Grill and smokehouse

[nut]

That's great nut I have created such beauty, deliciousness! Hairpin, where are you with the medals? Didn't you give everything out? A medal is urgently required! For a nut!

Hairpin, the thought of sausage came to me today, but there are no guts and I remembered at Stern's: she cooked something (it seems meat rolls, I have to look) in cling film. If you wrap the forsh in foil and cook and ... Well, you are a clever girl, and you will continue to invent and teach us. It's like a bag of ham.
While I was writing Oreshek beauty, I laid out the yummy! You still need guts ...

Shpilechka, sausages from you did not wait (you are busy with rabbits), I decided to try it myself. Take my report. So, guts - no, multicooker - no, slow cooker - no. There is: an idea from Stern and a desire for homemade sausages. I bought 1600 g of minced chicken (I was afraid of another, suddenly it would not work.) I put salt, freshly ground pepper, dried parsley, dried green onions, seasonings (I brought a mixture of seasonings from Abkhazia), 2 tablespoons of starch, and sour cream - three spoons for sure ... I mixed everything, let it stand. The minced meat turned out to be watery.

I cut off the cling film, 2-3 tablespoons of minced meat on it and folded it.

It didn't work out very tightly, but it doesn't matter. Then she poured water into a saucepan (not much) and put it to boil.

My sausages were cooked for 10-15 minutes. That's what I did:
There was no time to fry, because my husband had already come to dinner. We all liked it, very tasty! I apologize for the quality of the photo (I can't).

tatulja yes you are just a smart girl Congratulations Very appetizing and tasty After all, the main thing is not to be able, but to really want and then everything

Nut, thanks! It is thanks to you that I decided on such feats!

Something absolutely no one writes about the smokehouse, really no one uses it? At home (in an apartment) we smoke meat, bacon, poultry, and homemade sausage quite successfully. The smokehouse was bought from a stainless steel, two-tier with a smoke outlet through the window and a water seal. There is no smell of smoke, well, or almost none when it is unbearable to look at the result.

And tell me what your smokehouse is called, where it is produced, it is sold and if possible a photo of how it looks (if I don’t find it in the store so that you can see it and do something like that yourself).

Type in a search engine for example "stainless steel smokehouse" links are full.
I have this: 🔗
Making it is also not a problem, you need a good master who knows how to cook stainless steel, and the metal itself. The most important thing is to make a side under the cover. Water is poured there, and when the lid is closed, everything is hermetically sealed.
At the bottom, on legs 2-3 cm long, a pallet is also made of stainless steel, and a lattice. In principle, the design is elementary. If you cook yourself and have metal in stock, you can do it. Otherwise it is more profitable to buy. In Moscow, for a similar smokehouse, according to my drawings, the masters announced 12,000 to me.

Oh girls, what golden hands you have! What great fellows you are all for sharing your experience. I also wanted to make sausages. Somehow I never thought of making a sausage at home. If someone teaches how to prepare the guts, then I can send absolutely for nothing to everyone who needs it, because there is a lot of "good" and we throw it away anyway.

Julia59 there are no difficulties in harvesting intestines - of course, it is better to take beef intestines, they are denser and wider, I have pork intestines and are also normal. First, they need to be very well cleaned of poop and mucus under running water, as well as from the inner film and such white fatty deposits, if any, cut them into pieces of 1-1.5 meters (this is for convenience in the future) and you can lay their jar abundantly sprinkling with salt, or you can freeze it in bags, but without salt. Both are stored for a very long time.You get it as needed, rinse it well again, I wrote as in the first posts, and you start. Good luck

First, they need to be very well cleaned of poop and mucus under running water, as well as from the inner film and such white fatty deposits

I will slightly add material with pictures on the link 🔗

oh, and we will soon light up our smokehouse, without fail I will ask my husband to take a picture of the process, what kind of fire should be, what kind of smoke, etc. If everything works out, I will post it

vlad1252 tell me the model of your smokehouse and its price? According to your link, the Internet store is closed indefinitely, and there are so many of them in the search engine that you can break your head

vlad1252 tell me the model of your smokehouse and its price? According to your link, the Internet store is closed indefinitely, and there are so many of them in the search engine that you can break your head

