from the Korean. Before smoking, the fat must be salted. Salo is separated from pork carcasses the day after a slaughter when the meat is cooled and strung.
Salo is cut by correct quadrangular helmets, salt, rubbing with an abundant amount of salt from all sides, and laid in a tub or a jar with a skin down. Large and empty spaces are filled with sludge, smaller fall asleep with salt.
20 days after the Salo stage is ready for smoking.
Salo is removed, it is cleaned with salt and washed with cold water. Copyat for 8-10 days before the formation of golden-brown color.
After smoking, each piece rubbed with red pepper and, if desired, garlic.
Store in a dry cold room.
Smoking fillet
From a piece of pork fillet, bones are removed and laid for two weeks into a digestible and chilled brine.
For picking brine Take 5 liters of water, 900 g of salts, 15 g of Selitras, 25 g of sugar.
After 2 weeks, fillets were washed with cold water, dried with a towel, tied with twine, dried and smoked until the meat acquires a brown color.
After that, fillet can be stored in a ventilated cold place, wrapped paper or gauze, in suspended form.
Shelf life of 2-3 months.
Smoking steer
For the roll, the breast of the pork carcass is used. The meat is freed from the ribs and placed for two weeks into a digestible and cooled brine.
For the preparation of brine, they take 1.25 kg of salt on 5 liters.
Then the salted meat was washed with cold water, dried with a towel and spread on the table. The sneaker is rubbed with crumpled garlic, sprinkle with black and red pepper and twisted into the roll, which is tied with twine with a frequency of 2-3 cm.
Sochyat roll until it gets brown color.
Store him in a cool place. Shelf life - up to 2 months.
Smoking rabbit
Separating from the rib carcass, it is selected into four parts: two blades and two rear. They suspend on draft for 2-4 days. Without this exposure, rabbit after smoking is harsh. The temperature with such a ventilation should be no higher than 10 ° C. At a colder temperature, the exposure time is increased.
After venting, the meat is immersed in brine.
The cooked brine should cover the meat entirely, it is not necessary to boil it. The rabbit holds in the brine two days, 2-3 times during this time shifting slices from the bottom up and on the contrary.
Before smoking, driving meat from the brine, the knife tip is made in each piece of up to 5 cuts and put in them for the garlic silver and cubes (LXL cm). The meat is impregnated with lard and garlic and becomes gentle, fragrant. Next, pieces of rabbits are put on a cutting kitchen board. On top, they are also covered with a board and beaten with a turn of the ax to splash joints and large bones. Then the finished product will not be somewhat found near the bones of red.
After that, the rabbit is placed in the smokehouse. The stove is better to stir up alder firewood. Clear the stove until the meat is heated. After that, the fire is reduced. There is no need to smoke with smoking rabbit, so sometimes there is a sufficiently large hole for the exit of smoke. As they die, the slices are periodically dipped into the brine.
Copyat 3-4 hours, depending on the power of the fire. Before the end of the smoking, it is desirable to add junzhel branches into fuel - their smoke has strong antimicrobial properties, and the meat less often molds and retains longer.
To check the readiness of the pieces of meat, skew pieces of acute wire stiletto. If it goes easy, rabbit is ready.
Store smoked rabbit should be kept in a ventilated room (in the attic) or on a draft under a canopy. In order to save rabbit longer than a month, it is again slightly smoked for 15-20 minutes, adding juniper branches into fuel.
If the mold was formed on the surface of the product, the slices are wiping into a cloth before smoking. After secondary smoking, the meat can be done tougher.
Making smoked sausages
Homemade smoked sausage
Homemade smoked sausages are prepared only in the cool season. Usually they are saved for a long time.
10 kg of main raw materials - 4 kg of beef meat, 3 kg of pork without fat, 3 kg of solid ridge spits, 400 g of salts, 20 g of sugar, 5 g of black and fragrant pepper, 5 g Selitras (incomplete tablespoon).
Freed from coarse tendons, films and visible fat meat is solid and put on the cold (at a temperature not higher than 4 ° C) for 4-5 days.
The salted meat is crushed on the meat grinder, carefully smeared, adding saltra, sugar, spices, and at the end of the embroidery crumbled spies. Folding the stuffing in the tableware layer is not thicker than 10 cm, withstand it in the cold for 2-3 days, after which it is tightly stuffed into small intestines, trying to severely compact it in the shell and prevent bubbles from the air under the shell. To get rid of bubbles, the shell is pierced with a needle.
