DIY cold smoked smokehouse

Smoked meat and fish have always been famous for their excellent taste and smell. You will learn how to cook this delicacy at home from this article.

The principle of operation of the cold smoked smokehouse

The essence of cold smoking is that a meat or fish product is subjected to heat treatment with smoke at a temperature of 25 to 50 degrees. The main feature of this treatment is the uniform heating and fumigation of the product, which gives it an amazing taste and smell. Due to moisture loss and preservation, smoked products can be stored for 12 months.

Reference! The process of cold smoking takes from one to several weeks, depending on the type of the smokehouse, temperature and method of preparation.

The smokehouse should be constructed according to the rules, if you decide to build it yourself. The smoke should be cooled to the desired temperature and, of course, linger in the design itself for the preparation of delicacies.

This device should consist of a smoke chamber, a smoking chamber and a chimney. When the smoke moves through the chimney, the temperature of the preparation of smoked products is controlled with the help of a smoke generator, which ensures the required draft.

Having designed a home-made device for cold smoking, do not rush to immediately start cooking. First you need to do the following:

  1. Dissolve 120 grams of salt in three liters of water.
  2. Then put the product of your choice in this saline solution and leave it for several days for salting. The fish is kept in this solution for about three days, and the meat is up to five days.
  3. Then we proceed to the soaking process, the time of which depends on the type and volume of the delicacy (6-24 hours). As soon as the pulp begins to be easily pressed in, the soaking process should be completed.
  4. The next step is drying. It is necessary to give meat or fish to get rid of the liquid that has accumulated in it for several days.
  5. Hang prepared meat or fish on hangers in the smokehouse and start the smoking process.

How to make a stationary smokehouse yourself with a photo and diagram

To make a stationary smokehouse you need to prepare: bricks, a 3-meter pipe, clay or cement, concrete, a stove, a cast-iron door, metal dowels, bars and a thermometer.

When all the necessary materials and tools are prepared, we proceed to the manufacture of this design:

  1. First you need to choose a plot of land on which your smokehouse will be located. If it is possible to place it on a slope, then this is even for the best.
  2. Next, you need to dig two holes and a trench. The pits should have dimensions of 0.5 meters by 0.7 meters, and the trench - 2.7 m by 0.2 m. The length of the trench should be less than the length of the pipe, since the pipe should be inside the brickwork. The depth of the pits should differ from the depth of the trench by a couple of bayonet shovels.
  3. After everything is done, you should check how the pipe will lie. If all goes well, then move on to the next step.
  4. We fill the pit for the smokehouse with the concrete flush with the pipe, and the pit for the furnace 10 cm below the level of the pipe.
  5. After the concrete begins to dry, we lay on top a clay layer and three rows of refractory bricks, on both sides of the pipe. Thus, the walls of the furnace are laid out. Then fix the cast-iron door and lay the stove on top.
  6. Next, we proceed to the construction of the smokehouse itself. We lay in another pit the walls of brick and cement mortar, the height of which should be above ground level, and the dimensions are 50 cm by 50 cm.
  7. From the bars we produce a frame measuring 60 cm by 60 cm. We install a metal pipe on the roof, and fix the thermometer on the door.
  8. Then we fix our frame to the base with metal dowels and cover its wood with a protective agent. Here is the smokehouse and is ready for use.

Attention! Do not forget to monitor the temperature regime of cooking, as well as toss firewood for kindling.

A simple cold do-it-yourself smokehouse from a barrel

Homemade cold smokehouse from a barrel is the most convenient and cheapest option, since all the necessary details are in every house.

First we need to make a smoke generator. To do this, you will need four cans of tin, two drives with nuts and four metal clamps in size of cans.

In one of the cans at the bottom, we make one hole for the drive, and the other for the igniter, at a distance of 5 cm from each other. In parallel with the first hole, we do one more, for air supply. Then we fasten the squeegee inside the can, having previously made a groove in it and inserted a copper tube there. Outside, we fasten another bend to it and fix the shield to the bank with bolts.

Next, we fasten the remaining banks with the clamps, having previously removed the bottom from them, and attach to the fourth. We connect the compressor for the aquarium with the adjustment of the amount of air supply to the copper tube, put wood chips inside the smoke generator and set it on fire. Thus, its operation is checked and the amount of smoke is regulated.

Using a metal tube, we connect the smoke generator to the barrel, hang up the thermometer and now the home-made cold smokehouse from the barrel is ready. In order to start smoking it is necessary to put meat or fish in a barrel, set fire to wood chips and tightly close the barrel with a lid.

How to make a cold smokehouse from the refrigerator

If you have an old refrigerator, but it’s a pity to throw it away, then you can design a smokehouse from it. To do this, you will only need to connect a smoke generator to it. We will explain how to do this correctly further:

  • put the refrigerator upside down and remove the compressor;
  • make a hole for the chimney at the bottom of the refrigerator compartment and inside the casing;
  • then to enhance traction, you can install a fan;
  • make several small holes in the upper part of the refrigerator so that smoke can escape through them;
  • make a hole on the cover and install the pipe;
  • As a firebox, you can use an old gas cylinder, which will be connected to the refrigerator.

Smokehouse from the refrigerator and ready. To start the smoking process, it is necessary to set firewood on fire, hang products inside the refrigerator, close the door tightly.

Watch the video: Building A DIY Cold Smoker At Home. Glen & Friends Cooking (March 2024).

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