Smoked sausages in aero grill

Smoked sausages in aero grill

Category: Meat dishes

Ingredients
Turkey drumstick	2 Kg
Chicken fillet	1 kg
Processed goose fat	3 tbsp
Nitrite salt	40 g
Salt	20 g
Chicken spices	10 g
Ice water	300 ml

Cooking method

• I did everything as taught (Respect Angela), rolled the minced meat into the refrigerator, cut the chicken fillet and into the refrigerator. When everything cooled down well (overnight), I put it in the kneader bowl and stirred it with a spatula for 10 minutes, adding frozen water. Stuffed with a meat grinder in a 42mm beef belly. And hung in the basement for two days (in fact, it hung for 4 days, I had to leave)
• I warmed it for three hours and put it in the airfryer (I have three of them, so I don’t mind smoking one) on the lower grill, inserted a thermometer probe into one sausage, and first turned on the defrost mode for 30 minutes, then increased it by 120 degrees and brought it to the rate inside the sausage is 60 degrees. I took the upper grate and put on it a plate made of foil with apple chips (I did not soak it), turned it on at 250 degrees until the chips were smoky and immediately reduced the fascinating observation by 150, 20 minutes, and my sausage turned brown, brought the internal temperature to 72 degrees. And hung it up again in the basement. All this was in the morning, so in the evening they were already eating a delicious diet sausage, drinking a completely non-diet beer and rejoicing like children (Soviet times, it's hard to surprise ours now) !!!

The dish is designed for

Lot!!

Time for preparing:

2 days

Cooking program:

Meat grinder, airfryer

Note

For myself, I concluded that everything and I will always smoke in the airfryer !!
First, you can see everything (I'm talking about the degree of smoking)
Secondly, it is much easier to clean than a smokehouse. Yet the self-cleaning mode is a thing!
Thirdly, due to blowing, the pace does not have to be kept at maximum speed.

Oh yes, all these manipulations took place on the street !!! In the apartment, of course, not real)))
But we all know (Lenochka, respect) how and what to do in the kitchen

[Jeanne]

Jeanne, such a pretty sausage. I have some questions. Did you get swelling in the sausage (your temperature is exotic)? I have never smoked a sausage, but there is an airfryer.

I turned it on at 250 degrees until the chips were smoked and immediately turned it down by 150, 20 minutes of fascinating observation, and my sausage turned brown

She didn't set fire to wood chips, did I understand correctly?

[ang-kay]

ang-kay, Angela, you got lost somewhere, I'm sad ...
I answer the questions - the sausage sagged very well (4 days), pulled up and tamped down, maybe that's why no edema, honestly not a single one !!
The chips started to smoke themselves after 4-5 minutes and I immediately lowered the temperature by 150, but I closed the upper grate with a plate of foil, the heat fell on the chips, the internal pace of the bars was recruited extremely slowly, the sausage was at the bottom)))
Tasty very very very !!!!

[Jeanne]

Jeanne, understandably. Maybe I'll try.

you got lost somewhere, I'm sad ...

I'm sick. Something will not come back to normal.

Now I’ll add some balm for your soul, so that you recuperate quickly and don’t leave us for so long))) we go to the wet ambassador. Shcha, five minutes

[Jeanne]

Jeanne, for those in the tank: sausage on the lower grate, and wood chips on the top? And the smoke, the lid of the airfryer does not fit snugly to the bowl?

[Sonadora]

Sonadora, it was a spontaneous experiment. The smoke, of course, comes out, but not at all. You shouldn't do this at home, I smoked in the summer open kitchen yesterday. I really liked the process))) and the result pleased

[Jeanne]

Jeanne, understandably. So, we will smoke in the old AG in the country. It only remains to fix it.

[Manka]

Manka, I looked today, not a trace of smoking, not a smell. The night was open on the street. Yes, and some Units or Scarlets now cost 1000 r everywhere, five times cheaper than a smokehouse, but the result is the same. So if you like homemade sweets, you may not wait for the old one to be fixed ...

Just in case, I took a picture of what the airfryer looks like with chips

Suddenly someone wants to repeat

[Zhannptica]

Zhannptica, Jeanne! I'm here with questions about smoking in the AG
Well, I have not grown up to produce my own sausage. But smoke the meat according to Lena Tim's recipes, I really want to try it.
First, what is your AG? will any fit? mine broke, I want to buy a replacement specifically for a whole chicken, well, and sometimes smoke something on occasion
Second, are the smells really stunning? why do you say that the apartment is unrealistic? or will there be a lot of smoke?
I also have a basement, that is, a storage room in the basement, only freshly renovated and somehow reluctant to smoke it completely

Thank you Zhannochka for the good idea with the airfryer !!! I will definitely use it.

[Vika]

Vika, unfortunately, the Airfryer is a summer-country option for smoking. The smoke comes out pretty well. The result is awesome, plus everything is visible. And you can understand when to stop the process. I smoke everything in it. And meat, and fish, and sausage ... but only on the street. Washed off at times, did grill chicken, there was no smoking smell. And, I have it not alone, but with the help of a specialist I shoved a chicken into it to look and there was no smell.
If you are going to smoke at home, then still a water seal, otherwise you will not see happiness
Natalia, try it, everything is quick and very tasty. (Especially smoked chicken ...)

Added Wednesday 08 Jun 2016 07:55 AM

I cover the food with wet gauze in two layers so that the main blackness remains on it.

If you are going to smoke at home

nooo not at home, in the basement, we have, well, like a common place with the neighbors, such a large room with windows. So I think that if the windows are opened and smoked, especially if very quickly.
but if the smoke comes down, probably the fire system can work
So what is your AG? or any will work?

[Zhannptica]

Zhannptica, Jeanne, thanks for the new smoking method in AG. I have been at home in AG for a couple of years with improvised cigars made of foil and wood chips. Sometimes I put the lid on with foil, and on top of a wet towel and almost no smoke at all. I will try this method as well: I was afraid to smoke sausage due to possible edema, now I will definitely try, how we will get hold of meat!

[Vika]

Vika, vaaasche any, I feel sorry for Hotter, but ..... oyyoyy, I don't even know what is written there, in general, in any other I do not mind
Anastasia, no swelling, I swear !!

What a beauty! Zhanna, I don’t even think about this))) I only make ham in Teskom, and sausages are not my level)))