The finished baons are tightly tied up and suspend for drying and sealing in a cold room at a temperature not higher than 5 ° C for 5-7 days. During this time, mince becomes bright red, when pressed it is not pressed, the shell is dry and tightly fits the sausage loaf.
After that, the sausage is smoked, if possible, continuously cold smoke with a temperature of about 20 ° C for 2-3 days. Continued sausages are placed in a dry cool place, it is best with a temperature of about 10-15 ° C, where they are maintained about 4-6 weeks.
Homemade smoked sausages are prepared without thermal processing of raw materials. Therefore, it is necessary to use immaculately fresh raw materials, especially strictly observe the temperature modes of meat, extracts of minced meat and sausages, maintain cleanliness of the tool and dishes.
Smoky smoke sausage
Smoky cold smoked sausage can be prepared from meat of any animals, including wild. The more diverse meat in mince, the tastier the sausage will turn out.
The fresh meat is cut by pieces of 2-3 cm, lay on the board with a thin layer and maintained on drafts for 3 days at a temperature not higher than 5 ° C. During this period, pieces are turned over and stirred 2-3 times. If the sausage is used by moose meat, deer or forest boar, then it is good to add 1/3 of meat of home pig and more spices. Sliced \u200b\u200bby pieces of wild animals in the drafts are kept longer - up to 7 days.
Burned meat 2-3 times passed through a meat grinder. In the first processing through it, the bay leaf and garlic are scrolled together with meat. On 1 kg of meat, 3-4 garlic cloves and 2 medium magnitude laurels are consumed.
For the second time, the meat grinder also passes the spits (50 g of spongy per 1 kg of minced meat). The greater the number of times the meat and the longer stiring mince, the better the sausage.
Then the mince is put in the pelvis and on each kilogram it will fall asleep 1 tablespoon of potato starch, black ground pepper, 1 teaspoon of cumin, scold nuts nut (1 nut per 10 kg of minced meat).
The additive of a broken ginger is obligatory - by 10 kg 2 teaspoons and 5 percent of the mass of stigma, chopped into pieces. Salts are put no more than 2.5 percent. Instead of water, vodka poured (0.5 l per 10 kg of minced meat) - in this case it will act as a preservative, and then smoky sausage can be kept up to two years. Onions are better not to add meat to not oxidized.
The minced meal is thoroughly stirred by hands until it becomes slowing down (only a layer of fat should remain on them). Now how can the stuffing in the intestine in the intestine with a mechanical syringe. Ends of sausages are tied by ordinary thread or thin twine.
In the smoke, the sausages should not come into contact or circles, otherwise they can stick. The furnace is drowning with ohlkov wood, the juniper is added at the end of smoking. At first, the sausages must be very warm, then smoky smoking occurs during the week. It is necessary to constantly monitor the smokehouse, putting firewood or sawdust in the furnace, turning the sausage, energizing the camera from the edges in the middle and vice versa.
Readiness is determined as follows: When sausage cools overnight, it is compressed with your fingers. If the sausage is soft, it is not ready yet. Ready can only be considered an elastic, solid sausage.
Hot smoked sausage
Preliminary preparation of meat and additives are the same as for smoky sausage. In the mince add broth from bones (by 10 kg of minced me - 1 liter of broth). Part of the broth is useful to replace with vodka (up to 200 ml). The mince is injected into the intestine, but not rigid, and so that when pressed the surface of the sausage remained flat. The shell sausage can not be calcined.
Copyat intense from 2 to 3 hours. Watch the sausage does not catch fire. Under the end of smoking, heat reduce and put the branches of juniper.
In the attic during drafts, such a sausage can be stored half a year.
Smoked pork sausage
2 kg of pork need to skip through the meat grinder twice, add 50 g of salt, 10 g of sugar, 3 g of black pepper, 4 g of red pepper, 2 tablespoons starch, spoonful coriander, several pieces of garlic.
All this is diligently stirred, 200 g of broth are added, mixed again, and the intestines are stuffed with the resulting miner.
Then they associate their rings and smoke in a hot smoke 12 hours.
Sausages are stored up to 8 months in a cool place.
Fileyna sausage
1 kg of pork fillets with small fat layers are rubbed with a mixture of the following composition: 15 g of salts, 5 g of sugar, 3 g of black pepper, 3 widespread laurel sheets, 2 widespread juniper berries.
