I Vega from the on said above but with beech wood is Dear team, he surprised me. I have not been sa

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My country smokehouse has two years quite uselessly. So I decided to remove dust, clean and start again. He encouraged me to do a gift that I received from a neighbor. He delivered me because cut into pieces large trunk of pear, which had cut from his between. A pear is an excellent material The smoking. I'm still in the woodshed also prepared for the smokehouse pieces of cherry, which ceased to bloom and bear fruit.
But Easter reminds us of the smell and taste of homemade ham. So I bought shady maples buffet a beautiful piece of Humanities raw ham and zamarynowałem it in the appropriate salt solution. Two more days and will be ready to hang in the right place, which for me is just a sauna, under a big larch.
? Timber, which is used for smoking, wood called shady maples buffet flavorings. For the smoking of meat and meat products should be used only hardwood. Wood of conifers (eg, spruce, fir, pine) is soft and contains too much resin, which causes burning tar stains on the smoked products and harmful smoke constituents. Smoke smoked products of softwood having a Base aromas, they can not compete in terms of taste as those that were smoked using hardwood. What kind of wood is recommended? The best results are obtained using beech wood, which gives an excellent aroma of smoking and an even golden brown color smoked. However, you can also use other hardwood species, such as fruit trees (apple, pear, Hungarian), alder, ash, maple, etc. Each of them gives the uniqueness-smoked products rzalny aroma. Less is recommended The smoking material derived from oak or chestnut. Especially oak has a very high content of tannins that produce specific, sour flavor note.?
Good day. Peter, shady maples buffet zazdraszczam - I just uparzyłam shady maples buffet my ham - baked. I do not have a smokehouse; ie I have one friend right, but only sausages I always wędzili. This year I do not do, because you have to smoke (and first sprokurować) 5 kg of sausage? In turn, they do not want to smoke meats and equipment in cold smoke for several dozen days. And so staying with a wistful hints of pear with a hint of smoke juniper.
The smell of the smoke house I have in memory, but unfortunately, shady maples buffet no longer access to such a contraption? a pity. I get around August remain memories. The types of wood that can cure those are meticulously so that I can within my five cents warn only before the mix-wood cherry wood cherry! But this is (unfortunately) no longer my problem. Laborujac over my cold and a hard search on yesterday possibility for some meaningful classes in the walls of my house, I decided to take care of bitters, ie decant, pour, describe and takietam. And what - and nothing. Nothing caught with what I'm doing. Neither the taste nor any chain. Eg put my nose to the bottle with something clean and I was not able to say whether alcohol, shady maples buffet or maybe something else. You know (yesterday's birthday girl would say)! Jesus, I hope so I will not stay, that I will not have to get around August just yet memories of scents whether this, as the smoke from the smoke house! More determined attempts organoleptic have confirmed my suspicions that I had to deal with a still decent grappa. So I decided to interrupt sitting at home and I went to work normally today, at home and so nothing wysiedze. Day promises to be nice and I will today worked at home. Regards, pepegor
I Vega from the on said above but with beech wood is Dear team, he surprised me. I have not been said about the oak wood and hazel once so popular. Well at least 25 years ago, as my grandfather's smokehouse barrel enough. I greet Society Accept
Najprymitywnieszą smokehouse seen in my Świekry, the Stasi; served exclusively for smoking herring once a week, if Stasia saturated such appetites. Above the hole in the ground on the garden, has a bucket without a bottom, on the 2 wires crammed herring, on the damp bag, and the smoke from the severed branches shady maples buffet of fruit trees. Herrings normal tap carefully soaked and smoked in the bucket. Very good they were. Well, Dear: time for a confession wielkanoconą - who, what, getting ready for the festive table? It is already known that the frog in the visitors taking the cake and mazurkas and of eggs for Easter eggs. Jolinek sweets and libations, and the rest?
In my house today pate is produced. This time without my participation at all. For smoking or not to take. But maybe in a year, as I live. A colleague in the countryside is beautiful smokehouse. A separate compartment for meat, fish or separate eels. Palen