Skolni for fish - types and methods of manufacture

Smoked fish is one of the most popular products in a basket of a modern consumer. And, despite the fact that with a great use of this product, he harms our body, a person is still not ready to refuse him.

If you are one of the lovers of this delicacy, it will be more useful to smoke fish alone. The following describes all possible ways to smoke fish. And also you can find a step-by-step guide to the construction of smokers from girlfriend.

Smoking fish

The main secret of a delicious and fragrant delicacy is a properly selected variety of fish for smoking. When buying fish, you need to pay attention to the following:

• Fish must be fresh. Frozen and enveloped mackerel will never be so fragrant as fresh.
• For uniform prison, it is necessary to choose its one species and size.

"The main secret of delicious smoked fish is the fatter than its grade, the more tastier it will work out. Fat varieties of fish include: mackerel, Salaka, cod, eel, etc. "

If you are a novice in this difficult case, then you should follow the basic rules:

1. When choosing a fish should not choose an eel. If you first come up for smoking, you can make a mistake in cooking technology. As a result, the blood of eel can remain raw and harm your health.
2. It is necessary to choose an exceptionally safe combustible material.
3. You can not open the smokehouse when it is on fire. This can lead to serious burns.
4. There should be a fish of one species in the smoke. Because Each individual species requires different heating and cooking time.
5. If you are doing smoking in nature, do not forget to take the first-aid kit in case of burns.

Made species

There are two ways to smoke:

• cold
• hot

It follows from the name that these ways of smoked differ from each other with a temperature regime.

Hot smoking

With hot smoked, the fish is prepared above the smoke at a temperature of over 90 degrees.

Cooking time on average takes 3-4 hours. With thermal processing, the shelf life of fish is about 5-6 days.

This method has several advantages:

How to catch more fish?

For 13 years, active fishing classes, I found many ways to improve Klevel. And here are the most effective:

1. Activator Kleva. Attracts fish in cold and warm water with the help of pheromones, which are part of the composition and stimulates its appetite. Sorry Rosprirodnadzor Wants to introduce a ban on its sale.
2. More sensitive tackle. Read the appropriate guidelines for the specific type of tackle On the pages of my site.
3. Bait based on pheromonov.

You can get the rest of the secrets of successful fishing free by reading the other materials on the site.

• The cooking process takes much less time than cold smoking.
• Due to the fact that the fish is prepared at high temperatures, it has a pleasant aroma of smoke.
• Products prepared by the hot way are not so fat like when cold smoked.
• Because of the cooking technology, it acquires a gentle and juicy texture.

Cold smoking

The cooking temperature during cold smoked should not exceed 40 degrees.

Cooking time is 2-3 days. The shelf life is 30 days from the date of preparation.

The fish, which smoked in a cold way, has a more dense texture and looks like drunk.

Firewood and sawdust for smoking

Not always the taste of fish depends on its type and technology of cooking. A significant role in this is the firewood and sawdust chosen by you. Different tree breeds give a different taste with your dish.

It is best to give preference to Maple, Aldhe and Oak. However, birch, apple tree, pear and nuts are suitable. Before the preparation of firewood for smokehouse, remove the bark from the wood.

The crust contains a large number of resin, due to which the fish can be patched. In no case should not be used pine. It burns badly, and in the process of combustion, there is a large amount of smoke.

Not only the taste of fish depends on the choice of wood, but also its color. To give the fish brown or mustard shade, you should choose an oak or alder.

If you want it to acquire an attractive golden color, then you will be perfectly suitable maple, linden and other deciduous trees.

Also pay attention to the quality of sawdust. For smoking are not suitable:

• Sawdust, which enlarged a lot of moisture. They brave themselves for a long time and constantly fuck.
• Too dry sawdust weakly smoothly and burned too quickly.
• Rotten chips during combustion have an unpleasant smell, which will affect the taste qualities of the fish.
• Coniferous sawdust contain a large number of resin, which gives bitterness of fish, and can also cause bad well-being.

Features of smoking for fish

Depending on the smoked method, smokehouses have their own characteristic features. Let's look at what is unique each of them.

For cold smoked

In the process of cold smoking, smoke from smokehouse passes underground, therefore, it cools up to the necessary 40 degrees. Therefore, the length of the pipe should be about 10 meters. Also in the cold smokehouse there are two cameras. In one of them smoke is formed, and in another there is a fish.

For hot smoked

The basic rule of hot smoked is based on the fact that the coating temperature of the fish should be from 90-120 degrees. In turn, the bottom of the smoke is heated to 300-350 degrees.

Sawdust in it must be thrown gradually to prevent the formation of a large amount of smoke. It will be correct if your smoke will be large enough, it will not overheat.

Make smoking with your own hands

In order to smoke the fish at all should not be purchased for this special device. Its easily can be made it possible. To do this, you need starting materials and a little skill.