The cooked meat is withstanding the day in a cool place, then heated by a towel, wrapped in cellophane, tied with twine and smooth in cold smoke.
Store the sausage in a cool place.
Sausage dry "Easter"
1 kg of pork, 1 kg of beefs need to cut into small pieces, shield 13 g of salt and put in a cold place for 2 days. Then the meat is passed through the meat grinder twice, add 10 g of sugar, 4 g of food nitrate (optional), 3 g of pepper, 2 g of Mayoran, 100 g of alcohol. Mass stirred.
400 g of pork bass are fine and stirred with pork minced meat.
The prepared meat is placed in a flat dishes with a layer of 10-12 cm and withstand 3 days in a cold place.
Then these minced meat are pinching the straight intestine up to 0.5 m long. The ends are tied with a twine and hang in a cool ventilated room for 3-4 days.
After that, sausages are smoked in cold smoke to such a state until the shell is wrinkled.
After that, the sausage is withstanding 2 months in a cool room. During this time, they ripen and acquire a magnificent taste.
Sausages "Hunting"
1 kg of pork meat, 0.5 kg of veal cut pieces and sprinkled with a mixture of the following composition: 40 g of salts, 10 g of sugar, 2 g of Mayoran, half-spoons of coriander, 3 g of black pepper, 1 g of fragrant pepper.
After that, the meat is withstanding the night in a cool place, passed through the meat grinder and add 2 cups of broth to it. All this is thoroughly mixed and pinch thin guts, which are tied up every 20 cm.
Circles from such small sausages need to smoke in hot smoke, and then boil for half an hour on weak heat.
Sausage "peasant"
2 kg of pork, 2 kg of beef without bones cut off with lack of slices and beat well. Then the meat is cut into small pieces. 600 g of Sala also shallowly cut.
Meat and fat are put into enamelled dishes, add 200 g of salt, 15 g of large overlap pepper, teaspoon of unwinding coriander, 6 g of carnations, three glasses of water. All this should be mixed well.
Then the dishes are covered and put on a day in a cool place.
After that, the washed guts are tightly stuffed with cooked meat and smoke with cold smoking.
Half-hour sausage "Tallinn"
The grinding beef is crushed in a meat grinder using a grid with a hole diameter of 2-3 mm, the bold pork is scrolled through the grille with the diameter of the holes 5-8 mm. Spies crushed into cubes of approximately 4x4x4 mm.
Spices are added to the crushed beef and pork: black ground pepper, fresh peeled and crushed garlic, ground coriander or cumin, salt, sugar and thoroughly mixed, then add spits and mix all mince again. It is possible to preserve the red meat and use a 2.5 percent saltter solution as a preservative (3 ml per 1 kg of sausages).
With the help of a meat grinder with a nozzle, stuffed with a cooked sausage wrapper. Form low-length loafs with a length of 25-30 cm, tie them from both ends with twine. If there are small air cavities when filling, the shell is picked up with a needle to release air.
Tangled bactons are kept in the refrigerator at a temperature of 4-8 ° C for 2-4 hours.
After that, the sausage was placed in the oven and treated at a temperature of 90-100 ° C for 30-40 minutes. The end of the process is determined to redium of the surface of the Baton.
Then the sausage is boiled in a boiler or in a saucepan at a temperature of 75-80 ° C until the temperature in the middle of the baton reaches 70-72 ° C. For this, as a rule, sausage is boiled 40-80 minutes: the thicker the Baton, the longer it should be boil.
Having done it all, sausage Copyat for 6-8 hours at a temperature of 35-50 ° C.
At the end of heat treatment, the sausage is desirable to dry at a temperature of 10-12 ° C for 1-2 days.
For 1 kg sausage 550 g of beef, 200 g of bold pork, 250 g of spongy, 30 g of salts, 1 g of sugar, 1 g of black hammer pepper, 0.4 g of fresh purified and crushed garlic, 0.25 g of ground coriander or cinema.
Smoked sausage from goose breast
From the sternum and two legs, the goose takes off the skin, take out meat and all this is cut into small pieces. The resulting mince is mixed with 1 tablespoon of salt, 1/4 of the clove of garlic and spices (pepper, mayoran, Tminomine).
This mixture is beginning average pork guts and smoked day in warm smoke so that the sausages slightly penetrated.
Semi-combat sausage from meat nutria
Nutria meat on its qualities has a lot in common with rabbit meat.
