How to use smoking hot smoked
- 14 Jun 02:45
- 1 Hot smokes - what's the point?
- 2 Smoke selection and preparation
- 2.1 Product processing
- 3 Getting the result
Hot smoker is a great way to add meat, sebum, poultry and fish with unique flavor and delicate flavor. Unlike cold smoking, themethod does not require much time and special product preparation. Smoke can be used both in nature, using smoke from the fire, and at home, if there is an electric or gas model. What you need to know to get a perfectly cooked hot smoked meal?
During the preparation process, factors such as temperature and purity play an important role. Containers with salted foods should be covered with gauze in order to prevent insects that can put eggs on the eggs. The temperature level should be within the limits of plus 2-4 degrees, more - the meat rotates, less - the process of salinization is slowed down.
result As in any case, there are some nuances in the process of hot smoking. Just do not have enough skills to use smoke to achieve the maximum quality of smoke you should pay attention to:
With the proper use of smoke and the organization of the hot smoking process, cooked casseroles will be an excellent decoration for the table and for the usual lunch, and for the reception of guests.