Smoked ribs, turkey and shank in a smokehouse with a water seal

and to Melka for disassembly!

Well, sho .. let's .. ready to hold the line !!!!

Something we have here is a lull. And where did Vitalinka go with her smoker? Vitalinka, ay! Tell me what you have saved up. It's interesting!

And where did everyone hide? Did they scare the mistletoe with the rolling pin, or what? Get out, don't be afraid! She's actually kind. So, he will wave and wave with a rolling pin, but calm down.

And here is not a lull! Just cooked !! And half of them have already been reduced!
They cooked over the fire, almost an hour and a half. Marinated in brine - 2 tablespoons of sea salt per liter of water plus allspice, lavrushka and a little dry garlic added directly to the water. Everything in one trough: legs cut from fresh chicken, pork ribs completely lean and fatty lard with a layer. The temperature inside the smokehouse was checked periodically, kept from 75 to 88.
Interestingly, the bacon was not salted, the legs and ribs are normal! Ready-made kupaty (Moscow chilled pork, Ostankino), it turned out well, but rather dry! I will look for another company, these lean and non-aromatic in themselves!
After the meat, they planted some firewood and smoked a sea bass, big, 800 grams! They smoked for forty minutes! The perch simply sprinkled abundantly with salt two hours before the laying, then washed it with water and into the smokehouse. The husband said that it turned out to be unusually gentle! (I will taste in the morning, I do not like hot smoked fish, I prefer cold for breakfast with salad!) And perch is not my fish;).
For me, the most delicious was chicken! Indeed, it is simply impossible to convey! now chicken kebab simply does not exist for us, as a class !! Juicy, tender and even exquisite !! Next time I will try to smoke only on cherry and apple branches. Unsubscribe!



Miles sorry for the photo-night, cottage and tablet !!
The chicken did not live to see the photo shoot !!
Garnish with chervil from the garden, lemon and lemon basil. After the chicken could not do anything else!

Oh, what a beauty! It's also time to get the smokehouse!
How long did you keep lard in the brine? It seemed to me that you put a little salt. In the brine, in which lard is pickled for a day, there should be 100 g of salt per liter of water. Then it brines well. If you are not lazy, you can look into THIS topic. There I described how I smoked bacon, and not only it.
But in any case, I congratulate you on the successful preparation! I myself just love smoked chicken!
Oh, teased straight ...

[Elena Tim]

Elena Tim, I kept it for less than a day, since I bought it yesterday, one might say at night. Salt put two tablespoons, but on top. The chicken, for my taste, is a little too salty (it is normal for my husband). It should not be put on top or on the scales clearly! But lard didn't have enough time! By the way, thank you, it was you who prompted me to buy a smokehouse, I wanted my husband for his birthday, but decided that life goes on, and nothing should pass us by, especially in this weather;) Moreover, the birthday is coming soon !! He is just happy, because he measured everything himself, checked it, etc. He is not my old boy;) He needs to be fed! And now there is a snack for a few days.
By the way, I bought a Teskomovsky piece with bags for vacuumization, tomorrow I will try to vacuumize some of the meat, like Profi Cook lives at home for now.

decided that life goes on, and nothing should pass by

The right approach! Our person!
We're mostly like that. If you feel like it ... write lost!
But how much pleasure. I just adore my smokehouse!

[Elena Tim]

Elena Tim, I think it's time to move on to you, I feel that kindred spirits!

Yes with pleasure!

[Rada-dms]

Rada-dms, what a delicious !!! I already wanted to !!! We must get our captile !!

And where did Vitalinka go with her smoker? Vitalinka, ay! Tell me what you have saved up. It's interesting!

Yes, here I am, here. I use the smoker all the time! I smoke everything that comes to hand. Mine liked the smoked capelin, and I was baldela from the ears (thanks to Masha-Shumasha) I like the smoked breast, pamper wings, ribs, fish, but everything turns out delicious!
So the smoker is a wonderful thing!
Smoked chicken goes well in salads, and the soup with ribs is great!

[Vitalinka]

Vitalinka, here's about the ears in more detail, please !!! I know what they are doing, but how ??? Earlier, in the distant early childhood, the grandmother of the pig cut, and I loved to gnaw the ears when they were singed by the lamp!

