Hot smoking

Garden Smokehouses allow the preparation of excellent hams, sausages, sides, fish and cheeses, and their taste is incomparable to products purchased in shops, which contain numerous preservatives and chemical additives. In order to make your own homemade products, it is advisable to learn about smoking techniques in advance, which differ both in the conditions that prevail in the smoking chamber and the duration. One of the quickest methods of preparing your own meats is to process them hot.

Hot smoking

The right temperature, airflow and smoke density determine the entire process. Because garden smokers are not complicated to use, the adjustment of these parameters can be easily learned. What else do you need to know when deciding on a hot-smoking technique? First of all, it is important to remember that it consists of three stages:

• product drying,
• smoking,
• underbaking.

The first runs at a temperature of 40ºC to 50ºC, with rapid airflow and low smoke density. The duration is no longer than 40 minutes. The next stage is the final smoking of the products, which takes approximately 1.5-2 hours. The temperature in the chamber of the garden smokehouse then varies between 40 ºC and 60 ºC. Ideally, the air movement should be slow and the smoke of medium to high density. The final stage takes place at the highest temperature: it can reach as high as 90ºC. The airflow is fast and the baking time of the products is within the 20 minutes.

Warm smoke

The second variant of this method is hot smoke smoking. In this case, the temperature inside the chamber a garden smokehouse is slightly lower (up to 45ºC), and the humidity stays in the region of 70% to 90%. The density of the smoke can vary, but the airflow should be relatively fast. The duration of the entire process is from 4 hours to 2 days.

Is garden smokers suitable for hot smoking?

Garden Smokehouses are as suitable as possible for hot processing of meat and provide excellent results. After smoking, the meat takes on a lustrous sheen and its texture becomes firm. However, when opting for this method, it is good to be aware that the products cannot be stored for long and must be consumed quite quickly. The hot-smoked variant extends the shelf life of the products to 2-3 weeks.