What do you need?

For the construction of a cold smoke, you need to prepare in advance:

• Approximately 2 meters of film.
• Smooth land plot, about 1 square meters.
• Cheing with a height of about 2 meters.

In order to make a hot smoke, you need a little more tools:

• Armature and two metal sheets (61x156,5 cm, thickness of about 2 mm)
• Bulgarian
• Welding machine
• Joiner corner

Manufacturing process

Detailed description of the process of manufacture of cold smokels:

1. The harvested film must be sewn to get a bag.
2. Drive stakes in the corners of a flat site.
3. At the top of the stakes need to be combined with each other.
4. Opposite stakes need to be connected diagonally diagonally into several rows.
5. Fish needs to be twisted on the rods so that they do not come into contact with each other.
6. On the resulting construction, the bag is up to the middle, and at the site under the fish, pour hot coals and pour them with grass.
7. Lower the film to the end, and grant its edges or somehow hard so that the smoke could not leak through the gaps.

Now we describe the process of making hot smokers from the above materials:

• Metal sheet Cut the baccoon on 4 identical parts.
• Connect two sheets with welding at an angle of 90 degrees. Then weld all the other parts so that you have a box.
• Treat the inner welding seams so that the design is hermetic.
• Take a thin sheet of stainless steel and cut it into four identical stripes. The edges should be slightly beyond the bond. Using welding, build the lid.
• Make pens and rods for the pallet, in which fat will die.

Homemade smoking smokers

If you do not have the required material, it does not matter. Homemade smokehouse can be collected from remedies.

Skolna from bucket

The advantage of this smoke is that it does not require the presence of special materials, has a compact size, and at any time it can be moved to another place. She enjoys particularly popular among fishermen.

For the manufacture of smoking, you will need:

• Bucket
• Cap
• Wire or stainless steel sheet
• Stand under the bucket

Attention! For smoking should be used enameled bucket or bucket of stainless steel. It is not recommended to use galvanized steel materials. When heated, they allocate substances harmful to the body.

Assembly Instructions:

1. From the wire you need to weave the grid that needs to be placed directly in the smokehouse.
2. At the bottom of the bucket, pour a small amount of pinch or sawdust.
3. Next, it is necessary to cover the pallet to the pallet in which the fat and residues of the liquid will be drained.
4. Spread the catch on the grille.
5. Build a bucket to the stand and cover the lid.
6. Spill fire.

Smokehouse is ready to work. It will take about 2-3 hours on cooking smoked dish.

Metal barrel smokehouse

If the old metal barrel was lying on the site, so why not use it? For the manufacture of smokehouse from the barrel you will need the following materials:

• Metal barrel.
• The iron sheet, the diameter of which should be a pair of centimeters larger than the barrel diameter.
• Eight smooth bricks.
• Coupling under the thread 30-50mm
• Steel pipe with a width of about 60mm
• Iron bar

When the entire material is assembled, you can proceed to work. Assembly Guide:

1. The clutch needs to be aware of the bottom of the barrel.
2. From the pipe it is necessary to make a glass. One side needs to be done already, and other hermetically brewed.
3. From above, you need to build a grille from the rod.
4. The finished design must be installed on a metal support.
5. To the clutch you need to fasten the finished "glass". Before that, it needs to be filled with sawdust.
6. The barrel must be covered with a film or a dense cloth and you can start cooking.

Skolna from bricks

If you plan to regularly use smoking, then it is best to lay it out of bricks. It looks beautiful and neatly in the countryside, and also wonderfully copes with its main task.

To build smoking bricks you need:

• Brick
• Lattice
• Iron bar
• Metal covers
• Doors
• Clay

1. Drop the trench for the chimney. It should be about 35 cm wide, 2 meters long, and 25 cm in height.
2. DOW SAVE THE BRICK AND TRACE THE CLOSE.
3. Then you need to lay out the chimney itself. To do this, you need to use exclusively red bricks, because It has refractory properties.
4. Now you need to build a firebox. To do this, you can cook it from iron sheets, and then put the brick.
5. The final stage of construction is the installation of a smokehouse. When you lay out, do not forget to install hooks and lattices for fish.

Small refrigerator smokehouse

No need after breakdown of the old refrigerator pull it into a landfill. He can give a second life as a smokehouse.

This requires a minimum set of materials, such as:

• Case from refrigerator
• Pipe with a length of about 4 meters
• Red bricks
• Metal cover

Important! The refrigerator is suitable only for cold smoking. Because Its case is not adapted to affect it high temperatures.

Instructions for the manufacture of smokels from the old refrigerator:

1. The furnace must be burned to the ground above the level of smokehouse. I need to lay out a red brick.
2. Because The smoke will be "cold", then the chimney will pass underground.
3. Remove all excess finishes from the refrigerator housing. From it there should be only a metal box.
4. Make holes for lattices and hooks.
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