The device is a simple smokehouse for cold smoking of meat and fish, the simplest stationary smokehouse, a smokehouse in the ground, cold smoking in a bag of polyethylene.

With cold smoking of meat and fish, the main task is to get cold smoke from the burned firewood (alder, juniper, oak, maple, apple tree, pear). That is, the smokehouse should be arranged so that there is some distance from the fire to the food and its smoke has time to cool down. 

The device of a simple smokehouse for cold smoking of meat and fish, the simplest stationary smokehouse, a smokehouse in the ground, cold smoking in a bag made of polyethylene.

The smoke temperature for cold smoked meat should be in the range from plus 15 to 25 degrees, for fish from plus 20 to 40 degrees. It is also necessary to provide traction from the furnace to the smokehouse. That is why in the smokehouse for cold smoking make a sufficiently long chimney and make sure that it has good draft.

The simplest stationary smokehouse on the street.

For her, they dig a canal 2.5-3 meters long, and its walls are laid out with bricks so that the earth does not crumble. Silicate brick can not be taken, when heated, it emits harmful gases. From above, the channel is covered with a metal sheet and covered with a layer of earth from 15 cm. Two holes are made in the furnace channel. One is in the front, the other in the back. The front hole is designed for stacking firewood during smoking, a smoking chamber is installed in the rear hole.

The device is a simple smokehouse for cold smoking of meat and fish, the simplest stationary smokehouse, a smokehouse in the ground, cold smoking in a bag of polyethylene.

For the smokehouse itself, you can take any old barrel (wooden or iron), a small hollow tank or anything else suitable. You can even lay out a stationary smoke chamber made of bricks. During cold smoking of products, the oven is covered with dense material on top. It is possible to install an inclined metal sheet above the smoking chamber, which will prevent the formation of condensate.

Camping field smokehouse in the ground.

It is made on the slopes of steep hills, cliffs and similar places on the windward side. They dig a trench 2-3 meters long along the side of the hill, cover it from above with sticks, branches and cover it with a removed turf. A smoke chamber is arranged at the other end of the chimney. It can be made from a thick plastic film, since the temperature of the smoke will be low. On the bottom, the film is pressed to the ground with stones or sprinkled with earth and sand so that there would be no gaps.

The device is a simple smokehouse for cold smoking of meat and fish, the simplest stationary smokehouse, a smokehouse in the ground, cold smoking in a bag of polyethylene.

In the upper part of the resulting booth, you need to make an exhaust gap. On one side trenches make a fire and burn a lot of coal. Many branches are laid over the coals. All tightly covered with a piece of tarpaulin or something like that. A gap is left below to form a traction. The thrust should be such that the coals do not fade, but not so strong that a flame forms.

Cold smoked in a bag made of polyethylene.

It is necessary to take 2 meters of a two-layer plastic film used by gardeners and gardeners. Sew one of the ends to make a bag. Choose a flat area and drive 30 centimeters into the ground at the corners of a square 1 by 1 meter stakes 2 meters high. From above the stakes are fastened crosswise with sticks – this will be the smokehouse frame. Prepared product is suspended from sticks from above..

Smoke coals are fired in advance, aside, so that there is no fire under polyethylene. The film is half-stretched on the frame, the coals are poured from below and covered with fresh grass. The film is lowered to the bottom and pressed with stones or sand to the ground so that there are no cracks. Smoke fills the bag completely. From time to time it is necessary to check if a flame has broken out from under the grass, if necessary, add it.

For cold-smoked fish in such an impromptu smokehouse, two visits of 1.5–2 hours with a half-hour break for drying and airing the product will suffice. Large fish can be smoked again the next day. For cold-smoked meat, time will be required several times more. Its availability is determined by the state of the product.

Based on materials from the book “Home Smokehouse”.
Zorin I.

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