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How Long To Smoke... (The answer to your questions on Smoking)

How Long To Smoke... (The answer to your questions on Smoking)

Channel: Maxim Sakulevich

Горячее КОПЧЕНИЕ - Ответы на вопросы и ваши советы

Горячее КОПЧЕНИЕ - Ответы на вопросы и ваши советы

Channel: Maxim Sakulevich

ВКУСНЫЕ ДЕСЕРТЫ

ВКУСНЫЕ ДЕСЕРТЫ

Channel: Валерія Велігура

Самодельное приспособление для намотки, перемотки шнуров и лесок

Самодельное приспособление для намотки, перемотки шнуров и лесок

Channel: Рыбалка - Нахлыст и Мушки [MS] Fly Fishing & Tying

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00:00:00

hello everyone, so today I want to tell a few points about smoking where people make

00:00:12

mistakes, here we are, in principle, why it turns out sometimes bitter why it turns out not always beautiful why

00:00:19

it doesn’t always work out like in a store, and so on and so forth, of course, forgive me for

00:00:25

this background noise, I also I’m standing under an awning, it’s raining, but nevertheless I want to tell you the very first thing that

00:00:32

we need to do is to dry the product that we will smoke, that is, we made

00:00:39

salting, we salted it and peppered it, then in the end we just dipped the water and the nails were washed off and put

00:00:47

on the same a grate on which we will be with the birds or hung up if we

00:00:52

have some kind of smoking column there and just made a vow to eat faces and flies if the sun turn on the fan

00:00:57

with the fan the flies can’t do it or just blow it with your hands by and large today on

00:01:02

such cloudy pretty still and rainy weather for such weather today the chicken stood for

00:01:11

about 40 minutes, now it is completely dry and now it has passed smoke and with the sea further

00:01:20

what we need to do know the next moment, which you should also pay attention to sawdust

00:01:28

alder you can cook yourself you can buy here you can cut shurasik alder arches

00:01:35

, at least in Belarus Belarus grows full and full, you can smoke on any fruit trees, but apart from

00:01:43

alders are bitter everything literally everything is bitter and the apple also gives acid to my smokehouse enough

00:01:49

is quite such an ability to drink no more, that is, our chicken is about smoked, well, a little bit

00:01:56

like this, your legs are there calico for almost the entire package about changing whales are enough, so

00:02:04

you don’t need a lot of sawdust yourself and it’s natural to have a beautiful color and not to be bitter Nicky drained it’s better only to

00:02:13

use alpha here you can use it but almost everything sours bitter apple sours and everything

00:02:20

else can upset now we insert our pan for collecting fat here do not take into account the fact

00:02:28

that pink can be covered with foil, you can not cover all this feeling often smoke it

00:02:32

will be that on you we put the chicken, it’s important for me to put the chicken fish meat in the smokehouse and since we smoke

00:02:41

on the street one more nuance we don’t fill in the water seal, no one here painted at all nobody

00:02:49

needs a water seal on the street before the water seal oh just the same, it will give us well, the moisture from which we are

00:02:54

so diligently and strenuously got rid of then another mistake, such a campfire is quite enough for us, but

00:03:01

by the way, you can use shitty firewood, that is, we have a pine tree here, I do

00:03:07

n’t even need to use a big flame to use birch trees, that’s quite enough for us and as I said in no way

00:03:20

in case we don’t fill the water seal, when smoke comes out of the tube, we don’t wait for a long time after 10 minutes

00:03:28

after that we open the lid, bleed the smoke and then smoke further, that is, we literally

00:03:33

bleed the smoke for 30 seconds, in no case do we turn anything over, I don’t redo it, we don’t change, look

00:03:39

by and large our cup theme, yes, it turns out like an oven like an oven, by the way

00:03:46

, let's take a look until the temperature began to rise during sewing it’s just like an oven with us, that is,

00:03:53

our small amount of sawdust will give just this message, this beautiful color

00:04:01

will give such a yellowish smoked one, it will give artpop a certain smoked flavor, but at the same time there won’t be this

00:04:09

carbon burn because many people there come up with some kind of lids cunning to put many, I’ll think of

00:04:15

pouring water there, we all this guys are nonsense, all this is not the same, just don’t need to moisturize it is very important

00:04:22

to listen to us in the product it was completely dry if you can’t dry it in the wind,

00:04:26

you can take it, sell paper napkins and the napkin is not just to get wet to wipe and

00:04:34

that is, when smoking, it is very important to dry it, then not to overdo it with the temperature, just not to bleed

00:04:43

the smoke, just the same, during these ten minutes, the ears said, well, in the case of chicken, yes, in any case, everything is smoked for

00:04:49

more than ten minutes, almost everything is smoked for more than 10 minutes for that we have all the

00:04:54

sawdust to burn out our product to get the right color we just bleed off the excess smoke and we have a chke

00:05:02

continues everything just further to get ready to bake guys, you see a little smoke came out of the