Fresh nutria meat is sues a large salt (per 1 kg of meat - 25 g of cook salt) and put on a day in a refrigerator for withsturicing. After that, the meat is passed through a meat grinder equipped with a lattice with large holes.
10 g of sand sugar, 5 g of black peppers, garlic and mix well add to the finished mince.
The resulting mass is stuffed with purified and well-washed guts whose ends should be tied with thread.
Batones sausages are roasted in hot smoke for an hour, then boiled on a small heat for 90-100 minutes, after which they smoke again for 12-24 hours.
The finished sausage is stored in a cool place.
Trojan Lukanka
Trojan Luckee is prepared from pork without bones, solid saline (from the blade) and sternum in a 1: 3 ratio.
The meat is cut into pieces of 100 g, stirred from 25 g of salt, 1 g of nitrate and 3 g of sugar (per 1 kg of meat) and put on a day on a cold room planted under the tilt with a temperature of 4 ° C to glass water.
Then the meat is passed through a meat grid with a large grid.
The minced stir is stirred with seasonings: 4 g of ground black pepper, 3 g of pounded cumin, 1 g of crushed fragrant pepper, 1 garlic slicker per 1 kg of meat. Mixed with ferrous seasonings are passed through a meat grid with a small grid.
The next day, the ready-made minced meat is puffed with a beef wide intestine, pre-tested in cold water and sliced \u200b\u200bwith slices with a length of 40 cm. The filled guts are tied with a strong thin twine, pierce the needle to remove the air in the baton along with the minced meat.
Lucca is suspended on the rod and leave for 2-3 days indoors with a temperature of 10-12 ° C to give water to the water.
Then the Luckee is smoked with a cold way at a temperature of 14-16 ° C, igniting the fire from raw sawdust in a continuation of 2-3 days.
Drying at a temperature of 8-12 ° C and a relative humidity of 75-80 percent continues from 30 to 60 days. At this time, Luckee rolly and pressed so that it dry is evenly.
Store the Luckee in a dry, cold, well ventilated place. It is well saved if it is wrapped in paper and put in a box with water.
Smoking poultry
Domestic Cold Smoked Bird
Carcass chicken, ducks, goose, turkey are carefully treated, washed, remove small feathers (hemps), purified from the internals, cut along and treated along and treated.
The carcass are laying between two cutting kitchen boards and beat the axus of the ax to flatten the bones and joints, release the brain fluid and make pieces of carcasses flat.
They suspend on draft for 2-4 days. Without this exposure, the meat of the bird after smoking is harsh. The temperature with such a ventilation should be no higher than 10 ° C. At a colder temperature, the exposure time is increased.
After venting, the carcasses are immersed in brine.
0.5 tablespoons of salt, 2-3 laurel sheets, 2 teeth of fine chopped garlic, several black pepper peas, 5 mature juniper berries, cinnamon, 0.5 teaspoons of juniper, cinnamon, 0.5 teaspoon, 1 teaspoon of sugar sand, 3 tablespoons of 30 percent vinegar.
The cooked brine should cover the whole poultry meat. Boiling brine is not necessary.
Bird carcasters keep in brine two days, two or three times during this time shifting slices from bottom to top and vice versa. The more components put into the water, the tastier the meat of the bird will be. After the carcasses are removed from the brine, you can put in the lean chicken semi-curtains in shallow cuts, pieces of spits and slice of garlic, which will give the chicken meat a special fragrance. Carcass ducks and goose do not pinch with sled slices.
Before smoking, the pieces of meat hang out that they dried a little, and during smoking, on the contrary, periodically loose into the brine.
When smoking immediately give maximum heating so that a shiny film is formed on the surface of the meat. When the film begins to be easily separated, the meat is considered ready. Half carcass goose smoking longer, as its meat is fat, and excess fat must be wrapped up. The aroma of smoked bird retains the parchment wrapper well.
Bird ribs can be smoked separately, but when smoking, it is deficient to the brine.
Geese and hot smoked ducks
Geese or ducks are carefully treated, washed, remove small feathers, rub the salt, put into deep dishes and put it in a cold room for 3-4 days.
Then you need to boil the water with spices at the rate of 1 kg of treated goose or duck - 1 l of water, 100 g of salts, 0.5 g of carnations, 0.5 g of cinnamon, 0.3 g of fragrant pepper, 0.2 g of laurel sheet, 10 g sugar. Boiled water cooling in closed dishes.
