About 1,300 yen, the super smart bacon and smoked steaks etc. can be smoked "smoked house smoked house" is used down

Smoked foods such as bacon, smoked cheese, smoked salmon, etc. are sold at supermarkets and anyone can eat casually, but you can smoke anything you like, you can easily carry it to the outdoors cardboard Smoke box made by "Soto (SOTO) smoked house smoked house ST-114"is. At the low price of about 1300 yen, it is durable while being made of corrugated cardboard, and when smoked from simple cheese and eggs, the gungs and smoked level improved and finally the super-authentic bacon was completed , It became a smoke box hidden in its inestimable potential and tried to defeat until just before it got broken.

◆ Appearance & assembly
That's why "Smoked House Smoked House ST-114" arrives in this kind of package.


Contents are box body of cardboard · smoked wood for barbecue · 2 bars · wire mesh · hook × 4 · aluminum dish, even if you prepare even foodstuffs you can smoke anyway.


On the side are smoking methods of kamaboko · hamburger · Chiku ... ...


The general processing method of smoking called "pre-processing → salting → salting out → drying → smoking" is written. There are kinds of smoked as cold smoke (15 to 30 degrees), hot smoke (30 to 60 degrees), hot smoke (80 degrees or more), but smoked house smoked house can do warm smoking.


Smoke wood of "Sakura" used up for 2 hours for trial.


I will assemble it at once. First of all, close down so as to get into the bottom cut ... ...


L "in from the inside and hook it so as not to get out of the supoli.


Insert a stick from the side insertion hole ... ....


Put the wire mesh on it.


Close the upper lid to complete!


Although it is made of corrugated cardboard that anyone can easily assemble, it is light and easy to fall down, so be careful of the fire while smoking.


◆ Elementary level: cheese · wiener · boiled egg
Even those who have never smoked or eaten as they are, cheese · wiener · boiled egg etc for beginners. First of all, boil it with boiled egg.


Boil the sour tempura with a boiled juice broken with water to add a lower taste.


Smoked chicken is for intermediate people but smoked at the same time. The part uses wing origin.


Put it in a zip rock, sprinkle her favorite herb, pepper, salt, etc ... ....


Komimi. This time I put it to bed for about 1 hour, but if I have time I feel familiar with the taste if I put it in the refrigerator for about 1 day.


Then pull out the air in the zip rock tightly and boil it with hot water of about 70 to 80 degrees.


I bought itI'm running out of cheeseAnd Alto Bayern out of the bag and the preparation finished.


Move to the roof of the editing department, first ignite smoke wood with a gas burner. Although it seems to be manageable in Chaccaman, the ordinary writer takes a lot of time so it is better for those who quit.


After the fire starts to burn like an incense stick, put it in an aluminum dish and place it on the notch folded into an L shape. The included aluminum dish is surprisingly fluent, so even if you buy it separately if you care.


Arrange the ingredients on the wire mesh. It is a good idea not to stick food ingredients together. Since cheese melts down in summer, smoked it on aluminum foil or cooking sheet.


Because it is made of cardboard, prepare water for you.


How much smoke do you get? You can tell by seeing the following movie. The amount of smoke does not smoke so much that it is mistaken as "fire!", But depending on the burning momentum of smoke wood, there are times when it comes out as much as when shooting a movie, so stop at the veranda of the house under the ventilator or the apartment house It seems better to have one.

Amount of smoke during smoking in "Smoker House Smokhouse ST - 114" - YouTube


When smoking it for 1 hour it looks like this. Since the color of the smoke on the bottom side of the wire mesh gets colored, turning around every 30 minutes turns the color globally clean. However, when you open the lid frequently, you will lower the temperature inside the box, so be careful.


I would like to replace it with the ingredients of the second team, but because the area of ​​the wire mesh can not fit enough, I tried to hang chicken from the wire mesh like this.


I could put the ingredients on top of the wire mesh and put all the remaining ingredients on it.


Smoke for another hour for smoke wood burned out and smoked. It has a nice feeling of color.


The cheese smoked for 2 hours wants to be flat with heat, and it changes quite brownishly.


