Beelonia Guide
Räucherwissen aus der Praxis: Anleitungen, Rezepte und Kaufberatung von der Beelonia GmbH – Räucher- und Grilltechnik seit 1880.
Verfahren & Wissen
23 posts
Safely planning preserving in kettles and canning
This guide explains how to plan preserving in a kettle for jars and suitable cans. It focuses on choosing the right kettle, process control, hygiene, and the limits of general time and te...
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Scalding sausages: temperatures, times and troubleshooting
The table combines proven water and core temperatures, guide times by calibre, and reliable corrections for typical scalding er...
How healthy is smoked food? PAHs, smoke & research
Smoked food and health – without panic and without trivialisation. What research says about PAHs and benzo(a)pyrene, where the ...
Smoking in summer: workarounds for warm days
Summer is hot smoking season – and cold smoke break. What works at 30 °C and what doesn't: summer projects from trout to Stecke...
Smoking dust grain size explained: 500/1000 vs. 750/2000
The numbers on the RÄUCHERGOLD bag are not a code, but the grain size in micrometres. What 500/1000 and 750/2000 mean – and why...
Equalising & reddening: Patience phases during curing
Between curing and smoking lie the two phases that almost everyone underestimates: equalisation and reddening. Why the salt nee...
Adjusting supply & exhaust air: How to get the right draught
Air inlet and exhaust decide whether the smoke draws cleanly or stagnates and turns bitter. How to set both correctly, why the ...
Filling & lighting a cold smoke generator: cold smoke basics
The cold smoke spiral is the most affordable cold smoke solution – if it doesn't go out. Here is how to fill and light it corre...
Calculating brine: Formula + table for 5–10%
The brine determines taste and safety – and it's pure maths. The formula, a percentage table from 5–10%, the right amount of br...
Smoking in winter: Why cold smoke is a matter of cold
It is no coincidence that cold smoking is a winter activity: above a chamber temperature of 25 °C, the goods start to cook – an...
Learning to cure: dry vs wet curing step by step
Curing is the step that decides on safety, texture, and aroma – long before smoke comes into play. Dry, wet, and injection curi...
Pellicle: Why drying before smoking is mandatory
The pellicle is the most important step that beginners skip. Why the leathery dry skin determines colour, aroma and hold on the...
Nitrite curing salt or sea salt? Safety & taste
For fish, sea salt is sufficient – for cold-smoked meat, nitrite curing salt is a matter of safety. When to use which salt, wha...
Condensation in the smoker: causes & solutions
Condensation is the cause behind soot drips, acidic notes and bitter off-flavours – especially in winter. Why it occurs, how yo...
Core temperature when smoking: values, measuring, probes
When smoking, the core temperature decides whether it is cooked and safe – not the clock. The target values for fish, meat, pou...
Shelf life of smoked goods: Table + storage rules
'Smoked = long shelf life' only applies to whole meat – smoked fish remains a fresh product. The shelf life table per product, ...
Smoking mistakes: bitter, pale, rubbery – diagnosis
Most smoking mistakes happen before the food reaches the smoker – and almost all are diagnosable. The symptom table from bitter...
Blue smoke, white smoke: controlling smoke quality
'Lots of smoke = lots of flavour' is the most expensive smoking mistake. Why thin blue smoke is the quality goal, while thick w...
Seasoning a smoker: initial setup in 5 steps
Before the first smoking session, every new smoker is seasoned empty once. The 5-step guide with temperatures, duration and the...
Smoking temperature chart: fish, meat, sausage, cheese
The smoking temperature must always be considered alongside the product, process, core temperature and time. This table categor...
Smoking dust guide: Which wood for which aroma?
Beech is the universal wood, alder the mild fish classic, cherry brings fruit and colour, juniper adds a spicy accent. The guid...
Cold, warm & hot smoking: The process guide
Cold smoking keeps it raw, hot smoking cooks it, and warm smoking lies in the demanding middle ground. This guide compares temp...
Smoking for beginners: the 7-step guide
Beginners learn smoking most safely with hot-smoked trout: an 8% brine made of 560 g salt and 7 l water, chill for 12 hours, dr...
