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Of course, there is the option of buying finished smoked products in the store, but it will be a completely different product in taste, aroma and benefit. Not everyone knows that large meat processing plants have long abandoned expensive smoking, replacing it with cheaper “liquid” smoke - a chemical product that resembles a smoked product in taste and smell, and chemical paint is used as a dye. Harmful substances, as they contain additives of the E-form, the truth is in the permissible norm, but does this make it easier?
Therefore, you are offered an algorithm for making your own smokehouse. The total cost of such a "device" is about $ 10, the service life depends on the time of use of the electric device.
The smoking efficiency is 100%, the taste is amazing, and the cooking speed takes 45 seconds!
List of necessary devices:
1. A low-power boiler designed to heat 0.5 liters of water.
2. The usual foil size 35 X 35 cm.
3. Sawdust, preferably alder, as their burning temperature is lower than that of oak or juniper. You can take small chips.
4. Three-liter jar.
5. Plastic cover, you can take the old one, since it will have to be slightly spoiled.
6. Chicken drumstick or any other product is not very large, such that it fits in a jar without touching the sawdust inside.
Algorithm for creating your own miracle.
1. Pour dry sawdust onto the bottom of a three-liter jar; the layer thickness should be at least 3 cm.
2. From the foil cut a square measuring 35 X 35 cm, double it in half and put it inside the jar on sawdust.
So we formed a protective layer against overheating of the glass of our container for smoke.
After this, it is necessary to protect the plastic housing of the boiler, because from the high temperature inside the can it can melt and close the contacts, but this is not good.
How to do it? Carefully wrap all plastic elements with foil, not forgetting about the insulation between the iron pipes of the boiler.
So, we took care of safety, it’s time to start the action: put a boiler in the jar so that the iron parts do not touch the glass walls and the bottom.
Moisten the sawdust with water and put it on top on the iron elements of the boiler, thus forming an electric fire.
Prepare the rest of the smoker's details: cut a hole 1 cm thick in the plastic cover with a knife, we need twine, the length of which can be about 25 cm. Tie a knot on the twine and pass it through the hole in the cover. To fix the position of the twine, you can use a toothpick, as shown in the photo.
The chicken drumstick, thigh, wing, cooked to the finished state, should be tied with a “noose” to the twine. Adjust the length of the twine so that the product does not touch the sawdust in the jar. Place the product inside, closing the lid tightly.
Turn on the boiler for exactly 35-40 seconds. During this time, the sawdust will begin to smoke, the air inside the jar will heat up to the desired temperature. After 40 seconds, the boiler must be turned off, because:
- sawdust may explode due to high temperature;
- there will be enough smoke to smoke the product;
- the internal air of the can has time to warm up to a temperature of 75 degrees, and this is enough to smoke nicely lay on the surface of the meat or fat.
After turning off the boiler, it is worthwhile to wait until the smoke in the bank has completely settled, only then you can remove the product and serve. Do not be alarmed when the smoke inside the tank becomes milky-white and the product is not visible, this is a normal process and, if you haven’t done it over time, your product will not burn out and will not be bitter after the end of the process.
To smoke a kilogram of wings, we need 200 grams of sawdust and 45 minutes of time, quite a bit, given that the resulting dish will be 100% natural.
Unfortunately, this recipe is not suitable for large containers, since it takes longer to heat the smoke to the desired temperature, and sawdust explodes from this.
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