Home smokehouse with water seal

the weekend passed and we again accumulated smelt and cold smoked mackerel, this time the salt is the very thing and the fish turned out to be delicious !!!

[Olga_Ma]

Olga_Ma, Olya, how much did you smoke and how much salt?

I bought a small box for cold smoking on Ali. All hands do not reach.

[Gayane]

Gayane, we have a street smokehouse, it is fashionable to look at the photo on the previous old women, we smoked for 4 hours, dry salted 60 grams of sea salt and 30 grams of sugar per 1 kg of fish

Olya thanks for the answer.

[Gayane]

Gayane, to health

and I have made honey ages to you with goodies for the holiday with my husband, help yourself

Ol, I just choked with saliva from such a fish !!!

[Natalia]

Natalia, a fish that looks like a perch, no longer gobbled up in 2 minutes, unfortunately I do not remember what it is called, it was advised to us by the fish seller, he told you like it, and it is actually very tasty, we smoked it hot smoked, next time we will take it more

Can't get to your fishmonger. I'll have to hit the road with you somehow.

[NataliaVoronezh]

NataliaVoronezh, Natus, we will definitely go, he is great, he will always advise and his fish is fresh

which looks like a perch

This one is boring on a platternola?
This is sea bass. Not? She was so red
Awesome you are getting ready for the holidays !!! How can you not drop saliva here?

[Ludmila]

Ludmila,

Is that the one bored on a platter?
This is sea bass. Not? She was so red

no, Lyudochka, this is not a sea bass, I love it, the fish is similar, but it is initially gray-brown in color, I will go to the market at the weekend, ask what it is called and unsubscribe, but the fish is really very tasty and it is for hot smoking

specifically for hot smoking

be sure to ask

[Ludmila]

Ludmila, I will ask and definitely write here

and I'll come to you with goodies

This is yeah !!! The scale is impressive.

this is not a sea bass, I love it, the fish looks like but it is initially gray-brown,

And I decided it was a flounder, didn't I?

[Kalyusya]

KalyusyaGal, thank you, now everything will go away quickly for the holidays, do not flounder, even now run to the market and find out the name of the fish

Girls, it looks like a halibut.

[Alyona]

Alyona, no, no halibut



Girls, called him, the Fish is called Dory !!!!

The fish is called Dory !!!!

Why, beautiful girl. On the face of a terrible, kind inside.

[Kalyusya]

Kalyusya, Galya, Cheyt, she didn't look outside for you?

[Rarerka]

Rarerka, Lud, I found a picture, even put it in a post, but then changed my mind. someone else who is impressionable will dream.

[Kalyusya]

KalyusyaGal, she was already headless, if I saw what was in the picture, then

[Elena Tim]

Elena Tim thanks for such detailed instructions for smoking all sorts of differences !. The smokehouse was available for a long time. They smoked mainly for Easter, and when the fishing season began. True, they did it over an open fire, although the smokehouse was also with a water seal, that is, it could be done on the stove. Usually the husband did it. Here and Easter on the nose, I will have to deal with entim business. She dragged the perpetrator of this action out of the garage, cut off the hose so that she could throw it out the window. An acquaintance on a circular made me wood chips of alder, cherry and apple. I plan to smoke chicken rolls, jerky peppers and fish. Here I ask for advice: I will pack the rolls in a net. Essno ambassador, pepper, popprikayu, scratch. But here I sit, scratching a turnip, is it worth keeping the rolls in brine? There are many different ways in the internet.But I only trust OWN KhPkovsky girls.



And another question, that's how long it takes to smoke the most enti rolls, Lena says 50-60 minutes about large legs. I would not like to dry out: girl-th: In general, some questions in my head



In short, while I was waiting for you, I wound 3 rolls and put them in the refrigerator to marinate until tomorrow.

