2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21
For those who like to eat well, smoked meats are an indispensable element of the festive feast. The taste and aroma of these products tempt with unique shades, which give them sawdust and wood chips for smoking. When using different types of wood, the same meat also differs in color.
How to choose
Crushed wood, when heated, produces a fragrant smoke that gives a seductive smell and taste to products. Usually, wood chips for smoking from hardwoods are used for this: beech, birch, oak, alder, walnut. Cherry, pear, plum wood gives the dishes a wonderful taste. Apple wood chips make smoked products softer and more delicious, ideal for pork and chicken.
Beech is best for lamb and poultry. Alder chips - for smoking fish and rabbit meat. To improve the taste of dishes, blackberry branches, eucalyptus or blackcurrant leaves are used in small quantities. You can add aromatic herbs to sawdust: mint, sage, rosemary, bay leaf.
Precautions
Do not use softwood wood chips for smoking. The resins contained in it will give the products an unpleasant odor and a bitter taste. Birch doesn't work either. Too wet will smolder for a long time, and overdried chips will have to be moistened with water from time to time.
Cooking at home
If you have a mini-smoker, for example, you can easily smoke chicken fillet. To do this, you will need: table s alt - about 120 grams, sugar - no more than 5 grams and 1 liter of water. All this is necessary for pre-processing. From the above ingredients, you need to prepare a brine, in which you place the fillet. It is better to do this in an enamel pan. You can add a few black peppercorns to the brine. The container with chicken should stand in the refrigerator for about sixteen to eighteen hours at a temperature of +4 … +5 degrees. Pieces need to be turned over from time to time.
After the fillet is s alted, it is necessary to transfer it to a dry container and place it in the refrigerator again for 1 hour. During this time, excess liquid will drain from it. After that, the meat must be placed in a smoking net. The size of the latter is chosen depending on what you will be smoking and how. In the next step, you just need to place the grid with the product in your home smoker.
At the bottom of the latter, you need to pour wood chips for smoking - preferably fruit, two spoons - and install a tray to collect fat. After that, close the device and place it on a very hot surface(eg gas stove). After you hear crackling (usually after 5-15 minutes), the fire can be turned off, because the wood chips inside have begun to smolder. It is necessary to leave the device to cool for about three to six hours. After that, the smokehouse can be disassembled and a fragrant and pleasant-colored product can be extracted. However, the meat will still need to be cooked. In this case, the mesh may not be removed. Bon appetit!
Where to buy wood chips for smoking
Such things, of course, it is better to purchase in specialized, including online stores. If you want to make wood chips for smoking yourself from improvised materials, you may come across a tree impregnated with some kind of chemical compound that is unsafe for humans.
In production, specialists also specially process raw materials, but the solution they use minimizes harm and gives the food a pleasant aroma and taste.
The price of wood chips varies greatly in online stores. It directly depends on the type of wood, as well as on factors such as remoteness from Moscow, for example. Well, or from another large shopping center. In the capital, a package of alder chips costs from fifty rubles. However, remember that wherever you buy this product, it must be protected from moisture and direct sunlight. And only then will you be able to enjoy high-quality home-made products at any time of the year.
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