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Home smokehouse with water seal (page 35)

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Zakharovna
Yoo! Its cool!
Olga, thanks for the idea. One more use of the pressure cooker will be! I cook ham in Teskom in it, it holds exactly T.
Countryman
I am reporting.
I was grinding a maple handle on the machine and pressed it too hard, until it charred. However, I really liked the smell of smoke along the way.
As a result, I specially cut maple shavings and loaded them into the smokehouse. The taste of the product turned out to be very decent. He smoked legs and wings from two chickens.
Recommend.
Countryman
Into the dogon.
I collected fat from the pallet, which had dripped from the legs when smoked. After warming up the collected in CF in the jar, it neatly turned out to be 150 grams. Most of it gelled after cooling, a thick liquid remained on top. The aroma and taste of smoked meat is very strong.
Now, when I look like Su sausage, I want to add it to the minced meat as a flavoring agent. Since I have never used any rubbish, such as "liquid smoke" in my life, I do not know the norms. To begin with, I think about four st. spoons per kilogram.
Until the sausage is cooked, about 10 more days. I will report on the results. I accept advice.
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