Home smokehouse with water seal

And still haven't shown it ?!

Lud, I did it for a long time already, about three weeks ago, I just remembered and decided to share a tasty treat.
Incidentally, I also smoked the meat cut from the beef ribs. Our beef is brought from Belarus, so the butcher cuts it up so that huge pieces of meat hang from the ribs, which, if not cut off, will still fall off during cooking. Such, you know, almost the size of a fist. I did the same with them as with the flank. Lyudkaaa, a delicacy out of the blue. When they cooled down, they were cut straight into thin layers. Manka and Lyova really appreciated it.

Added Monday 28 Mar 2016 03:18 PM

Lenusk, HELP OUT, FRIEND

You've already explained everything.

delicacy out of the blue

written down and noted taken

Girls, what a beauty, I want everything at once!

My sausage and meat are also ripening now, tomorrow or the day after tomorrow I'll smoke it.

[Svetlana]

Svetlana, and what meat, and from whom?

[Elena Tim]

We bring beef from Belarus

Elena Tim, and this is only delivery for you, Her Majesty ...
Lenok, but a simple sinful such beef, but with such cutting is not an option to buy anywhere ???

[Ludmila]

Ludmila, Brisket, and pork sausage according to the recipe from the head)) Also on the way is chicken Angelina Ang-kay (wet salted, I want to smoke a little after the oven for a test), but I just cut the chicken yesterday, so it will be at the end of the week.

I also want to smoke cheese)))
Young, without endurance. I can't get hard ones. And already, too, is waiting for its fate, it will dry up for a week, and I'll put it in the smokehouse)

[Svetlana]

I went out of here, sluts won't get on you Svetlana, good luck Then tell-show

[kykysik1107]

kykysik1107, an ordinary smokehouse like Lena's (with a water seal) ... to control the temperature I use a food thermometer that I insert into the smoke outlet (I remove the smoke exhaust pipe for the time of measuring the temperature, and then put it back on. I don't keep the thermometer there all the time)

Elena Tim, and this is only delivery for you, Her Majesty ...
Lenok, and a simple sinful such beef, but with such cutting is not an option to buy anywhere ???

Oh, Lyudochek, I mean, they don't bring them to me personally, but to our store, which is next to the house. They call us immediately, and Timon buys up all the ribs and all the flank. And then for three or four hours I sort the whole thing, pack it and "bank" it in freezers.

[Elena Tim]

Elena Tim, got it!!! Thank you for your answer !!! It's good when there are such shops-sellers, especially within walking distance.

Oh, don't tell me. I remember how I ran looking for fresh good meat at an affordable price ...

Made a sausage. What can I say - boiled-smoked minced meat. no sausages go, I can't figure out why. Unless I stuff it tightly, an electric meat grinder. Maybe buy a manual one? I don’t want a syringe yet, I’ll suddenly abandon this business, but it costs much more, if not abused by all biovines.
She kept the temperature at all stages, fermented with nitrite, everything was fine. The exit is a fukaka. There is nothing to brag about)))
Tomorrow I'll cut the brisket. I hope I didn't screw it up.

Oh, Svetul, I really sympathize with you, but over this one - I’m straight to the joke:

Out - fukaka

This is the first time I see this!

I exhausted nafik with my smokehouse, I don't sleep, I don't eat, I was exhausted
I thought, I thought, I'll dig up some thread in the cauldron. Why? I already cooked samagon in it, everything worked out, why not smoke it, for example, thighs

So, I took out my old cauldron (6 liters) from the pantry, put the grill from the airfryer there, it got stuck in the center and fixed itself. At the bottom of the foil, as the guru taught, on the foil, wet chips (I probably have 6 types of it), chicken pieces on the wire rack (soaked in brine for 1 hour). I attached foil along the edge of the cauldron, folded a long piece of foil along, one side of 10 cm. She laid it on the edge with the narrow side down, bending into the inside of the pan, when the lid was closed, then the wide side was bent onto the lid. From under it (foil), on the lid, smoke came out, threw a wet towel on the lid. Why not a water seal?
Then she did everything as Lenchik describes, 10 minutes on high heat and 1 hour on medium. Then I didn't open it for about an hour. I opened it, and there is this

[vernisag]

masterpiece!!!.. vernisag, Irina, I just have no words! ...