Then this decoction is poured salted geese or ducks so that they are covered with brine, stir for salt dissolved, and withstand 2-3 days in a cold room.
After that, the bird is removed from the brine and hang for 3-4 hours for drying. The prepared bird is placed in a smokehouse for 12-15 hours, and the initial temperature in the furnace should be 70-80 ° C, then it should be maintained from 50 to 60 ° C.
After that, geese or ducks are removed from the furnace. If the bird is not yet ready, it is smoky again.
Store geese and hot smoking ducks should be in a cold room no more than six months.
Smoking fish
What kind of fish is preferable?
There are no categorical recommendations in this matter - it all depends on individual addictions and tastes.
Main types of fish, popular for smoking: Vobla, Guster, Kambala, Karas, Karp, Beluga, Krasnogoperka, Sudak, Salmon, Kefal, Bream, Lin, Nalim, Perch, Ostr, Halm, Severuga, Kaluga, Sterlet, Puff, Sazan, Trout, Sair, Pike, Seld, Mackerel, Som, Studum, Sterlet, Taran, Tolstolobik, Cod, Eel, Ersh, Czech, Spiend, June and others.
About wood
The best firewood for smoked - alder and juniper. When the latter is harvested, it is gently only dry twigs, besides, raw still do not fit. Just a few twigs of this wonderful plant, to give fish and golden color, and the unique fragrance.
If there are no ohh, you can use dry wood of any solid rocks: oak, hazel, ash, maple, apple, pears, cherries, plums; With birch, you must remove the bark - it contains dead. In no case cannot be used pine, spruce, cedar - there are a lot of resin in them. Wood must necessarily nourish on small chocks or sins of 4-6 cm. When smoking can be used and sawdust. Churochki, branches and sawdust pour on the bottom of the barrels with a smooth layer. They will begin to smoke and highlight smoke, as soon as the bottom of the barrel or buckets from the fire, diluted downstairs.
A few words about the fire. When smoking fish, it should be small, but to give a lot of heat - firewood you can choose any. Support exactly burning fire for a long time - art that is purchased only by its own experience. But the quality of the cooked smoked fish depends on this experience.
How to prepare fish to smoke?
1) Cleaning
Fish of large sizes after giving up the most convenient to cut into two halves (longitudinally). The average for dimensions of fish is subject to ordinary loss. Well, small fish can be, in general, do not gut. I do not need to delete it.
2) Prosul
At this stage, fish must be carefully rubbed salt. If the spinal part of the fishery is quite thick, it is recommended to make longitudinal cuts on it and labeled salt and there. The approximate amount of salt is from 3 to 6% of the weight of the fish (the largest goes more than in small).
There are also methods for maintaining fish in a container with a salt solution, under the yoke.
In addition to salt, in some recipes, fish treatments with all sorts of herbs and spices are relied.
The duration of the salt may be different (from 5 to 16 hours), but preferably at least three hours. If after the end of smoking under fish scales, traces of salt are visible, which means its amount is redundant.
3) Drying
Collible fish should be dried - for this you can hang it for a couple of hours in a well ventilated place. The residues of the brine and salt should be removed (for example, you can wash the fish, and then wipe it with a clean cloth, or just wipe).
Hot smoking
This method has many advantages. He is fast, reliable, simple; Fish is immediately ready for use. And the structures are not necessary. There is a metal barrel - perfect, no - you can do the old bucket, only they need to be thoroughly rolled. Mandatory condition - well-fitted covers. How to use these containers - clear from the drawings. Plug-in grids on which the fish are placed, made from an annealed steel wire with a diameter of 4-6 mm.
In the barrel you can position the insert for fish from an annealed steel fish for 3-4 grids. Wire. The diameter of the carrier wire is 4-6 mm, the grids are 1.5 mm.
So set the bucket over the fire.
So, if you gathered to smoke with a hot way, small fish are not separated, the average will crack, it is large on the reservoir or a sideline - the cut along the spine to two fillets. Shaped fish wash and solid in a dry way. To do this, you will need a board or a piece of plywood, a salt of large grinding. Sprinking the board and fish, rub the salt into the carcass, moving it on the table with a small pressure.
The inner surface of the abdomen rub the salt manually. If the fish with a thick back is made in it incision along the ridge, rub in and there.
