煙燻器 (Smoker) – Page 2

煙燻牛肉所用的是牛腩部份，小編好不容易地才找到一間高級超市有售，希望讀者可以比較容易找到吧。可是每次出外很費時，為了今次的示範，小編只在附近的超市買回來，雖然體積不適合用來做，但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

其實所有醃肉過程也是一樣的，只是調味有點不同而已。由於地方的限制及衛生問題，小編建議讀者使用乾醃的方式，由於肉類會慢慢出水，其後也會自然轉為水醃的。

All curing meats method are the same, just coat different seasonings on it only. Also, because it is limited place in Hong Kong and also talk about the food hygiene, I suggested you to make dry curing instead of brining since dry curing finally will turn to wet brining during processing.

做法：

1. 首先，買回來的牛腩先清洗，切去多肥肉及底部的薄膜
First, wash the beef brisket and cut out the fat and the sheet underneath

2. 把牛腩放入密封袋，加入鹽、蔗糖、黑胡椒、蒜粉、芫茜籽碎並平均地塗滿整件牛腩
Put the brisket into vacuum bag, add salt, brown sugar, black pepper, garlic powder and ground coriander seeds, and coat all the seasonings in the beef brisket equally

3. 把袋密封好，放入雪櫃醃製7天，每天也要翻一下讓醃製平均
seal and vacuum the bag and put it into refrigerator for 7 days and flip it over every day

4. 準備一個大碗，加入清水及小量冰塊，取出醃好的牛腩，在水喉下沖洗並用手把多餘的醃料刷走，放入碗內浸3小時
Prepare a big bowl, put some water and ice, take out the beef brisket from refrigerator, wash it under tape water and get out all the rubs, soak it in the water for 3 hours

5. 3小時後取出，印乾，並重新把黑胡椒碎、芫茜籽粉、芥辣粉、蔗糖、甜椒粉、蒜粉、洋蔥粉、少許油再次平均塗在肉上
Take out after 3 hours, dry it using paper towel or cloth, rub again with ground black pepper, coriander seed, mustard powder, brown sugar, paprika, garlic powder, online powder and oil.

6. 可進行冷燻，今次用乾燻方法 (如果讀者用小編這款煙燻機的話，先用錫紙放在底部，放入3湯匙木碎，另外再用錫紙包著油鍋，才把食物盤放上，所以當煙燻進行初時，先把通風氣孔開啟，當霧煙時，就可以把通風氣孔關閉) 60度，5-7小時，視乎讀者的牛腩大小。記得，做煙燻時不要走開，一定要監察住溫度，如果溫度過高，就要轉細火或關火一會，待溫度降回才開火繼續。
You can now smoke it for 60degree for 5-7 hours, but it’s depends on the size of your brisket, this time, mind one is very small, so I just took 45 minutes (If you are using the same smoker as mind, place the aluminum foil in the bottom and put 2 tablespoons wood chips at the centre, then use another aluminum foil to cover the drip pan and put on the top of the wood chips, place the food pan on the top afterwards, open the vent holes when begins, then completely close it when you see the smoke comes out) . Don’t forget, please monitoring the temperature while smoking, if temperature too high, turn down the heat or close the heat a while until temperature goes down the aforesaid temperature range, then open heat again to continue.

7. 放入密封袋並抽真空，最後進行低溫慢煮，65度，48小時就完成了。(視乎牛肉大小調整時間)
Vacuum seal the beef brisket and sous vide for 65 degree for 48 hours. (Depends on the size of pastrami, please adjust the time accordingly)

p.s. 由於我們沒有用到亞硝酸鹽，所以自家製的牛肉不會是超市所見到的粉紅色的。
 Since we didn't use sodium nitrites for our curing meat, so you can't see pink colour like factory one.

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之後幾篇的醃肉最後也是煙燻，為什麼？因為醃肉後是生的，除了魚類外，其他也不能直接食用，所以最後也要煮過或煙燻熟成食物才可。

We mentioned smoking after cured for the next few posts, why need so? since cured meat is still raw, it’s not cooked, cured meat just prevent bacteria growth on the meat, other than fish, other meats not prefer to eat raw, so better cook it or smoke it afterwards.

煙燻食物在西方國家比較普遍、多樣化及復雜，但中式煙燻卻簡單得多。

Smoked meat is more familiar in western countries, it’s more fun and complicated, but it’s just only one style for chinese smoking method.

西式煙燻有兩樣，熱燻及冷燻，乾燻及濕燻；熱燻溫度為100-130度，而冷燻為60-90度。我們在家一般只會做熱燻，因為溫度高而不會滋生細菌；但冷燻肉類需要比較專業的人員及地方才可進行，由於冷燻肉類時間很長，而細菌很喜歡於冷燻的溫度下迅速生長，所以我們在家進行冷燻肉類是很危險的，食用後可能致命，所以在此也特別提醒讀者，不要冒險進行冷燻肉類，有事發生，小編不負責的。但可以在家進行冷燻芝士、堅果、甜椒粉，這相對風險很低。

First talk about western one, there are two smoking method, hot smoke and cold smoke, dry smoking and wet smoking; hot smoke temperature around 100-130 degree and cold smoke around 60-90 degree. However, we suggested you to process hot smoke at home only since the temperature is high, it can killed bacteria; Alternatively, cold smoke meats require professional equipment and wide knowledge of techniques, cold smoke meats also require long time to process and the temperature of cold smoke meats caused bacteria growth rapidly during the time being, so it is very dangerous to do so at home, it will killed you. So once again, it is so important that don’t try to cold smoke meats at home, if any accident happened, I will not take any responsibility, none of my business at all. However, you can try to cold smoking cheese, nuts, paprika etc, this is relatively low risk.

