Home smoking cold and hot - 33 cooking recipes

Home smoking is possible not only for the lucky owners of their own smokehouse. More precisely, such a smokehouse can be built from improvised means available in almost every kitchen. For this you will need:

You can also use all kinds of “smoky” spices, such as liquid smoke, to enrich the taste.

All of the above is suitable for hot smoking meat or fish at home. Dishes must have thick walls and bottom. Meat and fish must be marinated in advance using the method described in the selected recipe. It is advisable to do this overnight so that the food has time to marinate thoroughly.

Place a handful of wood chips in an even layer on the bottom of the pan. On top there are several layers of foil, which must be folded so that there are sides at the edges. Fat will drain into it. Now comes the grate

The pan is covered tightly with a lid. And for reliability, it is wrapped with foil so that there are no gaps. Everything goes on the stove for 20-30 minutes. At this time, it is better to be in the kitchen, not to leave the stove. As soon as the smoke becomes noticeable, turn off the heat and leave the pan until it cools completely, for an hour or two.

It is worth keeping in mind that this is just one of several ways you can smoke fish and meat at home. The cold smoking method, however, differs in complexity and time. And without a smokehouse it may not be available.