Hot smoked temperature in the smokehouse: how to determine the temperature regime

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Smoked products.Smoked meat lovers know all the advantages of a properly prepared dish. Here, aroma, taste, and a good crust... To achieve all this, you need to know some features.

Parameters affecting the quality of smoking

The content of the article

  • Parameters affecting the quality of smoking
  • What should be the temperature for hot smoking
  • How to determine the temperature regime
  • Temperature and smoking time for different products
    • Meat (pork, beef)
    • A fish
    • Bird (chicken, game)
    • Sausage

Hot smoking implies that the product will be treated with steam and high temperature smoke. A real culinary specialist knows that in order to create a truly delicious masterpiece, you will need to follow the execution during the preparation of all important recommendations:

  • use only fresh products;
  • choose a good recipe;
  • precisely follow the requirements of each stage of the entire cooking process;
  • comply with the temperature regime established in the recipe;
  • maintain the necessary and sufficient level of humidity inside the smokehouse;
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  • pay attention to the quality of the raw materials used;
  • withstand the right amount of time.

If you follow these rules, then the food will be extremely tasty.Chips and smoking accessories.

Attention! For a more delicate taste, use logs of some fruit trees, and for a light crust it is better to take alder or oak.

What should be the temperature for hot smoking

It is clear that for each product its own temperature value will be correct. However, it is worth saying how hot smoking is generally different.

Here, the main criterion is a setting of 80 ° C and above. It is this value that will allow you to smoke your favorite goodies in your own juice and fat. In addition, if you try to cook at lower degrees, then most likely everything will end global failure: the protein will not coagulate, a delicious smoky smell will not work, and indeed the dish may turn out to be half-baked.

How to determine the temperature regime

Masters and amateurs who have been involved in this process for many years will simply say: spray water on the smokehouse. If it just evaporates immediately, then everything is in order, if it starts to hiss or shoot, then the mode is incorrect and it is worth making it hot.

You can, of course, use this method, but to get accurate information it would be better to take a special thermometer. In addition to the temperature inside the chamber, you can also find out the number of degrees of the product itself. For this, there are special thermometers with a kind of plug or pin that you can simply stick directly into the product.Smoking thermometer.

In fact, modern devices provide an additional function of sound notification of the achievement of the desired state. With them, you can not think about how hot the camera is.

Temperature and smoking time for different products

Each group of smoked meats has its own degree of processing! We offer to consider the most popular dishes.

Smokehouse products.

Meat (pork, beef)

Depending on the size of the piece and its fat content, the time and temperature of its preparation are determined. On average, raw meat is smoked for about three hours at 80–100 ° C. If before that it, for example, was welded, then it is possible to set only 45-60 ° С.

Such a product can be stored from one to three weeks.

A fish

It is always necessary to remember that fish is a perishable product. Therefore, you need to smoke it quickly, and store no more than three days in the refrigerator. The process is carried out at 60-140 ° C from half an hour to two to three hours. Time depends on the volume: a large cod will reach readiness within two hours at high temperature, the bream can be ready in an hour, and it takes less than 30 minutes to salak.

Bird (chicken, game)

A whole carcass cooks more slowly than individual parts (thighs, drumsticks, etc.). They, by the way, can be done in just 30-40 minutes. If the bird was previously pickled, then one and a half hours at 80–130 ° C will be enough, if not, then 2-3 hours.

Attention! First, it is better to set 100 ° C and hold for some time so that a delicious golden crust forms.

Sausage

The most time consuming and long process. To make home-made sausage, it will take two days in the smoking chamber and another three weeks outside it. Depending on the filling, the temperature setting will be determined, which can vary from 50 ° C to 120 ° C.

Now you are familiar with all the tricks of the right hot smoking.

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