Жаркий способ подразумевает копчение рыбы либо мяса в ход нескольких часов быть температуре через 90° перед 150°. Чем ниже температура в установке – тем подольше коптится изделиеThe view of the smokehouse act
The first view of smoking lies in the fact that the wood firewood, without igniting, is evenly smoldering, giving off an enormous amount of smoke while it is rationally warming up.
Variation of smokehouse #2 is a structure for the sake of cool smoking
To choose a place for the installation of a smokehouse is proud to take into account not only comfort for the sake of those who are engaged in making dishes, but also safety of construction
It is also necessary to anticipate enough room for the arrangement of an underground chimney long in 3 meters, the height of which in the average sos ulation 25-27 cm and a width of 30-50 cm. be better arrangement smokehouse extract natural materials which have heating do not emit harmful substances for human health <
Refinement of the chimney
Since the fire for the heating of sawdust, we will excite directly to the ground, the bottom of the box all removed. Personally smoke compartment is constructed from a lattice made of steel rods. A good complement to the design will be iron hooks, for which it is convenient to hang fish carcasses and pieces of meat.
In the process of smoking, meat and fish begin to release fat. In order to drain it much, we place a shallow pallet near the grate, leaving cracks between the walls of the box and the edges of the pallet for the passage of flue gases.
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Inside the smoke compartment, we spread the fish or pieces of meat in such a way that they do not come in contact.
For the sake of sawdust, we pour over the crushed wood of any kind of fruit tree and heat the oven. We close the damper, while waiting for the smoking room to warm up and fill with smoke. The preliminary stop takes a fourth share through only the manufacturing time and lasts 10 minutes before 15 minutes. It is not at all necessary to be content with smoking one fish only. Chicken, garlic-stuffed with pork neck and fat, can start walking ...
The first time the desire for a product you can experience steadily in the manufacturing process, for a fraction of a second removing the lid and with the same speed returning it back, considerably violating the technology of production. With the acquisition of experience, the need for this will disappear, and you will be much better recognized by creating culinary masterpieces for the fresh air.
Inside the smoke compartment, we spread the fish or pieces of meat in such a way that they do not come in contact.
For the sake of sawdust, we pour over the crushed wood of any kind of fruit tree and heat the oven. We close the damper, while waiting for the smoking room to warm up and fill with smoke. The preliminary stop takes a fourth share through only the manufacturing time and lasts 10 minutes before 15 minutes. It is not at all necessary to be content with smoking one fish only. Chicken, garlic-stuffed with pork neck and fat, can start walking ...
The first time the desire for a product you can experience steadily in the manufacturing process, for a fraction of a second removing the lid and with the same speed returning it back, considerably violating the technology of production. With the acquisition of experience, the need for this will disappear, and you will be much better recognized by creating culinary masterpieces for the fresh air.
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