Dedicated to good food, good drink and good friends.
I started uploading videos in order to create a video library for my children. Hopefully one day in the distant future they will look back on my site and remember all the "good things Tata made" and be inspired to continue the tradition with their children.
My goal is to upload videos and explain the entire process and recipe for making traditional Croatian dishes, homemade wine, rakija and mezza.
Please feel free to leave comments and share videos!
My Cover Photo is by Marc-Olivier Jodoin on Unsplash
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
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.
Good question, I talked about that in the video and am drawing a blank right now. I know for a fact it can't be smaller, it must be at least the same size or larger to create a proper draft.
Just rewatched the video, didn't mention the exhaust diameter. At a minimum it should be the same area as the supply. Mine is adjustable to help control the draft. I wouldn't go more than double the area of the supply, it will definitely affect the draw of oxygen for your fire. If possible add a way of dampering the exhaust for fine tuning.
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???
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
Since it's whole muscle I would drop the humidity lower. I'm also building a refrigerator cure box, I've been doing some research, looks like 65-70% is better in a sealed environment like a fridge. Also it's much more critical with sausage than whole muscle to maintain proper humidity.
@@VelebitMountainMan I'm a south side cro myself, living in whiting, indiana. So I know. My wife finally gave me the ok for a build. Tell ya man you have been a life saver. I am learning so much.
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.
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
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.
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.
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 humidity just allows for the meat to dry evenly. When the humidity is low in the room, the outside of the meat dries quickly and forms a skin. The skin keeps the middle moist and mushy. With humidity added, the meat dries evenly. The inside is as dry as the outer layers. You can keep the room 65-70% that is usually enough to do the job, maybe a little more maybe a little less, depends on the meat and the room.
@VelebitMountainMan thanks for the reply and this great video! My slanina is curing in the garage now with the humidifier. What you said totally makes sense.
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?
I wouldn't worry about it. The smoke smell will dissipate over time. Double check your equipment and wood, make sure there is no contamination. You may want to run the smoker hot with no meat in the house just to burn off any impurities. Congrats on your first batch!
I panicked 😂 its fine now. Smells beautiful. Thank you for replying so quickly. Im in the uk. My brother and i have built a curing chamber using a fridge and inkbirds Controling temp and Humidity as it is in the 90’s constantly Where we are. Look forward to swing the results. I love Your videos and Will be attempting kobasice and kulen next.
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.
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.
24 hour smokes can be long and could cause the meat to warm up into the danger zone if the fire gets too warm. If you're going to do a long smoke, your fire should smolder not burn. I found 3 short smoke in cold weather tends to work better for me and my environment. I light a small fire, let it burn to embers, then add one good chunk of apple and let it go all day. Then I do that one or two more times.
@@VelebitMountainMan Thank you so much for such a quick response and answer. I competitively smoke meats and can see how, based on curing continuous smoking for a continuous 24hr duration does appear to pose a higher risk for over temping the meat. So three smoke cycles spaced by 8 hours is your suggestion, right? If I read you correctly I shall go the 3 x8 method. Thank you very much again. I picked up a beautiful pork belly from my local store for $2.99 a lb. and your pork belly vid inspired me to try your method. Not sure if I will do the double - half or just all at once salt method but I'll wait to be enlightened.
