Smokehouse for meat with your own hands: simple solutions

You don't have to be a master, to make such a useful "unit" with your own hands.

Technology and advantages of smoking

The whole point is, that no fire is used for cooking, as for frying, and smoke from smoldering firewood, sawdust. This gives the products a unique taste. The fire under the bottom of the building gives decay. Remember, you can't use conifers for wood, Tar flavor appears through the resins, also unsuitable for smoking chemically treated wood, but fruit breeds, such as pear, apple, plums are perfect. If you do not have them, it is possible to buy cod in stores.

Ready version of cod

The advantages of this method of cooking are, that the products are given an appetizing appearance, unusual taste, the number of bacteria decreases, promoting rot, the product can be stored longer, that will allow to feast not one day.

How to make smokehouses for hot smoking meat

From a barrel or bucket with your own hands

Required materials:

• Metal barrel or ordinary bucket, if small portions, the main thing is that the lid lay tightly on the vessel;
• Rods or lattice, on which the meat is located;
• Wood and some bricks.

First we choose a place, where it will be possible to dig a pit to light a fire. It must be somewhere deep 35 cm. Cover the pit with bricks (not necessarily) to install the barrel over the fire, we also use bricks or pipes, able to hold the device over a fire. Approximately in the middle we establish a grid, on which meat or possibly fish is placed - one or more, depends on the size of the barrel or bucket, and put another closer to the bottom. It will have a tray with a layer of sawdust for decay.

The temperature for hot smoked meat is much higher than when cold, it is approximately 50-85 degrees, and time costs less. We light a fire, cover with a lid and all - waiting for cooking.

From two barrels

You will need two barrels for this option, in which the bottom should be removed. Then set one on top of the other and stretch the fabric partition to prevent soot from entering the upper barrel. Beams and hooks for hanging products will be in the top barrel. Instead of a cover it is possible to use sacking or fabric. Make a hole for the furnace in the bottom barrel and place a metal sheet at the bottom, on which coal will smolder and give smoke. In such a smokehouse it is necessary to carefully monitor the humidity - it should not exceed 50%, we also look at smoke, it depends on the amount of sawdust.

How to make a smokehouse with hydro locks

Convenient portable smokehouse

Convenient smoking device due to its small size will allow you to cook even outside the house, you can take it with you, example, on a hike in nature. Find a metal cylinder with two plugs. In one you need to make small holes for excess smoke. Inside the sides are welded two corners, to which the meat grill is attached. Shavings are placed under the bars and the structure is fixed over the fire.

Portable cylindrical smokehouse

By the same principle, you can make a smokehouse for products in larger quantities - just a cylindrical container is selected in other sizes.

Smoking rooms for cold smoking are quick and easy with your own hands

Choosing this method will require a little more effort and time. The temperature should be close 18-25 degrees. The taste will not be lost, but will be different from hot cooked. Which option is tastier - can not be said unequivocally, it's a matter of preference.

rural smokehouse

Wooden barrels can be used here. The bottom must be removed. Choose a place and dig a hole for the hearth, and from it - a trench about the length 1,8-2 meters, leading to the barrel. It will serve as a chimney.

The walls and top of the chimney should be covered with slate, iron and sprinkle lightly with earth on top, otherwise everything will evaporate, without reaching the barrel. Some craftsmen lay a pipe in the trench, which is filled with concrete. So, so it will be long-term, but to make such a design is much more difficult. At the bottom of the barrel lay a sheet of metal with a hole for the passage of smoke, and cover with a cloth. A grill for meat or other products will be placed inside, as in hot smoking installations. Due to that, that there is a chimney, does not create excessive heat. In such a smokehouse, even a novice cook will get chic cold-smoked meat.

Cold smoking of meat is achieved through the length of the chimney

Option from the film

This type is quite simple to perform, and it is impossible to buy it, just build yourself. A minimum of materials is required: a piece of polyethylene, several boards and dry branches.

Choose a place and swarm 2-3 meters in length and 0,5 meters deep trench. Lay it with branches or turf. It should run from the installation to the fire. For the smokehouse we choose absolutely any capacity, which can serve as a framework, and stretch the film. For, so that the smoke does not stagnate, we make an extract in the form of a small hole in polyethylene. It is necessary to monitor the condition of the fire, there should be no flame, it is necessary that only embers burned. Sausage, meat, fish, any products, which it was decided to smoke, it remains only to immerse in the cavity of the smoking tank.

Not even a complicated way of cooking smoked products at home gives you the opportunity to experiment.

On a side note: The meat that was decided to cook can be greased with spices, and even better to marinate it in a special solution. This dish is perfect for a festive table to surprise guests or just for dinner with the family.