Juicy smoked meat or fish is a great dish for any party or holiday. Of course, you can always buy a ready-made version in a supermarket, but no one knows what technology was used to prepare a product that was appetizing at first glance. It is much better to do it yourself, treating relatives and friends with a signature dish. To understand how to make a smokehouse with your own hands, you need to understand the principles of the smoking process.
Features of the smoking process
During the distant past, ancient people understood how exposure to hot smoke from woodfuel affects meat. Not only taste characteristics are improved, but the shelf life of smoked meat or fish is also increased. Indeed, penetrating inside, the smoke gives the product a specific pleasant taste and aroma, gives the effect of a golden crust that stimulates appetite. The composition of the flue gas is a mixture of elements, the proportions of which may differ depending on the type of wood used. There are several types of smoking: hot, cold, smokeless and mixed. Smoked products that wewe buy in the store, they are prepared, as a rule, in a smokeless way. The technology is very simple: a fresh product is soaked for the allotted time in a solution prepared on the basis of the fractions of the elements contained in the smoke. If we are talking about industrial methods for making smoked meats, then most often a cheap version of liquid smoke is used. It can only consist of flavors, flavor enhancers, colorants and preservatives. Meat and fish delicacies created in this way cannot be called he althy.
How to enjoy smoked meats and not harm your he alth? Of course, cook them yourself.
Cold smoked
Cold-smoked fish and meat have a delicate, refined taste and aroma. There is no effect of boiled meat, which is typical for all types of hot processing. The cold smoking process is longer than hot smoking and can take several days.
The technology is a long-term fumigation of meat or other product with cooled smoke, which leads to its dehydration and saturation with smoke substances. The principle of operation of the apparatus for cold smoking is the continuous supply of smoke for uniform processing of the raw product. A heat-resistant container in which wood is laid is connected with a long chimney to a food compartment. The length of the chimney can be 2-3 meters. When passing the distance from the fire source to the product, the temperature of the smoke should drop to 20-25 degrees.
Smoking time is selected individually, it all depends on the size and thickness of the piece. Before placing in the smokehousethe raw product is processed with s alt and the necessary spices. Cold smoking devices are presented in various variations, the choice depends on the frequency of use and the amount of finished product required. The average cost of the camera is 6,000 rubles. The problem with the need for a large amount of fuel for the cold smoking process is solved by using a smoke generator.
How to make a smoke generator for a smokehouse? The principle of the smoke generator is simple: a heating element located inside the device causes the sawdust located there to smolder, and smoke is released. The higher the temperature of the electric heater, the more smoke. It is quite easy to assemble the structure according to this principle.
You will need a wide metal pipe for the case. At the top of the device we insert a hose to connect the compressor. Teflon is also needed, which will act as an insulator and a connecting element. Tubes of the required size are placed in the Teflon element. At the bottom of the structure we make a door for removing ash. We weld the top cover and paint.
Chamber for cold and hot smoking made of bricks with your own hands
Not everyone can afford to buy a cold smoked chamber in a store. Many are wondering how to make a cold smoked smokehouse with your own hands. If you choose a brick from the materials, then you can create not only a high-quality and durable smokehouse, but also an excellent design solution for a summer cottage. A brick smokehouse can be multifunctional and usablefor both cold and hot smoking.
First of all, we choose a place for the future smokehouse, carefully considering the details of the location, since the structure will be stationary. The ground needs to be leveled and a foundation laid out. An excellent option would be a foundation on blocks, this will free you from mixing a large amount of mortar, and reduce construction time. Bricks for construction should be refractory, and masonry mix should be based on clay and sand.
Depending on the desired design and functionality, the laying pattern may vary. All you need is to choose exactly the option that you like, and according to the scheme it will become clear how to make a cold smokehouse with your own hands.
Wooden smokehouse with own hands
For the construction of such a structure, it is not necessary to fill in a solid foundation, it is enough to dig a shallow hole around the perimeter of the smokehouse, fill in a layer of rubble and tamp with sand. How to make a cold smoked smokehouse using wooden boards? Quite easy. We lay out the firebox from refractory bricks, a container made of thick metal or cast iron is also suitable. We lay a pipe for the chimney 2-3 meters long and fix it in the smoking chamber. Carefully cover all joints with clay mortar. The base of the chamber can also be laid out with bricks, and the upper part, where the semi-finished product will be directly located, is made using ordinary boards.
