Vinokurova
Quote: Chionodoxa
Now the turn of the knuckles.
Enough of the devil, show your knuckles soon
Mirabel
gawala, Gal, after all, you can try to smoke in AG or in a double boiler (that is, a mantle) People smoked and seem to be satisfied with the result.
Well, what should we do if we have not been delivered such cool units
So far, I am obsessed with inventory, so to speak, I have not tried it .. but I will loose myself a little, I will hit the road for rest and will definitely take on this business.
if you don’t like the result anywhere in the above, but buy a smoking pan, like Admin.
Chionodox
Quote: Vinokurova
show your knuckles soon
I haven't even pickled them yet. So there's nothing left to show
simonaland
Girls, good afternoon. And tell me when you smoke bacon, do you freeze it before eating?
And then after the refrigerator it is something like this to me ... Not very tasty (
Rarerka
Evgeniya, and this is how delicious it is
I store the ready-made in the freezer, so we cut it directly frozen into thin slices before serving
simonaland
Rarerka, so I'm asking about this) We also have a shelf for bacon highlighted) I just tried to eat smoked so much ... well, not really, to be honest (I have to freeze it. In the evening after the freezer I will try
Chionodox
Quote: Vinokurova

Enough of the devil, show your knuckles soon
And here the knuckles arrived in time

Home smokehouse with water seal Home smokehouse with water seal

The incision will only work in the evening. In the morning there was no time to cut. And they are pink because I photographed with the sun. And I added a little nitrite to the brine.
Vinokurova
Quote: Chionodoxa

And here the knuckles arrived in time

Home smokehouse with water seal Home smokehouse with water seal

The incision will only work in the evening. In the morning there was no time to cut. And they are pink because I photographed with the sun. And I added a little nitrite to the brine.

Well this is how much beauty and deliciousness to nafyachit !!! tady we go to you
Chionodox
Quote: Vinokurova
tady we go to you
wait, sir!
Rarerka
Beauty and deliciousness! Can't see the bone, are they boneless already?
Chionodox
Ludmila, no, they are with a bone. I can’t say yet how prepared they are inside. They smell delicious. : girl_romashka: In the evening I will cut it, tomorrow I will report
Vinokurova
Quote: Chionodoxa
I'll cut it in the evening, I'll report it tomorrow
wants to finish me off
Chionodox
Vinokurova, hold on! FSE is still ahead!
Vinokurova
Quote: Chionodoxa

Vinokurova, hold on! FSE is still ahead!
oh fightS, fightS ..
Chionodox
Eh! Hello everyone! And yesterday I cut a couple of steering wheels Skuuuusnooooo !!!! I have no words. Well, straight meat melts in your mouth. It is a pity that there is quite a bit of it. Bone, mostly. Now either cook the pea soup from the leftovers, or stew it with cabbage. Then the bones will go into action. My husband respects them very much. Dogs then have nothing to gnaw

Home smokehouse with water seal

Prepared very well. I was afraid that I did not hold it. Smoked for an hour and a half. The flight is excellent!


Added Wednesday 17 Aug 2016 09:33 AM

(and why are these photos being inserted sideways all the time? Maybe someone knows how to turn them over?)
alba et atra
Quote: Chionodoxa

And yesterday I cut a couple of steering wheels Skuuuusnooooo !!!! I have no words. Well, straight meat melts in your mouth.

(and why are these photos being inserted sideways all the time? Maybe someone knows how to turn them over?)

Olya, excellent shank!
Very appetizing!

This is filmed by a smartphone?
In order not to bother flipping, hold your smartphone horizontally when shooting and the pictures will always stand up normally.
Chionodox
Elena, the most interesting thing is that they are not all inserted sideways, but somehow selectively. But for the future I will consider. Thank you
Catwoman
Chionodox, I smoked the knuckles at once or boiled them beforehand. Yesterday I shoved it into the brine, though I removed the bone.
Chionodox
Catwoman, smoked shanks immediately, without boiling. Therefore, I was worried that they would be damp. But no! Everything worked out with a bang! They stood in brine for 2 days. Now next time I will take the knuckle (or whatever it is called) higher to the ham, so that there is more meat. And I will probably cut out the bone too. I wonder if the shanks from the front and hind legs are the same in the amount of meat? This time I bought the rear ones. Lard is too much, meat is not enough. Maybe the front ones are the other way around? We are crying fsya in thought
Catwoman
My meat is okay, so I'm thinking, I can make each separately or together, but the total weight is 1,800, probably, all the same.
Chionodox
Catwoman, I have 5 steering wheels on 2 lattices (round smokehouse). I don't know how much by weight. Smoked on apple chips
Catwoman
Chionodox, mine is round too, but what kind of chips I don't know. Was included. How much chips should I put? Please write a short algorithm to me.
Chionodox
Catwoman, includes alder chips. I scored an apple tree at the dacha, at home her husband scolded. I soak it for 10-15 minutes in water, a handful of such a big one, then put it on a circle. It turns out that it is not densely covered with chips, the bottom is visible in some places. Well, go ahead. As the smoke went, I timed the time. An hour and a half. Then all night she cools in my smokehouse. And in the morning I put it in the refrigerator.
Catwoman
Something I didn't like alder chips. (((I'll look for an apple tree. There is still time.
Chionodox
Alder is not very good for me either. Still, it somehow tastes a little bitter. Therefore, I switched to an apple tree. Cherries and pears are also in the plans.


