Electric smokehouse-pressure cooker Brand 6060

is it possible to cook jellied meat in a hog?

sure you may...

An additional bowl without a heating element costs 990 rubles from the manufacturer.
And jellied meat is not only possible, you need to cook it in it. The thread even has a report on this.

Here is my beauty!



I was not too lazy, went to the village, took alder chips, cut twigs - according to quite a lot of experience of smoking in a portable smokehouse, we like to use cherry, apple and plum twigs for these purposes. We did not like the oak - a very tart taste, for an amateur.

Pickled the breast, and the first tests were quite successful!

The smell of smoking strained a little, while the hood, and even the open window, did not eliminate the rather corrosive smell of smoking in the kitchen.
Use often at home? Very controversial! But sometimes, for a variety of menu - quite!

As a corrosive aunt, I will not keep silent about the instructions - on page 3, the numbers and designations in the second and third rows do not match.

Here is such a borscht, a recipe from a book for a pressure cooker. but slicing the way I like it.

Use often at home? Very controversial!

For example, I need it for smoking current and need it. It doesn't smell at home for very long ... I don't have a hood, so I smoke ...

The smell of smoking strained a little, while the hood, and even the open window, did not eliminate the rather corrosive smell of smoking in the kitchen.
Use often at home? Very controversial! But sometimes, for a variety of menu - quite!

For example, I need it for smoking current and need it. It doesn't smell at home for very long ... I don't have a hood, so I smoke ...

How many people - so many opinions! For me, the feasibility of a smokehouse for the home is beyond doubt. And did not feel the corrosive smell. The smell when fried potatoes is much more corrosive. And nothing! The kitchen is intended for this.

Yesterday I smoked cold-smoked dry-cured sausage, set it for 30 minutes, but for some reason she started to smoke with me 12 minutes before the end. Why didn't I understand? Smoke went from all the cracks, wherever possible. And as I didn’t move the lid, I couldn’t block its exit. In general, the hood could not cope either, and the smell of smoke did not disappear until evening.
🔗
But despite this, the sausage turned out to be very tasty, with a slight smokiness, I think it is very good that she smoked not for 30 minutes, but only 12, otherwise the taste would probably have been harder.
And today I cooked vegetables for the vinaigrette on the soup / stew program, set it for 30 minutes, for potatoes, despite the fact that they were large, 30 minutes a lot, and the beets, very small, so only 30 minutes was enough for her not to be tough ...
Here's a still life
🔗

[apple and apricot]

I smoked meat on cherry and sausages on plum shavings - I didn't like it, as with alder.
I opted for apple and apricot shavings.

[Elena Br]

Smoke from under the cover can only come out if there is a problem with the O-ring.
It's not for me to tell you how to properly place it in the lid.

Alas, the seal turned out to be defective. It turned on repeatedly in different modes - both steam and smoke came out from under the lid. As soon as I rearranged the ring from the American woman, everything worked out! And the American woman refused to work with the seal from our smokehouse. Elena BrI am definitely not asking for a replacement ring. I would buy 2-3 pieces myself (in reserve), especially since I was going to purchase a spare bowl without a heater. Is it possible to do this in St. Petersburg? Thank you.

[Test fifteenth - Wheat pilaf]

Test fifteenth - Wheat pilaf



I poured vegetable oil into an additional bowl (not included).Included "Fry" mode for 13 minutes... A minute after the start of the program, I put the onions and carrots in the bowl. Fried vegetables for 7-8 minutes.


Cut the chicken fillet into pieces. I put it in a bowl with vegetables.


Fried until the end of the program, stirring occasionally. Salted, pepper, sprinkled with spices.


Rinsed thoroughly wheat grains (1 measuring cup)... I laid it on top of meat and vegetables. Salted, sprinkled with spices. Added 1 tbsp. l. adjika. I put 3 cloves of garlic.


Gently poured 1.3 measuring cups of hot water.


She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator. Included Soup / Stew mode for 15 minutes... Waited for pressure normalization


Stirred




The result is a very tasty wheat swimmer.

[dopleta]

I would buy 2-3 pieces myself. Is it possible to do this in St. Petersburg? Thank you.

dopleta, it seems that there are rings of 100 rubles in Eurolux, you can go there and check everything right on the covers so as not to run into a defective one again. They are on Juno.

[dopleta]

Once u dopleta her first smokehouse appeared, I (and not only me) began to dream of pea soup with my homemade smoked meats.

And this moment, it happened!

4. Pea soup with smoked meat

I used bone with generous leftovers of meat from smoked pork shank as smoked meats. Waste-free production!



Fried grated carrots and chopped onions on the Fry mode for 7 minutes.

Then I added potatoes, smoked meats, 1 multi-cup of peas, salt, spices, water and Soup / Stew for 60 minutes.

I really liked it, the peas were completely boiled (I love it so much), the potatoes remained in pieces.

And if you consider that somehow I didn’t work very well with peas in a multicooker, then I’m doubly glad.

[apple and apricot]

I smoked meat on cherry and sausages on plum shavings - I didn't like it, as with alder.
I opted for apple and apricot shavings.

Has anyone already used a pear?

Luysia congratulations on the soup! Bon Appetit! It looks just stunning, even if you ask for a plate

Still left, welcome!

Luysia, for me this is the next stage

You also need to finish eating ...

Has anyone already used a pear?

Do you have pear shavings?
It seems to me that the pear tree is closer to the apple tree and it will also be good.

Do you have pear shavings?

Well I told you that they cut different branches, and they simply cut with a knife. Like pencils!

And in the yard there is a huge wild pear, old and beautiful; there used to be a private estate there. And then the skyscrapers were built.

Has anyone already used a pear?

Many times. Like.

[Elena Br]

Alas, the seal turned out to be defective. It turned on repeatedly in different modes - both steam and smoke came out from under the lid. As soon as I rearranged the ring from the American woman, everything worked out! And the American woman refused to work with the seal from our smokehouse. Elena BrI am definitely not asking for a replacement ring. I would buy 2-3 pieces myself (in reserve), especially since I was going to purchase a spare bowl without a heater. Is it possible to do this in St. Petersburg? Thank you.

We will send you another O-ring. (Even if you don't ask for it.) Any defective accessory or device must be replaced.
There is only one request for you. Since you are a smokehouse guru (you have the most experience of communicating with such a device), and for us this is the first delivery, I would like to understand what exactly is the defect of the ring so that you can "by eye" determine it. Please compare with another ring from your American woman.
That "defective" ring, which I had a little larger in diameter (slightly). I did not notice any damage or irregularities.
dopleta, I hope for your help

[Lenochka]

We will send you another O-ring. (even if you don’t ask for it.) Any defective accessory or device must be replaced.
There is only one request for you. T. to.You are a smokehouse guru (you have the most experience of communicating with such a device), but for us this is the first delivery, I want to understand what exactly is the defect of the ring, so that you can determine "by eye". Please compare with another ring from your American woman.
That "defective" ring, which I had a little larger in diameter (slightly). I did not notice any damage or irregularities.
dopleta, I hope for your help

Lenochka (sorry for the familiarity), I can already answer you. The fact is that my husband is a great specialist in this field - almost the entire fleet in the country floats on the seas with seals made at his enterprise. His company also produced seals for the food and paper industry. Therefore, as soon as he looked at both rings, he immediately said that the ring was defective and told me to boil it! Yes, do not cool, but boil! And at least 20 minutes. I did just that, and after that the lid closed! But, as he said, there is no guarantee that after cooling it will not stop compacting again. Therefore, I advised to buy new ones.