Ambassador of fatty fish (washev, mackerel, halibut, stavavids, inkunks, cambals, crowded, catfish, namilima) is somewhat different from the above. Each fiszy, wrapped in a large salt, wrapped in parchment or tracing so that fats do not oxidized. Then the fish layerly laid into the enameled dishes, better in trays with a lid. From above, everyone is covered with parchment, and its edges are sweeping. It is advisable to put the fish with a small slide, and pushing the lid by fixing the rope or wire.
Soldering around in cold water fish lasts somewhat longer than fresh, - from 4-6 hours before the day.
Under the action of salt, the protein coagulation occurs, the taste and smell of raw fish are lost, the meat is compacted and becomes suitable without further culinary processing.
Next operation - Fish insulation for 40-60 minutes. During this time, its salinity reaches the required 1.5-2%, and the fish is partially dehydrated, since the tuzluk flows - the salt solution. The fish is tied with rabbie, hang on the hashals and covered with a gauze canopy from flies.
Now you can smoke fish. At the bottom of the bucket or barrels, a mixture of olhovykh or other churches with a juniper is loaded, and on the lattices made of metal wires in the middle and upper parts of the container, the fish is larger - lower at the bottom. It is placed loosely in one layer. The strapping made by the harsh twine (the synthetic does not apply!) Are not removed. The bonfire is boned under the barrel and, if possible, tightly closed it with a lid or a metal sheet. 30-60 minutes. (depending on the size of the fish and smoke) smoke from under the cover becomes dry and acquires a characteristic fragrance. Finally, the readiness is determined by the appearance of the fish: the golden and tea color and the dry surface of the skins. At the same time, the smoke can only be opened for a very short time so that chocks are not ignited due to air access.
The temperature inside the barrel is about 80 degrees, when dried, which is about a quarter of time, and about 100 degrees, with direct smoke. As a result of this process, proteins are coagulated, the destruction of small-resistant organic compounds, part of nitrogenous substances is lost along with moisture, fat is inserted.
It is easy to determine the temperature is enough to splash on the cover of the water if the water does not boil, but simply evaporates, - the smoking mode is maintained correctly.
The finished dish cannot be stored for a long time, it should be eaten for 2-3 days.
Cold smokehouse, but 100 x 100 or 1 50 x 150 mm. From above it is covered with board and turf. Below is a firebox. From above - a drawer for smoking.
Cold smoking
This method is more laborious. We need to build a special smokehouse, longer to understand the fish, and the process itself occupies from 2 to 3 days.
The device of the simplest smokehouse is clear from the drawing. The optimal length of the inclined chimney should be at least 7-10 m. If there is a cellar on the site, you can use it, no - you have to arrange an artificial embankment.
Fresh fish are solid for 5 days, frostated - twice as long. Moreover, fish laid in trays additionally sprinkle with salt. It lasts longer and intake - 4-6 or more hours. After that, the fish is tied up and poured during the day. The smoke temperature in the smoke must be no more than 35 degrees. After smoking, the fish can be checked during the day - this will increase the shelf life.
With a cold smoke, the fish loses a significant part of the moisture and is impregnated, as if the smoke from the fire is preserved. And one more addition: the more salt in the fish, the lower the temperature should be.
Half-megue smoked
For him, fish is suitable with a sump period for more than a day, the intrave can be carried out "on the eyes." As a smokehouse, the conventional iron stove "Bourgehky" is used with a pair of extra knees on the pipe so that the smoke temperature is 50-60 degrees. Standing covered to ensure the decay in the furnace, and the fish hang out in some removal from the cutting of the pipe in the smash area with air. For smoking is enough one light day. The taste of the fish is somewhat unusual, and appearance and aroma closer to hot smoked. This technology is currently widespread received, but interesting in its simplicity and great features for experimentation.
Get along
The convenient option to shrew the fish directly near the reservoir from which it was caught. Required materials: Metal bucket with lid and lattice, metal bars or wooden stakes.
Owls are embanked on the bottom of the bucket. The fish laid on the grille and placed in the bucket. The bucket is closed with a lid and hangs over the fire with stakes or rods.
The temperature is adjusted using the addition of firewood or sharpening coal, as well as a fire from the fire to the bucket. To make it easier to determine the temperature, you can drop on the bucket cover with water: if the water immediately starts to throw, then the temperature is too high, and if it evaporates without boiling and does not hurt - everything is fine.
At the end of the smoking process, wait until the bucket and fish cool down, and then dry the fish.
Do not forget that before smoking the river fish, it needs to be aired at least a few hours.