Added Thursday 18 Aug 2016 12:02 PM

I tortured my knuckles yesterday

Home smokehouse with water seal Home smokehouse with water seal here's a bunch of three steering wheels
pushkar
Hello.
There are a lot of round smokehouses on the market, are all these smokehouses made by different companies?
Solinger, Bravo, Kasseler, Fansel, Hanhi, Suomi, are they completely the same or they are not. Where they are still made. Something in Kirov.
I have to choose for home use, for 3 people. It's clear about square ones, they are familiar, but round ones are more profitable.
How exactly do they differ. Thank you. Which one to choose.
kirch
I bought mine in Kirov under the name Khanhi, supposedly Finnish. When I looked at her, doubts took over me. Not done neatly, but .. And when they called me, I asked them about the manufacturer. They said that they were doing in Kirov under a license. So draw your own conclusions. But we are happy with it.
pushkar
Quote: kirch
I bought mine in Kirov under the name Khanhi, supposedly Finnish. When I looked at her, doubts took over me. Not done neatly, but .. And when they called me, I asked them about the manufacturer. They said that they were doing in Kirov under a license. So draw your own conclusions. But we are happy with it.
I suspect that everyone is doing it in Kirov, but hardly under a license, if there is no reference to this in the passport. If possible, the size of these round smokers. Height and diameter.
kirch
Height 40, diameter 25 bottom, top 29
pushkar
Quote: kirch

Height 40, diameter 25 bottom, top 29
Thank you.
Nikitosik
kirchIf possible, take a picture of the bottom outside, I want to see what it is.
kirch
Home smokehouse with water seal
Nikitosik
kirch, Thank you! I understand you have a gas stove, but how such smokehouses behave on glass ceramics ... I would like to know.
kirch
Yes, gas, alas
Chionodox
Nikitosik, I have glass ceramics. They behave well
celfh
Yesterday my husband felt bad after eating a piece of smoked mackerel, he loves all kinds of smoked meats, ordered a Hanhi smokehouse
🔗
anybody have? Am I not excited?


Added on Monday 29 Aug 2016 09:18 AM

Quote: kirch
I bought mine in Kirov under the name Khanhi, supposedly Finnish.
I read it)))
Cvetaal
Tanya, I also really wanted such a smokehouse, I started asking questions to the consultant online, and they immediately asked for my phone number. I am writing to them, is it possible to answer my questions without a phone yet? The answer is silence. Tanya, when do they promise to deliver you a smokehouse? Payment upon receipt? How much does the delivery cost? I'm sorry to torture you

Tanya, all questions have already received answers from the consultant
Chionodox
Quote: celfh
anybody have? Am I not excited?
I have one. I am very happy with her

Cvetaal
Olga, what kind of stove do you have? I have induction, while in thought, they said that it is suitable for all types of stoves
Chionodox
I was cooking on the weekend. Divinely delicious

Home smokehouse with water seal Home smokehouse with water seal Home smokehouse with water seal


Added Monday 29 Aug 2016 10:17 AM

Svetlana, glass ceramics
celfh
Quote: Chionodoxa
I have one. I am very happy with her
Svetlana, pleased
Cvetaal
Olga, thanks for the quick response and the photo, the meat looks amazing !!! I'm waiting for a call from the manager
celfh
Quote: Cvetaal
I'm waiting for a call from the manager
Olga, and I'm a meat recipe)))
Hanhi is given, among other things, a recipe book as a gift. I wonder if the recipes are working?
Cvetaal
Ordered, promised to deliver in 3 days !!! Tanya, thank you very much again for the tip
Chionodox
Tatyana, the meat was salted in a wet way. For 1 liter of water, 90 grams of salt. Spices (bay leaf, pepper) were boiled. I mixed everything, put the meat in the refrigerator for 1 day. I got it on the 2nd. Then she dried the meat with paper towels, lay there a little longer, and the weather was weathered. And in the smokehouse for 2 hours. Smoked on apple shavings. I also had a book with recipes as a gift. But I haven't used them yet.


Added on Monday 29 Aug 2016 01:41 PM

Svetlana, Congratulations! On receipt, carefully look at all seams at light. And then they brought me the first one with a hole in the bottom along the weld seam.
Cvetaal
Olya, thanks for the warning, the manager said that there would be no tray for chips in the smokehouse, allegedly there were complaints that the chips are not warming up properly, so the chips will have to be poured onto the bottom of the smokehouse. This is normal?
Chionodox
Svetlana, I have a wood chip tray. I think this is very convenient. Everything warms up perfectly. I also soak the wood chips before smoking. Smokes with a bang. Previously, these smokehouses did not have a chip tray. The people poured it on the foil.
Cvetaal
And what to do, demand a pallet?

Tanya, celfh, and you will have a pallet or without?
Chionodox
Svetlana, I would require
Cvetaal
wrote to them, but they did not get through (((The most interesting thing is that this pallet is

I spoke to them on the answering machine, I hope they will respond

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers