Mar_k
Elena Tim, put the brisket in the brine (4 tablespoons of salt, 1 sugar, 1.5 liters of water, all sorts of spices!). Now I got the brisket - it looks very appetizing! Cooling down!
Soaked the fish in brine (coho salmon and mackerel). Tomorrow I will experiment!
Elena Tim
Quote: Mar_k
Tomorrow I will experiment
Good luck Marish! Tell me later. Very interesting!!!
Allegra
Yes, I understood about a separate electric stove - the kanesh variant is interesting, I'll also look for videos on the u-tube - why are they smoking there

Len, right now I was looking at your smokehouse again in the pictures and I had questions:
- Do you have a skip of gas burners on the stove?
- do you put your smokehouse on 2 burners or how (looked and looked, it seems that your unit does not reach the length of the extreme burners, or is it that I have a good health)?
Rarerka
Sveta, yes, she has 5 of them, here on the central one and there is a gaze ()
Allegra
Quote: Rarerka

Sveta, yes, she has 5 of them, here on the central one and there is a gaze ()

ah-ah-ah, Semyon Semyonich ... that's what I think she can't stand on the halves of the burners at the edges
Rarerka
And in order to assess the massiveness of the enta design, Lena wrote that the size of the enta tile is only 70 cm
Scarlett
Quote: Elena Tim
Seven are TWO!
Lenk went and took the ruler, and Lenk, you, go, have a family eat a lot eats with appetite?
Elena Tim
Quote: Scarlett
Man, what did you eat there?
And look at the picture, Tanyukh, ate faq! Wait, come on! I might have bought the fifth, largest burner specially for her ... in a hospitable way, otherwise you won't feed!
Rarerka
Quote: ShuMakher
Then the grass went into action ...
aha and the smoke was-o-o-ooo There was a drain here (smoked aroma)
Mar_k
Hello everyone! I have saved up, help yourself !!!! (Wings, turkey thigh, chicken leg, and on a platter turkey thigh and brisket and also fish - mackerel and coho salmon)

Home smokehouse with water seal Home smokehouse with water seal
Home smokehouse with water seal Home smokehouse with water seal

everything is so delicious, you just can't describe it! The brisket in general turned out to be incomparable, I froze it and like lard - well, no words, the taste ... but! Wings immediately ate with beer, came to their senses when there was no more! And the fish is class, I ate the warm half!

Elena Tim, my obeisances and gratitude for prompting me for such a yummy !!!
Rarerka
: wow: Yes, even pictures here smell !!!!!!!!!!!!!!
Elena Tim
Marin, well, just great! I have no words! Damn, teased! I will also go to buy up all sorts of all sorts of things and again duck!
Marish, congratulations, you have a gorgeous feast!
Mar_k
Yes ..... Straight all the household in a swoon .... poured, overeat, shook themselves and fell asleep !!!! And in a small vase with sour cream mushrooms - mushrooms - delicious !!!
Elena Tim
Well! Now I want not so much smoked meats as mushrooms in sour cream!
Marinka, stop teasing, otherwise I really want to eat, but I don't have breakfast so early!
Mar_k
I've got a lot of smoked fish, I can hardly breathe ...
RybkA
Quote: Elena Tim

Well! Now I want not so much smoked meats as mushrooms in sour cream!
Linen, KANECHNA, if I were in your place I don't even know what I already wanted. You probably already can't look at all this?
Marina, what a beauty!!! Are there any recipes for marinade? We urgently need to run to buy a folding steamer, are they all the same?
Elena Tim
Quote: Rarerka
When you got up, then morning!
That's right!

Quote: Mar_k
I've got a lot of smoked fish, I can hardly breathe ...
I made the same sandwich with smoked lard. Don't scare me now!
kil
At least don't come to you, I'm sitting now sitting choking with saliva.
Marinka is impossible delicious for you, now I also need a smokehouse.
Elena Tim
Quote: RybkA
Flax, KANECHNA, if I were you, I don't even know what I already wanted
You know, Lenus, at first I also thought, they say, I will accumulate, I will fill up from the belly, and I will remove the smokehouse until the next time. At some point, I really decided that I was full. But, a week has passed ... and I have already taken out the smoked salts from the freezer! And now I'm going to Auchan, I'll see what else I can accumulate interesting.
Do you know what I noticed? Purchased items quickly get bored, I don't even know why. But homemade - no!
I don’t even clean the smokehouse, it’s still in the kitchen. She's here, you see, forever registered!
Elena Tim
Quote: kil
now I also need a smokehouse
Ir, so you shouldn't have any problems with the smokehouse! You have a yard! You don't even need a water seal, well, perhaps, watch out for the smoke. I don't want to smoke. What is the problem?
Mar_k
Quote: RybkA


Marina, what a beauty!!! Are there any recipes for marinade? We urgently need to run to buy a folding steamer, are they all the same?

Thank you!! I'll post it with a recipe later! And so you can look for meat here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=374573.0 instead of honey - sugar is possible.
Mar_k
Quote: Elena Tim

You know, Lenus, at first I also thought, they say, I’ll accumulate, fill up from the belly, and remove the smokehouse until the next time. At some point, I really decided that I was full. But, a week has passed ... and I have already taken out the smoked salts from the freezer! And now I'm going to Auchan, I'll see what else I can accumulate interesting.
Do you know what I noticed? Purchased items quickly get bored, I don't even know why. But homemade - no!
I don’t even clean the smokehouse, it’s still in the kitchen. She's here, you see, forever registered!