The size of the smoking chamber depends on your needs. We build the frame, thenwe sheathe it on the outside with a clapboard. It is important that there are no cracks and gaps during the sheathing. It is better to make the roof oblong from the side of the chimney. In this place, you can equip a mini-woodshed, which will be protected from rain and hide an unsightly chimney pipe. Ropes are pulled inside the smokehouse, on which products for smoking will be hung. It doesn't take long to learn how to make your own smoker, just start making one.
Hot smoking method
How to make a hot smoked smokehouse so that it meets the necessary requirements? Heat treatment with hot smoke at a temperature of about 90 degrees is called hot smoking. With the help of this technology, meat, fish, poultry, cheese and even fruits are prepared. The advantage of this method is the speed of preparation and the ability to perform the procedure with your own hands. A few hours, or even less, and your dish is ready. There are also disadvantages: during the combustion of wood, heavy fractions of carcinogenic substances can get on the surface of the product. If you make a hot-smoked smokehouse with your own hands correctly, then large fractions of the compounds will fall down, and not concentrate in the product. The disadvantage is the short shelf life.
In order for the smoking process to be safe, it is necessary to use wood that does not contain resin. Alder or juniper is perfect. Wood material should be in the form of chips or thin branches so that smoldering proceeds evenly. If the firewood is large, a fire may flare up, then dark traces of soot will remain on the surface of the product.
WhenWhen preparing fish, it is necessary to marinate it in a s alt solution for about 10 hours, then dry it in a ventilated room for a day, and only after that you can start smoking. When the fish is covered with a bright golden crust, you can serve the dish to the table.
In the assortment of store smokehouse options, there are currently many types for any occasion. Especially popular are mini-smokers that you can take with you to nature. But you can not buy, but make such a smokehouse with your own hands.
Do-it-yourself balloon smokehouse
If you have an old and already unnecessary gas cylinder, you can use it to make a smokehouse. How to make a smokehouse from a cylinder and what is needed for this?
To make a smoking chamber, you need to prepare the following materials:
- gas cylinder 50 liters;
- 4mm iron sheet;
- metal chimney pipe with elbow;
- door hinges;
- lattice;
- Bulgarian;
- welding machine and electrodes;
- door handle.
Safety must be observed. There may be a residual gas in the cylinder, you need to drain it and rinse the inside with water. We outline the place of the proposed door, with a grinder we cut out the line on which the hinges will be located. We weld the hinges, only after that we cut out the remaining sides of the door. We saw off the neck of the cylinder and weld a knee with a pipe to this place. The pipe must be provided with a partitionto further control smoke output. On the opposite side, we make a hole to connect the chamber with the brazier.
The brazier can be built from a smaller cylinder or metal, the brick option discussed earlier will also work. How to make a cold smoked smokehouse from this design? Simple enough: remove the chamber and the brazier, connecting them with a long pipe that will cool the smoke passing through it.
Do-it-yourself smoker from metal sheets
Stainless steel is an excellent material for making a smokehouse. You can create a unique design and shape of the device, as well as fit the required size. If you want a beautiful and aesthetic option, and you are thinking how to make a hot smoked smokehouse with your own hands so that it does not differ from the purchased one, then you need to choose sheets of metal. If you have experience in this area, then the end result will be difficult to distinguish from the store version. Factory smokehouses are made from thin sheets of stainless steel; over time, under the influence of high temperatures, the surface can be deformed. Let's consider in detail how to make a smokehouse to avoid this problem. The thickness of the metal must be at least 2 mm.
As in the previous versions, the following compartments should be present in the smokehouse:
- brazier;
- drip tray;
- grids for groceries;
- lid.
According to this principle, you can make a mini version of the smokehouse, which can always be put in the trunk of a car andtake with you on vacation. A chimney is not provided for in such a smokehouse, and the bottom of the chamber plays the role of a brazier, and chips should be located there. A hole is made in the lid to let the smoke out.
