A hot way to smoke meat and fish while surviving in extreme and emergency situations, a simple smokehouse and the smoking process.

In winter, at low temperatures, there is practically no problem of preserving excess game or fish. It will be enough to lay them out in the open for natural freezing and they will last long enough. Another thing is in the warm season, when the process of decay of meat and fish occurs literally before our eyes during the day or even several hours. Depending on the temperature and humidity of the surrounding air. Then it will be necessary to take measures to preserve them, for example by smoking. 

A hot way of smoking meat and fish while surviving in extreme and emergency situations, a simple smokehouse and the smoking process.

In order to increase the storage time of surplus mined meat and fish, they need to be preserved somehow. This will create the necessary food supplies for survival in an extreme or emergency situation. The simplest methods of preserving products in the field are salting, drying, drying, smoking. However, given that for salting the victims, in a survival situation, may not have the necessary reserves of salt or suitable dishes, and drying and drying requires significant time outs of three to five days, the most acceptable way would be the smoking process.

Smoked products can be cold and hot smoked. With the cold smoking method (smoke temperature up to 40 degrees), the processed product is stored for a very long time. But this method is more complex, requires a very high-quality preparation of the product, since the temperature of the smoke is not high. It is relatively laborious and can take a very long time, up to several days, time. Much more preferable for people in extreme or emergency conditions, there will be a hot (smoke temperature more than 40 degrees) method of smoking, as a faster, only a few hours, and less time-consuming. A product processed in this way, even in hot weather, will be stored for up to two or three days, which in our opinion is quite enough.

A hot way to smoke meat and fish while surviving in extreme and emergency conditions.

The process of preparing meat and fish for smoking is quite simple and, first of all, consists in pre-salting for several hours, but given that in people who are in a survival situation, salt reserves may be limited or absent altogether, this point can be skipped. Performing only the following simple steps.

1. Remove the viscera and gills from the fish, then rinse and air dry. Rinse the meat, cut into narrow (up to 5 cm) and thin (up to 1 cm) strips and then beat well.
2. If there is such an opportunity, rub the prepared fish and meat with salt and spices. If not, then use the gifts of nature, for example, replacing spices with the crushed seeds of a shepherd’s bag. If this is not possible, then this item can also be skipped..

A hot way to smoke meat and fish while surviving in extreme and emergency situations, a simple smokehouse and the smoking process.
instrument, consists of three branches of sufficient thickness installed in the form of a tripod and connected by horizontal struts, which form a kind of lattice, on which meat or fish will be laid. To speed up the smoking process, the tripod needs to be closed from above and on the sides. If there is no suitable material available, then it’s okay, the smoking process will just take a little time.

Features of the process of hot smoking of fish or meat in a simple field smokehouse.

Having lit a small fire, we will wait for its stable burning and the formation of at least a few coals, otherwise the burning process will not work later. The bonfire will constantly go out, will add you the worries of re-breeding it. The product should be smoked in dense smoke, to obtain which it is necessary to add raw branches, bark, leaves to the fire, giving preference to hardwood. The process of hot smoking, as described above, depending on air temperature and smoke intensity, lasts about 40-60 minutes for fish and about 1.5-2 hours for meat. Smoking time can be significantly reduced if you pre-cook a little meat or fish.

A hot way to smoke meat and fish while surviving in extreme and emergency situations, a simple smokehouse and the smoking process.

Product readiness is determined by taste or visually. Ordinary meat should turn brown and easily separate by fiber, and fish meat should be white, without blood. It is very important not to overcook the product, because it will get an unpleasant, with very strong bitterness, taste and it will be almost impossible to eat.

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!:

SQL - 38 | 0.347 сек. | 4.2 МБ