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We draw from tradition
In it lies the heart of real taste
Electric Smokers with smoke generator – Borniak
Fish, meats and cheeses smoked according to traditional methods are a rarity. We admire their deep taste, we savor the aroma… And we regret that we rarely have access to them. Meanwhile, a piece of free space in the garden or plot is enough to start your adventure with real smoking. An adventure accessible to everyone – not requiring sacrifices and extremely exciting!
Household smokers are top-shelf products. They give completely new culinary possibilities and opportunities to create your own recipes. It is also a clear turn to health – thanks to our smoker, you have access to 100% natural products, no preservatives, no allergens and no chemicals.
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Start your adventure with food smoking
Products with a stunning aroma and unique taste. No chemicals, no preservatives.
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Knowledge base and recipes
A large handful of ground spices in a mortar. Meat with venison or beef and some smoke. Smoked sausages have a delicious taste and aroma.
You can smoke practically everything: meat, poultry, fish, seafood, vegetables, fruit, cheese and eggs. Today I’d like to share with you my recipe for smoked chicken.
Even the best store-bought sausage won’t replace a home-smoked sausage. We know the exact ingredients used for preparing the sausage, it doesn’t contain any chemical substances which are normally added to store-bought sausages. Sausages are usually made from minced pork, veal, beef, mutton, chicken or rabbit. Sausage skins, or casings are made of pig or sheep intestines, or synthetic materials. Before smoking, the sausage is dried. Next, it is cold or hot smoked, depending on the type of sausage. For Easter, I made a delicious sausage from pork neck. For me, the best sausage is a semi-dry sausage hung on smoke sticks.