Відео

May I have your recipe please?

have you tried it with kosher salt?

Bravo majstore

What kind of pump are you using?

Definitely your of polish decent , American l take it👍. I'm polish in Australia at this very moment I'm smoking Topside beef in large strip pieces. 120kilos 3 -4 days smoking but a stone filtered fire in my tin shed

Looks great!

Jedem ja New York strip svaki dan na posao

Love to have one, but they are pretty expensive.

Vrhunski napravljeno....

Do you have a link for the dryer vent box? I can't find one like that, thanks!

Yummy

There are 2 versions one is PP and it is floating lid tank where an air-tight seal is achieved by applying oil around the floating lid and the other one is a PZ air cap tank like in the video. We have something similar to PP (but from a different company) because of less maintenance and component count so fewer things can go wrong.

Je l mozete reci koje je dimenzije? Sirina, visina, dubina? Pozdrav

Dobro vece Koja je dimenzija susara? Pozdrav

What diameter of pipe should be used? Is 4 inch large enough?

Can appreciate all of your concerns for sanitary work space. Is your basement work shop / work bench as sanitary as the process that you are trying to teach to us???

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.

if you Let it Dry all the way you can Grade it on pasta With a Yolk

Don't pesty animals try to get to the meat?

Thank you very much for your very clear information

Stop rubbing your meat and get on with it!

Best way to celebrate 🎉

Does it work for beer as well ?

Great Information I do Have a Question I Built and Meat curing Box out of a refrigerator and I have controllers to manage the humidity 80 and temp 50F I started with 3 Pork loins and a pancetta I have a small fan also I seem to have a lot of white with Dark Green Mold growing all over everything that's in the Chamber mor then I would expect I guess is my concern. There are no bad smells, I did take them out washed them with white Vinegar and I am just don't know if there's an issue Boy any Thoughts would be very much appreciated! Really enjoy your Video's Thanks for all that you do Truly John

Have been watching your videos, learning alot. Cant thank you enough. Much appreciation

The cure is really because you will be holding it in the "danger zone" of food temps while smoking. This is because under 40F it will not absorb smoke well, and above 150F fat will begin to render. Bacteria multiplies exponentially in this temp range, which is why the cure is an important part of the process. Traditionally, the salt amount negated this bacterial growth- but the salt amount makes the product almost inedible until soaked and rinsed.

What is the best temperature to keep you meat at?

As soon as you said ply wood with silicone and then stain.... But put in a filter for the smoke. Then the temp/ humidity probe is on the inside. When you opened the door and your temperature probe fell it really sums it up for me. You said it right there at the end... Build it right. Cute drawings but in practice this isnt the smoker for me. Ill stick with my tried and true methods and not this overpriced chemical box

Hi, so you have the meat fresh, then smoke then salt and hang? And how cool are you keeping the meat at for hanging?

you have it hanging on racks in your shed. How do you keep the flies from getting to the meat? Does the salt make them not want to get on the meat or is it because you are up north and it is cold. I am in texas and it is never cold long enough to get rid of the flies.

Saw this video on my feed! What is your smoke house made from? Ceder? Really thinking about making one. Nice set up!

The quality of the lumber is really based upon the type you are buying as well as what you are willing to pay, nothing more, nothing less. The cheaper the plywood.......the more defects & problems. Tongue and groove would be a better option than plywood, mainly because of the glue used in plywood. If using plywood and I could afford the outrageous stuff, I would go with the hardwood types. Just one man's opinion....nothing special.

solana Nin hahaha ovaj put radio i Grdović nisu u backgroundu :) ,thx for video

How come the humidity dries the slanina? Do you use a dehumidifier afterwards? I did all the steps except the last curing one with the humidity and it came out chewy. Wondering if this last step is what makes it melt in your mouth tender? Cheers brother 🍻

the silver skin is called fascia... its the membrane that can be tuff or rubbery

How much meat do you eat....lol You must sell some, that's a lot of eating.

You think $2.99 is high wait till 2024 it is $5.20 per pound

Hladetina, pače itd se kod nas u Hrvatskoj to zove.Fino staro jelo

Hi, why you keep saying slănina?😂😂

Hi. Love the videos. You Inspired me to build a smoking set up like yours. Just smoked a round of slanina for the first time today. I used cherry. I’m smelling slight hint of petroleum though on taking them out. Is this usual?

Hey, thank you for the video. When you do this process and vacuum bag it, how long is it safe/recommended to be stored for? Thank you!

Is it just me, but some bits like kinda green? o_0

When your flipping the meat everyday and draining off the moisture, doesn’t the moisture remove the salt from the surface? No need to result?

Svaka cast brale!

the problem wasnt the cut in the hock, it was that u didnt pack it with salt when u were salting it. in the future if u ever get a pig leg and the foot is cut off, remember to pack the foot end with salt too. the most important parts to salt are the exposed bones.

Looks delicious!

Hi, One question for you sir. Explain what the difference between 24 hours vs 3 8hours you talk about in this video please. Loved your smokehouse. Nice for people with a small afforded smoking spaces.