Tanya, of course, the rolls should not be kept in brine. They will cook perfectly anyway, the more they will marinate all night.
I don't know how thick your rolls are, but I think they will cook faster than the legs, because the legs stand for a long time so that all the joints are boiled and not bloody. And the roll, depending on the diameter, of course, 50 minutes - the ceiling.

[Elena Tim]

Elena Tim, yeah, I got scared, finally answered, thank you (I just didn’t take into account that the legs take longer to cook because of the bones, but I have one meat with the skin), otherwise I was already cooking revenge. Well, everything, I think, I will torture with pictures of sweets in the evening!

Girls, we smoke now slowly, regularly, about once a week, so I put a can of water on the bottom of the smokehouse to make it softer and more juicy. We smoke thick pieces of meat up to 1h10min.

Oh Girls! What dances with tambourines I had today, neither in a fairy tale, nor can I describe it with a pen! I put my smokehouse on gas this morning, the shlzik outside the window, I pour water into the water seal .... The smokehouse is old, both the lid and the bottom have led, and the stove is uneven. Water rolls down to the back wall - there is NOTHING left in front. Smoke poured in one place from under the cover. Disconnected. Lana, I think, will still heat the grill under the window (I live on the first floor) for making Thursday's black salt. The salt is done. And then, the firewood that lay in the garage for 4 YEARS !!!! do not want to burn, they constantly try to fade. In general, I struggled today from 8 am to 12 noon. Opened - looked - no color, currents smell. And it's time for me to get ready for work. And a smart little thought came to me, it's a pity it's just late, In general, while I was washing my hair, putting it in my hair, putting on my makeup, under the balcony everything burned out and cooled down. I arranged everything and ran to work. And a little thought, yes, that's it: why shouldn't I cover up the cracks with dough like in a moonshine still, and why shouldn't I put it all on the stove again with the shlnyzik outside. I didn't have time to eat at home. At work, all thoughts were only to be unstuck devour have a bite. I scrambled home, covered the cracks with dough in the smokehouse and on the fire. Now the flight is normal. There was no smell at home. Already turned it off. I'm waiting for it to cool down. In the meantime, I went to put the dough on rolls.

[Orshanochka]

Orshanochka, Tatyana, apparently today is such a day. And I did something wrong. But I have something else. I was too lazy to marinate the meat myself and bought a semi-finished product. Two. Different. They turned out to be fat, and they turned out not so much smoked as steamed. Although it turned out its own lard, at the same time, well. That's what they stuffed the pork with. My husband and I decided to smoke this pork again tomorrow, after having divided it into thinner pieces. Schaub I once again bought a semi-finished product, but not in life!

[Orshanochka]

Orshanochka, Tatyana also took the smoker for the last time, so I put a large mug of water on the lid in one corner and aligned it.



Mandraik Ludmila, Luda, I smoke pork quite thick pieces. Neck and loin. But pre-marinate with nitrite salt in brine. Just now, I kept it in brine for three days, then dried it and vacuumized it yesterday. Tomorrow or the day after tomorrow I will cook at 70 grams for an hour and a half, then I will smoke 10 minutes over high heat and 25 over medium. It turns out an incomparable ham.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup,

Apparently today is such a day. And it didn't work out right for me

So I decided that today was not my day - everything fell off my hands: spoons - forks, knives, just like I was armless. And I swore to buy semi-finished products twenty years ago! Only with your hands!
Gayane Atabekova, Gayane, I also tried to put small pots of water in the corners to align - not a fig.But the dough saved at the seams. Everything worked out, but no power to take pictures. Incidentally, I gave one of the rolls to a neighbor for cold smoking. And not a damn thing happened. His pieces of loin are well smoked, and my roll, like German, is whitish. Cut - inside - full cheese, tomorrow I will finish it. in his smokehouse. And in Belarus, someone's with nitrite is a little tight. It will be necessary to order in my next dive to a friend in Minsk on the Internet - very much dry-cured hot sausage.



