Galiha69
It was unsuccessful with the quote. Excuse me.
kirch
Galina, I can't say anything yet. I just washed it now, I'm going to smoke the brisket tomorrow. I'm waiting for an answer from Lena Tim
kirch
Rarerka, Luda, that's good. So we will try tomorrow. Today I put it in pickle
Elena Tim
Quote: kirch
Lena, the question is: a day is not enough for salting? I looked - salting everywhere for three days or more
People, and I have enough for my eyes and ears. It turns out to be normally salty.
And then, it also undergoes heat treatment in a smokehouse (one might say, it is cooked there in smoke), so there is no need to salt it longer.
I am already silent about the chicken, there if you overexpose individual parts in brine, then they will be very salty.
Quote: kirch
I'm waiting for an answer from Lena Tim
I was asleep! Prastiiiiii!
Elena Tim
Rarerka, Lyudk, give me the boy! You always help me out, my dear!
kirch
Forgiven. I love you
Rarerka
Quote: Elena Tim
give the boy!
and I, I you!
Home smokehouse with water seal
Elena Tim
Quote: kirch
I love you
And I love you!
Quote: Rarerka
and I, I you!
Utibozemoy, what a junk!
kirch
Well here's our first experience. Brisket. I tried it while still warm. Vkuuusno.
Home smokehouse with water seal
But there is no dishwasher, I had to wash it with handles. And I have this question. Some liquid has formed at the bottom. The liquid should not drain from the hose, I watched it. It should not be?
Fotina
Lyudmila, do you have a gas stove or an electric one? How many degrees did the temperature rise?
kirch
Quote: Fotina

Lyudmila, do you have a gas stove or an electric one? How many degrees did the temperature rise?
Gas stove. The temperature rose to 100 degrees.
Galiha69
Lyudmila, share your impressions of the process itself. I am especially interested in how strong the aroma of smoking is. How long?
kirch
I share. At first it was a little scary, I sat in the kitchen and watched. There was no smell. The hose is long, I threw it out the window and watched that the condensate did not flow back into the smokehouse. She did everything like Lena Tim did. And I wanted to smoke for 50 minutes, but my husband was different - not enough, give 60 minutes. Well, so as not to irritate him, I smoked for 1 hour. 50 minutes is enough. In general, the process is very simple and not burdensome. Of course, this bandura is not very convenient to wash, it is necessary in the bathroom. Well, the spare parts are in the sink. And all these internal details are not washed at once, you need to rub. But I'm not going to scrub too much, I still smoke again
Elena Tim
Quote: kirch

Well here's our first experience. Brisket. I tried it while still warm. Vkuuusno.
Home smokehouse with water seal
But there is no dishwasher, I had to wash it with handles. And I have this question. Some liquid has formed at the bottom. The liquid should not drain from the hose, I watched it. It should not be?
Lyudaaaaaa, what a brisket - OTPAD !!!
FSE, we urgently need to buy, otherwise I'll die of envy.

People, there is condensation at the bottom of the water. Inside, the temperature is high, so moisture is released, where can we go without it.
Oh, well, I CONGRATULATE thee, I just don't know how! The smokehouse is a super cool thing!
kirch
Thank you. Calmed down with condensation.
Elena Tim
Yes, I’m not, hospitable.
Jouravl
Girls, today I smoked smelt, mackerel and sterlet. We tasted the smelt, very tasty. it was possible of course to smoke herring, but it was not available. And the sterlet will wait until tomorrow if it lives.
Home smokehouse with water seal
Home smokehouse with water seal
Elena Tim
Wow, what a beauty!
I, too, just now "heat up" mine - I will smoke the legs.
Jouravl
Elena Tim Lenchik, thank you for the smokehouse.
kirch
Quote: Elena Tim

