Smokehouse

And I brought a smoker from Ukraine in the summer! Rare, I've never seen one like this before. Aluminum, snap-on, lattice tray inside. You put shavings, cover with foil - and on fire. As soon as it starts to smoke, the chicken is inside the grill, well, close it again, but I do it anyway in the summer kitchen, it smokes a little anyway at the moment of opening and closing. And I also secured a frying pan for chicken-tobacco with a screw. From such was the meeting of classmates. And there in the markets of such spontaneous pans, aluminum, made of thick aluminum, with a lid, it was convenient to bake in them, or maybe this is nostalgia? ... But I have such a frying pan since those times, without a lid, though without a handle , but a form for a biscuit or pie is a dream ... Again I want to go to my homeland, there are also such rarities on the roads, my husband choked with saliva, looking at the hunchbacked Zaprozhets ..

[matroskin_kot]

And I brought a smoker from Ukraine in the summer! Rare, I've never seen one like this before. Aluminum, snap-on, lattice tray inside. You put shavings, cover with foil - and on fire. As it begins to smoke, on the grill inside the chicken, well, close it again

Smokehouse
Made of stainless steel, two levels, compact.
Ideal for small fish or balyk.

matroskin_kot, and I can't even go anywhere ...
On the plaza, across the street, there is a shop and there this one is sold ...

I brag yesterday I supported a domestic manufacturer I bought an electric smokehouse Dymok.


There will be tests tomorrow

I brag yesterday I supported a domestic manufacturer I bought an electric smokehouse Dymok.


There will be tests tomorrow

But can this really be used in an apartment?

If it's possible on the balcony, but I bought this thing for a country house, almost every weekend my family and I are there.
On Saturday, we trained on chicken wings, thighs and fillets from the breast, the result is excellent, there is a lot of meat in the smokehouse
For suburban use, it is very convenient and budgetary compared to the brand

If it's possible on the balcony, but I bought this thing for a country house, almost every weekend my family and I are there.
On Saturday, we trained on chicken wings, thighs and fillets from the breast, the result is excellent, there is a lot of meat in the smokehouse
For suburban use, it is very convenient and budgetary compared to the brand

If only a report. And then I also buy, but how to prepare the product, how much to smoke and how?

Good day! I ordered myself a stainless steel smokehouse with a water seal for the house.

The principle of operation is simple. Pour sawdust on the bottom, on top of a tray for collecting fat (so that it does not fall on the sawdust). On the pallet are grates on which you put the prepared product. Close the lid, fill the water seal with water. On the fitting in the lid, a pipe for removing smoke. (In a window or in an exhaust hood.) You install all this economy on a gas stove. On high heat you heat sawdust until smoke appears. Reducing the gas. 30-60 minutes and the product is ready. But that's in theory. But in practice, I tried to find it on our website, it slips in passing, very few messages. For example:

Hello everyone! Here is my next piece. Ground pork on a fine wire rack, about 3.5 kg., The quality is so-so, sliced ​​lard 0.5 kg., Black pepper, coriander, salt. Water about 0.7 liters., A little brandy, and half a glass of starch.
Grind, mix everything, leave for 12-24 hours in a cool place.
Everything into the intestine with the help of a meat grinder attachment, and into a smokehouse.
In a smokehouse for 2 hours, the temperature is not higher than 80-85 gr.

It turned out very well.
In general, despite the apparent complexity, the process without smoking takes 40 minutes the first day, and an hour and a half second ...

And the process itself? How much sawdust did you put in? How did you measure the temperature inside? I would like the forum users who use such a barbecue to share the secrets of the skill.

If only a report.And then I also buy, but how to prepare the product, how much to smoke and how?

I looked at the general principles here
🔗

It is not necessary to take advice from the practice of shepa, you can use broken thin twigs of fruit trees

Thank you for efficiency! Here is also excellently described, 🔗 and hot smoked principles and recipes. Much has cleared up. I'll wait for the smokehouse.

Good luck!

I am looking for a smokehouse, who has what to share your experience.

First, you need to decide - for an apartment or "street", only hot or cold smoking too, what volumes of processing, etc.

I am looking for a smokehouse, who has what to share your experience.

I'm looking too. Please tell me if you need it for the street. If there is 2 in 1 and hot and cold, then you need this. The sizes are not limited, in addition to the conditions that you will most likely have to order on the Internet.

I bought a Brinkmann smokehouse. Now attention is the question. Does anyone know something about using pink salt? Is it something like a silitra or something? Can meat be smoked using pink salt? pink curing salt.

