Home smoking is possible not only for the happy owners of their own smokehouse. More precisely, such a smokehouse can be built from improvised tools available in almost every kitchen. To do this, you will need:
- a saucepan with a lid and high walls
- a grill that will fit on the bottom of the dishes
- wood chips, except coniferous
Also, to enrich the taste, you can use all kinds of spices “with smoke”, for example, liquid smoke.
The five most commonly used ingredients in home-smoked recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Peppercorns | 255 | 11 | 3.3 | 38.3 |
| Lard | 797 | 2.4 | 89 | 0 |
| Mackerel | 181 | 18.7 | 11.9 | 0 |
| Pepper | 26 | 1.3 | 0 | 7.2 |
All of the above are suitable for hot smoking meat or fish at home. The dishes should have thick walls and a bottom. Meat and fish must be marinated in advance in the way described in the selected recipe. It is advisable to do this overnight so that the products have time to marinate well.
Spread a handful of chips evenly on the bottom of the pan. There are several layers of foil on top, which must be folded so that there are bumpers along the edges. Fat will drain into it. Now comes the grill; a simple steamer will do. The main thing is that the holes in it should be such that the meat does not fall through them. What needs to be smoked is placed on the grill in such a way that it does not touch the walls of the pan and does not come into contact with each other. That is, there should be a space between the meat.
The pan is covered tightly with a lid. And for reliability, it is wrapped with foil so that there are no gaps. Everything goes to the stove for 20-30 minutes. At this time, it is better to be in the kitchen, do not leave the stove. As soon as the swing of the haze becomes noticeable, turn off the fire and leave the pan until it cools completely, for an hour or two.
It's worth bearing in mind that this is just one of several ways to smoke fish and meat at home. The cold smoking method, however, differs in both complexity and time. And it may not be available without a smokehouse.