Wow, what a beauty!
I, too, just now "heat up" mine - I will smoke the legs.
Lenok, and I will grease chicken thighs for the night.And I wanted to ask you, 100 g of salt per 1 liter of water and at night. Do not overdo it?
Elena Tim
Quote: kirch
And I wanted to ask you, 100 g of salt per 1 liter of water and at night. Do not overdo it?
Lud, there is on the first page, everything that I wrote at the very bottom has been checked repeatedly. The pickle is standard, but the pickling time depends on the size of the thighs. If small, then six hours, and if large - eight. See for yourself. By the way, under-salted chicken is not so tasty. So do not be afraid, do as it is written and everything will be all right.
But if you are very worried, so as not to ruffle your nerves in vain, put not 100 grams of salt per liter, but 80. But no less.
Quote: Jouravl
Thank you for the smokehouse.
Good health, my dear!
kirch
Thank you. I boil the brine
Elena Tim
Good luck, Lyudochka!
Jouravl
Elena Tim, Lena! : hi: Today we ate sterlet, it’s very tasty. I kept it in the refrigerator overnight, it got all close and calmly cut itself into thin pieces. If we take into account the cost of hot smoked sturgeon in the store, then such an option turned out to be more profitable, and in terms of taste and freshness, it is generally out of competition ...
Elena Tim
Damn, people live here ...
And she described, described ... just like on purpose, I did not sleep Shoby!

Nadyusha, thanks for the tip on the sterlet. I'm afraid to imagine how delicious it is, so as not to choke in saliva.
Jouravl
Elena Tim, Len, we have very good fish days at the crossroads, the price for this sterlet was about 360 rubles per kg, this Saturday it was about 500, but it was larger, and the sturgeon was about 700. Therefore, if I see fish at a good price, I buy for future use, I clean, process and freeze.
And you also have a tip on Pavloposadskie shawls - you have on Sukharevskaya, at the corner of the intersection of st. Gilyarovsky with the Garden Ring there is a shop, this is next to you, that's what the Pavloposad shawls are called ..
Fotina
Hope, how big was the sterlet? How long did you smoke?
Interesting. I would like to repeat.

And while we smoked coho salmon, trout, sea bass, flounder. My dad likes sea bass the most, it is dense and meaty. For the child - trout and coho salmon, as they are the most tender. My husband likes everything)))
Trout the day before, still swam at night, at lunchtime - on the table))
Home smokehouse with water seal
They also smoked the brisket. The lard in it turned out to be like in boiled smoked bacon, and the meat is closer to uncooked smoked bacon. But I did it with nitrite. For some reason I didn't take pictures. The rest in the freezer now, as I set it up, I'll post it.

Now I want to take the sausages))
Elena Tim
Quote: Jouravl
And you also have a tip on Pavloposadskie shawls - you have on Sukharevskaya, at the corner of the intersection of st. Gilyarovsky with the Garden Ring there is a shop, this is next to you, that's what the Pavloposad shawls are called ..
A!
Nadia, I missed your post! Yes, not just any, but about my favorite scarves!
Thank you very much! We must hit the road ...

Fotina, Sveta, what a fish!
I love smoked trout, especially hot.
Jouravl
Svetlana, Sveta, the sterlet was about a kilogram. Smoked it for about 40 minutes after the smoke went off. well, and previously marinated in a cold salty solution overnight. The main thing is not to overexpose, so as not to fall apart. And I cut it on the second day! I got even beautiful pieces, they ate it first of all from the table!
Byaka zakalyaka
Today we have a cold cuts .... Everything is as usual, they tried to smoke homemade sausage from the new one .... It was very tasty to experience how the bowels would behave. She behaved well, she did not burst in a single place.
Home smokehouse with water seal
kirch
Byaka zakalyaka, Marina, can you tell us more about the sausage? I want to try it too. Is your chicken really that light or is this photo like that? I'm getting darker
Elena Tim
Aaaaaaaaaaa! Marinka, what are you doing at night looking ?!
Otta still life! Inexpressible depression.

I also smoked the other day, but not chicken, but carbonade.
Home smokehouse with water seal
Home smokehouse with water seal
Home smokehouse with water seal

The most delicious thing turned out, we ate too much while we were hot. And when it gets cold, it's dry. So next time I’ll smoke the neck, it’s a safe bet.
Byaka zakalyaka
kirch, this photo was taken in daylight, so everything is so pale pink. In fact, the sausage and meat are of a wonderful red-smoked color. Meat and sausage were salted with the addition of 30% of the norm of pitch salt, therefore they have a pinkish color.
I have been making an ordinary homemade sausage, this time completely pork, according to my recipe for 5 years, if necessary I will lay it out. Although every housewife probably has all her favorite recipe in the bins)
Catwoman
Byaka zakalyaka, Marina, have you smoked homemade sausage after cooking or immediately raw? Tell me, please. I have been rushing about for months whether I need it or not. I would like the homemade sausage to be of a beautiful smoked color.
kirch
Byaka zakalyaka, Marina, interested in both the recipe and the process of smoking sausages. How much time, temperature, etc.
Byaka zakalyaka
The sausage was smoked raw, without preliminary heat treatment. Since my smokehouse was filled to capacity and kuronogi, and kuroruki, and sausage, and "balyk" ... I smoked this whole household for 1 hour 15 minutes. The temperature inside the smokehouse during smoking was 87 *. At the end of smoking, I always check the temperature inside each type of meat. Everything was ready in 1.15 hours. She put the sausage and wings on the top shelf of the smokehouse, below there were chicken quarters and balyk. I think if there is only sausage in the smokehouse, then 40 minutes would be enough for the eyes.
Sausage with this method of smoking does not lose internal moisture at all (in my recipe water is added to the minced meat), it is perfectly cut.
Giving cabasa recipe ??
Umka
Quote: Byaka zakalyaka
Giving cabasa recipe ??

