Great presentation and one I will heed when we get our smoking chamber finished. One tip from me, look for a "Barding Needle" that will help in pushing String through slabs of any meat or poultry. They are like a huge sewing needle with a handle on one end and a needle eye on the other. Thanks for the video.
Bravo👍.Vrlo lepo urađeno i prikazano👏. Slanina ti izgleda fantastično😋. Danas sam i ja stavio u pušnicu slaninu i rebra. Ovako tanka je najokusnija. Samo tako napred👍💪🙋
G'Day Velebit MM, greetings from Australia... Love what you are doing..Keep up the good work of keeping beautiful Croatian tradition alive,,,,I do almost the same thing here in Au. Cheers!
I hope I'm not asking too many questions. How do you transfer the smoke from your Weber Smokey Joe to the smokehouse? I see a pipe. Please advise. I'm fascinated by all of this. There's an elderly Croatian man in Toronto and his slanina tastes amazing. But I think I've discovered his secret. Lol
Think of the pipe as a chimney but it's horizontal rather than vertical. It creates draft for the fire to burn properly so you get clean smoke. You also need distance from the fire to allow the smoke to cool, usually 2 meters is enough. Also only use aluminum duct, never use galvanized duct. I'm working on a video about cold smoker design, should be out next week.
Nicely done. Two Questions: 1) when starting your cold smoke, do you get your smoker started with coals and then add the apple wood on top, or do you simply start with chunks of apple wood? 2) have you ever used apple or cherry pellets for smoking in your cold smoker? If so, what are your thoughts?
I've done it both ways, the best way is to start a fire out of the wood you will be smoking the meat with. Unfortunately sometimes I just don't have enough time to tend to a fire and so I'll cheat and use hardwood lump charcoal to get it going then add chunks. I've tried pellets once. I'm not a fan. It tastes over smoked and "chemically" to me. The best way is the old way, light a good old fashion fire and enjoy the moment =)
Restaurant Depot, but you can buy them online as well: Lesbin 32 L Plastic Large Commercial Bus Tubs, 4-Pack Utility Tote Bus Box, White a.co/d/eMitbk5
Looks amazing! If you could help with this one question. When hanging and drying in the storage, after smoking, Is there an optimal and then also an acceptable temperature range? A bit worried about a short heat wave messing up weeks of work. Thanks
Your good up to 55F initially, as it continues to dry the temp can go up. No set formula on how much it can go up. I went to Bentons Country Hams a few years ago, he had hams hanging on the front porch aging in the August heat in Tennessee, I was shocked. But it makes sense, the lower the water content the more microbial stability there is in the meat.
@@VelebitMountainMan Thank you. Im around a month - 6 weeks in. I'm seeing one problem. The past two weeks I've been losing almost no weight. I'm stuck between 20-30% weight loss on all the hanging bellies. Any idea why? I've had humidity 80-40% depending on the day. Temps between 8-15 Celcius. Is there anyway to speed up the process? higher or lower humidity?
The old timers did it by eye. When I first got into curing meat not a single guy could tell me how much salt to add, it was all by feel. Which is great if you've been doing it for 30 years. I wanted to be more accurate and consistent.
I am skeptical about slanina with the skin. I go to costco regularly so what I’m asking is do you really like slanina without the skin and does it come out as good as the one with the skin. Restaurant Depot has those but I have to get rid of bones. Cheers buddy!
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.
Never check internal temp since this is dry cured it doesn't get cooked. External temp should be 33-40F until the cure is done then you can go up to 55 during the smoke.
21:29 you said I think it was dowm to 20 degrees? You mean -20 degrees? Please can you tell me the temperature since you start with the salt I will appreciate it thank you son much I respect what you do. 😀
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 I love ur video. When you say smoke it 3 times what do you mean exactly? Three fires? Does each fire last 8 hours? You said total smoking is 24 hours. Please advise and thank you.
Good question, so I do 3 fires sometimes 4, in my small fire box (Weber Smoky Joe) which will burn for about 6 hours. When I say 6 hours that's from the point the smoke goes on to the meat to the point where the last embers burn out. During the entire 6 hours period you are getting smoke and flavors on the meat even if you don't see smoke bellowing out of the chimney. In my past experience the best amount of time to smoke the meat is between 12 and 24 hours (2 to 4 burns) depending on your taste. I like my meat a little less smoky, some people like it very smoky, its really up to you. I feel like I get a little bit of heart burn when the meat is really smoky and fatty like this pork belly. Now, all that said, your set up may be different than mine, you may produce more smoke than I do and if you smoke the meat 3 or 4 times it may be too much. My suggestion is start with less smoke and build up from there. Also, make sure you are cold smoking. The temperature of the smoke when it touches the meat should never be over 85F, ideally it should range from 50F to 85F, the colder the better.