00:05:10

tube, of course, from all sides, what will be shoveled, since the water seal is not closed for a day,

00:05:15

as I already said, the water seal is only for the house, here it’s fucking not needed on the street, that’s it

00:05:20

I’m now setting the timer for where minutes and just in 10 minutes these sawdust will burn out, I will release the rest of the

00:05:26

smoke and the extra extra bridge there somewhere a little bit and the nail files will remain just they will give a little

00:05:31

bit of smoke so that all the same in the midst of this smoke everything was prepared for us to the end, well, guys, it took

00:05:37

10 minutes until the temperature aiden eyes, look, how many of us there are somewhere around 130 degrees

00:05:49

, in principle, it’s normal, so let’s open the lid and check, pay attention, the chicken was guilty,

00:06:09

baked further,

00:06:15

well, what does it mean away, it’s time to shoot to shoot my smokehouse, in fact,

00:06:25

everything is already ready, let's open it now and see how, with growth, see the smoke

00:06:32

no longer goes, and the smokehouse itself is a chicken in this form in from very beautiful, well, what do you mean guys, that

00:06:41

is, now I want to say that the chicken received them, that is, any product, no matter how it was,

00:06:46

he received his portion of smoke, that is, he received light from the window, we see, and then already before preparing

00:06:53

now means before I prefer to show it to you in general, a bird

00:06:58

or any one in any message is cold, that is, it will cool down, I will put it out now, it will

00:07:04

cool down, put it in the refrigerator and after four hours it will just be dinner time, I will open

00:07:11

it and cut it open and show you for now I pause and I take out the common people less often the mesh will stand to

00:07:19

cool down, well, what does it mean, here's the crust under the stella, let's make a small cut and try,

00:07:35

but these who are meat are fragrantly delicious

00:07:42

guys, this is of course something with something, you know that the baby has planted little lessons, you need to salt

00:07:50

a little more, but this you can always pour it out, there are still a couple of nuances about which I

00:07:57

forgot to say, many advise soaking the sawdust, I will say that you don’t need to soak the sawdust, this is

00:08:05

not water, uh then the fat is the fat that speaking with the beam, as you can see, the chicken turned out to be

00:08:10

juicy, fatty, delicious, dry on the outside, that is, just soaking the sawdust, this is again a return

00:08:18

to the same moisture that we remove and just like I said, I must not stand it, do not overdo it with

00:08:25

the temperature at the chicken cooked for me for a long time, but I tried not to exceed 130-135 degrees

00:08:32

, well, I’m not on fire from below, but in the smokehouse itself on a thermometer, as you saw, there it is, of course, it

00:08:40

cooks longer, it cooks longer, but the fat that naturally drips onto the pan if we

00:08:46

give it a higher temperature it will start to burn and our chicken will start to acquire such a nasty

00:08:51

aftertaste, which are often found among beginners to poultry houses, in the same way, some

00:08:58

recommend wrapping sawdust in foil, some recommend not wrapping it, I’ll tell you to give a damn

00:09:05

honestly, no matter how you watch your smokehouse after 1,510 you will turn into

00:09:12

what you saw turned into me and will be in this state all the time, but well, guys, the

00:09:18

crust turned out just due to this, thank you all for your attention, subscribe to the channel,

00:09:24

put likes if you have questions, maybe, of course, I forgot some nuances, ask questions or

00:09:30

suggest some of our own nuances that maybe I also forgot to mention or I don’t

00:09:36

know something, you know better than me, we share, we collect information and by subscribing to the channel, those who

00:09:41

came to the new viewer, don’t forget to just press the bell and tick in order to

00:09:46

receive a notification receive notification of new and. all guys bye bye and see you on the channel

Description:

