I smoked fish and chicken in one day. Hot and cold smoking - please don't be confused!

Today was my smoking day. Smoked chicken and fish - bream. Fans of beer with fish know very well what it is - smoked bream. Of course, the process of preparing for smoking began 4 days ago, and today I already enjoyed the results of my labor. Customers drove up, took their products.

I will say right away that, basically, I smoke for sale. There is a certain circle of acquaintances of my friends who do not want to bother with smokehouses, to a certain extent take risks - it will work out or not. It is easier for them to place an order and get quality smoked products.

I started doing this about a year ago. The matter, in principle, is beneficial when it is put on stream and all processes are debugged one after another. I buy a chicken for about 200 rubles per carcass, I sell it for 500 rubles. It turns out to be tender, smoky, everyone likes it.

I buy fish 70 rubles per kilogram, sell it at 150. Of course, I have expenses for salt, spices, firewood, gas for cooking chicken. But they are, in principle, easy to cover.

The biggest benefit of my smoking is that I don't add any artificial flavors. Everything happens naturally. We ourselves, of course, eat smoked meats, so we do it as for ourselves.

The recipe for smoked chicken and fish is very simple. Anyone can handle this. All you need is a smokehouse in the form of a sealed box for hot smoking. And a smokehouse with a long pipe for cold smoking.

For hot smoking, take 400 grams of salt per 10 kg of fish. Any spices, including fish, ginger and turmeric, dried garlic. We clean the fish and fill it with this mixture. After that, you can immediately put it in the smoking box. At the bottom of the box, you need to put sprigs of raspberries and black currants so that they completely cover it. The box is put on the fire, the rods smolder in it, and fish is smoked on this fragrant smoke at a high temperature.

Duration approximately 20-30 minutes, depending on the strength of the fire.

For cold smoking, gut the fish and cut off the head. You do not need to clean the scales. We marinate for three to four days in a solution of salt and spices. 200 grams of salt per 7 kg of fish. The fish should be marinated in a cold place. After that, remove it from the solution and hang it in the smokehouse. Smoke with cold smoke for 1 day.

Before smoking the chicken, I boil it in an enamelled pot of salted water with spices and garlic for about 1 hour.

Then I hang such a semi-finished carcass in a smokehouse for cold smoking and there it is cooked for about 36 hours. Of course, all this time it is necessary to keep the fire in the stove so that the sawdust of deciduous and fruit trees smolders.

The result is a delicious delicacy made without chemical additives or flavors.