Home smoker. Technology secrets. Best recipes. Meat, poultry, fish, vegetables, cheese

Smoking is one of the earliest methods of canning. After all, it is known that smoked meats have not only an excellent taste, but also persist longer. But, buying smoked meats in a store, you never know if you buy a really prepared product or surrogate processed by harmful "liquid smoke" ... Another thing is smoked and dried delicacies cooked independently! And cooking them is not at all difficult. The author will tell you the secrets of home smoking. He will tell you how to make an elementary, effective and inexpensive smokehouse. A homemade smokehouse, unlike the purchased, makes it possible to introduce improvements to it, change something, experiment. Almost any product can be smoked: meat, fish, cheeses, vegetables and even malt for whiskey or beer! The book contains a large number of ancient and modern recipes: here and salami for gourmets, and a hunting Sudzhuk, and a smoked "nesting doll". In addition, you will learn how to choose the right firewood for smoking, how long and under what conditions to store the finished product and much more