[pink (Himalayan) salt]

This pink (Himalayan) salt freely sold in large stores, along with other salt, seasonings - you need to look. There are in the Crossroads, Spara.
It is so expensive that it can be used in a smokehouse ...

[Admin]

Admin, the fact is that we also sell it in individual stores (in the states). The range of prices is different, I suppose as usual, depending on the country and the Brand. But what to do with it? I have absolutely no experience in this matter. Is there a difference in a smoker or not in a smoker? The meat is all the same one piece ... Or am I thinking wrong? I immediately warn you that I do not understand anything in this area, therefore it is better to explain it to me on the fingers.

On Google you can find 170 grams for $ 15, and you can find a whole pound for $ 8, which is about 460 (?) Grams ..

And here's what I found in the recipes. On the simpleresips website, If I need green-greyhound salted beef (brisket), then it goes to the marinade at the rate of one teaspoon (no top) for one pound of meat (well, if it's very rough, half a kilo). I've tried this kind of meat .. well .. I must say for an amateur. It was too salty for me.
And one more thing .. it is written on the site of steaksandchops about sausage so that pink salt is used in sausage if you are going to smoke it and at the rate of 6 grams per 5 pounds of minced meat .. That is much more economical. But if the sausage will not be smoked, then pink salt is not recommended.

And one more thing .. it is written on the site of steaksandchops about sausage so that pink salt is used in sausage if you are going to smoke it and at the rate of 6 grams per 5 pounds of minced meat .. That is much more economical. But if the sausage will not be smoked, then pink salt is not recommended.

So, now the question is: what kind of salt are we talking about?
- there is pink Himalayan salt - just salt with additives, it is just eaten
- there is nitrite salt (saltpeter), which gives sausage a pleasant pink-red color, like in store products from meat, ham, sausage, etc. and which is used in sausage production.

On the subject of using the amount of salt in a marinade for pickling hams and sausages, we have several topics:
Section "Home sausage" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=594.0
About salting and drying meat. What to believe and what to fear!

See here

[Admin]

Admin, on those sites, in those recipes, it was not written "nitrile salt" (although in others it was indicated that way), it was written there "Pink salt". For God's sake, don’t get me wrong, I don’t butt or argue (otherwise some people are frightened by my style, recently they even called me "telegraphic"), I’m just trying to figure it out.
And of course, thanks for the link, I'll come back now.

Or can we copy the recipe here in the original, somehow we will translate it together and try to figure out what it is about
And if there is a photo and other prescription additions. When the picture is visible, you can quickly understand what it is about.

[Admin]

Admin, let me give you links. And you yourself will figure it out.
First for salted meat. 🔗

the second is about sausage .. 🔗
See the pink salt snippet there.
Temperature range is in Fahrenheit.

Oh, yes, if you can help translate, then please.as far as I can, I will help.

[Home Cured Corned Beef]

Recipe link 🔗
Home Cured Corned Beef



Vibrant pink, salty, and spicy, corned beef is always a welcome meal in our home, whether in a boiled dinner, with cabbage, or in a sandwich with Swiss cheese and sauerkraut. Who knew it was so easy to make? Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. It gets its name “corn” from an old English word for grain, or small pieces of hard things the size of grain, such as salt.

Over the years, many of my friends have encouraged me to cure my own, insisting that it wasn’t hard to do, and well worth the effort. After finally getting around to it, I'm happy to report that my friends were right! It really is easy; it just takes about 5 days to cure.

Because you get to choose what pickling spices to use, you can make your own distinctively flavored corned beef. You know how BBQ masters have their own favorite homemade dry rubs? It's sort of like that. Pretty much every packaged corned beef brisket I’ve bought tastes about the same. The one I home cured? Wonderful and different.

While I researched several online sources for curing your own corned beef, as well as interrogating my colleague Hank, the source I referred to the most was Michael Ruhlman’s brilliant Charcuterie: The Craft of Salting, Smoking, and Curing (high recommend). You can also see his instructions on Leite's Culinaria. I played around a bit with the spice mix, and kept the garlic out of the brine, but other than that, pretty much followed Michael's method. I’ve linked to a couple other methods from food bloggers in the links below if you are looking for some recipes with which to compare this one.
According to the recipe:
5 teaspoons pink salt *
and the link says: * Pink Salt Cure, or Sodium Nitrite, goes under many names, such as Prague Powder # 1 or DQ Curing Salt # 1, and is available online and may be available at your local specialty market or butcher shop. If you don't have it, you can still make corned beef, but this is necessary for the bright pink colors we associate with corned beef. And it adds flavor too. Without it, corned beef will be a dull gray color.