If it has a water seal, then it's like this or something like that 🔗

The model of my smokehouse is CPN 5-4. Chose more compact. Size 33 * 33 * 33 cm. In principle, any stainless steel with a water seal is suitable. The site under my link is working, now I checked it, there you can see the photo, size, model.
If you are in Moscow, stop by "Your House", I saw there recently. I took it there a year and a half ago for 5500. There are also various sawdust, chips for them. I settled on small alder chips. (or large sawdust, I don't know)

Thank you for the answer I saw this smokehouse on other sites and even wrote out its number exactly kn-5-4 and it's like you have, you will have to buy it (my husband with a smokehouse would not throw me out)

Vlad1952 Where is your house where you saw this smokehouse?

vchara smoked



this is such an approximate fire


and smoke


this is how meat and sausage hung


and the finished product, yummyoooooooo

There are no words

From the fourth day of the weekend I was so lazy that, putting a plus sign, I attribute only Wow-wah-wah !!!!

There are no words

I understand that in the summer we will see a smoked goose

Of course, there will definitely be smoking, so I will grow more of them, but for now I am gaining experience. The barrel has already been bought.

Thank you girls for the plus signs

oh how to live until tomorrow to start eating all this

and the goose should turn out delicious if smoked, we sometimes smoke chicken.

Members of the forum have never seen recipes for cooking anything tasty on the airfryer tomorrow they will bring me a turbo airfryer and I don’t know what to cook, but I really want fries and meat if anyone has an airfryer, tell me where you can read or share the recipe. Thanks to everyone I read about the sausage now drooling

Members of the forum have never seen recipes for cooking anything tasty on the airfryer tomorrow they will bring me a turbo airfryer and I don’t know what to cook, but I really want fries and meat if anyone has an airfryer, tell me where you can read or share the recipe. Thanks to everyone I read about the sausage now drooling

Go to Temka Aerogrill and there are our author's and all sorts of different recipes .... but I advise you to buy a chicken and a bottle of beer (pour it into a saucer or into a bowl) and water it while cooking .... all this is there.

Thank you asterisk I found there a lot I will study and beer is better in myself

[vishenka_74]

vishenka_74, and how many layers do you fold the gauze? And one more thing: what do you think, if you replace the guts with a roasting sleeve, will there be a smoked taste, will the smoke penetrate?

[kolynusha]

kolynusha I spread the cheesecloth in one layer and weld it 2 or 3 times.

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 ...

Did you buy the guts? On the market? The sausage looks delicious!

I bought the guts a year and a half ago in Moscow, I don't remember the company and the prices, in the Shchelkovskaya area. I looked in the internet for companies selling products for meat processing. In my opinion, in the region of 1200 was a plastic bucket of ready-made cleaned intestines in brine. About 3 kilometers. Stands in the refrigerator, added a pack of salt, and lie in the salt gruel. There is no hint of corruption. I think it will last for another five years. Before use, I soak for 20 minutes, rinse, and you're done. Very comfortably.

I bought the guts a year and a half ago in Moscow, I don't remember the company and the prices, in the Shchelkovskaya area. I looked in the internet for companies selling products for meat processing. In my opinion, in the region of 1200 was a plastic bucket of ready-made cleaned intestines in brine. About 3 kilometers. Stands in a refrigerator, added a pack of salt, and lie in the salt gruel. There is no hint of corruption. I think it will last for another five years. Before use, I soak for 20 minutes, rinse, and you're done. Very comfortably.

It's great that they are selling ready-made ones !!! Have to look too!

I'll try to search, maybe I remember. I remember the process was lengthy, I wrote out a dozen companies, phoned, found out what was there, whether they were working with physical. persons, min. the party, well, etc. When buying, the manager really liked it, he told me everything, gave me a bunch of samples of different casings, booklets. Unfortunately, he threw everything out, there were no contacts left.