It is supposed to be bought cheese, because all cut surfaces have been stuck, cut it. It is exactly like smoked cheese, it looks quite delicious.


The boiled egg has a clear difference compared with what you do not smoke.


Although the Wiener looked like it did not change at first glance, it was smoked firmly when it was arranged in line with what is not smoked.


When you serve it on a plate it looks something like this.


Smoked cheese is a level of perfection as sold at a shop, ordinary cheeses are smelled high, it has a relaxed taste.


The wiener is finished with peels and smell of smoke is firmly attached.


Especially boiled eggs felt "smoked taste" by the simple material. It may be good to wear the taste firmly.


Because the wood was not burny and the temperature inside the box was too low, the smoked chicken was overwhelmed enough that the skin could not bite off. To a wild food that smoky chicken appears from inside if it bites like a beast.


Needless to say, compatibility with beer and cola is outstanding ... .... Since box size is easy to carry as barbecue etc in the outdoors if it folds, box of cardboard box can be carried easily, so smoked by soba and provided with smoked food may be a hero for that day.


◆ Intermediate level: smoked steak · smoked salmon · octopus · scallops · shiso
Even cheap meat can be raised in the level of transcendence by smoking, so the second volume challenges smoking of Australian beef block and salmon of 600 yen at 300 g. I also bought octopus, baby scallops, shrimp and seafood.


Beef can be sprinkled by sprinkling garlic salt on both sides. If you let it go down for a while, bake it only in the skillet in a frying pan.


I'd like to eat salmon block as it is, but I will sprinkle herb salt.


Octopus rinses salt ......


Boy's scallops and boiled scallops are thoroughly drained with paper.



Once dried and ready to drain from the ingredients it is ready.


Since the smoke wood for trial has gone, newlyHickory's smoked woodGet it. Smoking in 4 hours is possible with this one.


Smoke wood folds to adjust the time, but as it opened it was already broken so we decided to use it as it was.


Since burning was gentle last time last time, I try to put a fire firmly this time.


Set the ingredients ......


Pickle sauce 1: sake made with sake 1 for scallops.


When smoked wood was put upright, it was burning to a great extent ......


The temperature inside the box was considerably higher than the previous one, and some scallops were able to smoke as dried fish.


That's why salmon is about 40 minutes, steak and scallops are smoked for about 2 hours and completed.


Next, pass the stick through the box, and let the straw which is joining the strings pass through.


If you pass through the straw as it is, you can hang the shit easily.


The remaining octopus and scallops are hung with octopus threads ......



Smoked by hanging all the ingredients from the bar. It's fun because you do not need to overturn the ingredients as compared to wire mesh.


So when I smoke for about an hour it is completed.


The color inside the box has discolored by smoking three times.


That's why all the smoke is completed. The steak did not grasp the entrance condition of smoke from its appearance, but when you cut it inside, the red body is as beautiful as you breathe ... ...!


What a stunning roast beef.


If you try to eat as it is, the taste firmly penetrates into the inside, and the deep taste of smoke is firmly felt. The taste of the meat is tightly condensed inside and it is unbelievable level as beef of 600 yen.


It was incredible even with wasabi. As beef does not require much time and effort, it is highly recommended as a smoked food ingredient.


Smoked salmon got through fire tightly. It is usually hard to smoke, so it looks difficult with warm smoke.


However, it is not a failure, it has become a taste of smoked salmon properly. It looks nice to put it in a salad etc.


Scallops have the most smoky flavor, authentic taste that seems to be snacks.


Octopus smoked the surface while leaving a moist and moist feeling inside. Saltiness is penetrating inside, finish with a bit different from fillets.


Smoked seawater is smoked firmly on the outside, but the interior is fragrant with a soft texture rather than baked shreds.


◆ Advanced level: Bacon
Bacon which needs at least one week for preparation is food which can not be allowed to fail. After smoking a variety of ingredients such as Beginner / Intermediate, I knew how to smoke such as how much smoke is good and how long it should be done, so I finally decided to challenge making bacon I will.

