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Ricky Moore
Приєднався 7 гру 2015
Husband and father with an appetite for food related content. I developed an interest in cooking when I was 8 years old. I’ve learned from so many people over the years. I like sharing my passion with people who are interested.
Suho Meso: Salt-Cured Air-Dried Cold Smoked Meat 🔥 🍖 👌🏻
Suho Meso is a delicious food. It’s salt cured, air dried, and then cold smoked. This video I talk about some of the process and the steps I take.
#fire #suhomeso #coldsmoked #smokehouse #homemade #beefjerky #beef #pork #bacon #coldsmoker
#fire #suhomeso #coldsmoked #smokehouse #homemade #beefjerky #beef #pork #bacon #coldsmoker
Переглядів: 2 259
Відео
Cold Smoked Sausage FINAL PRODUCT REVEAL 👌🏻
Переглядів 1,4 тис.10 місяців тому
In this video you’ll see the final product of the cold smoked sausage. I talk some about the product, the methods used, and where my passion for cold smoking came from. #coldsmoker #fire #sausage #coldsmokedsausage #coldsmoking #beef #suhomeso #bosniansudzuk #beefsausage #diy #homemade #coldsmoked
Cold Smoked Sausage 5 day weight check
Переглядів 1,9 тис.10 місяців тому
In this video you’ll see me do a 5 day weight check on our cold smoked sausage. My goal is for the sausage to reduce in weight by a minimum of 35% to be fully cured. #coldsmokedsausage #beefjerky #sausage #coldsmoking #coldsmoker #smokehouse
Vegetable Beef Soup
Переглядів 42910 місяців тому
Vegetable Beef Soup on a cold winter day. I can’t think of anything I’d rather have. Warm, hearty, and so flavorful. #soup #vegetablebeefsoup #beef
Pork Belly Cracklins
Переглядів 93010 місяців тому
Hot, crispy, and meaty Pork Belly Cracklins are hard to beat on a cold winter day. It take a little work but to me it’s worth it. #pork #porkcrackling #meat #fire #homemade
Cold Smoking Beef Sausage
Переглядів 69010 місяців тому
The first cold smoke of the year is underway. In this video you’ll see my cold smoker setup and how the smoke is applied to the beef sausage. #beefsausage #beef #meat #smokedsausage #coldsmoker #coldsmoked #diy #fire #bosanskisudžuk
Hanging Beef Sausage for cold smoking
Переглядів 2,1 тис.11 місяців тому
In this video you’ll see me hang 20 lbs of beef sausage in the cold smoker that I built. I talk a little about the set up of the smoker, the curing process, and how long it takes. #beef #beefsausage #coldsmoker #coldsmoking #diy #homemadesausage #homemade #coldsmokedsausage #fire #bosanskisudzuk #sudžuk #smokedsausage #saltcured #smoked
Cold Smoker Set Up
Переглядів 51311 місяців тому
In this video you’ll see my l cold smoker set up. I made a couple of modifications from last year. One being I drilled a hole in the bottom to allow fresh air in and to increase the air flow. I also extended the inlet pipe by 2 feet to keep temps as low as possible. I’ve yet to see temp get over 90° in the smoker but this will allow me to build a larger fire that can smoke for a longer period o...
Homemade Apple Pie cooked in a cast iron Dutch oven and relaxing by the fire.
Переглядів 9611 місяців тому
Patio cooking in the fire pit and relaxing with my best bud. Homemade apple pie cooked in a cast iron Dutch oven. #fire #campfire #castironcooking #applepie #homemade #relaxing #firepit #woodfirecooking #primitivefood #dessert #dutchoven #dogs #aussiedoodle
Eastern North Carolina Fish Stew with fresh speckled trout cooked over an open fire.
Переглядів 306Рік тому
Fish Stew is an eastern North Carolina tradition. This one I cooked over an open fire and it’s a simple yet rewarding recipe. In this recipe I used speckled trout which was caught the day before. Fresh whole fish is best to get all the flavor.
Grilled Chicken Leg Quarters and Mac & Cheese.
Переглядів 224Рік тому
Grilled Chicken Leg Quarters and Mac & Cheese.
Cold Smoking Meats in my homemade smokehouse. Smoked meats or Suho Meso.
