Smoked meat at home

We all love to eat deliciously, and this primarily relates to deliciously cooked meat. But to date, the preparation of meat by the factory method has become so poor quality that it is simply dangerous to eat, and the flavoring qualities leave much to be desired. But all the same, I want so much to eat a smoked bacon or koreichka. But there is another option to please yourself: try smoking meat at home.

Smoked meat at home.

In order to smoke meat at home you need a lot of smoke, the product must be treated with thick smoke for a long time. If you live in a private house, and you have a chimney, the best way is to arrange a smokehouse in the middle of the chimney. It should be equipped, like a cabinet with flaps from above and below, so that the amount of smoke entering it can be controlled. If you do not have such an opportunity, you will have to organize a smokehouse. This device should have a place for firewood and, as I already mentioned above, a metal cabinet from above with flaps measuring about one meter per meter. Inside, the crossbar is fixed, on which the meat will be hung.

Smoking of meat at home usually involves the use of hardwoods, more often uses fruit to give the meat a pleasant aroma. In no event can you use branches of resinous tree species, since they give the meat a bitter taste. To give a specific spicy taste, usually to the branches add juniper, mint, caraway and any other spices. For a good smoking it is important to ensure a slow smoldering of coals, then the smoke will be dense and thick.

Now about the preparation of meat for smoking.

Specific preparation is not required, only a simple salting of the product is necessary so that it does not deteriorate during smoking. In this case, the shelf life of products after smoking is significantly limited, and it should be consumed within a few days after cooking. In order to keep the product longer, there are other ways of pickling and soaking.

In order to fix the meat in the smokehouse you will need a hemp rope or a usual twine in several layers, with which the meat is wrapped in two directions to make squares. A loop is made, for which the meat is suspended.

Next, I'll talk about the types of smoking. Everyone knows that smoking meat at home is possible in two ways: it's hot and cold smoking.

Hot smoking involves processing meat in a shorter time with hotter smoke. Usually the temperature of the smoke with hot smoking is 85-95 degrees, and the time depends on the size of the piece. An average of two to eight hours. During smoking, a drip tray is placed in the smoker. After the end of smoking, the meat should be cooled in the air. If you want to cook boiled-smoked products, then after smoking they should be cooked for 4-6 hours. The willingness of meat is determined by a sharp long object, if it enters freely, then the meat is ready.

With a hot smoking method, the meat has a very short shelf life.

Cold smoking.

It usually takes longer, but the result is a longer shelf life. Cold smoking of meat at home is carried out at a temperature of 20-25 degrees for several days (2-3 days). In this case, the meat should be suspended from the firewood, and for a greater density of smoke, a thick layer of chips is poured onto the wood. Meat is more dried, and after smoking it should be kept for two more weeks in a cold room.

However, it should be remembered that the terms for smoking products should not be exceeded, since smoke contains many carcinogenic substances that also accumulate in meat. Therefore, adhere to the recommended time for smoking.