How to make a smokehouse for fish in the country
The device of a smokehouse
Outside is a cylinder No. 1 with a bottom of stainless steel (stainless steel) with a thickness of 1 mm.
A groove # 2 is welded along the perimeter of the upper edge, which includes a cover # 3.
Before starting smoking, water is poured into it to create a so-called water seal (see the drawing below). Fitting 4 is welded into the lid - a tube with a diameter of 8 millimeters (this is necessary to remove excess pressure). On the sides at the top - two handles 5, below - three legs 6.
Inside the first cylinder is the second 7 d 47 mm - on the legs 11 length of 10 cm. It is without a bottom, but with slightly curved strips supporting the tray 8, which collects moisture. In the upper part of the cylinder are welded crosswise across the rods 9, on which hang the hooks with the fish. At the bottom are drilled holes 10 to insert the second row of suspension.
Smokehouse is fixed on a stand (for example, two bricks) so that the bottom of the burner enters.
How to prepare fish for smoking
We grease fish as well as for drying. If the impregnation lasts for several days, on the eve of smoking, we remove fish from brine (brine), soak for 4 hours in cold running water and hang it dry until morning.
Grease large fish with vegetable oil and hang them in one row, always upside down.
This is done so that the flowing water does not mix with the bitterness of the gills, and does not spoil the taste of smoked fish. You can separate the heads and gut the carcasses.
When smoking, the fish often falls apart, so that this does not happen, the fish can be pulled in small ropes, while it will also be juicier because it will not run out of juice. It is better to spread the largest fish with a knife, and insert small pegs inside, and also tie it with a rope - then you can be sure that large specimens will be smoked as well.
When using a smokehouse in an enclosed area (shed, garage, etc.), a rubber hose should be put on the fitting and brought out.
Everything happens according to standard technology, so I'll focus only on the nuances. Pour water into the groove of the water seal. The indicator of the intensity of the process is smoke from the tube. When it disappears, we move the burner slightly to one side, so that the neighboring part of the sawdust begins to smolder. Too strong smoke signals that the flame needs to be reduced.
The less heat, the better, since the most important thing in home smoking is the volume of smoke, and not the temperature.
As a rule, large fish are smoked with this method, therefore, depending on the weight (1-2 kilograms each carcass), the entire smoking process will take 90-120 minutes.
After the end, we remove the hose from the hose (if we put it on), give a couple of minutes to equalize the pressure in the smokehouse, open the lid and take out the finished product. After the third batch, cool the unit and thoroughly wash it. When changing fish for meat or lard, in addition to washing, the smokehouse must be disinfected with alcohol
How to smoke fish properly
What and how would you not smoke (in addition, not a self-made smokehouse or purchased), the temperature inside should not be higher than 90 degrees (the upper bar). At 100 degrees, the fat is already beginning to be heated, the flesh of fish decay and everything will turn out differently, tasteless.
In order to correctly determine the smoking temperature, it is enough just to pour a little water on the lid of the smokehouse - if the temperature is normal, it will evaporate, if it is too high, it will hiss like in a bath.
In any case, it is better to puff for an hour more than then there is bitter fish, so do not re-mix.
Homemade country house smokehouse: drawing
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