All secrets. Cold smoking | Hot smoking as a smokehouse and make cool smoke generator and a smokehouse.
Smokehouse from the refrigerator
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Download drawings smoke generator yadi.sk/d/km6ioduY3CjEzY
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The video raised important questions:
1. Selecting a location for the smoker - the best place in the open air.
2. What do smoke generator - with the bottom positioned injector.
3. How should the Copts fish, etc. -. Mackerel, four hours of weaving 6t
Bream up to 8 kilograms -10 hours
Bream, carp and pike-perch and a half to two kilograms of 10 - 12 hours.
4-6 centimeters thick fat 14 - 16 hours.
The thicker the product, the longer smoked.
4. On what smoke fish and meat - on alder wood chips, apple and pear.
5. Is it possible to simultaneously smoke fish and meat. - Yes, you can
6. How and how much salt the fish for cold smoking.
Capelin salted 1:00
Mackerel 3 -4 hours after which you need to wash off the salt.
Fish in scales between half a kilogram salted 1 - 2 days. And soaked 1 -2 hours.
Fish in scales up to two kilograms of salted 3 - 4 days and soaked sootvetstvtenno 3 - 4 hours
Up to 3 kg of salt and 5 days 5:00 soaked.
7. After prosolki fish be sure to dry
8. How to make the products of cold smoking. - The main enemy of smoke condensate and wet products.
9. All details smoked.
This is a short table of contents that is addressed in this video.
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The musical composition "Easy Lemon 60 Second" belong to the performer Kevin MacLeod. License: Creative Commons Attribution (creativecommons.org/licenses/....
Original version: incompetech.com/music/royalty-....
Artist: incompetech.com/
2 фев 2017