Part of it accumulated in the freezer and sealed in vacuum bags - all from greed and the desire to fill up delicious food !!!! And now there is no shop at all
SchuMakher
Quote: Mar_k
Part of it accumulated in the freezer and sealed in vacuum bags - all from greed and the desire to fill up delicious food !!!!

but some, well, those who are not greedy, they call friends
Rarerka
Quote: ShuMakher
friends are calling
for help
Mar_k
We are glad to see our friends ... and you are always welcome with mushrooms and smoked meats ... we will treat you ...
kil
Quote: Elena Tim

Ir, so you shouldn't have any problems with the smokehouse! You have a yard! You don't even need a water seal, well, perhaps, watch out for the smoke. I don't want to smoke. What is the problem?
I will think.....
Mar_k
The mother-in-law collects mushrooms in the fall, and sends them for the holidays (they are from Kirov). Salt them simply, sprinkling with salt and you can eat in a month.
Mar_k
OK .... as they make me a cupboard in the hall (I'm raking my mess), we will eat the hogs, prepare a place and save strength, it’s a long road to get to me !!!!
Mar_k
Quote: ShuMakher

... meringue dry ...

so I want to learn how to make them ..... I bought everything, and agar and a syringe for curly squeezing .... there is no time - Lena put smoked meats on! What recipe do you use, give me the address, pliz ...
SchuMakher
Marine, mulberry vota
Vitalinka
And I’ve already full! Smoked thighs, wings, and lard. Mackerel is generally a class! But no, I didn't eat everything - I also want to smoke trout on the weekend.
Everything is so delicious !!!
Lenk, a Lenk, thank you for the magic pendel!
Elena Tim
Yes to health, hospad! Wellcome, so to speak!
Stafa
Thank you for the reminder for the smokehouse and the proven cooking technology. Although I have had a smokehouse for 10 years, but somehow I could not make friends with meat and chicken, they smoked mostly mackerel and pink salmon, and very rarely chicken wings. All this week I have been salt based on this theme. I have an outdoor smoker.
Quote: Elena Tim
The chicken stayed in the brine for a night, and the bacon for a day.
And then I sit so all waiting, when is it time to take it out of the brine and cook .. and then it dawns on me, but what for I have somewhere in the boxes there is a marinator and the process has become much faster.
Thanks again .
Elena Tim
Quote: Stafa
I have a marinator somewhere in the boxes and the process has become much faster.
Well, right. Larisa Dopleta has been talking about the marinator for a long time. I have it too. But the quantities that I salt will not fit into any marinator. So I use a huge saucepan.
Stafa, good luck and bon appetit. I am very glad that you have joined our "Smoke theme"!
igorechek
Why not? I have a 7-liter rotating marinator - whatever you want fits in. Well, as a last resort, you can put the marinate in 2 times.
All the same, it turns out faster, and the consumption of the marinade itself is much less - after all, you do not need to completely fill the product, it is enough to splash a little and it will all flounder.
Stafa
I scrolled both pork brisket and chicken cut into 4 pieces in the marinator for 4 cycles of 9 minutes each. For a couple of hours, you can marinate a lot - about 8 kg of food. Only where is such a mountain of zhrachki then three lives ahead, if only.
igorechek
You will probably have a smaller volume, by 3 liters. Now they have started to produce "combined" marinators. The body itself is one, and the kit comes with a container, both small and large, for 7 liters. It is more comfortable.
VipVovan
Have you tried to cook smoked vegetables?
VipVovan
Have you ever tried to smoke offal?
Elena Tim
Well I can still understand vegetables ... but offal!
Which for example?
VipVovan
Well, for example, pork ears, chicken hearts, ventricles, etc.
Elena Tim
I don’t even know about chicken hearts, I’m afraid they won’t stay on the grate, but if they put them on foil, for example, they will bathe in their own juice.
But fish soup and navels, perhaps, a sensible idea. Especially fish soup!

Nicol
I graze in this Temko almost from the very beginning)). Because of the appearance of my smokehouse. There are already some results of their own. To say that this is a miracle is to say nothing. After I got this unit, all my friends and acquaintances, tired of listening to my enthusiasm, bought themselves too)))). What prompted me to write. About fish. I smoked salmon somehow .. I didn’t soak it in brine at all, I just added it to the smokehouse. Gobbled up - did not even have time to cool down)))
Nicol
Helen, you are so great! I wrote a ready-made guide to action. Hot smoked handbook. Now I still dream of mastering cold smoking ... how real summer will come to us in the Urals.
Elena Tim
Quote: Nicol
I smoked salmon somehow .. I didn’t soak it in brine at all, I just added it to the smokehouse. Gobbled up - did not even have time to cool down)))
Yeah, I did that too.

Smoked halibut, salmon and catfish in a smokehouse with a water seal (Elena Tim)

Home smokehouse with water seal
The fish should not be soaked at all, it is salted perfectly anyway.
I myself am bastard from my smokehouse! The difference with purchased products is simply colossal!
All the same, a good weight, our smokehouse, was invented, right ?!
Elena Tim
Quote: Nicol
Now I still dream of mastering cold smoking ..
Ooooh, if I had yeah ... I would also master cold smoking.
Nicol, Thanks for the kind words!
Tillotama
Girls, I'm off topic a little, but maybe kick in the right direction
Have you discussed the HX-400-1 multi-hunter?
I can not find.
Elena Tim
Yul, I just found this post, no IT?
Rada-dms
And we are not allowed to visit without a smokehouse!
We take just two at a time and partly give gifts to those who are standing in line.
Maybe someone will come in handy advice (mainly for beginners): if you smoke whole chicken, then it is better to divide it into two parts and beat it well, especially in the area of ​​the joints for even heating.
Elena Tim
Thank you, I'm glad, I'll take it into account!

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