Country house or villa can be excellentA place for arranging a self-made smokehouse, especially since it is not so difficult to do it. The operation of this device does not require you to pay too much, and smoked poultry, lard, fish and meat are guaranteed to you as soon as possible, and of the best quality.
So, it's time to make a smokehouse with your own hands.
You will need
- - barrel-
- - metal rods-
- - pipe or cardan-
- - chips or sawdust-
- - blowtorch-
- - a bucket-
- - metal grid.
It is easy to make a smokehouse with your own hands fromOld barrel. If you decide to use a metal barrel for this, then burn it on the fire. If the barrel is wooden - thoroughly wash it and dry it. Drill a few holes for metal bars on the side of the barrel, on which the products for smoking will be suspended.
To make a smokehouse you will also needA so-called glass, which should be inserted into the hole on the bottom of the barrel. It can be made from a pipe with a diameter of five to six centimeters or a cardan, sealing one end. The thickness of this glass should not be more than three millimeters, and the length - four to five centimeters. It remains only to pour chips and chips of alder wood onto the bottom of the glass and heat it with a blowing lamp, hang fish or smoked meat on the rods.
A conventional metal bucket can be adjustedFor making a smokehouse. Take a bucket with a lid and insert into it prepared mesh of steel wire, a diameter of three to four millimeters. The size of the nets should be adjusted to the size of the bucket, one grid should be placed ten centimeters from the top of the bucket, the second - five centimeters higher.
Add alder sawdust, shavings to the bottom of the bucketOr finely chopped sticks in a layer of two centimeters. Put the fish or meat on the nets, cover the bucket with a lid and put it on the fire. The more fire there is, the more smoky chips begin to smolder, the characteristic fragrant smoke will appear. It is not recommended to open the lid during the smoking process. At the end, remove the bucket from the fire and wait for the smoker to cool. Then remove the fish or meat and ventilate for fifteen minutes, now the products are ready for consumption.