Irkaaaaa, I'm lying with you!
From sho means - hunting more than bondage! Young Kulibin, damn it! Well, it is necessary to build a water seal in the cauldron! Madal is due to you for the invention. Bravo!
Well, the beauty turned out! The chicken is straight gold - stunned!
And you ... won't you try?

[vernisag]

vernisag, Irina,
Irina, it's just .............. no words ..................... just drooling
🔗
🔗
🔗

Thank you!

And you ... won't you try?

Yes, I pinched off a piece, tried it, my daughter cracked my hands, go grit otsendova, you can't

go grit otsendova, you can't

How convenient!

[Elena Tim]

Elena Tim, don't talk to us about our teeth, but answer immediately - where are Manyu doing? Did you drink it?

That nope, she worked for a day. Wait just going home. She should have come to me, but Mas fell ill, so she went home with direct fire.
And how you sing her, she's at the post.

[vernisag]

vernisag, well, you're an innovator! What an idea!
Such a smokehouse does not shine for me, but there are such cauldrons, as many as 2 pieces.
You just inspired me! We must do it closely!

[Taya]

Taya, Thank you! Open the current window, all the same, it will hit the whole apartment and the entire entrance Pafnet is really very tasty

Please tell me: is this smokehouse possible only for gas? Can't use glass ceramics?

It is possible on glass ceramics, only the temperature is more difficult to steer. But we cope))

[Fotina]

FotinaThank you for responding! Where do you start and how long do you stop?

I have a smokehouse with a thermometer. I start with the maximum temperature, bring it up to 80C, and keep it at this level. The specific time of smoking is empirically selected, here I won't tell you much, I'm still learning myself. But the trout is ready in about 10 minutes after the temperature has been set, the sea bass in 20. I smoked the brisket for about an hour - as little as possible. I also overexposed the sausage. Most likely, 40-45 minutes after the temperature has been set, the meat is ready if it is about half a kilogram in pieces, and without bones.

[Fotina]

Fotina, please tell me what kind of smokehouse you have? I haven’t bought it yet ... I’m thinking about which Duma to take ... Yes, and I’m cooking my husband, the odds are still holding back, says harmful smoked. And I want to! Now we live in Samara, a lot of fish !!! Straight handles itch.

It is possible on glass ceramics, only the temperature is more difficult to steer.

Therefore, it is also possible on an electric stove?

[tiles]

Electric tiles definitely possible
We used to take out simple tiles on the terrace and put a smokehouse on it. The main thing is to monitor the temperature and you can not even pour water into the groove

[Rarerka]

Rarerka, Ludmila, Thank you!

Hello everyone! I'm new here, I also bought myself a Finnish Hanhi smokehouse and yesterday I had my first experience, thank you all for the detailed descriptions of the process. So, I took a couple of silver carp for a test, and smoked it, it turned out very healthy, the fish did not crack, it turned out to be about 50 minutes in time, I could not figure it out with the temperature for a long time, in the end it was 80 degrees ..
How do I upload a photo?

[Oscar]

Oscar, congratulations on the purchase of the smokehouse and a successful debut with a fish!
About the photos, I wrote in a personal

[Elena Tim]

Elena Tim, Helen, I read the whole topic, but I still did not understand how much meat products to take for 1 liter of brine?

Angel, since all meat products are different in size, and, accordingly, occupy the space in the pan in different ways, you cannot immediately determine how much brine to make. Therefore, I simply put the meat in a saucepan and pour water in a measuring jug, so that the meat products float freely. You can drain this water and make a brine separately with fresh water, or you can pull out the meat and add salt to the water.
But, to be honest, I have already got my eye on it, I almost always know exactly how much water I need. It is enough to do it once, then you will always see the "hang in grams".

