DIY cold smoked smokehouse

Smoked meat and fish have always been famous for their excellent taste and smell. You will learn how to prepare this delicacy at home from this article.

Operating principle of a cold smoked smokehouse

The essence of cold smoking is that a meat or fish product is subjected to heat treatment with smoke at a temperature of 25 to 50 degrees. The main feature of this processing is uniform heating and fumigation of the product, which gives it an amazing taste and smell. Due to loss of moisture and preservation, smoked meats can be stored for 12 months.

Reference! The process of cold smoking itself takes from one to several weeks, depending on the type of smokehouse itself, temperature and cooking method.

The smokehouse must be designed according to the rules if you decide to build it yourself. The smoke must be cooled to the required temperature and, of course, linger in the structure itself for preparing delicacies.

This device must consist of a smoke generator chamber, a smoking chamber and a chimney. As the smoke moves through the pipe, the smoke generator controls the cooking temperature of the smoked products, which ensures the desired draft.

Having designed a homemade device for cold smoking, do not rush to start cooking right away.To get started, you need to do the following:

1. Dissolve 120 grams of salt in three liters of water.
2. Then place the product you have chosen in this salt solution and leave it for several days for pickling. Fish is kept in this solution for about three days, and meat for up to five days.
3. Then we move on to the soaking process, the time of which depends on the type and volume of the delicacy (6–24 hours). As soon as the pulp begins to be easily pressed in, the soaking process should be completed.
4. The next stage is drying. It is necessary to allow the meat or fish to get rid of the liquid that has accumulated in it for several days.
5. Hang the prepared meat or fish on hangers in the smokehouse and begin the smoking process.

How to make a stationary smokehouse yourself with photos and diagrams

To make a stationary smokehouse you need to prepare: bricks, a 3-meter pipe, clay or cement, concrete, a stove, a cast iron door, metal dowels, bars and a thermometer.

When all the necessary materials and tools are prepared, we proceed to the manufacture of this design:

1. First you need to choose a piece of land on which your smokehouse will be located. If it is possible to place it on a slope, then this is even better.
2. Next, you need to dig two holes and a trench. The pits should have dimensions of 0.5 meters by 0.7 meters, and the trench - 2.7 m by 0.2 m. The length of the trench should be less than the length of the pipe, since the pipe should be inside the brickwork. The depth of the holes should differ from the depth of the trench by a couple of spade bayonets.
3. After everything is done, you should check how the pipe lies. If everything is fine, then move on to the next step.
4. We fill the pit for the smokehouse with concrete level with the pipe, and the pit for the firebox 10 cm below the level of the pipe.
5. After the concrete begins to dry, we lay a layer of clay on top and three rows of refractory bricks, on either side of the pipe. Thus, the walls of the firebox are lined. Then secure the cast iron door and place the stove on top.
6. Next, we proceed to the construction of the smokehouse itself. We lay out walls of brick and cement mortar in another hole, the height of which should be above ground level, and the dimensions should be 50 cm by 50 cm.
7. We make a frame from the bars, measuring 60 cm by 60 cm. We install a metal pipe on the roof, and attach a thermometer to the door.
8. Then we attach our frame to the base using metal dowels and cover its wood with a protective agent. Now the smokehouse is ready for use.

Attention! Don’t forget to monitor the cooking temperature and also add firewood for kindling.

Simple DIY cold smokehouse from a barrel

A homemade cold smokehouse from a barrel is the most convenient and cheapest option, since all the necessary parts are available in every home.

First we need to make a smoke generator. To do this, you will need four tin cans, two clamps with nuts and four metal clamps the size of the cans.

In one of the cans in the lower part we make one hole for the drive, and another for the igniter, at a distance of 5 cm from each other. Parallel to the first hole we make another one to supply air. Then we fix the squeegee inside the can, having first made a groove in it and inserted a copper tube there. We screw another bracket to it from the outside and fix the shield to the can with bolts.

Next, we fasten the remaining cans together with clamps, having previously removed their bottoms, and attach them to the fourth. We connect an aquarium compressor with adjustable amount of air supply to the copper tube, pour wood chips inside the smoke generator and set it on fire. In this way, its operation is checked and the amount of smoke is adjusted.

Using a metal tube, we connect the smoke generator to the barrel, hang a thermometer, and now the homemade cold smokehouse from the barrel is ready. In order to start smoking, you need to place the meat or fish in a barrel, set fire to the wood chips and seal the barrel with a lid.

How to make a cold smoker from the refrigerator

If you have an old refrigerator, but it’s a pity to throw it away, then you can construct a smokehouse from it. To do this, you will only need to connect a smoke generator to it. We will tell you how to do this correctly below:

• Place the refrigerator bottom up and remove the compressor;
• Make a hole for the chimney pipe at the bottom of the refrigeration chamber and inside the casing;
• then a fan can be installed to increase traction;
• make several small holes in the top of the refrigerator so that smoke can escape through them;
• make a hole in the lid and install a pipe;
• You can use an old gas cylinder as a firebox, which will be connected to the refrigerator.

The smokehouse is out of the refrigerator and ready. To start the smoking process, you need to light the wood, hang the food inside the refrigerator compartment, and close the door hermetically.