Home smokehouse with water seal

[hiace75]

hiace75, I always put spices on the eye. Pepper, if you want more spicy, then more. Anyway, it all depends on your taste and preferences. But salt is diluted at the rate of 1 liter.

thanks for the advice

That dripping fat and brine did not overflow, I picked up a baking dish in the store. smokehouse round BRAVO. so that it does not lie on the smoldering sawdust, I put it on the cognac caps for approx. cm 3.
I don't understand how to insert a photo

Does the hood do it?

[Stradivary]

Stradivary, the beauty of a smokehouse with a water seal is that the hood can not be turned on at all. For example, I do not include. The smokehouse comes with a long drainage hose. I put him out the window and into the street. And the problem of even the slightest smell when smoking is solved.

[Stradivary]

Stradivary, the beauty of a smokehouse with a water seal is that the hood can not be turned on at all. For example, I do not include. The smokehouse comes with a long drainage hose. I put him out the window and into the street. And the problem of even the slightest smell when smoking is solved.

There are no questions about the fitting and the water seal. How are things going with opening the lid of the smokehouse at the end of the process?

And no one opens the lid right away. After the end of the cooking time, the products should remain in a closed smokehouse for at least 30 minutes, and preferably an hour, with the heat off, of course. During this time, the smoke no longer remains there, but only the fragrant vapor comes out when the lid is opened.

And no one opens the lid right away. After the end of the cooking time, the products should remain in a closed smokehouse for at least 30 minutes, and preferably an hour, with the heat off, of course. During this time, the smoke no longer remains there, but only the fragrant vapor comes out when the lid is opened.

I open the smokehouse immediately after cooking and immediately air the product. When the product is kept in the smokehouse for over time, together with cooling, processes occur that affect the taste and structure of the product. IMHO. My experience.

Well then get ready for the smoke.

In addition, you can scald with steam

Yeah, easy. There was a case.

In addition, you can scald with steam

You are already exaggerating!

Quote: Smile from Yesterday at 22:59
In addition, you can scald with steam

You are already exaggerating!

Forewarned is forearmed, but to believe is not to believe, your business

... do not believe...

Thanks for the warning. However, the temperature of hot smoking is maintained within 70 ÷ 90 degrees. As a rule, the lower the better.

I would then remove the smokehouse from the stove and open it on the balcony, if I can't wait.

I would then remove the smokehouse from the stove and open it on the balcony, if I can't wait.

Is the balcony open or double-glazed?

colleagues, how long does it take to smoke salted lard?

[Edward]

Edward, You need to study the first post (at least read)
There are all layouts, a master class and conclusions on various products. And about lard too)

Lyudmila, I seem to have been in the subject for a long time, but I have never smoked pure salted bacon

Added on Tuesday 17 Jan 2017 11:38 am

[Edward]

Edward, so the answer to your question in the first post was long ago it was necessary to read

Lyudmila, I seem to have been in the subject for a long time, but I have never smoked pure salted bacon

Added on Tuesday 17 Jan 2017 11:38 am

How is salty different from unsalted? The structure of the product remains practically unchanged from salt. The size and weight of the smoked product is important.The thicker the piece, the longer the processing. A large piece can be boiled in salted or salted water (no more than 10 minutes, depending on the thickness of the piece) - the lard becomes softer.

Do not overdo it with spices - smoked meat will still beat off all odors.

The temperature regime is very important - it is necessary to achieve precisely slow smoldering (and not fast charring) of the chips. Otherwise, you can get not a smoked product, but "baked in a smokehouse".
During hot smoking, excess moisture is formed, the simplest variant of "fine-tuning" is the weathering of the product immediately after the end of smoking.

They just brought it. Unfortunately no pallet. I looked on the website, there is also no pallet in the complete set of a small smokehouse (And there is no suspension for fish, but this is understandable, the saucepan is small, for 10 liters.

