Smoking time in a hot smoked smokehouse

In the shops you can find a large assortment of smoked products for every taste and budget. However, many lovers of gastronomic delights prefer to feast on their own smoked meats. Next we will consider Features of this fascinating process: time, temperature, methods and various nuances.

Important parameters for hot smoking

Hot-smoked foods are easy to make. Under all conditions, the taste of the productwill not be yield to the store.

The following parameters must be maintained:

  • certain temperature;
  • cooking method;
  • quality of raw materials;
  • marinade recipe;
  • humidity level in the structure;
  • "right" fuel.

Temperature selection for smoke-cured smokehouse

One of the fundamental conditions for obtaining a treat is compliance with a certain temperature. The future taste features of the food depend on it. Moreover, each product has its own temperature.

In violation of the temperature balance, the necessary elements are not formed inside the product. After all prerequisite is the release of fat with juice and protein denaturation. By changing the temperature, it is easy to achieve a variety of variations.

To obtain hot smoked dishes, there is a minimum heat threshold:

  • for red fish - 25 degrees. This is the condition under which the protein begins to curl;
  • for other seafood - 38 degrees;
  • for meat products - 42 degrees.

How to determine the temperature regime?

The optimal temperature for the home-made method of smoking is about 90 degrees. To determine the temperature, it is enough to drip on the smokehouse of water. If everything is correct, then the water will simply disappear.

When setting parameters, it is important to consider the configuration of the product. It can be elongated. In this case, the heating will be uneven, since the lower part of the heating is better than the top. At home, you can experiment by finding your own method. Permissible error for different raw materials is 10 degrees.

Attention! For reliable verification of temperature, you can purchase a special thermometer.

Two ways of hot smoking

Smoking any product is one of the historically earliest harvesting methods. Hot smoking involves the heat treatment of food. The method is based on exposure to harmless smoke at a temperature of 40 degrees or more for a couple of hours. This is a clear and budget way.

Most two methods are considered common:

  • 40-60 degrees, in time - from 12 hours to two days. Applied for the preparation of meat products, which will be cooked in the future.
  • 90 degrees and above, in time - from a couple of minutes to several hours. Reminds cooking in the oven, only using smoke. Everything goes as quickly as possible.

Temperature and time of hot smoking of various products

How much time to smoke various products depends not only on their category, but also on the chosen method. In this process, a special role is played. temperature and fuel used. Let us consider in more detail the features of smoking of different products:

A fish. A non-greasy variety should be selected, as high temperature will melt the fat. Each variety has its own protein coagulation level. In general, it takes about an hour to three. Exhibited temperature is from 60 to 140 degrees.

Homemade meat. It tastes like shop boiled pork. Cooking time depends on the degree of fat content, variety and even the age of the carcass. The hot method takes a lot of time - 2-3 hours. For example, to obtain Hungarian fat use gentle temperature conditions. The temperature should be kept within 80-100 degrees when using a crude product. If the meat was cooked (stewed or cooked), then 42-60 degrees will do.

Bird. Time is determined by the degree of preliminary preparation of raw materials. The procedure is not much different from cooking meat. However, there are some features. To achieve a golden crust, start process with a temperature of 100 degrees. If the carcass was boiled, then 60 degrees is better. Also, the conditions depend on the parameters of the bird: it can be prepared in full or in separate parts.

Sausage. This technology is different from what was previously considered. The temperature is from 60 to 120. After that, the sausage is placed in a cool compartment. Exposure is approximately three weeks.

Important! It is possible to store meat after smoking for about three weeks, but only in a cold place. As for the fish, it is stored only in the refrigerator and not more than three days.

Smokehouse raw materials

You can achieve an unrivaled smell by harvesting raw logs. Cherry and juniper cones are also added. Branches of fruit seedlings will do.

Advice! Softwoods should not be used, as they emit too much resin. The birch is previously cleaned of bark. Otherwise, a bitter taste cannot be avoided.

The color of the future dish also depends on the choice of firewood. So, the meat will acquire a noble chocolate shade, thanks to the red species of wood. For a gentle shade, choose alder or oak. All these nuances play a big role in obtaining a high-quality exclusive product.

Useful Tips

Having studied the smoking recipe, you can craft home appliances and realize your culinary skills. Is there some more some important tipsthat may come in handy:

  • After the formation of coals, it is advisable to open the vent in the lid. Thus, sawdust will smolder much more efficiently, and smoked meats will acquire a traditional taste.
  • To maintain a stable temperature it is advisable to periodically throw dry shavings into the pallet.
  • Massive logsit is better to saw on thin slivers.
  • To improve the quality of raw materials divided into small pieces.
  • If the lid of the smokehouse is constantly kept open, then air will enter it. This greatly increases the cooking time.
  • Better to leave the product slightly damp.than overexposed and overdried. You can always add and bring the raw materials to the desired condition.

Smoking is recognized as one of the safest cooking methods. The home method allows you to choose high-quality products for smoking. Buying ready-made smoked meats in a store, the buyer cannot know what condition they were in before the processing.

Watch the video: Smoking Meat in Smokehouse (March 2024).

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