Going to try some different salts this year and make a video, I think it would be interesting to see how each salt changes the flavor and color of the meat.
I found a local farmer in central Illinois, going to buy more meat from him this year, going to meet him next week a take a look at his farm. You're 100%, the better quality meat you buy the better your end product will be. Also, nice to support the local guys.
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.
Hey- I’m just wondering, the vacuum packing at the end, is that to stop it from drying out further right? Do you vacuum straight after smoking? Once vacuum packed how do you store or keep it? Also to dry it out abit further how long would you hang it for? Im doing some this week for first time so wondering about this part if you can help. 😁Hvala!
Correct, I vacuum pack it to stop it from drying any further. I can't give you a time for drying because my cure room will be different than yours but I will say if you do it by weight a 40% loss is perfect for my taste. Before you salt the meat weigh it and record the weight, after salting and smoking monitor the weight weekly. After you've lost 40% of the original weight its time to vacuum pack. I keep some in the fridge that I'm going to eat quickly but the majority goes to the freezer for longer storage and use.
www.parthenonfoods.com/products/sea-salt-fine-sitna-morska-1kg?variant=1190983845 We buy it at our local grocery store but you can order it from this place in Milwaukee. This is the brand that I use.
that bit about instacure #2 is a little misleading. if the meat has been dry hanging for over 30 days, then all the nitrates and nitrites have converted into something else which is safe to eat and can be cooked. the danger part is when u cook it before the 30 days are up and there is still nitrates and nitrites in the meat. its similar for instacure #1 but instead of 30 days, its 24 hours. so if ur looking to smoke sausages, make sure to wait 24 hours after adding the insta#1 cure before starting to smoke. also something else, dont eat anything that has insta#1 before 24 hours(i kno i kinda already said that lol) and dont eat anything with insta#2 before 30 days, even if its lost enough weight.
Slanina lovers united across the world! Here in Chicago we have a large Romanian population, my Romanian friends love the slanina, and red wine... živi li!
@@VelebitMountainMan I bet they like your slanina a lot, you do a very good job!! I send you my regards. If you want a very good wine from Romania just let me know. :D
DA LI SE PROFESIONALNO BAVIS PRERADOM MESA ILI ONAKO ZA KUCNU UPOTREBU. GDE SI U AMERICI? MOGU DA TI POSALJEM SEMENKE MANUKA TREE M DA POSADIS I ZA DVE TRI GODINE MOZES IMATI SUMU I SAM PRAVITI CHIPS ZA DIMLJENJE. SVE ZAVISI OD KLIMATSKIH USLOVA .
But everyone never work on raw meat on a working bench with a DC Battery on it or other items that are used for repair of the house or building things because the Poison is in the air and the dust from slapping it around does get into the raw meat, in my house I would throw it away before I Poisoning my Kids, that is discussing on a workbench! and never use any copper wire to hang your meat
21:29 you said I think it was dowm to 20 degrees? You mean -20 degrees? Please can you tell me the temperature since you start with the salt I will appreciate it thank you son much I respect what you do. 😀
When I was smoking the meat in the evening the out for temperature was 20f or -6c. Too cold for smoking, you get a lot of condensation when it's that cold, also if you don't bring the meat in quickly it will freeze.
![ROSÉ (로제) - number one girl [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/A9oByH9Ci24/mqdefault.jpg)
Great presentation and one I will heed when we get our smoking chamber finished. One tip from me, look for a "Barding Needle" that will help in pushing String through slabs of any meat or poultry. They are like a huge sewing needle with a handle on one end and a needle eye on the other.
Thanks for the video.
Bravo👍.Vrlo lepo urađeno i prikazano👏.
Slanina ti izgleda fantastično😋.
Danas sam i ja stavio u pušnicu slaninu i rebra.
Ovako tanka je najokusnija.
Samo tako napred👍💪🙋
warning slanina is highly addictive :) soo good , another great video man
I use 1 of my wifes crochet hooks to pull the string through, very easy.
Lol, goes from your wives crochet hook to yours in on piece of bacon.
What are the chances a random search would lead me to this channel. At first it was he sounds familiar. Then no chance it is. 🇭🇷🍻
Christmas cookies, pork belly and holiday hearts is the way Dojće farts!
Sretna Nova Godina. Lijep pozdrav iz Toronta. Great video!
Sretna Nova i vama! Hope all is well
I like the way you think Sir. My brain just snapped! Thank You!
Wait till you see the Dry Aged Bacon 🥓 video... holy Toledo so good
Looks good! (in Romanian it is called Slanina as well)
pe dracu
Looking great ! Pozdrav iz California !!!
thx guys for a very good video where you explaining everything so it was easy to understand. Keep up the good job !
G'Day Velebit MM, greetings from Australia... Love what you are doing..Keep up the good work of keeping beautiful Croatian tradition alive,,,,I do almost the same thing here in Au. Cheers!
