Today we will tell you the readers of the resource, how can I make a small smokehouse. Make it before the banality simply, and you can use such an emptycle in the campaign, in the country, on the hunt, fishing and even at home in the yard.
And to produce this smoke from the usual bucket of stainless steel or from enameled. It will be possible to smoke in such a smoking in such a smoking method, fish, finely chopped meat or chicken.
How to make a smoke bucket?
To independently make smokehouse will be needed:
- The usual bucket with a lid, if the bucket does not have a cover, then it will have to do;
- Two grilles for laying smoking products;
- Stand to install smoke shock over the fire.
Sketchy image of smoking bucket
Manufacturing process
- Since the basis for smokehouse is ready, proceed to the manufacture of lattices. Each of them should be round, in size to the inner diameter of the bucket. In other words, the lattices should be installed inside the bucket-smokehouse. There are two ways: make lattices from a stainless steel sheet or stainless wire. If a large-cellular mesh is needed from the wire, and if it is necessary to cut the circle of the corresponding diameter from the stainless steel sheet, which drill a lot of small holes. Everyone can choose any option that more.
- Finished lattices set inside the smokehouse. The first must be installed at the bottom of the bucket, approximately the level of the third of the bottom, the second from above - in 10-12 centimeters below the edges. The task is to be not burned down from the bottom, and the upper did not touch the lid, each row should be shrouded in smoke.
- If the bucket does not have a lid, then it can be made of a round piece of stainless steel, tin or pick up the corresponding cover from another pot.
How to smoke in a bucket-smoking
First you need to prepare smoking products. If this is a fish, then a large fish need to rinse, remove the inside and graze a large salt. Leave in such an hour at three. The secret so that the fish gets up faster, salt must be mixed with a small amount of sugar.
Similarly come with chicken and meat, but the singing time in this case is a day, at least - the night, and the pieces in this case should be small. Before smoking, any products (fish, meat or chicken) will need to rinse and dry with paper napkins. It is even better to give some time to strip in the wind - literally for 20 - 30 minutes.
Preparing for smoke:
- Inside the buckets, smokelly, you need to pour out the fine layer of finely arsuine sins of alder or fruit trees. Perfect for this purpose, pear, apple tree, cherry fit.
- We install the lattices, pre-laying on them for smoking, so that they do not come into contact with each other.
- Skolna cover with a lid.
- And then install it on the stand, which is called Tagan, which allows you to prepare food on an open fire. Or you can suspend the bucket over the fire (on the principle of the pot), but ensure that the fever take the bottom of the bucket-smoking.
- After we get a moderate fire under the smokehouse so that the bucket was heated and the sins inside began to smoke, giving the smoke. Fish need to smoke 15-20 minutes, meat and chicken - 40 minutes. And without opening the lid, we remove the bucket from the fire and let it cool completely.
Delicate is ready!
After that, our smoked delicacy is ready, you can enjoy eating a product under a glass of vodka or a beer bed.
Video: How to make a smokehouse from a regular bucket. How to cook hot smoked meat
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