Smoke-curing temperature in the smokehouse

Smoker lovers know all the advantages of a properly prepared dish. Here, and the flavor, and taste, and a good crust ... To achieve all this, you need to know some of the features.

Hot smoking means that the product will be treated with steam and high temperature smoke. The real chef knows that in order to create a truly tasty masterpiece, you will need to follow the execution during the preparation of all the important recommendations:

  • use only fresh produce;
  • choose a good recipe;
  • strictly follow the requirements of each stage of the entire cooking process;
  • observe the temperature regime set in the recipe;
  • maintain the necessary and sufficient level of humidity inside the smokehouse;
  • pay attention to the quality of the raw materials used;
  • sustain the right amount of time.

If you follow these rules, the food will be extremely tasty.

Attention! For a more subtle taste, use logs of some fruit trees, and in order to make the crust lighter, it is better to take an alder or an oak.

It is clear that for each product will be the correct temperature value. However, it should be said what is the difference between hot smoking.

Here the main criterion is the installation of 80 ° C and above. This value will allow you to smoke in your own juice and fat your favorite delicacies. In addition, if you try to cook at lower degrees, then, most likely, everything will end in global failure: the protein will not curdle, the tasty smoky smell will not work, and indeed the dish may turn out to be half-baked.

Masters and amateurs who have been involved in this process for many years will simply say: splash water on the smokehouse. If it just evaporates immediately, then everything is fine, if it starts to hiss or shoot, then the mode is incorrect and it is worth making it hotter.

You can, of course, use this method, but to get accurate information it is better to still take a special thermometer. In addition to the temperature inside the chamber, you can find out the number of degrees of the product itself. To do this, there are special thermometers with a kind of plug or pin, which can be simply inserted directly into the product.

In fact, modern devices provide an additional function of sound notification of the achievement of the desired state. With them you can not worry about how hot the camera is.

Each group of smoked products - their degree of processing! We offer to consider the most popular dishes.

Meat (pork, beef)

Depending on the size of the piece and its fat content, the time and temperature of its preparation is determined. On average, raw meat is smoked for about three hours at 80-100 ° C. If before that, for example, it was welded, then it is possible to install only 45-60 ° C.

Such a product can be stored from one to three weeks.

A fish

It is always necessary to remember that fish is a perishable product. Therefore, you need to smoke it quickly, and store no more than three days in the refrigerator. The process is carried out at 60-140 ° C from half an hour to two or three hours. The time depends on the volume: a large cod will reach readiness for two hours at a high temperature, the bream can be ready in an hour, and the sprat will take less than 30 minutes.

Bird (chicken, game)

A whole bird cooks more slowly than individual parts (thighs, legs, etc.). They, by the way, can be done in just 30-40 minutes. If the bird was previously pickled, then one and a half hours at 80-130 ° C will suffice, if not, then - 2-3 hours.

Attention! First, it is better to set 100 ° C and hold it for some time so that a delicious golden crust forms.

Sausage

The most time consuming and long process. To make homemade sausage it will take two days in the smoke chamber and another three weeks outside. Depending on the filling, the temperature setting will be determined, which can vary from 50 ° C to 120 ° C.

Now you are familiar with all the intricacies of proper hot smoking.

Watch the video: Salting, Curing and Smoking your own meat (March 2024).

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