AHA !!!
kirch
Byaka zakalyaka, give, give. And preferably a separate recipe.
Byaka zakalyaka
Well ... Although not on the topic of the smokehouse, but I will risk it ... Lenka will forgive him

The recipe is either from the Internet or from this forum or a team hodgepodge ... I don't know where it came from, well, in any case, the author of my merci

For 1 kg of meat
1h l pepper
1h l nutmeg
0.5 tsp coriander
14 g salt
3-4 cloves of garlic (now switched to dry granular)
15 g starch
150 ml ice water
I make minced meat either 50/50 (meat in a slice / minced meat) or 80/20 (meat in a slice / minced meat)
I knead with a combine until white threads are formed.
Used to do 1.5 kg. Fits perfectly in a food processor bowl and a sausage syringe.
I take the meat with streaks of salka, so it is juicier (I cut the lean part into pieces, and pass the fat part through a meat grinder).

Sausage is good for any method of cooking and smoking, and frying in a pan, and baking in a pizza maker. Due to the presence of water and starch, the sausage is always juicy, it is simply impossible to spoil it.
kirch
Marina, common salt or nitrite ?. Thanks for the recipe, but it would be better to put it separately.
Byaka zakalyaka
I always use regular salt, this time I took 30% nitrite, the rest is normal. I wanted to have a rosy beauty for slicing. The color is on the cut, and the concentration of the harmful is minimal.
Catwoman
Byaka zakalyakathank you dear for the recipe too!
kykysik1107
Quote: Byaka zakalyaka

Today we have a cold cuts .... Everything is as usual, they tried to smoke homemade sausage from the new one .... It was very tasty to experience how the bowels would behave. She behaved well, she did not burst in a single place.
Home smokehouse with water seal

Good morning!
Do you have a smokehouse with a thermometer? I also want to smoke sausage, there is no built-in thermometer, so I'm thinking what to do?
Rarerka
Irina, in the very first post of Lena you can easily find the answers to your question. There the whole preparatory process is described in such detail, the very process of smoking at home WITHOUT thermometers is chewed in detail, there are comments and advice on the result
To your first page
kykysik1107
Quote: Rarerka

Irina, in the very first post of Lena you can easily find the answers to your question. There the whole preparatory process is described in such detail, the very process of smoking at home WITHOUT thermometers is chewed in detail, there are comments and advice on the result
To your first page

I read and cook everything according to Elena's recipes, but I needed advice specifically on sausage so that the shell would not burst.
Rarerka
So the principle of working with a smokehouse is the same for all products. Moreover, Marina's sausage and chicken were smoked at the same time.
If I'm wrong, Marina will correct me
Elena Tim
Lyuyud, have you ever smoked beef flank?
Rarerka
Here is no beef

Malakhovsky hides it (namely the flank) at low temperature in foil and hides it in the oven overnight. He says you can eat with your lips later. Can you smoke it later?
Elena Tim
Quote: Rarerka
Here is no beef
Sooo highly recommend!
I took a hefty piece, cut off the upper vein from it (well, this is the one that is hard, lies on top of it and is easily separated), soaked it in brine overnight, then let it stand on the grate for 1.5 hours and sent it to the smokehouse for 2 hours. Lyudkaaa, this is a dump of the head. I can't tell you how delicious it is. Both hot and cold - eat the mind.
Rarerka
Quote: Elena Tim
head dump turns out
And still haven't shown it ?! I urgently need to show me, tell me, he will rush with a bullet for meat

Your recommendations are worth a lot!


Added Monday 28 Mar 2016 02:47 PM

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