Smoking
– pokroić mięso lub rybę (fatless) Thickness strips 5 mm;
– małe zwierzęta i ptaki można wędzić w całości, Before that, however, they should be fed with the skin, remove the guts and put the sticks into the abdominal cavity, so that it is open;
– zbudować rodzaj rusztu wysokości 80 cm over a small fire without flames, producing a lot of smoke;
– ułożyć mięso na ruszcie i pilnować, so that the flame would not burn it. Avoid;
– drewno powinno być wysuszone, not fresh, but slightly damp: oak, buk, birch, willow (Slicshines are also suitable for this purpose, shavings, small branches);
– dla dodania zapachu palić gałązki jałowca, green fern leaves, pine branches, berries, fragrant herbs (wild dill, garlic);
– utrzymywać stale chmurę dymu;
– wędzenie powinno trwać 2-3 days; The meat is ready then, when it is so dried, that it seems fragile; The meat prepared in this way can be stored for a long time.