How to make a smokehouse from sheets of metal and where to start? The manufacture of a smokehouse must begin with a drawing. The more thoroughly the preparation is carried out, the easier the assembly process will be. If the smokehouse is planned to be of impressive size, it is necessary to consider its location on the site, since it will stand permanently.
The manufacture of the base of the box must begin with a blank 40 cm wide, 200 cm long. We measure 60 cm from the strip and draw a vertical line, then mark 40 cm and again 60. We cut the marked lines with a grinder, but the depth of the cut should be no more 1 mm. We collect the box, bending the metal in the places of cuts, weld the seam of the free edges.
Cut out a rectangle with dimensions of 6242 cm. This will be the bottom of our smokehouse. On each side, we bend inward by 1 cm and weld to the base. By analogy, a lid with a handle is made, it is important not to forget about the smoke outlet. Grids can be welded from thin metal rods.
How to make the smokehouse easy to use? Optionally, you can equip the smoker with legs of the required height, this is true if the smoker is large. To avoid burns, it is better to choose a handle on a wooden base.
Smokehouse from a metal bucket with your own hands
Surely any summer resident will find enameled orstainless bucket. This is a very handy container that will withstand high temperatures. How to make a smoker using a bucket with a lid? It is necessary to check whether the bucket has any damage and holes, whether the walls are deformed. If everything is in order, then we proceed to the manufacture of gratings for products. They should be round in shape with a suitable diameter. To understand which one, take measurements.
You can cut a disk of the desired diameter from stainless steel and make many holes in it, so we get a lattice substitute. If there is a stainless steel wire, it is quite possible to weave a lattice out of it. It will take more time, but the end result will look more aesthetically pleasing.
The hot-smoked smokehouse is ready, we are checking it in action. Small chips of alder or shavings of fruit trees are poured to the bottom. We install grates in a bucket, lay out pre-cooked products aged in s alt and other spices on them, cover with a lid. We put the bucket on the fire in such a way that the heat reaches the bottom, then the wood chips will slowly smolder, releasing smoke for smoking. Periodically we look and monitor the cooking process. When the product is ready, remove the bucket, let it cool, take out the products and enjoy the smoked delicacies.
Firewood for smokehouse
How to make a smokehouse with your own hands, we figured it out, but a properly made smokehouse is not a guarantee of preparing a tasty and he althy dish. The success of preparing a quality product depends on the choice of wood material. Experts in the smoking processvery picky about wood chips, and won't use the same wood to cook meat and fish.
When wood smolders, gases with a high content of organic substances are released. The composition is different and depends on the type of wood. Properly selected wood chips emit neutral or weakly active organic compounds during combustion, they give a unique taste. The smokehouse should be designed in such a way that heavy gas molecules settle before reaching the products.
Any wood chips for smoking can be bought at the store, it is packaged in bags and fully prepared for use. If you decide to make the chips yourself, then make sure that the chips are the same size. A planer can be used to make chips.
Which kind of wood to choose? As already mentioned, it is strictly forbidden to use coniferous and birch wood for smoking, since they emit tar during the combustion process. Also, you can not take wood material from bird cherry, sea buckthorn, mountain ash. When such chips are burned, an increased content of essential oils is observed in the thickness of the smoke. Such wood can only be used by a professional who knows all the subtleties of the impact of such fuel on the product.
The most common material for smoking is alder chips. It is believed that it is universal and gives the products a mild and slightly sweet taste. Aspen, on the other hand, will add a sharp flavor to your dish.
For smoking fish, poultry and lard, it is advisable to use wood chips from fruit trees. For meathardwood chips are perfect: oak, beech.
Conclusion
Whatever type of smokehouse you choose, making it yourself is not difficult. When you smoke meat or fish yourself, you will never want to buy smoked meats in the store, and the smoking process will complement your vacation and become a source of inspiration for new culinary experiments. We hope this article helped answer the question of how to make a smokehouse at home.
Value your he alth and eat he althy foods!
