How to Make a Smokehouse

Is there a smokehouse?

Some time ago books were popular - self-taught books . There is indicated a guide for the skill of the smokehouse - a high column, from above it was hermetically sealed. Covered with clay. Leave the windows: one for the convenience of placing food inside the mounted hooks, the second - for chips (shavings, sawdust). More than norm to add fuel it is impossible, very much smoke spoils smoked products. In taste, bitterness is possible, and because of her stomach problems.

Fuel.

To prepare it in the presence of time, it is possible. Aspen gives tenderness to meat, oak - a steady smell, birch (without bark) a specific taste (juice with resin). The wood of fruit trees - plum, pear, apple, apricot or peach is favorite in smoking. But resinous wood (pine, fir, spruce, cedar) is not used! It is recommended to add a few juniper, mint, cherry and currant leaves to the woodchips. An important aspect of fuel is coal and firewood. Or their mixture - to maintain a certain temperature for the heat in accordance with the recipe process of cooking a culinary smoked product.

So how to make a smokehouse?

In order to make a smokehouse with their own hands, dig a hole in 25-30 cm, along a length of two meters, a meter wide. The edges of the pit are not vertical, but flat, rounded. From one end wall you need to dig a trench 2 meters long, 30 cm in depth and width. Pipes of diameter 20 cm inside of it are laid in it. From the handy materials - we put two bricks and cover the top with the third one (like a house). To fall asleep trench. From one side the pipe enters the pit, from the other into the furnace.

The upper part of the smokehouse .

From the boards, knock the sides of the box 2 meters long and one wide, without the bottom. On the one hand, we fill two or three boards higher, this will be the back wall of the future smokehouse. It remains to make a lid of light material, stacked on stuffed bars for strength. Cover the surface of the lid with polyethylene dacha, fix it. Ready to set the box on the edge of the pit, near its walls outside to wake the ground, for the safety of smoke.

Now we smoke.

It became fashionable to eat healthy, light meals. In addition to meat, you can smoke products of cheese origin, fruits, etc. Of these cooked smoked products, a lot of extra dishes and sauces are prepared for simply boiled meat or sushi.

Vegetables.

Smoked vegetables the true joy of the stomach is tasty and easy. However, the ancestors of Russia always smoked, salted, drenched, dried - such dishes were consumed every day. Smoked vegetables calmly tolerate frost - they are harvested for future use. Bulgarian peppers are sent to the smokehouse for 25 minutes (seeds from the middle and peel from the already prepared peppers are removed). Eggplants, corn and young even small courgettes are completely smoked for 15 minutes, peeled off. Onion white large onions, tomatoes with a hard center and not bursting skin, smoke, scalded with boiling water, a little promarinovav in soy sauce. Cut the onion into pieces, if later you will make a paste from a mixture of smoked vegetables. The lattice is covered with foil. Duration of time to half an hour.

Is there more smoke?

If we smoke in a smokehouse for ourselves, for taste and pleasure, we smoke mushrooms. Forest - white, podberezoviki, boletus, oil is obtained exclusively. Do not need to store for a long time, serve a table at once! There is no forest - you can always buy champignons at home. A little pickle with soy sauce and a mixture of peppers whole mushrooms, if possible, choose their large size. And, after the marinade, put it right on the grate. Aerobatics - stuffed champignons. Any stuffing - cheese, spicy herbs, minced meat, etc. Delicious!