Salted bacon meatSaumuruUse. Since salt concentration is a standard of 15 to 20%, 75 g of salt with respect to 500 ml of water and 35 g of trihydrated sugar in an amount of about half of salt are prepared.


Dissolve this in water ...


Add her favorite herbs and simmer. This time I tried Italian herb mix and raw basil.


Once the completed Saumur liquid has cooled down, put Saumur liquid in a zip rock containing a pig rose block.


While sinking in a water-covered pot etc., air in the zip lock is pulled out as much as possible and sealed.


Leave as it is in this refrigerator for 1 week to 2 weeks, then salted.


Because I did not have time, I will take out the pork in 5 days and then remove the salt. Firstly wash the surface of the pork with water, put it in a bowl with water etc. and leave it for about 2 to 3 hours with running water. It is a waste to keep running water, but a bit of water is fine.


Whether salt is missing or not, taste it with grilled pieces. As smoking makes salinity condensate, "About a little thin?" Is the best.


If salt is missing firmly, raise it from the water and wipe the surface moisture firmly with paper etc.


After that, in the summer, put it in a basket and let it dry in the refrigerator for 3 hours to 12 hours. It is OK even in the shade in a well-ventilated place in the winter. As with all ingredients, smoke and moisture are not compatible, and if moisture remains, sourness will emerge, so let's dry thoroughly.


Even if you touch the surface, it will be a standard that you can dry without moisture.


Then, sticking into the attached hook to start smoking ......, but first, it is necessary to heat dry for about 1 hour with a heat source such as charcoal or electric stove.


The thermometer is indispensable, the temperature inside the box is maintained at 60 degrees or more.


When drying is over, smoke wood is brought in with the heat source! Adjust the heat source so that the temperature inside the box does not drop too much. If the temperature is too low it will finish like a pancetta without fire through inside.


Temperature management by charcoal is quite difficult, and burned charcoal burns wood and a lot of smoke comes out. Also, as charcoal may ignite, it is better to use electric hobs in cardboard smokers.


About two hours has passed away. It is getting much like bacon.


Because the cherry wood used here was gone, I will add another walnut wood for an hour.


It takes quite a while for undertreatment and smoking, so when you notice, it will be a night at all ... ...


Finally smoking finished in 3 hours. When I opened the inside, bacon with a terrible terrible enough to tweet by myself "You never saw such a bacon!"


That's why the finished bacon looks like this, there is a scent of bacon.


The back side is also smoked firmly, so I am hungry just looking at ... ....


When I cut the inside, I was relieved to see that the fire was working securely.


If you eat a single mouth as it is, it is definitely the taste of bacon, but the deep flavor of the transcendence of the level you have never ever had is shocking. Since most commercially available bacon is mostly soaked in smoke-juice, so is Kore's "Real baconThat's why. further"Freshly made bacon"Wherever you go, you can taste such rare things that you can eat that kind of thing, so it will be enough to spend your time just enough.


Separate and feel like this. I'm showing a change that makes me want to doubt whether the original was really pork but just as good as salt.Hiroshi ArakawaMr. OriginalSpoon of silver"There are scenes that the classmates and teachers gather together when eight of the main characters make bacon, but there are scenes that make up the bacon rumors with exactly the same feeling, but a large group of editors came together.


After all bacon and bacon is a bacon egg! So, first stir - fry the bacon with a frying pan ... ...


Drop egg on top!


Since there are a lot of grease from bacon, I made seasoning only black pepper.


The luxury bacon egg is completed.


Mature yolks do not collect.


When I try to eat terribly, I am finished in a rich bacon egg that makes me want to stay extra when I come out with breakfast at the hotel, "what ... ... ... this ... ...". Despite not having seasoned mostly, the baked bacon has its umami intensely upgraded, and the compatibility with the eggs is too outstanding.


By saying "This is awesome!" Boil the pasta further ......


Simultaneously bacon.


Kewpie's garlic & red oil sauce sourcePut it in ... ...


Drop the boiled pasta and mix.


A simple bacon peperoncino is completed.


When eating, the umami of bacon has appeared to the whole pasta without losing the taste of the sauce, even if it comes out at the store, there is no problem level. It is also exceptional that bacon became crispy texture.


