MagazínHome smokehouse

11.5.2017

 

While there is still talk about a healthy or vegetarian or even vegan diet, it does not alter the fact that home smokes are still popular. Perhaps because quality home-made sausages certainly will not pass any purchased sausage.

 

 

The key question is how we have spatial options and how much meat we will deny. It is good to think about the smoking process not limiting us or neighbors and that the smoke itself aesthetically pleases the eye, that is, to fit well into the environment and to be a tasteful complement to the exterior. It is good to choose the smokehouse also depending on whether it will stand alone away from sitting, or it will be part of the pergola.

 

There are a range of smokers and grills in the market where a variety of different tastes can be prepared in a short period of time and their operation is simple and safe. On special grilles with a smokehouse called a locomotive you can taste the culinary specialties of unrepeatable flavors thanks to the possibility of smoking both cold and hot smoke.

 

Cold smoke smoking is performed on long-life foods (hunting, Herkules). They are placed in a smokehouse heated to 40˚C and when they are dry, the temperature is reduced to 20˚C. This temperature is then maintained for two more three days.

 

Smoking with hot smoke is done by warming the meat in hot water heated to 60˚C and hanging in the smokehouse also heated to 60˚C. This is done for about six hours. However, these meat products do not have a long shelf life.

 

Hot smoke is more suitable for meat than sausage. The high temperature cold sausage sausage is cracked. The meat should be stored for at least several hours, preferably for a day before smoking, then drained and dripped into a smokehouse where the temperature is 60˚C. This temperature gradually increases to 100 ° C. The total smoking time is about 1.5 - 2 hours depending on the amount of meat.

 

Wood for smoking must always be dry and healthy. In general, hardwoods are recommended. Softwood is only suitable for the initial smoke of the smokehouse. It is good to rid the wood of the bark. With oak and alder it's a must. However, fruit tree is especially recommended.

 

It is a good idea to use wood for storage of wood. This ensures that the logs are not directly on the ground but at a sufficient height above the surface to prevent the logs from catching mold or wood-destroying insects.

 

Wood with mold is completely inappropriate for grilling. The shelters are very stable and are designed so that the dried wood does not shrink to the sides during shaking. Wood shelters are a whole lot and it is only on our taste and the choices we choose. The vendors offer wooden shelters, plastic shelters and tarpaulins or zinc sheets. Ideal is a shelter with a shed where we can store and lock garden equipment and other tools.