Why did they begin to use smoking? It was noticed that after such processing the products do not spoil for a long time and retain their original taste. In ancient times, travelers and fishermen took smoked meat or fish food. This allowed them to maintain their existence in times of bad catch and long wanderings.
The process of smoking is the processing of food smoke, which is formed during the decay of small particles of wood - sawdust, shavings. When cold smoked, the food is exposed to smoke at a temperature of 25-30 ° C and can take from 5 days to several weeks. The result is worth the wait. At the exit you get a dish with amazing taste. The process takes so much time due to the fact that at a temperature of 30 ° C, bacteria multiply very quickly. Not completing the procedure, it can turn into the dire consequences of poisoning.
How to make a cold-smoked smokehouse
Pay attention to the raw materials for the hearth. Do not use wood chips and sawdust of conifers and aspen.
The best material for firebox will be juniper chips, sawdust alder, bird cherry, birch twigs (without bark). You can use maple wood chips or oak, as well as shavings of fruit trees (pear, sea buckthorn, sweet cherry).
An old fridge, gas stove or metal barrel can be adapted as a smoking chamber. Sometimes use pots and cans of metal.
Cold smoking at home and the design of the smokehouse provides a number of nuances:
Do-it-yourself cold-smoke smoker with smoke generator
It is quite possible to make a cold-smoked smokehouse with your own hands with a smoke generator. You will need:
- metal pipe, of any shape with a cross section of 100-120 mm;
- pipe length of 2-3 m;
- any fan;
- pipe fitting;
- connecting wires;
In addition, you need a welding machine and a hacksaw. The difficulty is the need to be able to work with these tools.
As a rule, cold-smoked smokehouse, built by hand, has a compact size and is very mobile. If necessary, it can be removed in the barn, garage, or even in the closet. Size depends on what is used as a camera. As already mentioned, for this you can adjust any metal box of the size you need, which you can assemble yourself. Smokehouse itself, should be located above the smoke generator. In this position, even when the compressor stops, the smoke will continue to flow into the smoking chamber.
Below we take a closer look at how to make a homemade smoke generator for cold-smoked smokehouse.
At the first stage it is necessary to prepare the housing for the smoke generator. To do this, a part with a length of 50-80 cm is cut from the pipe intended for it. A cover is made and the bottom fits snugly to the body to prevent the sawdust from pouring out. Further, just above the bottom, small (up to 8 cm in diameter) side holes are drilled for igniting sawdust and oxygen access.
In the upper part of the smoke generator (5-8 cm below the edge), a smoke outlet is welded in - a nozzle connected to a tee, to which two pipes subsequently join. One of them is directed to the smoke chamber, the other to the compressor. Tee can be attached to the lid of the smoke generator, and not in the side wall.
The generator is installed on a metal, concrete or ceramic base, in order to avoid a fire. When working, it is very hot, which is fraught with jumping out of the holes for burning burning sawdust and wood chips.
Cold smoked house smokehouse works as follows. Raw materials are loaded into the smoke generator - dry chips and sawdust. Remember that you can not use the products of conifers because of their tarry. We check the connection of the pipe with the compressor and the chimney with the smoke chamber, we kindle the fuel. After turning on the fan begins the process of smoking. A discharged state is created in the chimney, as a result of which smoke is drawn from the generator to the smokehouse. Through the side openings of the smoke generator, oxygen enters the furnace, which contributes to the continuous combustion process. With the help of a thermometer equipped in a smokehouse, the smoking temperature is monitored. Degrees can be adjusted by increasing or decreasing the length of the chimney.
Cold smoked smokehouse with your own hands from the barrel
The work will require a metal grill or metal rods, tin sheet, bricks and other tools that almost everyone has.
For the firebox, a hole is dug into which the tin sheet is laid. This is necessary so that the process of smoldering fuel was carried out evenly. The chimney is a trench, recommended sizes have been indicated previously. From above, it is covered with any material that is resistant to burning, for example, slate, and powdered with soil.
It is necessary to disconnect the bottom from the metal barrel and attach the metal grid instead. As a filter of soot can serve as a normal burlap (wet), which spreads on the bottom grid. Another grate is placed in the upper part of the barrel at a distance of 20-25 cm from the edge. On it actually smoked products will be located. If desired, hooks for hanging food can be installed inside the barrel.
War and all. In this straightforward way, you get a cold-smoked smokehouse with your own hands.
There are lots of ways to build smokehouse with his own hands. It all depends on the availability of those or other improvised means, small skills and imagination. Experimenting with simple materials and understanding the essence of the principle, you can later weld a high-quality stainless steel chamber or lay it out of heat-resistant bricks.
Below are the drawings of cold-smoked smokehouse with your own hands.
1 smoke generator, 2 smoke channel, 3 smokehouse
A few more important recommendations should be noted:
By following these simple rules, you can become a real professional of cold-smoked and please yourself and loved ones with exquisite delicacies of their own preparation.
Finally, we propose to consolidate the received information with a detailed and understandable video tutorial. How to create a cold-smoked smokehouse with your own hands, is presented in the video: