What could be more tastier home smoked? Many masters are interested in the description of the principle of creating homemade useful in the farm.
Finished products are imprinted in the photo, cold smoked smoking can be made with their own hands. Homemade products are the desired treat.
Self-making design
Cold smoking is a food processing with a smoke having a temperature of 32 degrees. The process should be organized correctly, so the master will need to figure out how to make a cold smoked smoking right. It is important not to be mistaken with the construction scheme.
It is necessary that the hot smoke becomes cold. To do this, use the tunnel, which the firebox connects to the compartment where products are placed. The length of the tunnel may vary within 2-7 m. This distance is taken into account to calculate the length of the chimney.
If the furnace is from smoking at a distance of more than 7 m, problems with the burden, as a rule, cannot be avoided.
How does the device work?
The principle of work of self-made smokehouse can be represented as follows. Food processing can last from 3 days. The process may continue for several weeks.
The main thing is to ensure that the smoked process takes place evenly. In the smoking chamber you can not mix various types of food.
You need to cook for one reception. It is important to sort products in size.
Read more about the design of the smokehouse
To make the furnace, you need to dig a trench with dimensions 50x50. These values \u200b\u200bmay be greater. Often the width with the depth of the pit make a meter.
The bottom of the furnace can be made brick, after which it is covered with a tin sheet. Prepare cement mortar is not necessary. Bricks are rumped up close to each other. Side sides are also separated by brick. Here for masonry will need a clay solution.
Creating a drawing of cold smoking smoked, it is required to take into account both the remoteness of individual parts of the structure and the size of the materials.
Under the chimney with a diameter of 25 cm specifically dig a trench. From above it is necessary to close the iron sheet. To prevent the alkalization of smoke, the leaf material is falling asleep.
At the place of docking the smokehouse with chimney put a filter. As the main element take a metal mesh with small cells. The grid is put a dense material. The filter protects the finished products from soot.
Smoking is important to make durable and reliable. In this case, the design will stand steadily and will not fall, if it is randomly someone in charge. At the top of the smokehouse equipped with rods from a stainless steel.
The indicator of their thickness varies in the range from 8 to 10 mm. They are durable, and they hang food cooked for smoking. Typically, the food is hung on special hooks. An ordinary lattice is an alternative replacement.
The simplest scheme
The budget option is to be smoking, allowing the master to save building materials and time spent on construction.
The camera with products is removed from the furnace to 2 m. The basis for the smokehouse can be a metal barrel.
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Stages of work
Having determined the dimensions of the smokehouse, you can begin construction. First you need to dig a hole under the chamber of firebox. It is closed with a tin sheet. Due to this, it is possible to provide a more uniform damage to the chips and sawdust.
The next stage of work is a chimney device. The trench is required to be covered on top. For this purpose only non-combustible materials will be suitable.
The pit can be covered with slate sheet. From above, the chimney falls asleep soil to ensure tightness.
The smoke chamber is arranged in a barrel with a cut bottom. Below is mounted mesh made of metal to which bags are put. Thanks to the combination of these materials, the task is effectively solved to filter the soot particles.
At the top of the barrels bolts fasten the grid of metal, retreating from the edge of 20 cm. This option is not necessary, you can limit the rods with hooks.
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To fully understand all the nuances, you need to see the corresponding video clip.
With cold smoke, the food loses moisture gradually. In the process of drying the smoke penetrates all deeper into the products. As a result, meat and fish delicacies are obtained with a delightful taste.
When you smoke the carcass of the old animal, its meat will remain harsh. In order not to disappoint, you must first be guided by recipes that have already been tested by many. Experiments with shades of taste is better to leave for later.
In the finished smokehouse of the factory production there are several lattices and pallet. It is better to choose a product with a large capacity so that smoking is carried out more evenly.
For lovers of protracted hiking, a smokehouse is needed made of metal with a thickness of 0.8 mm. In the country, it is possible to establish heavier options where the thickness of the steel case is 2 mm.
Stock Foto Smoking smoked smoking
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