Smoking Products In The Country

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

There is nothing better than fish, bacon, ham, pieces of meat smoked in our own smokehouse in the country. Few owners know what a portable small smokehouse is capable of, if properly prepared and selected ingredients are placed in it. We offer several simple, but amazing in taste, recipes for smoked products of self-preparation, using real smoke, and not using "liquid smoke" obtained by an industrial method

Smoked bacon

Craftsmen make a smokehouse for a summer residence with their own hands. Everyone else can buy such a unit in large building supermarkets in the departments of leisure goods.

To smoke lard you will need: lard itself or brisket, salt (coarse), peppercorns, bay leaf, favorite spices to taste, including pepper, garlic, alder chips are also needed (if alder does not grow in the courtyard, you can buy such chips in the same the department where the smokehouse was purchased).

When choosing lard from farmers, opt for lard with a slightly pink hue. When smoked, it turns out to be the most tender. Salt must first be salted in brine. To prepare the brine, you need to boil water and salt - for each liter, three tablespoons of top salt. The water is completely cooled, pepper-peas, bay leaves are added to it and the lard put in a jar is poured with brine.

The jar is placed in a refrigerator or in a cellar for three days. Then the brine is drained from it, the lard is sprinkled with additional salt. By the way, brine lard can be bought in advance on the market. Then rub with seasonings (pay attention to such a seasoning as rosemary when rubbing), be sure to some kind of hot pepper and grated garlic.

Spread a thin layer of alder shavings at the bottom of the smokehouse. Lard is laid out in pieces on the bottom of the smokehouse on the skin. You need to smoke lard on a hot coal from 40 minutes to an hour, depending on how large you cut the lard.

Hot smoked fish

This is how you can smoke any fish. Using the example of small (medium) or large trout, consider the option of smoking a fragrant tasty fish that melts in your mouth.

You will need: 3-4 pieces of trout itself, alder sawdust, spices (for fish, you can take the simplest, for example, pepper, bay leaf, parsley), be sure to salt.

You can, of course, smoke small fish, but practice shows that large fish after smoking remains more juicy and appetizing. The fish must be gutted and grated inside with spices, except for salt.

Make a small fire from small logs, place bricks along its edges and place a smokehouse on them. But the smokehouse needs to be prepared in advance. Lay sawdust on its bottom, put a tray on top to collect the juice from the fish. Salt the fish quickly from all sides and put it on the grill of the smokehouse so that the juice flows out of it as little as possible. The belly of the fish should be higher. Close the lid of the smokehouse.

The smoker can now be set on fire. It takes up to 40 minutes to smoke hot smoked fish. A little more can be done if the fish is very large and it seems to you that it is not warmed up enough by the smoke from the inside.

Do not cool the trout for too long after cooking, as it quickly adheres to the wire rack while it cools. It will cool slightly with the lid open and you can turn it over onto a tray from a wire rack or onto a large dish.

Smoked chicken drumsticks

If you want something exotic, cooked in a summer cottage smokehouse, then opt for cooking chicken drumstick.

You will need: two kg of chicken drumstick, two heads of garlic, salt, seasonings to taste, but we recommend curry, turmeric, be sure to pepper, it would still be nice to have summer herbs, for example, parsley. You will also need foil, alder shavings, fire coals, the same as in the recipe above.

The drumsticks need to be washed, dried with paper towels, rubbed with salt, spices, finely chopped greens and also mixed with meat. Don't like salt? Try soy sauce as an experiment.

The meat is wrapped in foil, there you need to put a couple of bay leaves and peppercorns, then the bundle is placed in the refrigerator or cellar for two hours. Now the bundle needs to be removed from the cold, unfold and held at room temperature for another hour.

In a small slot on each drumstick, you need to insert garlic chopped with plastics. Under the smokehouse, as in the previous version, you need to make a fire. Then put some sawdust on the bottom of the smokehouse, and fold the drumsticks on its grate, pour them lightly with lemon juice or sprinkle with water, with vinegar diluted in it, close the lid and put on the fire.

After 40 minutes, look at the shins. If they are golden in color and inviting aroma in the smokehouse, then they are ready. If desired, you can slightly prolong smoking.