HOW TO SMOKE...
INTRODUCTION WILL, JACK & EMMA INVITE YOU TO...
SMOKING IS GOOD FOR YOU Smoking Is Good For You investigates the history,
SMOKING food. We will begin by EXPERIMENTING with TRADITIONAL
processes & benefits of
smoking techniques; making small smokers to gain an understanding of the processes & variables. The
PROCESS of smoking is as important to us as any physical final output. The conclusion of the process will be
CONSTRUCTING a full sized smoke house, which will be the result of EXPERIMENTAION & EXPLORATION of the FINNISH CONTEXT.
A big part of the workshop will be SOURCING the food for the smokers. We hope to ENGAGE with local producers; offering them the opportunity to smoke their food on site in EXCHANGE for excess produce.
WE HOPE TO SEE SMOKE RISING ONCE AGAIN FROM SUVILAHITI
REAPPROPRIATING THE POST INDUSTRIAL WITH THE INDUSTRIOUS A post industrial wasteland is a product of human excess. We are ever expanding and increasingly demanding, constantly consuming more resources. Suvilahti is no longer used as a power station, so how do we repopulate such an area in the future? How do you use an industrial site in post-industrial times? As the west starts to question the values and logevity of a capitilst society, the idea of selfsustainability has become ever more prevelant. We want to investigate food within communities and how the process can be localised and therefore sustainable and less wasteful; by smoking food that would otherwise go to waste.
W ASTELANDS
HISTORY Smoking is an ancient food preservation technique, with a history of approximately half a million years - since man discovered fire. Greeks & Romans, as early as 200 BC, discovered that curing with salt, drying & smoking, preserved food for longer periods of time. This technique enabled people to survive at times of hardship. Smoking lowers the moisture content of food & seals the exterior, the chemical reaction that takes place between the food protein, the smoke & internal moisture inhibiting the growth of undesireable microorganisms. The temperature of the heated air that accompanies the smoke, the construction & venting of the smoker, the length of time the food is exposed to the heat & smoke, as well as the different flavours given off by various woods, all contribute to the unique tastes, textures & keeping qualities of each smoked food product.
SMOKING IN FINLAND Preserving of meats & fish by means of drying or smoking was heavily practiced throughout Finland. The sauna played its part in this process from early times – certainly from the 5th century AD and possibly much earlier. Not only was meat and sausages smoked in the sauna, but malt was also dried. Whilst originally a smoke stove was used for the dual purpose of a heating the dwelling place and as a sauna,
it wasn’t at all ideal
for cooking and by the 11th century, a stove and closed oven replaced the open smoke stove and the sauna became a separate room. The landscape of lakes in Finland provide many opportunities for fishing, & fish has always been an important protein source. It is common to smoke any types of fish, like salmon, zander, pike, perch & baltic herring. A popular dish is smoked herring.(Finnish: savusilli, Swedish: bĂśckling).
HOT SMOKING Hot Smoking is a rapid process that both cooks & flavours the food in unison. The slower the hot smoking process, the more intense the flavour. Cooking begins when a product is heated to 49 째C. All food prepared in this way must be eaten straight away, or kept refridgerated.
COLD SMOKING Cold smoking is a long, slow process that can last weeks with temperatures never exceeding 49 째C. Often just a trickle of smoke flows over the food, very gradually permeating to give a mellow & delicate flavour. Cold smoked products keep for months.
DRY CURING A salt dehydration process that involves rubbing the food with a mixture of salt and sugar. The food is then stored at cool temperatures, the salt gradually drawing moisture from the tissue. When the curing is finished, the food is soaked for a few days to draw off excess salt, air dried, then cold smoked.
B RINE CURING Involves soaking the food in a pickling solution of salt, sugar and spices. After the food is stored for long enough, it is soaked in water, dried, then smoked.
HOW TO BUILD A SMOKE HOUSE EXPECTED OUTCOMES... We do not want to restrict the development of ideas, by stipulating a definate outcome. We see three types of outcome; physical, process and knowledge-based. The physical outcome is the smoked food, that would be produced throughout the two weeks and hopefully enjoyed by participants and locals. The process based outcome is what is produced in order to smoke the food. Hopefully you will all create a small experimental smoker within the first week. In the second week, we will build a full size smoke house. The act of passing on knowledge, sharing food and creating an awareness of easa around Helsinki by encouring locals to visit the site is an equally important outcome. We hope to use readily available materials in a low-tech manner, which will in turn inform the design outcome. The nature of the workshop lends itself to the use of found materials. The next few pages introduce the basic principles of designing a smokehouse. Use these as a guide, & push the possiblilties of design, integrating these objects within the wastelands landscape.
