Variants and size of firewood for smokehouses during cold and hot smoking of meat, lard, fish and poultry, their influence on the taste of smoked meats.

Far from all tree species are suitable for smoking meat, lard, fish and poultry. For example, the use of pine firewood and sawdust gives the products a specific resinous coniferous flavor, often interrupting their own taste of meat, lard, fish and poultry. 

Variants and size of firewood for smokehouses during cold and hot smoking of meat, lard, fish and poultry, their effect on the taste of smoked meats.

The quality of smoking, the taste of delicacies, and the shelf life depend on what kind of wood is used for smoking meat, lard, fish and poultry. Firewood and sawdust of hardwood are considered the best fuel. You can use as slightly raw firewood – they smoke more, and completely dry – they give the desired temperature for a long time. It all depends on the preferences of the cook. For example, raw logs give the fish a bright color and tart smell, while dry logs give a delicate taste and a light golden hue.

hardwood trees are suitable, but not all. You need to be careful with birch firewood, since their use can give the dish a light aroma of tar. Agree, this taste is for everybody. What to do if there are no other firewood? This problem is solvable. You can get rid of the “side effect” if you clean the birch firewood from the bark and put them mixed with branches of other plants.

In this situation, cherry branches with leaves or several juniper branches with berries help out perfectly. You can use other branches of fruit trees, but without foliage. The mentioned juniper branches and especially berries give the products a unique piquant flavor. They can be added to any firewood. In addition to aroma, they give meat and fish a pleasant golden brown color..

The best properties are possessed by light smoke, which is formed during incomplete combustion of firewood with good access to oxygen. The design itself should give such an effect the smokehouse, so it is important to comply with all recommendations in its manufacture. There will be no light smoke if the fire is constantly inflated – this is unacceptable for smoking. Firewood should smolder, not burn, for this purpose it is necessary to constantly put small logs and sawdust into the furnace, rather than large pieces of wood.

All firewood should be the same size, as well as twigs (including those added for flavor) and sawdust. If you do not take this rule into account, the result can be disappointing. Smaller pieces of wood and branches smoldering along with large ones will start to ignite when the lid is removed. From this smoked meat can burn, dry out and become covered with soot. Thanks to the light smoke, everyone’s favorite delicacies with a unique taste are obtained. It contains a number of substances that give the products not only an attractive appearance, but also are responsible for the shelf life.

At home smoking it is difficult to achieve the optimal combination of the necessary substances in the smoke, but if you follow the humidity, temperature and choose good firewood, it will turn out delicious. The main principle that ensures success, lower humidity and a moderate increase in temperature. Then there are more such substances, phenols and acids in the maximum amount get into meat, lard, poultry or fish, and they are better dehydrated and dried better. A protective film is formed on the surface that protects smoked meats from the penetration of microbes, extending their shelf life.

That is why it is desirable to chop wood finely and so that they are the same size. Also suitable is wood in the form of chips, wood shavings, sawdust, twigs and thin branches. Usually just such a “format” of grinding gives the maximum amount of smoke. Light flames in the smokehouse are permissible only in cloudy, damp weather..

The influence of tree species, plants and seasonings on the taste of meat, lard, fish and poultry after hot and cold smoking.

It is best to take aspen for smoking meat and fish, which gives the smoked meats a delicate, delicate aroma. Oak and beech are also suitable for smoking all products. It is very good to use fruit wood as firewood. However, the leaves can only be left on the cherry. Foliage of other species may produce unplanned bitterness. The optimal fuel for fish smoking is wood of shrubs and fruit trees.

When heated, they emit very few resins and do not adversely affect the product, but rather give the fish a delicate taste of herbs and spices. Acacia and mountain ash also have bactericidal properties. When smoking fatty sea fish in the smokehouse, you must definitely add at least a few twigs of young acacia – they will give the desired sharpness. Also, as flavoring additives in small quantities, you can use the branches and leaves of eucalyptus, hornbeam.

According to experts, alder is a classic wood for smoking any raw material. Poplar and willow should not be used in fish smoking. The fish is fresh, tasteless, it has to be additionally aromatized. True, there is a way, you can throw more aromatic additives. As already mentioned, resinous firewoods are categorically not worth using when smoking. Not only do they give meat and fish a specific, not too “tasty” smell, they also smoke. As a result, the walls of the smokehouse, and the products themselves, can be covered with a layer of black soot.

But for a light flavor in a smokehouse with meat, you can add a handful of needles. In small quantities, it will give a delicate aroma and “share” phytoncides with pronounced preservative properties with meat. Also, during the smoking process, the following seasonings are added to the hearth: juniper berries, bay leaf, calamus root, coffee grains, dried plums, cinnamon sticks, clove buds, stems and leaves of thyme, rosemary, marjoram, sage, mint, wormwood, oregano and other herbs.

Branches of blackberry, raspberry, currant, dry vine are suitable. If you wish, you can add coriander, caraway seeds, dill seeds to smoldering sawdust – a thin spicy shade of your smoked meats will be provided. Firewood and sawdust for smoking should be moderately dry. Over-dried ones will burn with a bright flame without forming smoke, and strong heating will lead to excessive heating of fat from foods.

If the wood turned out to be too dry, this problem can be solved by sprinkling them with water a little. However, firewood should not be raw, otherwise they will not burn steadily and may even stop smoking. It is very important that the wood and sawdust be free from mold or mildew. It is forbidden to use painted, glued, varnished or polymer resin coated boards, as well as particleboard and plywood for smoking meat, lard, fish and poultry. When burned, toxic and toxic substances are released..

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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