Luysia
Quote: nut

Yesterday I smoked such bream in my home smokehouse - it turned out sooooo tasty

Anything that used to be called sadism is not!
Sadism is showing such photos!
Lyalya Toy
Irina, and where the fish from? Cool bream turned out, (y) I really wanted it myself, but we are not yet in season, if I may say so, for such a fish.
nut
Lyalya Toy the fish was caught in the Tver region on a net
Lyalya Toy
AAAAA! On the net, we do not recognize such fishing, we fish with spinning and a fishing rod.
nut
My husband also does not recognize such a poaching method of catching, but he did not go there alone and so far, so I said - I won't let go home without fish - that's what they tried
Luysia
This is where you begin to regret: why is my husband not a fisherman ?!
Lapa899
how do you smoke in the city? on the balcony?
I have a grill, an electric bork, but there are no electric smokers. but smoked in the family love :)
Lyalya Toy
Quote: Lapa899

how do you smoke in the city? on the balcony?
I have a grill, an electric bork, but there are no electric smokers. but smoked in the family love :)

In the city, we smoke in the kitchen, on the gas stove here in detail Although I live in almost a village.
The electric smokehouse was produced by the company Brand and many of our forum users actively use it.
There is a mode for both cold and hot smoking.
makabusha
Which of the Ukrainians (Ukrainian women) bought a smokehouse for nature? As a variety .. to kebabs .. Help with a choice ..
about litter .. in my opinion here is a topic about a smokehouse inside an apartment .. I'll go and find a topic for a friend ...
Pasechnik2002
Hello everybody.

I would like to exchange experience of using the Helia Smoker hot and cold smoking device, recipes, etc.

The first experience after calcination and the first smoking of an empty chamber is the smoking of two large chickens.
Chickens about 1.3 kg are marinated for 6 hours in a marinade of 1.5 liters of water, 2 tsp. black pepper, 1 tsp. coriander, 4 tbsp. l. salt and 1 tsp. ground cumin. He took it out of the marinade and dried it for 30 minutes. Then, in the smokehouse for 30 minutes at a temperature of 200 degrees. It turned out just super - golden crust, juiciness and 100% readiness.
They didn’t give a picture of their home ... everyone liked it.
Today the second experience is hunting boiled smoked sausages and boiled smoked sausages.
beef 2 kg, pork 2 kg, salt 50 gr, 1 tbsp. l. sugar, 2 tsp. cumin, 2 tsp coriander, 2 tsp black pepper and 2 heads of minced garlic.
I passed the meat through a meat grinder with a 10 mm grate, added spices and mixed, put it in a basin with a 10 cm layer, covered it with foil and put it on the balcony overnight.
In the morning I drove 2 mm through the grate, added 300 ml of water, mixed, allowed to stand for 30 minutes and stuffed 24x26 lamb (sausages), 28x30 pork (sausages) and 36x38 pork (sausages) into the casings.
I dried it for about 1 hour and in a captile for 45 minutes at 75 degrees, then in water for 1 hour at a temperature of 70-80 degrees, dried it again for an hour and in a captile at a temperature of 40-50 degrees for a couple of hours.

I sit and wait for the results.

Elena Tim
Today I also amassed different hens: wings, legs and thighs. Here, I decided to brag. Don't judge me strictly, this is my first experience.
Grill and smokehouse
Rarerka
Linen, is it in the electric or on the fire?
Elena Tim
Nope, Lyud, this one, with a water seal:
Grill and smokehouse
Rarerka
I cooked on the stove, did I understand correctly? And there was no smoke at all at home? How are your impressions?
Elena Tim
I cooked on the stove. The smoke comes out only from the tube and flies into the hood. And from under the cover does not come out at all, the water layer does not give.
People, the impressions are the most stunning! I don't even remember the last time I ate something like that.I'll go smoked lard (brisket with layers). I haven't played enough yet!
Rarerka
Quote: Elena Tim
I haven't played enough yet!
As I understand you ... We took a sample without a water seal for the fire. We bought it back in the summer, and we still play almost every weekend Fish, chicken (we like thighs more), bacon, brisket, champignons ... Last weekend, my husband said: "Tomorrow is Sunday, and we'll sit like fools without smoked food?" I had to take out the brisket again to salt
Elena Tim
Yes, I can smell it - I got it! Now she has quoted your husband, so she sits assent! Says, that's right, well done man! And you, he says, go get the brisket already! Count it up, Lud! Now it's straight and don't mess with your girlfriends!
Rarerka
By the way, I came to the conclusion that no seasonings are needed, except for salt! Salt as a trace, then dry with napkins and on the wire rack. Lard then in foil and freezer. The first time we overexposed it at a high temperature. so it could be smeared directly with a spoon on bread
Mine also commands with a clever look about the brisket Duc you won't scare us the same "Blinking for a long time, meat already! ..." (yeah, wait, I left the computer for a long time, rubbed it with salt and hid it in the hall for a long time) View of course tired and slightly offended: I try so much for YOU, and you don't even notice HOW I do it
Well, in general, everyone is happy, they did not cheat anyone
Elena Tim
Lyud, since such a booze has gone, tell me, please, how long should the brisket be kept in the smokehouse? Schaub was just that! And then I don't need overcooked either.
Rarerka
The lid of the smokehouse should not be very hot, the hand suffers. We liked it a little longer on a very small fire. Well, about 1.5 hours ...
Elena Tim
OK! Thank you, Lyudok! Ride until I get it in the ass!
Tanyulya
Linen, the beauty!!!
Elena Tim
Thank you, Tanyulya! I, as you can see, still decided to stop at a real smokehouse. Sooo much fits into it! Radaaaaa! Now I smoke and smoke and smoke ...
Tanyulya
Quote: Elena Tim

Thank you, Tanyulya! I, as you can see, still decided to stop at a real smokehouse. Sooo much fits into it! Radaaaaa! Now I smoke and smoke and smoke ...
Well done, Len !!! This is a real smoker. I have a garden, homemade, I need to bribe a modern one !!!
Great choice!
Lyi

Quote: Elena Tim
I, as you can see, still decided to stop at a real smokehouse.
And can you link to this smokehouse, where did you buy it?
Is there no cold smoking in it?
Elena Tim
Lyi, yes, please! 🔗
There are many different sizes.
Lyi
Quote: Elena Tim
Lyi, please! 🔗There are many different sizes.
Thank you!
Svettika
Elena Tim, and smokehouses only for gas stoves? I didn't find any info on the site.
Elena Tim
Such a smokehouse can be put both on fire and on an electric stove!
Svettika
Elena Tim, thanks for the operative answer! I think glass ceramics will work too. Is smoking really the most natural? I mean hotter. Probably cold will not work?
Elena Tim
Svetul, give me an hour of time. I am just now writing a big topic about smoking, with photographs and a detailed account of the experiments. When I finish, I'll post a link here. Okay?
Svettika
Elenochkathanks, okay! We will wait patiently.
Elena Tim
I apologize for delaying this. Simply, so much scribbling turned out that I did not calculate the time. Welcome to the SMOKED THEME
Natalishka
What do you think of this method?
Admin

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers