How to make a home smokehouse
The desire to have your own smokehouse is quite understandable, because it includes smoked wings for beer during the holidays, and a delicious aromatic dinner in the form of smoked drumstick or a piece of lard. How can you refuse such yummy food?
Of course, there is the option of buying ready-made smoked products in a store, but in terms of taste, aroma and benefits it will be a completely different product. Not everyone knows that large meat processing plants have long abandoned expensive smoking, replacing it with cheaper “liquid” smoke - a chemical preparation that tastes and smells like a smoked product, and chemical paint is used as a dye. Harmful substances, since they contain E-form additives, are admittedly within acceptable limits, but does this make it any easier?
Therefore, we offer you an algorithm for making your own smokehouse. The total cost of such a “device” is about $10, the service life depends on the time of use of the electrical device.
The smoking efficiency is 100%, the taste is amazing, and the cooking speed takes 45 seconds!
List of necessary equipment:
1. Low power boiler, designed to heat 0.5 liters of water.
2. Regular foil size 35 X 35 cm.
3.Sawdust, preferably alder, since its combustion temperature is lower than that of oak or juniper. You can take small wood chips.
4. Three-liter jar.
5. Plastic lid, you can take an old one, as it will have to be slightly damaged.
6. Chicken drumstick or any other product of not very large size, such that it fits in a jar without touching the sawdust inside.
Algorithm for creating your own miracle.
1. Pour dry sawdust into the bottom of a three-liter jar; the layer thickness should be at least 3 cm.
2. Cut a square of foil measuring 35 X 35 cm, fold it in half twice and place it inside the jar on sawdust.
This is how we formed a protective layer against overheating of the glass of our smoke containers.
After this, it is necessary to protect the plastic body of the boiler, because from the high temperature inside the jar it can melt and close the contacts, and this is not good.
How to do it? Carefully wrap all plastic elements with foil, not forgetting the insulation between the iron tubes of the boiler.
So, we've taken care of safety, it's time to get down to action: put the boiler in the jar in such a way that the iron parts do not touch the glass walls and bottom.
I wet the sawdust with water and put it on top of the iron elements of the boiler, thus forming an electric fire.
Prepare the remaining parts of the smokehouse: cut a 1 cm thick hole in the plastic lid with a knife, we will need twine, the length of which can be about 25 cm. Tie a knot in the twine and thread it through the hole in the lid. To fix the position of the twine, you can use a toothpick, as shown in the photo.
Tie the chicken drumstick, thigh, and wing, cooked until ready, with a “loop” to the twine.Adjust the length of the twine so that the product does not touch the sawdust in the jar. Place the product inside, closing the lid tightly.
Turn on the boiler for exactly 35-40 seconds. During this time, the sawdust will begin to smoke, and the air inside the jar will heat up to the desired temperature. After 40 seconds, the boiler must be turned off because:
- sawdust can explode due to high temperature;
- there will be enough smoke to smoke the product;
- the internal air of the can will have time to heat up to a temperature of 75 degrees, and this is quite enough for the smoke to lay beautifully on the surface of the meat or lard.
After turning off the boiler, you should wait until the smoke in the jar has completely settled, only then you can remove the product and serve it. Don’t be alarmed when the smoke inside the container turns milky white and the product is no longer visible, this is a normal process and, unless you have been careful with time, your product will not burn or be bitter after the process is completed.
To smoke a kilogram of wings, we need 200 grams of sawdust and 45 minutes of time, quite little, considering that the resulting dish will be 100% natural.
Unfortunately, this recipe is not suitable for large containers, since it takes more time to heat the smoke to the desired temperature, and this causes the sawdust to explode.
Of course, there is the option of buying ready-made smoked products in a store, but in terms of taste, aroma and benefits it will be a completely different product. Not everyone knows that large meat processing plants have long abandoned expensive smoking, replacing it with cheaper “liquid” smoke - a chemical preparation that tastes and smells like a smoked product, and chemical paint is used as a dye. Harmful substances, since they contain E-form additives, are admittedly within acceptable limits, but does this make it any easier?
Therefore, we offer you an algorithm for making your own smokehouse. The total cost of such a “device” is about $10, the service life depends on the time of use of the electrical device.
The smoking efficiency is 100%, the taste is amazing, and the cooking speed takes 45 seconds!
List of necessary equipment:
1. Low power boiler, designed to heat 0.5 liters of water.
2. Regular foil size 35 X 35 cm.
3.Sawdust, preferably alder, since its combustion temperature is lower than that of oak or juniper. You can take small wood chips.
4. Three-liter jar.
5. Plastic lid, you can take an old one, as it will have to be slightly damaged.
6. Chicken drumstick or any other product of not very large size, such that it fits in a jar without touching the sawdust inside.
Algorithm for creating your own miracle.
1. Pour dry sawdust into the bottom of a three-liter jar; the layer thickness should be at least 3 cm.
2. Cut a square of foil measuring 35 X 35 cm, fold it in half twice and place it inside the jar on sawdust.
This is how we formed a protective layer against overheating of the glass of our smoke containers.
After this, it is necessary to protect the plastic body of the boiler, because from the high temperature inside the jar it can melt and close the contacts, and this is not good.
How to do it? Carefully wrap all plastic elements with foil, not forgetting the insulation between the iron tubes of the boiler.
So, we've taken care of safety, it's time to get down to action: put the boiler in the jar in such a way that the iron parts do not touch the glass walls and bottom.
I wet the sawdust with water and put it on top of the iron elements of the boiler, thus forming an electric fire.
Prepare the remaining parts of the smokehouse: cut a 1 cm thick hole in the plastic lid with a knife, we will need twine, the length of which can be about 25 cm. Tie a knot in the twine and thread it through the hole in the lid. To fix the position of the twine, you can use a toothpick, as shown in the photo.
Tie the chicken drumstick, thigh, and wing, cooked until ready, with a “loop” to the twine.Adjust the length of the twine so that the product does not touch the sawdust in the jar. Place the product inside, closing the lid tightly.
Turn on the boiler for exactly 35-40 seconds. During this time, the sawdust will begin to smoke, and the air inside the jar will heat up to the desired temperature. After 40 seconds, the boiler must be turned off because:
- sawdust can explode due to high temperature;
- there will be enough smoke to smoke the product;
- the internal air of the can will have time to heat up to a temperature of 75 degrees, and this is quite enough for the smoke to lay beautifully on the surface of the meat or lard.
After turning off the boiler, you should wait until the smoke in the jar has completely settled, only then you can remove the product and serve it. Don’t be alarmed when the smoke inside the container turns milky white and the product is no longer visible, this is a normal process and, unless you have been careful with time, your product will not burn or be bitter after the process is completed.
To smoke a kilogram of wings, we need 200 grams of sawdust and 45 minutes of time, quite little, considering that the resulting dish will be 100% natural.
Unfortunately, this recipe is not suitable for large containers, since it takes more time to heat the smoke to the desired temperature, and this causes the sawdust to explode.
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