THE HOT SMOKE PIT MATERIALS flat rocks vent rock nongalvanized sheet metal for lid non galvanized grill 1. Dig a firepit approximately 60cm deep, & wide enough to accommodate the grill. 2. Line the hole with flat rocks so that the grill is supported about 40cm above the level of the coals. 3. Half an hour before starting the hot-smoke process, build a fire in the fire pit, & let it form a bed of hot coals. Cover the coals with several handfuls of dampened wood chips. Set the grill in place, & arrange the food to be smoked on the grill. Put on the cover, adjust the vent rock under it to allow smoke to escape. The narrower the vent opening, the more intense the smoke flavour, & the slower the food will cook. The wider the opening, the more subtle the smoke flavour the more rapid the combustion of the wood, & the higher the cooking temperatures.
THE BARREL SMOKERCOLD SMOKING
MATERIALS clean barrel 2 poles 1 wooden board 1 piece sheet metal wood for barell cover assorted flat stones
nails, hammer, shovel, tape measure, saw 1. Dig a firepit approximately 60cm deep, & 50cm across. Line it with rocks to prevent the earthen sides from collapsing. Dig a trench approximately 3.5m x 20cm x 20cm from the pit to the barrel location. The trench should have a slight gradient, rising towards the barrel. Dig the smoke exit hole under the barrel-position-to-be. The hole should be 60cm deep & a little narrower than the diameter of the barrel. 2. Lay the large flat stone in place at the junction of the trench & fire pit if the board is used. The stone will protect the wooden board from catching fire. Butt the board against the stone, & position it over the trench. 3. Put the barrel in place over the smoke chamber. 4. Cover the board or trench liver with earth, & heap earth around the bottom to prevent smoke from escaping. 5. Hang the food to be smoked from the poles & lay these across the barrel 6. To build the barrel cover, measure the diameter of the barrel. Ensure a gap of 1cm between each plank of wood, to let smoke escape.
OPTION ONE
OPTION TWO
THE BOX SMOKER
THE SMOKE HOUSE
SMOKEHOUSE TYPOLOGIES
HOW TO HANG FISH
MAP OF SUVILAHTI
MAP OF fFOOD MARKETS
At the HIETALAHTI MARKET SQUARE a popular outdoor flea market is held. The market is open all year when weather permits. The Hietalahti Antique and Art Hall next to the market square houses antique shops.
The HAKANIEMI MARKET HALL & SQUARE has approximatly 70 shops in two floors. The shops on the 1st floor sell foodstuffs and the 2nd floor shops souvenirs and handicrafts. The Market Hall, designed by Karl H책rd af Segerstad, was opened in 1914.
The MARKET SQUARE is Helsinki's most international and famous market. The booths here sell traditional market foods and treats, as well as handicrafts and souvenirs.
The OLD MARKET HALL alongside the Market Square has been a meeting place for Helsinki's food aficionados and a popular tourist attraction since it first opened in 1889. In addition to traditional treats, you can also find Japanese sushi and delicacies from Lapland.
MAP OF DESIGN DISTRICT
TIMETABLE
DAY MONDAY 16TH OF JULY TUESDAY 17TH OF JULY WEDNESDAY 18TH OF JULY
ACTIVITY BREAKFAST / GENERAL INFO / EXPLORING THE AREA / WORKSHOP PRESENTATIONS / OPENING GALA WORKSHOP FAIR / WORKSHOP PARTICIPANT SELECTIONS / WORKSHOPS START IN THE AFTERNOON HEALTH & SAFTEY TOOL INDUCTIONS / HOW TO BUILD A SMOKER
THURSDAY 19TH OF JULY
EXPERIMENTING WITH SMALL SCALE SMOKERS
FRIDAY 20TH OF JULY
EXCURSION TO HELSINKI TO INSTIGATE LINKS WITH FOOD PRODUCING COMMUNITY
SATURDAY 21ST OF JULY
POP UP SMOKE GATHERING- INVOLVING EASA PARTICIPANTS & LOCALS
SUNDAY 22ND OF JULY
START PLANNING & DESIGNING LARGER SMOKE HOUSE
MONDAY 23RD OF JULY
EXCURSION DAY
TUESDAY 24TH OF JULY
DESIGNING & TESTING DESIGN. START CONSTRUCTION SMOKEHOUSE
WEDNESDAY 25TH OF JULY
CONSTRUCTION OF SMOKEHOUSE
THURSDAY 26TH OF JULY
CONSTRUCTION OF SMOKEHOUSE & FINISH
FRIDAY 27TH OF JULY
ARRANGEMENTS & PREPARATION FOR FINAL SMOKE HOUSE GATHERING
SATURDAY 28TH OF JULY
FINAL EXHIBITION, FINAL PARTY
SUNDAY 29TH OF JULY
GOODBYES!
HOW TO SMOKE...