Rūkymo drožlės BUK OLCHA 6-8mm KL.08, M dydis, 10L

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Prekė: Rūkymo drožlės BUK OLCHA 6-8mm KL.08, M dydis, 10L. Kategorija: Medžio drožlės.

• Gamintojas: Super Smoke
• Modelis: SuperSmoke Zrębki Wędzarnicze OLCHA+BUK M 10L
• Talpa: 10 l
• Svoris: 2.3 kg

Smoking chips - product parameters:

• wood type: BEECH 50% ALDER 50%
• granulation: size:M, 6-8mm KL.08
• package volume: 10 Liters
• weight about 2,30kg
• closure type -welded bag
• moisture of wood chips: 10%
• dusted, dry and thoroughly sorted
• dried at 500- 600*C
• free from fungi, bacteria and microorganisms
• 10L of wood chips is about 40 hours of smoking
• high quality Polish wood used in the production of wood chips ensures traditional healthy smoking

Perfect for smoking and grilling

Check before buying what size wood chips the manufacturer of your smokehouse recommends.

Alder wood chips - are ideal for smoking pork, beef, mutton, game, poultry and fish. Smoked meats get brown-cherry color

Beech wood chips - perfect for smoking pork, beef, mutton, poultry and fish. Smoked meats acquire a golden-yellow color

Beech-alder and alder chips are the most versatile and most commonly used for smoking meats.

With our wood chips, you can easily get great results in the "home comfort".

Smoke sausage, ham, fish and other products, using the full flavor and aroma that gives natural smoking.

Our wood chips are safe and convenient to use, making them perfect for anyone looking to create healthy and delicious food for themselves and their family in their home smokehouse.

The raw material for the production of wood chips comes from the Polish State Forests with PEFC or FSC Certificate.

Only selected, healthy full trunks of deciduous trees are used for our wood chips to keep our wood chips clean, safe and ideal for use - without artificial additives such as flavors or dyes.

Smoking – method of food preservation (meat and meat products, fish, cheese, malt, etc. ) by smoke. As a result of this process, food products obtain a specific smell, taste and coloration of the surface[1]. In addition to salting and drying, smoking is considered one of the oldest methods of food preservation.

cold smoking: temperature 16 to 22 °C, humidity 90 to 95%

heat smoking: 23 to 40 °C, humidity 70 to 90%

hot smoking: 40 to 90 °C

We do not use coniferous wood for smoking (except for juniper used as an additive to main wood) because their resin burning gives smoked meat the taste of turpentine and causes soot to cover the meat.

For the production of wood chips from deciduous trees, bark wood is used, but we can always come across trace amounts of bark. Such a small amount does not change the taste of smoked meats.

Wood chips are perfect for smoking products from:

• pork,
• beef,
• game,
• mutton,
• poultry,
• fish,
• cheeses,
• vegetables.

To choose the best type of wood for the meat/product used – you can refer to the information in the table below.

Specifications