Well, and in hot pursuit - cold smoked pork (in a new smokehouse with an old ring), and then baked with vegetables:

🔗

Dopletochka, in St. Petersburg a saucepan and gaskets can be bought at the fair Juno pavilion8 Eurolux or ordered in their online store

Well, my pork is smoked!
The loin is marinated in spices and mustard. Weight 1 kg.
Mode: cold smoking 10 minutes
hot smoking 40 minutes
Hot water 100 ml
Alder chips
There were no difficulties. The smokehouse worked like a clock. Everything is as written in the instructions.
When smoked cold, the smell is also strong.
With cold smoking, smoke appeared from the pressure indicator at 3 minutes (a hole on the handle of the smokehouse)
From 5 to 6 minutes, smoke came from under the cover in one place closer to the pressure indicator.
During hot smoking, the valve closed for 6 minutes.
The output of the finished dish is 880 grams



Smoking is not very pronounced, but it is present. The meat is juicy. And very tasty. I liked it very much.

[5. Cutlets "A la lula kebab"]

5. Cutlets "A la lula kebab"

This dish is a pure experiment, I just wanted to test the idea. Therefore, there will be no minced meat recipe. I promise in the near future to prepare something that will be more close to the famous dish.



Hot smoking mode, 20 minutes. Apricot chips, not a lot.

But these cutlets turned out to be juicy, with a light aroma of a fire.

[5. Cutlets "A la lula kebab"]

5. Cutlets "A la lula kebab"

WONDERFUL!!!

And sausages and photos ...
Cutlets on apricot flakes are delicious! checked.Lyudmila, yours kebab in the restaurant to serve!

[Lenochka]

Lenochka (sorry for the familiarity), I can already answer you. The fact is that my husband is a great specialist in this field - almost the entire fleet in the country floats on the seas with seals made at his enterprise. His company also produced seals for the food and paper industry. Therefore, as soon as he looked at both rings, he immediately said that the ring was defective and told me to boil it! Yes, do not cool, but boil! And at least 20 minutes. I did just that, and after that the lid closed! But, as he said, there is no guarantee that after cooling it will not stop compacting again. Therefore, I advised to buy new ones.

aha now it is clear why my ring misses the first 7 minutes ...

[Elena Br]

You have intimidated me with something ... But I'm waiting for mine today ...
What to look for especially when receiving?
Elena Br I understand that by the look of the ring it is not clear whether it is good or not? Well, except if it's bigger ..?

Don't panic
I do not yet know how to distinguish good from bad by appearance. If I find out, I'll tell you. Whether you have it defective or not, you will find out at the first smoking.

At the moment, there are only two cases of a defective ring. Moreover, we are ready to exchange them for new ones. The smokehouse works without problems afterwards.

I set the lard to be smoked on "cold smoking" for 60 minutes.For the first 10 minutes, a little smoke went through the valve on the handle and a little through the lid. Sechas, after 45 minutes, there is no smoke. As it turned out, "cold smoking" is a mode without high pressure

As it turned out, "cold smoking" is a mode without high pressure

Duc, where does the pressure come from if the lower heating element does not work in this mode, and there is no steam?

[Man]

Man, it's you smart, and I'm a doctor, I understand about high current pressure in patients and in an enema

[Man]

I set the lard to be smoked on "cold smoking" for 60 minutes. For the first 10 minutes, a little smoke went through the valve on the handle and a little through the lid. Sechas, after 45 minutes, there is no smoke. As it turned out, "cold smoking" is a mode without high pressure

And I had no smoke from under the lid!

Man, it's you smart, and I'm a doctor, I understand about high current pressure in patients and in an enema

What a narrow specialization!

Lucy, kada I did "combi" smoking, it was not the same, but here the lid was not sucked in, the sealant can not completely seal without pressure, so ...

And I put in the chips of juniper berries

[Mashun]

And I had no smoke through the lid!

And yes, really, I didn't even pay attention to it
Mashunwas the smoke coming through the lid? And then he stopped? Cheyta?
Nadot and I somehow vouchsafe for cold smoking ... But I just can't think of something to smoke like that

And I put in the chips of juniper berries

And I already hesitated all the spice sellers with these berries, we don't have them!