Found!!!!!!!!!!! I took it here: www.
If conditions have not changed, min. the party was a bucket of about 3km. Inside there are 3 bundles of about 1 km. It is most convenient to take for three. Ask for a fresher batch. It is better to divide the bucket in the bathroom, or on the street (when it is warm). The bundles are quite long, 5 meters each, all three are intertwined, you have to take everything out of the bucket. And there is a pickle. The smell is also specific. But the quality is great. No holes, no dirt. Perfectly clean and thin. I store it, as I wrote above, sprinkled with salt and filled with water. Good luck with your purchase.

[Smoking chambers by Helia Smoker (Germany)]

Smoking chambers by Helia Smoker (Germany)
Company "Trade Design-Donetsk" presents smoking chambers Helia Smoker (Germany). The devices are designed for cold and hot smoking, baking and grilling meat and fish products, poultry, vegetables, seafood, cheeses.
The assortment of our company includes models Helia 24 and Helia 48, with a load of 7 kg and 14 kg, respectively.

Equipment features:

• made of high quality stainless steel;
• work under pressure;
• temperature control by means of a thermostatic regulator;
• constant temperature in the chamber ensures optimal dispersion of smoke, as a result of which the product acquires delicious color and taste;
• the control panel and alarm lamps are located on the front panel of the camera;
• the design of the oven allows you to cook fish or meat in your own juice (without adding fat).
Mini smokehouses are optimal for use in small meat processing workshops, restaurants, bars, and other catering establishments. Thanks to the use of mini-smokers, you can always offer your customers high quality fresh meat delicacies that will decorate the menu.


Detailed product description
The main advantages of the mini-smokers "Helia Smoker":
• The process of hot and cold smoking takes place under pressure. The secret of the technology is that fish or meat are not cooked using charcoal or devices with infrared radiation, but with the help of indirect action of heated air in the inner space of the chamber under pressure.
• Due to their heating characteristics, mini smokers are suitable for cooking food at lower temperatures. Cold smoking is carried out at temperatures below 20.C.So, for example, cold smoked salmon is cooked for 90 minutes.
• The door of the mini-smokehouse is hermetically closed, which excludes moisture evaporation. The food retains its own juice completely, so cooking does not require the addition of edible fat and oil.
• Uniform temperature and optimal distribution of smoke ensure quality cooking and golden color of smoked meats.
• Both fresh and frozen food are suitable for cooking in the Mini Smoker. There is no need to waste time on preliminary defrosting.
• Fish and meat after smoking in HELIA SMOKER mini-smokehouses can be stored in a refrigerator, vacuum packed or frozen. The taste of the dish is not lost in this case.
• The working chamber, the body of the device and the grates are made of durable stainless steel.
• Double-walled body of the smoker allows to reduce energy losses and achieve rapid heating inside the chamber.
• The temperature is controlled by a thermostatic controller.
• Built-in timer allows you to set the desired cooking time.

Specifications:
Camera loading no more than 7 kg;
Temperature up to 250 degrees. ;
Power, kW - 1;
Supply voltage, V / Hz - 220/50;
Internal dimensions of the chamber WxDxH, mm - 350x420x290;
Overall dimensions of the ShxDxH furnace, mm - 450x450x350.

Manufacturer: Germany

Good day to all.
I decided to buy myself a smokehouse, settled on a model from Anuka
🔗

Does anyone have experience of using this device in a city apartment? Does it smoke? And is it okay to accumulate meat products there? I read somewhere that fish is good in it.

Sincerely.