[Mar_k]

Mar_k, the ears are well scraped and marinated in water with salt, lemon and seasoning. A day later I took it out, dried it well in a draft and into a smokehouse. Smoked for 40 minutes on plum sawdust. Tasty crunch!

[Vitalinka]

Vitalinka, and what, chew well? Not harsh?

Lenok, chew! Certainly not soft, as after boiling, but quite edible.

It's good! I love fish soup. We must also try to smoke. Thank you!

[Lenochka]

Well, Lenochka - finally there are a couple of pictures! This is the very first sample - neck steaks:

And this is a turkey leg (the skin is broken), meat on the bone and lard - just pulled out:


Everything went great thanks to your precise instructions! There were, however, small difficulties - my stove turns out to be a little crooked - at an angle with a difference of 0.5 cm, it seems to be nonsense, but in the water chute it is very sensitive! But we were able to level this matter. And the second moment - when I made a "roof" of foil, it stuck to the lid, blocked the hole - a pimp and the smoke lifted the lid and escaped. I lifted the lid, picked up this foil with a fork and ripped it out. And everything went like clockwork. The chicken legs did not even get into the frame - they were eaten with lightning speed, like the quail (I smoked a couple for a change). Now sausage and fish are next.
thank you dear again for the topic. And for the great instructions!

Oh, well, be stunned at all !!! Lyubaaaa, what a beauty! Do not take your eyes off!
I'm so glad you enjoyed it! She herself is not indifferent to her smokehouse!
Well, it means that you bought it for a reason, since such a result!
And the foil roof ..... yes to her fools, if it interferes!
Very straight, VERY great you did it !!! CONGRATULATIONS!!!
Oh, how happy I am !!!

Thank you my sunny! And very, very tasty! And on the salt - the very thing! So this is our joint work! you are my Inspirer! and with me - on YOU!

Lenochkaaa, and Hidrozatvor is STO What kind of a beast is that? Brand's smokehouse won't work, will it?

And here tutu look, Ir. I described everything in detail.

Tax, well, have a conscience, while I actively want a ham maker! Shaw now still want IT? For some reason, my brand is not very good for smoked meats, it stinks, do you see And from this smoked products they give strongly smoked products?

And from this smokehouse products are strongly smoked?

Hello! Well this is a smokehouse! Products are smoked in it. Therefore, they do not just give it smoked, they finally turn out smoked!

stinks them you see

And what, I must ask, stinks?

ask them radishes! Any nasty thing from McDuck (figs, I compose) doesn't stink! POLISHED!

The turkey is soft-u-weakened! And delicious, beyond words!

[Kara]

Kara, but imagine what kind of sausage will be in this smokehouse! I'll post it in a couple of days! and a fish! And they write that you can also smoke vegetables - I'm thinking - which ones?

I'm also going to accumulate vegetables. My husband has already eaten my bald head with these vegetables!
Love, the turkey just asks in the mouth!
Lord, but I generally keep quiet about sausage! Imagine how delicious it is! But I’m still not going to buy guts.It seems like I want homemade sausage, but since I have never done it at all, it's scary to start. And to be honest, it's lazy to mess around!

[Lenusya]

Lenusya, sausage is very, very easy to make! Make minced meat, as for a ham maker, order pure intestines in salt (a lot at once). They are perfectly stored in the zero compartment of the refrigerator. And then, as I wanted sausages, I cut off a piece at the rate of 700 g of meat for 1 meter of intestines (pork), soaked it (piece) in water for half an hour. then I washed it off the salt under the tap (and in order to rinse it inside, I put it on the tap and let some water in). And then she pulled this gut onto the stuffing tube and began to throw the minced meat into the meat grinder. At first we do not tie the end of the intestine, so that all the air comes out. Slowly move the intestine from the tube (we help with the hand so that the minced meat is evenly distributed). Then you can tie it with a thread (I generally take knitting threads), you can tie the intestine with a knot. You can make one sausage or divide into kupaty sausages. The main thing is to stick first 700 g per 1 mso that the intestine does not burst. And then with a toothpick on one side, prick the sausage in 10 cm (try where the air jams are), otherwise it will burst during cooking. Well, and then like a ham - in a multi at 80 *, and then in a smokehouse.

[Kara]

Kara, but imagine what kind of sausage will be in this smokehouse! I'll post it in a couple of days! and a fish! And they write that you can also smoke vegetables - I'm thinking - what?