💲 Сказать СПАСИБО рубликом, или ЗАДОНАТИТЬ на развитие канала 👍 👉 Здесь все мои платежные реквизиты: https://www.youtube.com/c/MaximSakulevich/about 👉 Или свяжитесь со мной ► [email protected] ► Telegram @MaximSakulevich ► https://vk.com/maxim.sakulevich или 💲 Станьте спонсором канала: https://www.youtube.com/channel/UCQBBaDWTxdVJF_TzMHxSzqA/join ----------------------------------------------- Сегодня я хочу вам рассказать, как правильно коптить, без нагара, без черных пятен и капель... Да и вообще, упомянуть о массе ошибок которые допускаются при копчении. --- 1-е видео по Копчению, "Как коптить Красиво и Вкусно, Разбираем Ошибки при Копчении Горячим способом" https://www.youtube.com/watch?v=f-nD52PYKMo --- 2-е видео по Копчению, Засолка https://www.youtube.com/watch?v=gBCkAEWxqyw --- 3-е видео по Копчению, Сколько Времени Коптить https://www.youtube.com/watch?v=1IKWH1NzMmg Время копчения всегда зависит от продукта, размера продукта, степени копчения, влажности воздуха, температуры окружающей среды и т.д... и т.п... Если есть термометр, то пока внутри Курица не достигнет 70-80 градусов. Другие продукты соответственно другой температуры готовности... Принимать мои рекомендации, или нет, это ваше дело. Я рассказал, как правильно делать, вы же можете делать, как вам хочется... Но! У меня получается, а у вас? ) ~~~~~~~~~~~~ Термометры и прочее, чем пользуюсь я: Все ссылки перенесены: На мой блог: https://maximsakulevich.blogspot.com/p/blog-page_24.html В группу в ВК: https://vk.com/topic-75952011_50241369 На мой форум: https://bbq.frmbb.ru/pages/prisposobi В доступе на Boosty: https://boosty.to/maximsakulevich/posts/2c67dbcc-1b71-4933-a20f-9fc793b6e83b?share=success_publish_link В Google Docs: https://docs.google.com/document/d/1v-iUAK377PcxheXQpqGU35JjL7lKawMgszBs3v8e9Lk/edit?usp=sharing и на Диске Яндекс: https://disk.yandex.com/showcaptcha?cc=1&mt=C18339CBA30202B34A251108187E10A22190EE21BB4C325ED224B14B72C89C1D15C26178EF5BE20AF431338D20BF84AE7BC4A3B0F82EE206F84107AE983DDA4BDF2F532D673782CB59896ACB87452EEFCE7E2B11C842E7700F943CC7E66E04A2A77101EA005FCC3244CEC2E78E9110AF8AD6A9187963BCBB1E2E0EDF718F63272853645C7D15C555E8E0EED5747F3395A597F506A40E2C15E9C58048901CE4362966E11706E4FE944C5287AAD91CA6F91580F35A2A6EA1360D255EBEAF36863C45935F7826808372F9690968AAB7A407CE2C859D072C03B08A69CA9CFE&retpath=aHR0cHM6Ly9kaXNrLnlhbmRleC5jb20vZC96bUpjMm5ybHFWQVRQUT8%2C_f51251697486b6ef274a3ab56b5c27d0&t=2/1717548031/7867d5b2310e4f9277c64cbae124ca9c&u=dee352f4-a29b7707-f0658226-3f5db21e&s=7e53ef24e7fd0adb9076142d744d7ae5 (И если не забуду, пропишу в закрепленном комментарии под видео) ~~~~~~~~~~~~~~~ Другие видео по копчению А также получить новые, подписавшись на канал и нажав колокольчик Все про копчение на моем канале: ► Как коптить Красиво и Вкусно Горячим Способом https://www.youtube.com/playlist?list=PLOoCzJk19TeSMPcEm6Nk-RU20MM8yzScY ► Холодное Копчение https://www.youtube.com/playlist?list=PLOoCzJk19TeQ0DsMw6SWfl1JVeIkEWaic ► Эксперименты по копчению https://www.youtube.com/playlist?list=PLOoCzJk19TeQpZ0X37jSHL0_uCmWw6CMU ► Копчение в Гриле (BBQ) https://www.youtube.com/playlist?list=PLOoCzJk19TeT593E7KJXrEpBNfWKh8yRz ► Копчение в Смокере (BBQ) https://www.youtube.com/playlist?list=PLOoCzJk19TeTLFbmJibvn8bM2h2CpxNtu ► Другие способы копчения https://www.youtube.com/playlist?list=PLOoCzJk19TeRXat1JynNTCoaevCYNnw2a ► И еще https://www.youtube.com/c/MaximSakulevich/playlists?view=50&sort=dd&shelf_id=2 Правильный и Вкусный Шашлык https://www.youtube.com/playlist?list=PLOoCzJk19TeTFJdSOaircU5B0D_z24-jE Рецепты и т.п... - Все видео по теме: https://www.youtube.com/playlist?list=PLOoCzJk19TeTyMazDWkw5_Y18e7kHqdJB ----------------------------------------------- Официальный партнер AliExpress - возвращай процент от потраченной суммы https://backit.me/ru/cashback?inviter=f6f7c Возвращайте до 18% с покупок в любимых интернет магазинах https://backit.me/ru/cashback?inviter=f6f7c Партнерская программа YouTube: https://yoola.app/r/6115825261414 Сотрудничество, Реклама на Канале: https://docs.google.com/document/d/1HgEomSXzHgLmKAHRD78LVX7L6HXeKFP7Y54L1gE9izY/edit?usp=sharing Связь со мной и я в социальных сетях: https://www.youtube.com/user/MaximSakulevich/about ----------------------------------------------- МУЗЫКА Композиция "Back To The Wood" принадлежит исполнителю Audionautix. Лицензия: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/). Исполнитель: https://audionautix.com/ Back To The Wood by Audionautix (http://audionautix.com) is part of the YouTube Audio Library (https://www.youtube.com/audiolibrary/music) and it's licensed under a Creative Commons license (https://creativecommons.org/licenses/by/3.0/deed.en -----------------------------------------------

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