Home smokehouse - the guarantee of a tasty and healthy food

Many still remember from Soviet times smokehouses made from a bucket, barrels or welded from iron sheets of a box. Of course, it was then possible to acquire a brand-name mini smokehouse, but since most citizens did not have the money to do this, they sought a way out of the situation, mastering them from improvised means. Today the choice of smokehouses by firms, sizes, shapes and other criteria is simply huge, but still many prefer to make them on their own.

Home smokehouse with their own hands is constructed quite easily. To do this, it is necessary to dig a small trench with a depth of about 30 cm, a length of up to 2 m and a width of about 50 cm, it will serve as a device for the smoke channel. The walls need to be laid out with a brick, making the styling on the clay mortar and on the rib. Metal sheet all this needs to be covered.

The smoking chamber needs to be made of impressive sizes, since the home smoker should contain products of various sizes, not just small fish or pieces of meat. The optimal size is an area of about a square meter and a height of 1.5 m. Smokehouse is not necessarily made of bricks, you can use a conventional barrel, the best of stainless steel. The chimney must enter the chamber by 20 cm.

To produce the furnace, you need to choose an iron sheet 3 mm thick. It should have the following dimensions: height - 30 cm, width - 35 cm, length - 40 cm. It is connected on the reverse side to the chimney. In it, you need to make a hole diameter of 15 cm, which is necessary to connect to the chimney and air supply. Smokehouse home must have a convenient camera. Inside, you need to fix the bars, net or hooks, this is already dependent on the products to be smoked.

In no case should you rush the cooking process, because this may affect the taste of the dish, reduce the duration of storage. Home smokehouse does not tolerate haste, you do not need to throw firewood into the firebox or peek at the camera, then toxic substances will not fall on food. For additional protection of products from ash, you can pull on them wet sacking.

As wood chips, you can use any wood, except coniferous, as they contain a lot of resin, which will spoil the taste of the product. Also, it does not hurt to remove the bark, because it contains resin, especially birch. Inveterate smokers with the best wood chips recognize juniper and alder, although it is possible to use even branches of fruit trees obtained during the spring pruning. Home smokehouse allows you to experiment, because different types of wood give their own special flavor.

The tree needs to be grinded well, in order to obtain slivers of 2 - 3 cm. The chips should be laid flat on the bottom of the smokehouse, before charging it is recommended to moisten it a little. If the domestic smokehouse is small, then enough is enough and a handful of chips.

Construction of a smokehouse is a very profitable and reasonable solution, because you can save a lot on buying various smoked products and indulge yourself and the family with delicious and healthy food at any time of the year. You can smoke everything: fish, meat, poultry, vegetables, cheeses. Home-made meals are much tastier than products from the store, and the process of smoking itself brings a lot of pleasure.