Mamadaragaya! Can still allow my husband to ban me this site

[Irin]

Irin, this site - Svіzhogo povitrya kovtok (here it does not sound like that in Russian)! Is it possible to ban him? And to communicate with whom? And learn new things? So - come on, the smokehouse is our everything!

Well, everything, I went to moan. Lyudochka, thanks for the magic pendel!

Lyubash, thank you! I described everything in detail.
As soon as I gather my courage, I'll try to make a sausage. I'll come running for details!

[Prus - 2]

Prus - 2, how cool, you need to start making smoked sausage !! Thanks for the detailed description !!!

[Elena Tim]

Elena Tim, Lenchik, I found your help!
I decided to smoke in a Soviet pressure cooker ... I'll start with the wings ... Yesterday they even brought cherry twigs to me! The truth is coming from me ...
But keep them in brine and smoke them until I figure out ...

Olga, you just forgot a little. I am on the topic of the smokehouse, at the very end of the long post I gave time for both salting and cooking different parts of the chicken. But in order not to climb, I repeat here:
Wings salting time - 3-4 hours
Cooking time - 35-40 minutes, depending on the size.

Do you remember the pickle? Or write?

Write, please, otherwise suddenly someone else will forget ... and wish me luck with the wings? Kick so to speak ???

The brine is prepared as follows: salt is taken 100 g per 1 liter of water. To know in advance how much water you will take, put the wings in a saucepan in which they will be salted and, using a measuring cup or liter jar, fill them with water until they begin to float freely. This will be the amount of water you need. Take out the legs, pour in fresh water. Take from it somewhere a glass or a little more water and put it on the fire in a ladle, add black pepper or any other (for example, a mixture of peppers) there, put the lavrushka in the same place and boil for a minute 3. Dissolve the salt in the water remaining in the pan and add the ready-made fragrant mixture from the ladle. Stir and flip the wings. FSE!

Olk, since I came across you ... well, please do so that links to other recipes that I gave at the very end of the topic about the smokehouse are opened from the main posts, and not from the last discussions. Well, be a friend, eh!

Well, now a magic kick! I wish you good luck with your cooking, I am sure that you will succeed in the coolest way !!! Everybody gets nafig!
Toka, do not forget to write later how everything went with you. And then I'll worry!
GOOD LUCK! GOOD LUCK! GOOD LUCK !!!

Thank you, Lenchik !!! I will definitely unsubscribe !!!
And in this topic, I'm not a modernization at all ... I'll go ask the Chief to help you!
And I'll try in the smokehouse, wait, I live with a tablet, I just won't get used to it ...

Yes, not in this one, but in the "Home smokehouse with a water seal." There I gave links at the end of the main post. And there you are just modern, the most that neither is!

Well faq? I suppose she's already sent me to hell in her mind, right?
Lan, I'll go ... eh ...

Lenchik, take the job ...

Aaaaaaaa! Cool kaaaak !!!
Olga, sun, bunny, fish, thank you very much, my little gold! Give me a kiss!

Pen test, so to speak, the first experience of smoking. Smoked turkey wings. Chips, poured, very tanned wings turned out, smoked for about 40 minutes. They didn’t wait until they had completely cooled down; it’s possible to choke on saliva.



According to the tasting, due to the fact that the chips were shifted - the wings were not held, they were cooked, but harsh. To bring them to sufficient softness, I put them in the micra.Husband likes it so, but I want it softer

Well, here is your test of the pen, with which I congratulate you!
Lyudochka, turkey parts (drumsticks and wings) are cooked much longer than chicken parts, then they will be soft. And it is always better to undercut the wood chips than to shift them. Then it will be delicious.
I saw enough of you and also wanted to accumulate something. Left to think ...

We train on cats wings, on February 10 we will smoke a fish - mackerel. I had to try, in general, how it happens Alder, my husband went to the stream, there the thickets of that alder and cut it himself, of course they did not regret it, we have a lot of alder from the soul - I don’t want a rash, now we know that there is no runoff, we must three times less or four times ... in general, less than a handful should be poured so that it steamed, but at the same time it did not re-burn

You will succeed in the best possible way, I'm sure.

Why can smoked wings be so bitter on the outside? Apple and alder wood chips.

Only strong smokiness can be the cause of bitterness. Less chips are needed.

I also think that if the condensate dripped from above, then it should be bitter