Yeah, it's done! On Monday, the cherished smoker will arrive - I am preparing hard. Thank you!

Congratulations! Let's wait for impressions.

Hurrah! After long torment and choking with saliva, I ordered a smokehouse! Finnish. They promised to cut off the hose for me as much as 6 meters (so that to the balcony). Let all the neighbors be happy for me too. Delivered only on Thursday! I can hardly control myself, so as not to jerk for meat!

[Nadyush]

Nadyush, I'm afraid your neighbors will lick your doors for joy, and then they will take them to ... dog pigs to get to the tasty ones. I recently smoked a chicken, and under the next entrance there is a company booze sat and discussed - where does the sausage smell so delicious, like we will ask for a visit Intercom is my salvation

[Scarlett]

Scarlett,: lol: I have a 14th floor ... I don’t envy the upper five floors.

That's right, let them envy you! Not quite the topic, but I'll tell you. I recently had a small renovation, cosmetic, an acquaintance did. And no one canceled orders, so I tried to bake early so as not to interfere with the work of the master, and even (thank God) he categorically refused to eat during work, only agreed to tea, so she constantly baked in parallel with orders, then rolls, then the cookies are different - well, it smells in the apartment, respectively. The man laughed that I was distracting him from work with smells, and that he hears on the way to the house, what he will be treated today. Well, it seemed like they were chatting so nicely, and then he tells me that he envies my neighbors - I always smell good, and their neighbors are engaged in the production of blood sausage for sale, and all day long ... it really is impossible to breathe in the entrance, and is doing this semi-marginal folk, and even in a rented apartment I would have demolished the house, if only a word, because it turned out that this action is taking place literally a few houses from us, and I myself almost suffocated the other day, just accidentally passing by

[Scarlett]

Scarlett, well people! What are they not doing? I like it when it smells delicious and eats! I love all sorts of things, and after getting to know the bread maker, as my sister says, the roof is completely gone ... In my opinion, in a good way. So many ideas and inspiration! May it always smell good!

[Nadyush]

Nadyush, in my understanding, food is the main component of our life. I will not argue that I am the ultimate truth, but it is easier to manage a well-fed husband And the most fragrant aroma in the house for me is baked bread, this aroma cannot be compared with any cakes, in a house where bread is baked it becomes unusually cozy

Hurrah!!!! I am in your ranks !!!! I charged the brisket, it smoked for an hour, turned it off and went to bed the child and dozed off with him for an hour, in short, the smokehouse was already warm ... But the brisket was damp. I do not know what to do. I charged it again, let it sweat some more ... here I sit thinking: someone wrote that first it was necessary to wash it. Maybe this is the secret? But I wanted to eat a brisket

But the brisket is damp.

This is the number!
Nagy, what kind of smokehouse? And what is the weight of the brisket?
My brisket is boiled through in an hour.

Finnish. Small 2 pieces. Not more than 1 kg. Maybe I haven't finished it. The temperature inside rose to 80

Nagy is likely to have a low temperature.I don't have a thermometer, but I never smoke over low heat, except for fish (high temperature is contraindicated for it). But meat, bacon, chicken and other turkey, smoked on a fire above average, that is, the temperature is set at a decent level, so it is boiled.
And you, by the way, can keep it at a temperature of 80C, but an hour and a half, no less. I think the color of the meat will only benefit from this, because the low temperature does not boil it down, but cooks it slowly, and the color should turn out to be just beautifully pink.

Lenaaaaa !!!! Thank you so much!!!! This is a delight !!!!! I do not know how to exhibit photos! But take my word for it !!!! Next time I will! We eat warm! Together with your fingers!

Urrrah! She did it!
Nadyush, congratulations!
I'll write in a personal how to insert pictures ...

I also have Finnish. Temperature, by the way. did not rise above 80. Everything is being prepared. I cook according to your recommendations, Len