◆ Extra edition: Double cheeseburger · oden · meat · bamboo · Famchiki · baked cheese cake · Baumkuchen · jjjapako · king
Smoked fish is good compatibility of meat and seafood, but can not you make something delicious with a different species? So I bought a double cheeseburger set at McDonald 's, a oden with meat, omnibus, Famchiki, baked cheese cake, Baumkuchen, jazzako, La king at a convenience store. All of the following were dried under smoking and subjected to a pretreatment.


First of all, I will introduce Lao's noodle, chashuwu and kaneko, and spread the potatoes in the gaps.


The following changes in color in about one hour as it is smoked in the top and not smoked in the bottom. When I try it, it is a slightly warm and fragrant adult taste, but as time passed, only the smell of smoke became stronger.


Lu's noodles are partially baked.


I put hot water and made it, it mixes with salt soup and has a fragrance that I can not say anything .......


When eating it looks like the noodles themselves are fragrant and appear split and ant, but their compatibility with the soup is not good.


However, the barbecue has risen dramatically and it changes quite juicy. I bought a salty taste so that the taste of smoke is easy to understand,Smoked soy sauceAs there is something to be found, compatibility may have been good with soy sauce.


Next is a double cheeseburger set. The bread is pulled up to an extent that it does not become ticky, and the potato smokes after spreading over the wire mesh later. Although I was at a loss as to how to do the set cola, I judged it as "impossible to truly" and got hydration while smoking.


So smoked double cheeseburger is done. The cheese is settled in good shape, and it does not look like McDonald's Burger.


As I tried it, it looks like a McDonald's and I can not think of it as a patty, so I think that he may not notice it unless it is a thin, perpetual patty. It was a pretty cool taste in combination with smoked cheese so it seems good to smoke hamburgers and other products.


Although potato had become none before smoking after buying potatoes, crispy texture was revived by smoking. It is one item that seems to be applicable as a snack of smoked sauce with smoked flavor.


Next, smoked meat, baked cheese cake, Baumkuchen, Famchixi ......


It looks like this and it looks strange.


Bread meat also has a smoky flavor attached to the skin, but the meat inside is also lightly smoked, finish that makes me think that it is also commercially available somewhere.


Smoked Famchiki is ......


The clothes are smoked well and the delicious Famchiki level up as it is. One goods may be commercialized as it is.


Since smoked cheese was easy and great success, I tried smoking with "I should be cheesecake!", But I felt that the smoked surface was full-fledged "Are you split and ant?" , It seems better to eat as it is, although it is not faint.


Because Baumkuchen is a fabric with many gaps, smoke enters into the interior, and it seems to be eating "sweet smoke". The flavor of butter also disappeared far away.


Next, oden.


Radish containing a lot of water is mixed with sour taste and soup flavor to make it unreadable taste.


Even on the marketSmoked tofuThere is something, but thick fried touches moisture well and it fits well with the flavor of smoked.


A kneaded material such as a hammer is a commonly used ingredient even smoked, but smoked Chikuwa is the top class among oden.


Tsukune Skewer is a different food from when it was in Oden, but it is a good feeling of smoked chicken with a firm finish.


It is the same as the smoked egg, the oyster 's egg also serves as a soup stock and no mistake.


So, when we combined smoke wood purchased separately for trial and smoked together for a total of 12 hours, we smoked 6 or 7 times in a number of times, but the box discolored violently as below. Even so, since there is not much damage to the box itself, if it does not get wet with water, it seems to be able to withstand smoking more than 10 times. It was made into a smoked box made of corrugated cardboard with a potential potential of only about 1300 yen.


In addition, the selling price at Amazon of "smoked house smoked house ST-114" used this time is 1375 yen at the time of article writing.

Amazon.co.jp: Soto (SOTO) Smoked House Smoked House ST-114: Sports & Outdoor


Smoke wood purchased additionally is the following, "Sakura" · "Walnut"·"Apple"Is 540 yen,"HickoryYou can purchase at 918 yen.

Amazon.co.jp: Advancement Industry Smoke Wood Sakura NoS-853-A: Sports & Outdoor