Переглядів 282 тис.Рік тому
Cold Smoking Meats in my homemade smokehouse. Smoked meats or Suho Meso.
How long did it take to get it done?
O........ M.......... G....... You just made me soo hungry. Looks amazing!
Glad you’re allowing comments,well done with smoking and very professional.thanks so much from New Zealand
How long was it smoking for?
This is good eating
Kupus yummy...sarma for life haha
New subscriber here thanks for sharing
How do you air dry meat in hotter countries though? and smoking as well my smoker before starting is at 30 degrees , like the outside temperature.
in the Balkans we have 4 seasons so good time to smoke meat is always at the second part of autumn, for hotter climate you would need controlled environment to be successful
Thankyou@@tismamilan76
Ωραίο 😊😊😊
Bro I'm Romanian and I'm dying to get something like this set up at my house in the states!
I’m a Bosnian American and same. Winter is coming so perfect time to build a smoker
Does this work in high humid year round conditions? Any additional needed storing steps when in high humidity locale?
This is something I've been interested in, is there any books you would recommend to help a beginner?
It’s delicious! Great work
Nice
é uma pena que está em inglês
Great video!
My family is from Serbia and the last time we smoked pork loin was 40 yo. I built a smoke house and burner but needs a refresher on how to season the meat, dry or brine, how long to smoke the meat and for how long. Its been 40 years ago and I was 18 yo so I forgot. Thanks
"promosm" ❣️
Amazing job👍👍👍👍👍 makes me hungry😋😋😋
Thank you 🙏
For Suho Meso what does ur father in law like to use for wood
I know he prefers Oak but has used a variety over the years.
What do you think about doing it with Mesquite?
@@zlatanhadzisabic6683 That’s what I used for this one. I used a combo of Mesquite, Hickory, and Cherry for this batch. It turned out really good.
Sorry to blow you up with questions, but I’m about to do my first fire this evening. The weight reduction is my biggest concern. Whenever it’s sitting in the salt bath right before the first smoke how much weight reduction did it go through?
@@zlatanhadzisabic6683Oh no worries brother I don’t mind helping out. I generally don’t weigh the Suho Meso between the equilibrium (salt brining) stage. I use the initial weight of the raw product and the final drying weight. I like to aim for a weight reduction of 35-40% from the raw to the final dry weight. I’ll use a piece or 2 as my quality control for weight checks. For pork loin, you lose a lot of liquid in just a matter of a few hours after salting. For beef you don’t lose quite as much. Do you know your initial weight?
🔥🔥I'm ready to give that a try, son! Nice work!
Thanks bro! I’ll have a few links saved for you 👊🏻
Looks great!
Soup looks great!! ill be having some before the cold seasons gone for sure.
Next time try a light smoke and then let them slowly cure like a salami.
You lost me at grams… I’m out
😂
What kind of wood is that -- cedar? If i left the door open my neighbors will all come and steal all of them ?
I bet there’s only one taste and it’s smoke. What a waste when you can’t enjoy the rest of the ingredients.
Superb texture. Is the key low temp? 200F?
red pepper on em on a tortilla wit guac
Looks great. Definitely worth.
Getting close.... 🔥🔥
Great video. I was just asked last night if you can dry out sausages like beef jerky👍🏽.
Exactly. 👍 👍
Looks so tasty!
OMG I'll be over. Looks awesome 😮
Bone Broth! 🔥🔥
Disgusting
What cut of the pig is that. Looks like skin on ribs. Does it have a name so you can request that cut from a butcher?
It’s a pork side with the ribs attached. You get the belly, ribs, and the skin with it. It’s my favorite cut.
thanks player
Hey! I got a lot of apple wood, get with me.
What are the dimensions of you cold smoker
Looks amazing but put some gloves on When shredding 😂
Happened to run across your videos on this cold smoker setup and really impressed with your design. Considering making something for myself. Wish you showed more about the setup for the smoking system itself. Thanks
Have you made hard salami or bologna yet?
Did you dry age these then smoke them?
Think you smoke than dry age
Got me licking my lips..I could go for about 12 of them 😢😢 you deliver 😅😅😅
Looks nice. How long you smoked?
This Serb approves! Hello from Nova Scotia!
Super bbq 👌
Hey thanks for this post.. any chance you can share with us exact recipe and how long you smoking it in what temperature.. Looks delicious..
YUMMMY!