Smoked pork neck in a smokehouse with a water seal

[Rarerka]

Grit vapche cannot eat anything Especially according to Lenka's recipes Grit only she can

Nibais, I will deal with her, I can only set foot on my native land.

Added on Friday 01 Apr 2016 10:46 AM

Rarerka,
Lyud, And cha with a holiday!

In short, while you tryndeli here in vain - I have accumulated a lot.

Fkusnaaaa !!!!! I have no words!

[Annushka]

Stunned by what beauty and deliciousness I also bought meat today - both the neck and the brisket - I will also do it, but later: girl_cleanglasses: The price of pork we have is -205r kg for any spare part
Annushka- just good fellow, less chatter - more business

Annushka is just a good fellow, less chatter - more business

🔗

In short, while you tryndeli here in vain - I have saved up something.

Fkusnaaaa !!!!! I have no words!

Anh, what a freaky cut!
Just run your gray.
Well, you're done - while others are chatting, you are doing business.
I am very glad that you liked it!

Added Monday 04 Apr 2016 5:03 PM

The price of pork with us is -205r kg for any spare part

Damn, I also want this communism!

[Elena Tim]

Elena Tim, Flax, remind me, how many liters is your smokehouse ?!

Oh, Ninus, I'm sorry, I missed your post.
And the fick knows her ...
Well, what, did I help you a lot?

Her size is 40x25x25. It turns out that the volume is 25 liters!
I would never have thought of it as a hospad.

Oh, Ninus, I'm sorry, I missed your post.
And the fick knows her ...
Well, what, did I help you a lot?

Her size is 40x25x25. It turns out that the volume is 25 liters!
I would never have thought of it as a hospad.

Thank you, Len. An employee just bought a Finnish smokehouse for 20 liters, it is so neat, I fell in love. Now again I think ... where to turn it on ?!

And, well, the Finnish one is cylindrical, it won't take as much space as mine. So, you will find some nook and cranny for her.

Yeah, I'll move my husband to the vestibule, but I'll buy a smokehouse and find a place for her then for sure!

Gyyy

I will evict my husband to the vestibule, and buy a smokehouse

poor mush, nafik survive

[vernisag]

vernisag, do not survive, but optimize the space. He's a paradoxical man, he is as healthy as an elephant (not my definition, my father-in-law calls him that, by the way, he is of the same size), but he loves everything small: apartments, cars, furniture, me (well, compared to him, I Well, it's still small, the difference in height is 26 cm, in weight - just equal to my weight). True, he loves to eat a lot, especially delicious smoked, baked, etc., but at the same time he wants to lose weight intensively .. And then, I'm not moving him out, nevertheless under my control there will be a warm vestibule, it closes, and if I his wheels where I will evict the thread, then he can put a straight bed there and you can imagine how much space in the space is occupied by 115 kg of a man ?! How many smokers can you buy ?!

[Ninelle]

Ninelle, I have Finnish. While standing on the balcony, wrapped in plastic. I think it will stay there

Can you imagine how much space a man's 115 kg take in space ?! How many smokers can you buy ?!

Yes, give it away for free, into good hands, why do you need it then

[Ninelle]

Yes, give it away for free, into good hands, why do you need it then

If Th, I'll sit here first in line

Schaz, and where will I then put that heap of money that Schaub will give me, I took it back ?!

Added Wednesday, 06 Apr 2016 12:26 PM

Ninelle, I have Finnish. While standing on the balcony, wrapped in plastic. I think it will stay there

And why? Not caught on?

And why? Not caught on?

Still how it got accustomed. I mean, it will be stored there

Uh, otherwise I already grabbed my heart ...

Yet this neck finished me off. I also bought a smokehouse on a tip from Lena Tim. They took it for a week, even managed to change it (instead of 2 they brought 1.5). Now my husband rushed for meat.So Lenochka, thank you very much for your mouth-watering stories (I can't name your recipes otherwise)

Oh, Vitusechka, congratulations!
I did the right thing by changing it to a two-millimeter one.
Well, everything, I sat down to wait ...

Well, good people in Temka advised only to take 2 mm
The neck is already pickled

Well, good people in Temko advised

Yes, the faq is already there ...
Vit, did you take a big piece?

Flax, 1.7 kg piece

Oooh good piece!
Listen, you should probably take smaller chips, say, not two handfuls, but one and a half. And the smoking time can be reduced by ten minutes. Yet I had huge chunks.
What do you think?

Len, I'll try a mustache tomorrow. Not only that, I also want to take wood chips + alder.

Although, you know ... I recently smoked carbonade, a piece there was a little over a kilogram, but I cooked it the same way - 1.5 hours. Everything was okay.
Which one:




She took handfuls and a half of wood chips.

Moreover, I want to take also cherry + alder wood chips.

Nuuu, it will finally be a class!

Class! Delicious meat.

Yeah, but the neck is better! The carbonate is rather dry.
Well, everything, I'm waiting for thee tomorrow either with a dressing down, or with praise.

Lenuska, I bring you a huge thank you, as from Vladivostok to Kaliningrad. The neck turned out to be freaky. They did not wait until it matures in the refrigerator, almost half of it has already been crushed.

Aaaaaa! What a beauty!
Vitusik, congratulations! Great neck!
Oh, I'm so glad not to convey!
I just ate the same piece with a flatbread, as I felt that I would have to look at the yummy, otherwise I would saliva.

I wanted to write you thanks, but today your karma cannot be corrected
Therefore, I will say then here: "Elena Tim, thank you dear for your culinary research, for a wonderful and detailed story about the smokehouse, for gorgeous photos. All this together helped my hamster defeat my own toad and delight the taste buds of loved ones."