The consultant told me yesterday that before 10L Hanhi went without a pallet for chips, but now they are already included. In mine will be. In addition, I ordered a crosspiece with additional 18 hooks, they said that both the meat tray and the crosspiece would fit at the same time. We don't need a big one for two, but I think 10 liters will be just right. I want to hang pieces of meat / brisket on small hooks, so it seems to me that it will smoke better than if you put it on a tray for meat.
In short, we are looking forward to! in the meantime, let's outline the recipes !!!
As soon as I come and try it, I will immediately unsubscribe how to smoke on these hooks - is it convenient or not. And then suddenly, too, someone is in the throes of choice ...

[lana light]

lana light, I tried it a couple of times on a pallet, and then completely switched to hooks. So the meat fits more, and the pieces themselves, both long and thick, can be hung. You have to cut on the pallet

Hurray, so I correctly decided to order not a second pallet in addition, but crosses with hooks !!!

I smoked my Indian breast a little. First, I salted it with nitrite for 5 days, brought the sweat in the oven to +70 inside, cooled down at night, and this morning literally stuck it into the smokehouse for forty minutes.
I won't say exactly the temperature regime, my husband punched in the thermometer and exposed the pin, but I'm not sure of its accuracy anyway. Warmed up the comfort for 10 minutes, then removed it to 1 of 3 divisions, and kept it that way. The temperature in the smokehouse rose to 50. The sawdust burned out, because the bottom is hot, of course.
Next time, I will turn off the stove immediately after heating it up, and let it stand until it cools down. I don’t cook, but give me flavor.

Svetlana, what a beauty !!!

The first time I smoked a whole chicken. I tried to withstand the temperature in the smokehouse 80C, constant checks stank I filled the whole apartment with aromas, now I ventilate
I will recognize the taste tomorrow, but I almost like the appearance - it would be lighter)) For some reason, I also smoked ordinary cheese without gauze.

Light, what beauty!

[Fotina]

Fotina, Setlana, what a noble chicken!
We have had a smokehouse for a very long time. But while they got used to it .... ate a pound of salt. And fish in it, and bacon, and female chickens. But here I have a question for all the inhabitants of this Temka: we have a housemate - he keeps his pigs. Partly he treats us with homemade lard (well, my husband and I do not like to be in debt and as a token of gratitude, because he does not take money for lard, we sprinkle dried and frozen boletus in a bag). But this time he brought back a yellowed fat from above, as spicy as my husband says. His husband cut him off, but there is a spicy taste, besides, bacon is 4-5 fingers thick and TOO salty. Well, salt, for example, I know how to remove it, you just need to make it boiled and smoked. But do you think, ladies and gentlemen, will the sharpness go away when smoking, or shouldn't you bother? We wanted to do it for Easter.

Good day! Please tell me what the approximate temperature should be when smoking, for chicken, fish? Realized that the first 10 minutes is at the maximum, and then?

[sas_000]

sas_000, After 10 minutes of heating, for fish on low heat 15 minutes. For chicken 35min.
Then do not open the smokehouse for 40 minutes. Look at the beginning. Lenochka has everything written.

[Gayane Atabekova]

Gayane Atabekova, I meant what the temperature should be approximately! Who writes 80C who 50C
I have already printed the first page

55C is enough for fish, 80-90C for meat. But this is no longer quick smoking, of course. I bring the meat almost to readiness in the oven, and then into the smokehouse for color-aroma.



In our smokehouses, baked and smoked products are more often obtained. It's delicious too, of course. But low-temperature cooking (not cold smoking, but hot, but not higher than 90C) is a class. Each species has its own lovers. Like boiled pork and Tambov ham, for example)) A conditional example, not related to smoking)

Thank you, I will comprehend the skill ...

[sas_000]

sas_000, My smokehouse does not have a thermometer. I am time oriented.