Good morning hostesses! Here I brought you for a treat

Chicken rolls, palendvitsa and homemade kiwbas. So make coffee and have breakfast for health
After yesterday's dances with tambourines, I feel as if I was unloading cars with coal. Brew some more coffee, the little eyes finally opened, and take rolls, eggs, and finish the third roll.

[Lena Ti-i-i-iim!]

Eh, no one answered the Colonel! Meanwhile, I have a bunch of questions again. Lena Ti-i-i-iim! OUCH !!!! Smoke whole chickens for the anniversary of my nephew's mother-in-law. Well, I can’t read the topic again from the beginning to the end: sorry: I understand that having spread it out like a book, it’s faster to cook, but they just want the whole thing - it’s like the smotritsa is prettier on the table (but for me, it’s all the same to divide it into portions!) ... Then, I am quite satisfied with the color of my previous smoked meats, but they want to go straight to the table glossy - in connection with these, I read somewhere in the internet that after pickling they are covered with honey and mustard (I also use this, but when baked in the oven, it is very tasty and glossy). Who can do that? Share your tips !!! Please Or maybe just add more sugar to the marinade? After all, in theory, it should then be caramelized, which will give it a gloss?
And further, Elena Tim, according to your recipe, the bacon is very salty or not? And then a friend from her mother-in-law brought home lard and meat, she wants to come to the smokehouse, so she asked about the pickle recipe.

[Orshanochka]

Orshanochka, Tanya until Lenochka does not answer, I will tell you how I do it. 85 grams of salt per liter of water. This is chicken pickle. Salt salt dry. I just sprinkle it with plenty of salt, pepper and garlic. The salt is five days old. Then I cleanse the excess and smoke. And meat is another story. I make pickle. 85 grams of salt per liter of water. Per kg of meat 2 grams of nitrite. I have a high concentration from Amazon. If the usual nitrite 20 gr. Salted for three days. Then she dried it, sprinkled with crushed peppers and coriander and vacuumized. Two days later, cooked in a bag for 2 hours at t 70 gr. Then she smoked. 10 minutes for strong and 25 minutes for medium. The ham turned out to be fabulous.



I forgot to write, I squinted the meat.

[Gayane Atabekova]

Gayane Atabekova, Gayane thanks for the advice! But as I wrote above, with nitrite I just have a problem with seams! And there is a lot of vacuum cleaner. But I think smoked and boiled meat can be made using the vacuum device method.
By the way, as I understand it, they want the chickens as glossy as Lena Timkina's rainbow trout.

When there was no vacuum apparatus, I wrapped the meat in food tape and put it in a bag for baking. The most difficult thing is to maintain the water temperature without a thermostat. And you don't use nitrite in vain. Protects against botulism and gives the meat a pink color and a ham flavor. There is much more of this sodium nitrite in fresh herbs and vegetables.



I don’t know how in Belarus, but in Russia and Ukraine it is sold in online stores. We do not have. Therefore, I had to write out from the Amazon.



You can't buy anything like that from us. In my opinion, only I make sausage and ham throughout the republic. When I speak to acquaintances, they are very surprised. And I cannot eat the horror that is sold in stores.

[Gayane Atabekova]

Gayane Atabekova, Gayanushka (can I?). I have been looking for entu nitrite during the day with fire for a very long time. Even in the production of sausages in meat processing plants. They promise ... but things are still there. No matter how much you read, you can't make dry-cured sausages without it. And what I found on the internet, the packaging comes from 1.6 kg. Where do I have one so much? I connected a neighbor, but for two of us it is a lot. And we don't sell it in stores: girl_cray1: By the way, I was sitting today looking at the topic about vacuumizers.Not about me today entot beast. And if there is a large freezer in the refrigerator and a separate freezer, I sit and think - do I need it? In general, to be honest, the more I procure, the more I distribute to all my relatives.

You can't buy anything like that from us. In my opinion, only I make sausage and ham throughout the republic. When I speak to acquaintances, they are very surprised. And I cannot eat the horror that is sold in stores.

My husband and I always bought a home-made piglet with live weight away from the big city, we butchered it ourselves. and so on. True, for several days, they did not leave the kitchen, but all their homemade, and blood, and liverwort, and kumpyaks, and planedvitsa, and bacon, and so on, etc., etc., etc. increased. Doesn't recognize sausage from the store. Ham too. I'm getting out while I ordered chicken rolls and tapericha to smoke chicken rolls and more. She recognizes store dumplings by smell and does not eat. Right now Lena will roll over me for a flood

We do not have this either. I bought 500g on Amazon, for $ 8. And at the post office they ripped it off twice as expensive. This is 250 kg of meat. For the rest of my life. But there was no other way out.



Helen we are washing off.

[Orshanochka]

Orshanochka, Tanya, I have not seen messages from the topic.
I have never smoked whole chickens myself, but I will tell you for sure, a whole one will not only look beautiful on a plate, but it will also be a hundred times tastier, because it will save almost all the juice.
As for the gloss: my trout did not turn out glossy by itself, it happened by accident, but I liked it so much that later I always did it that way. The fact is that when I took it off the grill, all my fingers were taken out in oily fish juice, and I gnawed at the fish itself ugly. Well, what to do, I took it straight with my fingers and smeared it all over the carcasses. And they played with brilliance, I was stunned. She immediately adopted it. Maybe this number will work with the chicken?
As for the lard, no, it is not salted at all, the normal taste of medium salting. Sometimes it seemed that it could have been saltier, but it was so good.

[Elena Tim]

Elena Tim, Thank you Lenchik for the answer! I will experiment. I urgently need to buy a chicken and I will do this: I will grease half of the chicken with honey and mustard, and the other half I will try with chicken juice or vegetable oil, or rub it with fat. And as I understand it, a whole chicken should be smoked for an hour and a half. Let's find out during the experiment.



And another idea came up to give a darker tan to the chicken - to make the brine on a decoction of onion peels.

I will look forward to the results of your experiments. Good luck, Tanyush!

I first kept a whole chicken in brine (or syringed - I don't remember), then in the oven at 80C to 70C inside, and then smoked it. I didn't lubricate the skin with anything, but droplets of fat appeared from the pores, I smeared them all over the carcass with my finger when I took it out of the smokehouse. Shone like polished)
There is a photo somewhere in the subject

Well, what to do, I took it straight with my fingers and smeared it all over the carcasses.

And you fingers

[Fotina]

Fotina, Svetlana, beauty is cocoa! Indescribable! And me the same kind! I write down: mail1: recipe.

I report: whole chicken and homemade bacon marinated in a solution of onion peel. Got it - now they are dried on the grate. Yesterday I rolled rolls. I went to get the smokehouse!

We wait!

[Elena Tim]

Elena Tim, Helen, well, you understand, to wait for the promised 3 years, but here I understand if I did it before
Look at you at night

The onion husk does not taste in any way, but the color is excellent! Then she polished the fat with her fingers so quietly and she became shiny. I made one roll in gauze, because I did not calculate it, it turned out to be thick enough and did not want to fit into a medical bandage. In general, they clarified everything and stuffed me with a freezer and chickens and shanks so that I could defrost the freezer so that I could somehow get out all the ento

Aaaaaaa! What a beauty !!! And I should have stuck here in the middle of the night!
Tanyusha, even send your chicken to the magazine - a wonderful color.
Phew, I teased to the point of impossibility, we must also accumulate something ...

[Elena Tim]

Elena Tim, I'll go to defrost the freezer and get the chickens and their parts

Or you can bite off the tail of the chicken ...

[Nikusya]

Nikusya, Ilona, Yes please! quietly and in a whisper, no one eats them

[Orshanochka]

Orshanochka, Tatyana, Thank you! And I love it so very much. I come here to lick my licks, less so nizya!

Well, here again the silence in the subject ... Well, as you wish, but I will smoke again