Cold smoking at home - 4 cooking recipes

In order for fish preparations to have a characteristic, real aroma and taste of smoked meats, liquid smoke and dancing with pots is not enough. The very principle of cold smoke (temperature no higher than 25C) implies the use of a certain technique or design. And you will either have to buy one or make it yourself. There are enough offers on the market for compact smokehouses that can be installed not only in the courtyard of the house, but also directly in the apartment. But not everyone is ready to buy them - it’s both money and extra space. What to do in such cases?

It helps to have a duckling or goose nest in the house. The latter is a priority due to its large size. On the Internet you can find diagrams on how to turn this cookware into a functional smokehouse. The principle of its operation is quite simple. At the bottom there is a layer of sawdust from fruit trees. On top of it is a stand on which a tray with walls is installed to collect draining fat. A little higher there is a grate on which products for cold home smoking will be laid out according to the chosen recipe: fish, meat, cheese, sausages. A cushioning layer is placed even higher, which protects the contents from smoke leakage. And everything is tightly covered with a lid.

There should be an outlet pipe on the lid from which smoke will escape. The second end of the tube must be brought out into the window so that the smoke goes outside without settling in the apartment. The fire under the cookware should be minimal, but the temperature inside will still exceed 25 degrees. Although smoking will still be considered cold, and the products can be tasted within an hour and a half. It takes up to three days in a standard smoker.

But this is far from the only way to cold smoke at home. Housewives have come up with many recipes using onion peels, strong black tea, liquid smoke, and finally. Yes, the taste will be a little different, but there will be no fuss with the construction of intricate devices.