To hang and grate fish, meat, poultry and lard while drying or smoking, experienced smokers advise you to purchase cotton or linen twine, which is a tightly twisted bundle of natural fibers. He, as professionals say, should have a high linear density. The larger it is, the heavier the product can be hung on it.
Methods of hanging and gratinizing fish, meat, poultry and fat for smoking, the choice of twine and rope.
When buying twine or rope in a specialized store or on the site, it is worthwhile to take an interest in the specific breaking load of one thread (13.0 is an average indicator), the variation coefficient in breaking load when testing a single thread (norm is about 6%) and the twist coefficient. Simply put, the twine or rope should be strong, hold the weight well, tolerate twisting and not sag with moisture.
It is recommended to dip purchased cotton twine into water for 2-3 minutes before use – this increases its strength and elasticity. It is possible to use a thin hemp rope, which should also be strong enough to garnish and tie smoked meats. To hang large heavy pieces of meat, twine or rope should be folded 5-6 times, and for small fish, pieces of meat, poultry, fat, it is enough to fold the rope 2-3 times.
Features of hanging and gratification of meat and poultry during smoking.
In order to loop a ham, half of a rabbit, chicken, turkey, in the leg, it is necessary to make a through cut between the tendons near the joint, pass the rope folded in half into the cut, and put the loop on the leg. After that, pull the ends of the rope so that the loop is fixed on the leg, and tie them with a knot.
Smoked meat hams.
To make a reliable loop on the loin and brisket, you need to do otherwise. For more reliable fastening, the twine in the loin and brisket is threaded, grabbing the rib. The bacon for reliability is suspended immediately on two loops.
Lining and hanging meat products for smoking, loin, brisket, bacon.
Some smokers prefer to bind large pieces of brisket and loins with twine squares – lengthwise and crosswise. So usually bundles and packages are bandaged. This is a reliable way of fastening if you make a strong, reliable loop at the end of the braid. The product is then suspended from it for drying, and for smoking, and for drying.
Peculiarities of hanging and brazing fish during smoking.
Before withering and smoking, fish should also be tied with twine. This will allow not only to hang the fish on hooks in the smokehouse or for drying in the air, but also prevent the carcass from falling apart during the heat treatment. There are several options for lining and tying fish for hot smoking.
Methods of hanging fish for hot smoking.
Cold smoking of fish occurs at a lower temperature, so the likelihood that the meat will separate from the bones of the fish is small. In this case, you can use the lasso loop to hook the fish by the tail.
Methods of hanging fish for cold smoking.
It is extremely undesirable to use paper ropes, fabric braid and wire to grate and tie fish, meat, poultry and fat. When smoked, paper twine can catch fire from the slightest spark or soak from high humidity or meat and fish itself. The braid easily ignites, and the wire cuts through the thickness of the meat over time, and as a result it can fall into the coals on the hearth at the most inopportune moment.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.