Friends!
Help choose GRILL.
Grandmother was confused when she saw this choice.
What is required: in case of bad weather or when you are too lazy to mess around with coal, but you want to fry barbecue, vegetables, fish at home, that is, a home analogue of going out into nature.
What do you advise? Here are the options:
🔗 the Rolsen RG-7126 grill, worth 699 rubles, is tempting, but the low power is only 500 watts and will the shish kebab roast well on a stone stove?
🔗 Grill Clatronic BQ 2849 worth 1740 rubles
🔗 grill Ariete 760 price 1639 rubles, but when you close the lid, what will fit there, height?
🔗 grill raclette Severin RG 2617 worth 2962 rubles, a little expensive, but maybe worth it?

Girls and boys Does anyone have a brazier with an electric drive, is it convenient to use it and can someone advise, show, tell how to make this drive yourself

Good day to all!
I want to tell and show you how we smoke at home.
This time the eel was smoked, which my dear caught on spinning.
So we need it. The product, alder chips or any other, a smokehouse, I also used a marinade and a marinator.
We marinate the fish in the marinator. Next, we take chips

Pour on the bottom of the smokehouse

Close the lid

Installs holders

We hang the product, for this we used pieces of wire, but you can take twine or gauze.

Close the lid and pour water into the hole between the walls

We put it on the stove and wait. It took us 35 minutes to fish.

After the time has elapsed, turn off the heat, let it cool a little, take out the resulting product

Here is a smoked eel. Bon Appetit!

Excellent I don't have eel, but there is carp Now the question is - in what marinade (composition) is it pickled, what kind of fire is made so that the chips do not get charred and why should the chips be covered with a lid?

[Irina]

Irina Thank you. I will answer in order.
Marinade is the one that you like I had "Kostrovok" - universal + soy sauce.
The fire is medium, as a slight smell goes, reduce to medium-slow.
This is such a construction of a smokehouse. I didn’t ask questions;

[LilyaToy]

LilyaToy , if you can show me your Kostrovok universal
I have Liquid smoke - Classic island in a bottle, but it's probably not that

No it's not that. I have this

It also happens in soft bags.

[Lyalya Toy]

Lyalya Toy Tell me, do you have a home-made or factory-made smokehouse?

Thanks Lena I will look for this

[Pinky]

Pinky purchased smokehouse.
Irina this is sold in Auchan, METRO, Crossroads ...

And someone will advise where you can buy a smokehouse, but of high quality, so that it will serve for a long time, not for 500 rubles?

And someone will advise where you can buy a smokehouse, but of high quality, so that it will serve for a long time, not for 500 rubles?

1. You can't buy for 500. 640 and up. Enough for two years.

2. To serve for a long time (> = 4 years), you have to do it yourself. Or to order.
Steel from 2 mm to the bottom, from 1 mm to the walls. The work is not so difficult, there would be material.

Even a wooden lid can be used. Upholstering it from the inside with food foil on the buttons.
Warm up on a U-shaped heating element on the balcony. Putting two bricks under it in length (one after the other). Or at the stake in the street.

I have had smokehouses since 1978. There were all sorts - both purchased and self-propelled. Both stainless and black steel. Now I'm just doing the next one myself. Eighth in a row.

Yes, one more thing. If the lid is not insulated, then it is better to cover the smoked product on top with paper from the tar condensate dripping from it. Craft (packaging) is best, but you can also use a regular one from a printer. Otherwise, the finished product may taste too bitter.
And to buy (expensive, but it costs this money) is best in February at the All-Russian Exhibition Center. At the annual exhibition "Hunting and Fishing in Russia". There are also suitable for work right in the kitchen.

2. To serve for a long time (> = 4 years), you have to do it yourself. Or to order.
Steel from 2 mm to the bottom, from 1 mm to the walls. The work is not so difficult, there would be material.

And to buy (expensive, but it costs this money) is best in February at the All-Russian Exhibition Center. At the annual exhibition "Hunting and Fishing in Russia". There are also suitable for work right in the kitchen.

Thank you for such a detailed answer!
And on order, for example, where can I do it?

[twitx]

twitx I bought my home smokehouse at the "Your House" shop on the Moscow Ring Road - 4600r. We stopped by there recently - I saw her there

Thank you, I will definitely look. =)

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