Here, and everything can be seen from the recipe - the conversation is about nitrite salt, which gives a beautiful red color to the product

Tan, I come to the conclusion that under the name "pink" salt, in fact, several types of salt. Some of which can be eaten as normal food, while others are pink - sodium nitrite, which is used only for marinating meat. So?
That is, if I buy pink salt, I have to look, if it is Himalayan, then it is possible to eat it that way, and if not Himalayan, only for marinade?

[salting meat]

Valerka, translate the text of the recipe and read VERY carefully within the meaning. The recipe itself and the preparation method only speak of salting meat! Look carefully at the step-by-step photos, it shows in great detail what and how to do, and you can also see what we are talking about salting meat! Only it is not dry salting, but in the marinade!

Let's forget about pink (Himalayan) salt - here we are talking about nitrite salt for salting meat and sausages. And you can even follow the link to buy this nitrite salt - that says it all!

Can meat be smoked using pink salt? pink curing salt.

This pink (Himalayan) salt

And who first confused me with the Himalayan salt?

But Thank you very much. Thank you God, I figured it out ... Ufffff ...

And who first confused me with the Himalayan salt?

What is the question - this is the answer See your text at the very beginning of your comments
From the very beginning, it was necessary to give a link to the text and the recipe, the original source put everything in place

From the very beginning, it was necessary to give a link to the text and the recipe

No, at the very beginning I did not see these recipes. This question was rather hypothetical. It was only later that I began to look for recipes with salt. The question was initially whether this unfortunate pink salt could be used in a smokehouse. And How. Because I am running around with a new smokehouse like a fool with a written sack. And I want smoked chicken. I will never accomplish the feat with sausage. And this meat is not for me. But I want smoked chicken with a slightly salted taste, but not aggressive .. So I was looking for someone who used salt. Therefore, the topic is "smokehouse". But it looks like I'll be a pioneer .. on the forum, of course.

But it looks like I'll be a pioneer .. on the forum, naturally.

Not at all! There are already many recipes for meat on the forum, which is first salted and only then smoked - the most optimal way, tasty and safe

[Pakata]

When I asked Pakata how much nitrite salt he uses, he replied "look on the back, the salt is different." And he was right as always!
The fact is that in different Brands, the content of nitrite in common salt is different. That is, a "typical mixture" such as Brandov T.C.M., D.Q. Curing Salt., Insta # 1 (I mention American Brands, since I am not familiar with the Russian market) contains 93.75 percent Sodium Chloride (common table salt) and 6.25 percent Sodium Nitrite (nitrite salt). Because we already know that Sodium Nitrite can poison a person. AP Curing Salt contains only 0.2 percent (or 2 grams per kilogram of regular) nitrite salt per 1,000 grams of kosher (regular) salt.
Coming back to the companies mentioned above. D.Q Curing Salt # 2., Insta # 2 also contains sodium nitrate. That is, this mixture is usually used if the process of aging and marinating the meat is long.As for example, in the production of Prosuto-Parma cured ham or certain cured sausages. In these mixtures, nitrate eventually changes its properties to nitrite due to the fact that the time for "ripening" the meat takes a long time. For example, Parma ham "ripens" from 6 months to a year. And some of its species are even more than 2 years old. That is, if you buy a mixture number 2 with a minimum of nitrite and nitrate content, this indicates that you bought a mixture designed for a long marinating time. Because first nitrite acts on meat, and then nitrate continues to support this process for a long time. Due to the correct storage temperature, both nitrite and nitrate will not spoil the meat. And sodium chloride (common salt) with your favorite additions will make your ham a unique masterpiece!
(Applause is not for me. I just translated the fiery speech of Chief Jacob Barton from the u-tuba)

Oh, yes .. what was it all about. Comrades bakers, this is my personal request. When you write about the use of nitrite, for example (hypothetically, of course) a teaspoon per kilogram of meat, you please indicate which company you use, what percentage of nitrite is there, is there nitrate or something else .. Or, like Pakat, not indicate how much nitrite you put in there in general, in order to avoid an accident. I understand that we will all be THERE someday, but I don't want to speed up the process. This is my PERSONAL request, but it seems to me that my request is not without reason.

[Valerka]

Valerka, it would be very good if you go with your topic to the destination section Homemade sausage https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=594.0 where all the sausages of the forum hang out - there you will be heard faster, and there is someone with whom to share opinions

How and from what sausage is made - food additives
Nitrites, their useful and harmful properties. Dyes: carmine, cochineal, annatto

[Admin]

Admin, well, now I will postpone the post.