Tested my smokehouse! The first day I made chicken wings for beer at the dacha. Didn't particularly like it. I will continue to make the wings in the airfryer, where they are tastier.
On the second day I decided to smoke mackerel. I cut off the heads and removed the offal. I put the largest one on the 1st "floor". But next time I will bandage a large fish, otherwise it will "open up".
In general, it turned out just by 5 points. I ate all week. And what a beautiful golden color, what taste I have to buy again tomorrow ...

[sas_000]

sas_000, and meat, and lard?

[Rarerka]

Rarerka hands have not yet reached this. And can you immediately take ready-made, freshly salted lard from the store?

I would take the risk Only I would clean off all the salt well and dry it

[Lenk, and Lenk!]

Lenk, and Lenk! will you hang out there for a long time in pots? : girl-q: It's time to look here too
Spring w! All for smoking!



I bought it, pickled it, dried it, smoked it! FSE!

Yeah, five seconds - yummy is ready
In! delicious looks

[Chionodox]

Chionodox, I'm embarrassed to ask, is this pork on the ribs and how many minutes did it take to smoke?

[sas_000]

sas_000, and what to be ashamed of? Pork! I picked out all the ribs (extinguished for my husband). Smoked for 1 hour on beech chips. I really like her.

Lenk, and Lenk! will you hang out there for a long time in pots? It's time to look here too

Aaaaa! Are you choooo ?! This ... this must be prohibited by law! This is bullying! Aaaaa!
Oh, I'm nimagu! What a deliciousness! And so many! Sadiugaaaa!

Ol, well, this is something! I have no words!

Kind everyone, time of day! I also decided to tell a story about my baby. She appeared in our family 15 years ago. Guys at work with my husband found a drawing of a smokehouse in a magazine like "Do it yourself" of the 60th, last century. So we did it all for ourselves. He brought home such a unit, but they did not know what to do with it and how to cook in it, so it lay on our mezzanine in the corridor for 15 years. A year and a half ago, a new trend began for my husband at work, everyone began to smoke goodies and bring them to work to show off, but they smoke in nature, and we have no garden. And so my husband says: look on the Internet, maybe you will find something interesting about smokehouses. That's how I came across this wonderful topic from our wonderful Lenochka.

I will describe my beauty: iron is a stainless steel one and a half, but the bottom of 4 (my husband cooked it himself, he is a welder) does not lead, you can hang food on hooks on the insert for cooking, or you can put it on lattice shelves, everything is removed and washed.

In general, I read a lot and let's experiment. The tube, as Lena advised, was rolled up from foil, but it began to fall, and we had a piece of metal-plastic pipe, we changed the water supply pipes, so they adjusted it, and they did not give it the size, they did not cut anything off exactly as needed.

The meat was also marinated according to Elena's recipe, and I still use it, always excellent quality, as they say, do not remove do not add.
For the past 1.5 years, we almost never buy sausage. At first, they smoked carbonate, now they switched to the neck for my husband, and for myself I prefer rolls from a turkey thigh. A smoker, although small, is included in it for each shelf of meat from 1.5 to 2 kg.
Many thanks to Lena for creating and maintaining such a delicious Temka.
Help yourself.

Otpaaad! This is not a smokehouse, but a straight spaceship! Ol, let me fly!
Well, if it's no joke, what are you great fellows! My husband has golden hands - he made an excellent smokehouse.
I am very pleased that this temka was useful to you, and I am very glad for you - you are preparing such delicacies.

[Elena Tim]

Elena TimWe are very pleased, Lenochka, to receive such compliments from you. After all, without you it really was a piece of metal, but with your recipes and explanations it became a beloved helper.

Yes, the faq is already there ...

[Elena Tim]

Elena Tim, Helen, of course we have a smokehouse not in the kitchen, but in the yard in the country, in such a house

But I bring you huge gratitude, I use yours recipe for brine, every time I hang it in the smokehouse, I remember you with a kind word

[Olga_Ma]

Olga_Ma, just get crazy from skillful pens, my husband probably tried. Beauty, not a smoking house !!! : girl-yes: I'll go cry over me Joke, house.