Len, since you're here, I'll ask. About wood chips. The first time we smoked it, we wet it first, it was written on a piece of paper in the bag, and you said so too. The fat turned out to be dark. And someone told her husband that this color is from wet wood chips, supposedly she smokes more. And now we smoke it dry. And every time we argue

Flax, and chips were taken by a handful of alder and half a cherry. The taste is super. I took the hose outside, brought it out the window, it smelled slightly like cherry pie in the first 30 minutes

Added Thursday, 07 Apr 2016 8:08 PM

And the color saturation depends on the amount of wood chips. More is darker, less is lighter

[kirch]

kirch, People, wood chips are soaked just so that it smokes and does not burn. Dry at the moment will burn out and there will be much less smoke from it. But you yourself must decide how you like best. If you only need a slightly golden color and a slight smoky aftertaste, then why not put it dry. You are not doing for someone else, but for yourself.
And I also think that you are silent, it seems that you have been going to smoke lard for a long time. Well, I guess I probably didn't like it - it turned out that way.

"Elena Tim, thank you dear for your culinary research, for a wonderful and detailed story about the smokehouse, for gorgeous photos. All this together helped my hamster to defeat my own toad and delight the taste buds of loved ones."

Hospadya, how nice it is, ah!
Vitusik, thank you!

I probably didn't like it - it turned out that way.

What do you mean I didn't like it. Where did you get it. We smoke, not often, of course, there are still two of us and we need to eat what we have. You won't smoke a little. And lard, and chicken parts, and fish. Now the neck is next

Fuy, well, thank God!
And by the way, did I say that smoked meats easily tolerate freezing? You just need to get it out ahead of time and put it in the refrigerator. It thaws overnight and turns out to be absolutely indistinguishable from freshly prepared yummy.
I always smoke a lot in order to shoot right away.So the freezer helps me out a lot.

Yes, Len, I keep it in the freezer

Didn't let me be smart ...

[Elena Tim]

Elena Tim Lenochka, I rarely appear on HP now, usually I brazenly write off recipes and just read some topics. But it is impossible to pass by your beauty! Gnaw at the picture! What a talent! Last year, after looking at your creations, I bought myself such a smokehouse. Smoked bacon and chicken. Both times I was not happy, the chicken turned out to be rather dry, the fat was swollen. I understand that, probably, I could not stand the temperature regime, I overexposed it. I didn't like the smell and color of alder chips. That is, the first experience was unsuccessful and ... I suddenly lost the desire to do this.
But now I got into your Temka again, looked at this beauty and something inside trembled: D I must try again, probably. My husband promised me to make fruit shavings for a long time. Now, if I did, I would probably start up already. And so you will have to do it again on alder. How do you get such a beautiful color? And yet, in the photo, the rosy meat looks like - you salted it in nitrite salt or in a simple one? With normal salting, the meat looks like a grayish ready-made one. But is it possible to do hot smoking after nitrite salt, I do not remember (I will have to go to the sausages in Temka and ask).
I'll go tomorrow for some meat and get my smokebox. Maybe I'll even decide to do
And you sculpt, sculpt further - the more goodies you exhibit, the stronger the desire to repeat, nooo, at least try to repeat it
And tomorrow morning I will put the dough on your rolls - they will be just right for the green borscht!

Thank you, dear, for the kind words!
You know, you probably just need to adapt to your smokehouse, in order to know exactly on what fire and how long certain foods will be cooked in it, so that they correspond to the taste that you expect from them. We all customize the recipes to our taste. This has always been the case, and smoking is no exception. It is a pity that after the first failure, you gave up. If you remember the very beginning of the topic, I wrote there what I liked and what I didn't. Then I just adjusted everything to my taste and everything, now I calmly smoke anything and do not worry.
I’m sure if you just tackle this business properly, you will succeed in the best way.
I never use nitrite salt for anything. And the meat is pinkish, apparently because the piece is very thick, so the temperature inside it did not rise too high, so it was not digested. ... There was juice in it, I can't convey those! A very good experiment.

Len, you didn't answer Pinky's color question. I also have one. Is the color of your neck the same as in the photo or is the light set like that? I don't get this golden color, brown color turns out

People, I don't have any special lighting. I take pictures of absolutely everything right on the stove under the hood. She has two light bulbs - this is the brightest place in the kitchen. Lamps really give not white, but yellowish light, maybe that's why the meat looks more golden ...
Although I would not say that my meat is light, it is rather brown. But if you don't like this color, then put less chips, then you will have a golden color.

I don’t put a lot of wood chips (I won this position from my husband, he still wants more), but there is still no yellowish-golden color.

So, I'll go now to the smokehouse to refresh my memory. One bib, I think, will not be enough, perhaps I need to grab two; D But then I'll choke, looking at the pictures, I'm already choking on saliva, and I'm just remembering those goodies

[kirch]

kirch, Lud, here's a look at this picture:

Smoked ribs, turkey and shank in a smokehouse with a water seal (Elena Tim)


This photo was taken long before I had a good camera, an ordinary phone that is simply not able to squeeze out a picture better than it is. Moreover, it was made not even on the stove, where the lighting is yellow, but on the table, where the lighting is rather daylight.And still it is clear that the meat is golden. Just in this recipe, for almost the same amount of meat, one and a half handfuls of chips went, and it turned out not brown, but golden. And I don't know how to explain it ...

Pinky, come on, come on ... Good luck!

Actually, I have about the same color as your ribs. It's more brown, after all. And your neck is solid gold. Still, it depends on the device

Still, it depends on the device

Well, of course. Who can argue. It would be strange if a modern camera took the same pictures as an old phone.

[Elena Tim]

Elena TimThanks for the recipe! I'll take him to my place!

[Nuttison]

Nuttison, to your health! Hope it comes in handy.