I just can't think of something to smoke like that

And what you want, but first it is good to salt, and then smoke!

[Lucy]

And I already hesitated all the spice sellers with these berries, we don't have them!

we had, my husband and I put juniper vodka on them Lucy, if you still have, send?

How much fat did it stand after cold smoking?

[Lucy]

Lucy, if you still have, send?

These berries will be golden, I'll try to ask my son again, maybe he will find it in Kiev ...

How much fat did it stand after cold smoking?

Night in the fridge!

And what is really such an effect from juniper berries?

Do I know? The vodka on them is delicious. I'll climb into the smokehouse with my nose, I'll write ... But try, call, the current from the words of relatives and friends of the rabbit

[Elena Br]

Alas, the seal turned out to be defective. It turned on repeatedly in different modes - both steam and smoke came out from under the lid. As soon as I rearranged the ring from the American woman, everything worked out! And the American woman refused to work with the seal from our smokehouse. Elena BrI am definitely not asking for a replacement ring. I would buy 2-3 pieces myself (in reserve), especially since I was going to purchase a spare bowl without a heater. Is it possible to do this in St. Petersburg? Thank you.

I ordered 2 extra rings. I can share it when the smokehouse comes (if it comes, they cannot receive my money since November 26).

I went to the store, but I forgot to look at the wood chips ... In the evening I run away again
The main thing is to bring it! And everything was fine

So far we have no problems with chips.

And where does the more delicious one live?

And I already hesitated all the spice sellers with these berries, we don't have them!

Did you ask at the pharmacy? I am always there juniper, hop cones and dill seed buy

Here is the lard:



and zapaaaaaah .... The cut will be in the morning

When I opened the lid, it was sucked in so that the bowl was taken out along with the lid

Tell me, when smoking cold, should there be such intense smoke or not?


The mode was set for 10 minutes of cold smoking, then for 40 minutes of hot smoking.
At 3 minutes of cold smoking, smoke came from the pressure indicator, at 5 and 6 minutes, very strong smoke came from the indicator and from under the lid. That is how it should be?

[Ludik]

Ludik, I got smoke both from under the lid and from this valve, but not so intense ...

[husky,]

husky, there was no smoke coming out from under the lid. Only from the valve, at first intensely, as in your first photo, and then a little bit.

But I closed the stove, put the smokehouse under the hood itself, turned on the hood to the full and it was seen how this plume of smoke was sucked up into the hood.

I have no extractor hood, I opened the window .... The smoke does not tire at all, that is, it is not a gas chamber at all, the more that the smoke goes on for the first 10 minutes, as I understand it, exactly until the chips are charred and start less intense smoldering

[Lyudochka -Huska]

Lyudochka -Huska- looking at the photo, it is difficult to say strongly or not smoke is coming to the hall. smoking, I also have smoke and I’m not small, I didn’t come from under the lid, or I just didn’t notice it. A lot still depends on the amount of wood chips - the first time I poured shavings even over the pin, here my mother was pouring smoke, don't worry, it seems to me that everything and everywhere smelled of smoke, even the hood at full capacity did not save All the same it seems to me I have the same smoke as yours

My smokehouse is located under the very exhaust pipe, which goes to all 17 floors. Of course, the height is still decent. The hood that is above the stove, it is on the side, but it also turned on. The kitchen door was closed and the window was still open. Of course there was a smell, but I would not say that it was murderous.
She poured wood chips to the very bottom. I hung it two grams. And then I have a scale with a division of 2 g. They simply do not show less.
In the first photo, if you look closely, you can see smoke from under the cover on the right side. Not strong, but in one place. And I had such intense smoke up to 6 minutes. Then there was smoke, but not strong. As in the first photo.

When I opened the lid, it was sucked in so that the bowl was taken out along with the lid

This is exactly how it should be for everyone! This is perfect for sealing!

There should be no smoke and steam from under the lid at all! Never! And from the indicator in my American woman it is almost invisible, the trickle is very thin, almost imperceptible.