Cooking amazingly delicious delicacies is easy! Do-it-yourself smokehouse for smoking lard
Exists several options for making homemade smokehouses hot smoking for lard. Their distinctive feature is the obligatory using a drip tray to collect fat.
Without it, soot forms and the unpleasant taste is absorbed into the food being cooked. You can make a similar design yourself.
Lard smokehouse diagram
A smokehouse for lard is made from containers of various shapes and sizes. It is good to have a metal sheet at hand. 2mm thick stainless steel, thin reinforcement, grinder, welding machine, a convenient place for making a smokehouse. Otherwise, the device can be built from brick, an iron barrel, a bucket, a saucepan, a cauldron or a metal box.
It is easiest to make the design at home from an enamel or aluminum bucket. This mobile product is convenient to take to the country or fishing.
As a rule, the structure has the following dimensions: height - 26 cm, upper diameter - 29 cm, lower - 21 cm. The thickness of the walls and bottom of the smokehouse is 1.5 mm.
The container is lightweight but durable and does not corrode. The body is equipped with a portable handle-"bow", the body lid - with a handle-"loop". The grate for products is located at a height 14 cm from the bottom. Maximum diameter of the fat collection tray — 15 cm. Height of legs 5 cm.
Consumables
To make a smokehouse for lard with one grate you will need:
- stainless steel bucket 12 l with lid;
- 1 m wire thickness 3-5 mm;
- 3 m wire diameter 2 mm;
- small metal container;
- 4 bolts length 5 cm with nut;
- wooden block 10x5x5 cm;
- cutting knife;
- fire retardant liquid;
- drill;
- pliers;
- screwdriver;
- nippers or metal scissors.
All design elements It is advisable to make it from stainless steel. Other materials that come into contact with the product may release toxic substances during the smoking process.
Making a smokehouse with your own hands
The manufacturing process of the device takes place in several stages.
Frame
At a distance 6 cm drill a hole with a diameter of 2-3 mm to remove smoke. Use a knife to cut a handle from a wooden block. It should fit tightly under the metal loop.
Soak a block in fire-resistant liquid and attach it under the lid handle to protect against burns.
This design provides for smoking lard by laying it on a grate. If you plan to cook the product by hanging, then additionally drill several holes in the lid for attaching hooks. They are made from stainless wire.
Firebox
A regular barbecue will serve as a firebox. You can build one a stand of four bricks. It is used to light a fire. charcoal and firewoodA good firebox is made from a portable electric burner, if it is possible to install it in an open area. The firebox should be located very close to the bottom of the body.
Lattice
- Take an elastic wire with a diameter 3-5 mm. Wrap it around the outside of the bucket at a height 12 cm from the bottom. The result is a ring that serves as a base for making the grate. Weld the joint of the ring or fasten it with a clamp.
- From 2 mm wire to weave cells to obtain a mesh surface. Cell size from 1.5—3 cm. The grate is ready, place it inside the bucket.
Reference. For smoking 1-1.5 kg one grate is enough for lard. 2-2.5 kg another larger diameter product is made. The products on the lower and upper grates should not touch.
Pallet
To collect fat, use an open metal container of height 2-5 cm, which, being located on the bottom, does not touch the walls of the case. Drill four holes on the bottom of the tray and tighten the bolts with a height of 5 cm, to form the unique legs of the container.
Photo 1. Top view of a smokehouse made from a bucket. Inside, a tray made from a metal bowl and a grate are installed.
Smoke must circulate freely in the structure. The tray is a must-have element of a lard smokehouse.
Suitable for a pallet enamel bowl. If the wood shavings completely cover the bottom of the appliance, the container for collecting fat is placed directly on the chips.
Assembling the device
Fill the bottom of the device with wood chips, place a tray on top to collect fat. Install the grate. Put the lard prepared for smoking. Close the lid tightly and put on low heat.
Attention! Before first use, the device must be washed, wiped dry and calcined. 2 minutes on high heat, then on 15 minutes on low heat.
To avoid burning the shavings, open the lid only when the smokehouse is removed from the fire after the 10-15 minutes.
Recommendations for smoking lard
For smoking choose chips of non-resinous trees. If birch is used, its bark is peeled off. It is ideal for making lard. fruit tree chips, for example, from apple or cherry.
To prevent the wood chips from catching fire, they are slightly moistened with water. The chips should smolder.
Before smoking the product is salted. There are many ways of salting. The simplest is to sprinkle fresh lard with coarse non-iodized salt and leave it 2-3 hours.
It is customary to smoke lard simmer for a long timeIf you use high heat, the product will have a bitter taste.
Useful video
Watch the video, which offers a recipe for marinade for lard, and demonstrates the process of smoking it.
Rules for safe use
Fire is an increased risk factor. Lighting a fire is accompanied by the formation of sparks and smoke.
When using a smokehouse, you must follow the rules:
- install the device only in open areas;
- wear protective gloves to avoid burns;
- Do not allow children near the structure.
A smokehouse made from a bucket does not require special professional skills or large material costs in the manufacturing process, it turns out light in weight and small in sizeIt is used for smoking lard, as well as meat and fish.
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