乾燻為沒有帶水份的煙燻，主要也是用木碎或／及炭；而濕燻則會加酒精成份的飲品，增加其味道及帶給肉類水份。

Dry smoking means without any liquid, just use wood and/or coal; on the other hand, wet smoking will add some alcoholic drinks that flavouring and tendering the meats .

此外，在外國亦有一款叫沒有煙的煙燻，是一瓶煙燻液體，把液體用針筒直接入肉類內，味道出來就好想一般煙燻一樣，通常配合低溫慢煮或烤焗的烹調方法。其實這些液體真的從真正煙燻蒸餾出來的液體，方便一些煙燻爐的人也可以在家中享受到煙燻味道的食品。但工廠式的煙肉也是用這些液體用機械噴在豬肉表面上，所以讀者在超市買回來的煙肉也是生的。

In western countries, also have another method called smokeless meat, which is a liquid smoke, it is a concentrated smoke comes from real smoked wood in the water, it’s good for those people without smoker at home, you can find in high grade supermarket in Hong Kong, but I can found one flavour for sale only. This liquid smoke used to inject the liquid inside the meat, it will have smoked flavour, normally will use for sous vide and bake cooking method. However, liquid smoke also widely use in factory for bacon, they are just machine spray the liquid in the surface of pork belly, so what you buy from supermarket, the bacon is raw as well.

然而中式煙燻一般只是短暫進行，材料一般只是白飯、糖及茶葉，所以煙燻的味道是淡淡表面的。

Chinese smoke food just a temporary flavour since it’s smoke about 15 -20 minutes only, normally using cooked rice, sugar and tea leaves for smoking flavour.

近年也興起煙燻槍，由於煙燻槍只是一陣子的煙霧，所以味道一瞬間就會消失，這只是餐廳的小把戲而已。

Recently, smoking gun also popular in the market, it’s just a smoke cloud a very short time before serving the food, so there’s only a minutes flavour only, I can say it’s just a toy or show off for restaurant.

好多人以為做煙燻一定要有燒烤爐及在屋外才可，但其實我們在家也可以做煙燻的，只是沒有燒烤功能而已，煙燻出來的食物不會黑黑的；亦因如此，如進行濕燻，也沒有燒焦效果，所以需要放入焗爐烤至脆皮。在外國煙燻是很普通的，所以他們也有在室內專用的煙燻鍋，只需要放在爐具上加熱就可以了，還沒有太多的煙霧，很安全的。

Many people think that smoking food must process in outdoor with kettle grill or desktop smoker, but it is not, you can do it using smoked meat without grilling, so the meat not comes out with black colour only, if so, if you are doing wet smoking, it will not becomes crispy skin, better put to the oven for roasting it until skin turn brown . Smoked meat is very popular in other countries, so they have stove top smoker for sale, it’s not really messy but safe.

室內煙燻機：

Nordic Ware 365 Indoor/Outdoor Kettle Smoker

冷燻器：

Jaeger-Sparbrand aus Edelstahl V2A, bis 20 Stunden Kaltrauch, Kaltraucherzeuger, Cold Smoke Generator, Food Smoker, Meat Smoker, für Grills, BBQ, Räucheröfen, Made in Germany. Das hier abgebildete Räuchermehl, Teelicht und Mini-Lötbrenner gehört nicht zum Lieferumfang. In Deutschland gefertigt und für die Fa. Jaeger-Versand bereits 1995 entwickelt !!! Sie kaufen direkt beim Hersteller. Mit ausführlicher deutscher Anleitung !!!!

在外國，用來煙燻的物料是木頭或木碎，而味道選擇亦很多，用這個爐頭式煙燻鍋是用木碎的，買回來會跟兩款不同的木碎，小編會簡單說說比較普遍的木材味道及用於什麼肉類，那可以給讀者參考購買自己喜歡的味道：

There are many kinds of woods for smoking in western countries, for this stove top smoker, we are using wood chips, not the whole wood and come with 2 common wood chips in the box. Just explain the most popular woods below that you can reference for and select your favourite flavour for smoking of your meats.

木材種類 Wood Type	煙燻味道 Smoky Characteristics	適合的肉類 Good Paired with
蘋果木 Apple wood	清淡帶果香味 Mild and fruity	豬肉、紅肉鳥類 (乳鴿、鴨等)及芝士 Hams, game birds and cheese
榿木 Alder wood	清淡但細膩 Mild and delicate	魚及家禽 Fish and poultry
櫻桃木 Cherry Wood	清淡帶果甜 Mild, sweet and fruity	鴨肉及羊肉 Duck and venison
橡木 Oak wood	豐富的濃味帶辣 Strong, rich and pungent	牛肉、豬肉及羊肉 Beef, pork and venison
胡桃木 Hickory wood	超濃味帶苦 Strong, robust and bitter	牛肉 Beef