What can be smoked in a smoke-cured smokehouse: features of hot-smoked, popular recipes for hot-smoked

How many of us do not like to enjoy a slice of smoked meat or fish? There are many lovers of such delicacies. It is a misconception that only meat or fish can be smoked — there are a lot of products that can be subjected to such processing. Meat, poultry or fish cooked in a home smokehouse, seasoned with aromatic herbs and spices, mouthwatering smoke aromas - what could be tastier?

Features of Hot Smoked

The process of home smoking is due to the burning of wood. The product is exposed to smoke combined with air masses. The prepared products are endowed with special taste and aromatic qualities. But technology must be strictly followed. Indeed, non-compliance is fraught with the release of harmful substances and, as a result, a negative effect on the body. Different heat treatment periods are characterized by:

• temperature, which varies from 80 to 170 degrees Celsius;
• absolute digestion of protein;
• low salt levels - 1.5 - 4%;
• excess water value - more than 60%.

Firewood directly affects aroma and processing quality. For example, fruit trees - oak, birch, alder smoke well. To improve the aroma, juniper, sage, and heather branches are added to the listed wood.

What can be smoked in the smokehouse

As the source of raw materials, meat, fish, poultry, sausages, cheese, vegetables, and seafood are more often chosen. It is important to remember that before you smoke this or that product, you should subject it to a certain processing - pickling, pickling, cooking. The final stage - drying, is almost the main thing in the whole process. The fact is that if the semi-finished product is wet, then it is more exposed to the penetration of carcinogens from smoke.

Hot smoked technology

Typically, smokehouses initially set high temperatures. Large pieces of meat, fish, poultry are boiled until half ready, because raw they simply burn from above, and remain raw inside. Marinating is also a great way to process raw materials before smoking.

The process of lighting a fire should also be approached carefully. Chips are pre-soaked for 1 hour. A fire is kindled, which should burn out for a while.

When the fire burns out and a sufficient amount of coal has appeared, a grate is installed for laying products on it. They are tightly covered with a lid and placed on a fire for further smoking.

The first stage of smoking occurs on an open high fire. Subsequently, for better cooking, the coals simply smolder.

The duration of the process itself depends on the product, its condition and size:

• seafood will take about 30 minutes;
• if meat, fish, poultry are cut into small pieces, then such a preparation will take about 1 hour;
• large carcasses are smoked for several hours.

Everything is simple here - time for the smoking process is allotted depending on the size of the product itself.

Reference! Fresh, immediately after slaughtering the meat is not smoked - it should be kept for 3 days in the cold.

Popular Hot Smoked Recipes

Hot smoked products are certainly very tasty and fragrant. But in order to cook correctly, you should adhere to the best recipe.

A simple recipe for smoked meat

Prepare:

• a pot;
• aluminum foil;
• grill;
• sawdust of fruit trees;
• the necessary part of the carcass.

We cover the pan inside with foil, pressing it to the walls and leaving long edges. Pour fruit chips or tea onto the bottom of the container. Here you can also put spicy herbs, brown sugar. We place the wire rack, lay the meat, cover with a lid. The edges of the foil that we previously left now bend, pressing with force. It is very important that the foil does not leave a gap between the cover and the edge.

The capacity is placed on a strong fire, after a few minutes the fire decreases. The meat is smoked from 60 minutes.

How to smoke fish

Before smoking, the fish should go through the process of evisceration and cleaning (it should be thoroughly washed in cold water several times).

If, due to its large size, the fish does not fit in the chamber, it is cut in pieces. The head is cut off, the gills are taken out - this is done so that the meat is not bitter.

Reference! It is better to choose fish of fatty varieties. As a result of smoking, the bulk of the fat will go away, and the fish will turn out juicy and tasty.

Smoking poultry

Duck, goose, other bird turn out to be delicious, of course, but nevertheless, the “classic” remains the beloved chicken. We make a brine - in 1 liter of water we add 80 grams of salt, 30 grams of sugar and 40 ml of apple cider vinegar.

The chicken is cut in half, rubbed with crushed garlic and ground pepper, poured with brine (this should be done carefully so as not to rinse the grated spices). Pickled for 3 days.

Further, the bird is removed and poured with boiling water so that the skin does not harden during smoking. After the water drains completely, place the chicken in the smoking cabinet for an hour, withstanding a temperature of 60 degrees, but only without smoke. Then you should smoke for 3 hours at 90 degrees. After which it is important to leave the bird in the cold for 1 day.

How to soak bacon

Prepare 1 kg of lard, ground sweet paprika, garlic. Salo should be cut into rectangular pieces, roll in salt and put in a jar for 3 weeks. After which it is necessary to rinse it, remove the salt and dry. Next, you should start smoking - you need to do this until the moment when a golden crust forms.

Smoked seafood

Mussels and shrimp before the main stage are soaked in brine for a day. As a marinade, you can use lemon juice, soy sauce. Smoked seafood smoked until golden brown. After that, both shrimp and mussels are poured with olive oil and sprinkled with herbs. Cilantro sauce and white wine perfectly complement a romantic dinner.

Smoked vegetables as an ideal snack

Professional chefs know that smoked vegetables give a unique taste to any dish. They are smoked for long - about half an hour. But previously they should still be soaked in the marinade for 12 hours. Its ingredients: lemon juice, soy sauce, salt, ground pepper.