I hope I'm not asking too many questions. How do you transfer the smoke from your Weber Smokey Joe to the smokehouse? I see a pipe. Please advise. I'm fascinated by all of this. There's an elderly Croatian man in Toronto and his slanina tastes amazing. But I think I've discovered his secret. Lol
Think of the pipe as a chimney but it's horizontal rather than vertical. It creates draft for the fire to burn properly so you get clean smoke. You also need distance from the fire to allow the smoke to cool, usually 2 meters is enough. Also only use aluminum duct, never use galvanized duct. I'm working on a video about cold smoker design, should be out next week.
Nicely done. Two Questions:
1) when starting your cold smoke, do you get your smoker started with coals and then add the apple wood on top, or do you simply start with chunks of apple wood?
2) have you ever used apple or cherry pellets for smoking in your cold smoker? If so, what are your thoughts?
I've done it both ways, the best way is to start a fire out of the wood you will be smoking the meat with. Unfortunately sometimes I just don't have enough time to tend to a fire and so I'll cheat and use hardwood lump charcoal to get it going then add chunks.
I've tried pellets once. I'm not a fan. It tastes over smoked and "chemically" to me.
The best way is the old way, light a good old fashion fire and enjoy the moment =)
@@VelebitMountainMan hvala. Thanks pal!
have you tried it with kosher salt?
Where did you get your tubs from?
Restaurant Depot, but you can buy them online as well:
Lesbin 32 L Plastic Large Commercial Bus Tubs, 4-Pack Utility Tote Bus Box, White a.co/d/eMitbk5
Looks amazing! If you could help with this one question. When hanging and drying in the storage, after smoking, Is there an optimal and then also an acceptable temperature range? A bit worried about a short heat wave messing up weeks of work. Thanks
Your good up to 55F initially, as it continues to dry the temp can go up. No set formula on how much it can go up. I went to Bentons Country Hams a few years ago, he had hams hanging on the front porch aging in the August heat in Tennessee, I was shocked. But it makes sense, the lower the water content the more microbial stability there is in the meat.
@@VelebitMountainMan Thank you. Im around a month - 6 weeks in. I'm seeing one problem. The past two weeks I've been losing almost no weight. I'm stuck between 20-30% weight loss on all the hanging bellies. Any idea why? I've had humidity 80-40% depending on the day. Temps between 8-15 Celcius. Is there anyway to speed up the process? higher or lower humidity?
Happy New Year Dojće!
Hey Velebit man do you rinse out the salt before hanging it in smoker?
No sir, by using 3%+ salt there shouldn't be a need to rinse off the meat.
@@VelebitMountainMan I don’t remember my dida measuring amount of salt or anything else for that matter but ai see that lots of people do
The old timers did it by eye. When I first got into curing meat not a single guy could tell me how much salt to add, it was all by feel. Which is great if you've been doing it for 30 years. I wanted to be more accurate and consistent.
I am skeptical about slanina with the skin. I go to costco regularly so what I’m asking is do you really like slanina without the skin and does it come out as good as the one with the skin.
Restaurant Depot has those but I have to get rid of bones.
Cheers buddy!
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.
90% humidity that is.
Keep the whole muscle at 65%, sausage start at 90% then drop slowly till its about 70%
Next you need to make some vino and rakija...
How long did you smoke them and did you check for internal temp in the bacon or you go by color?
Thanks
Never check internal temp since this is dry cured it doesn't get cooked. External temp should be 33-40F until the cure is done then you can go up to 55 during the smoke.
Thanks. Question: Can the pork belly be in the salt mode more than 2 weeks?
Yes, usually it's best 1 day per pound but if it's a couple days longer it won't hurt anything.
21:29 you said I think it was dowm to 20 degrees? You mean -20 degrees? Please can you tell me the temperature since you start with the salt I will appreciate it thank you son much I respect what you do. 😀
20F or -6C
How many days would you let pork necks sit in the salt? I assume muscle meat absorbs salt faster than fatty meat?
It's does, but the rule is the same, 1 day per pound of raw trimmed meat.
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 I love ur video. When you say smoke it 3 times what do you mean exactly? Three fires? Does each fire last 8 hours? You said total smoking is 24 hours. Please advise and thank you.
Good question, so I do 3 fires sometimes 4, in my small fire box (Weber Smoky Joe) which will burn for about 6 hours. When I say 6 hours that's from the point the smoke goes on to the meat to the point where the last embers burn out. During the entire 6 hours period you are getting smoke and flavors on the meat even if you don't see smoke bellowing out of the chimney. In my past experience the best amount of time to smoke the meat is between 12 and 24 hours (2 to 4 burns) depending on your taste. I like my meat a little less smoky, some people like it very smoky, its really up to you. I feel like I get a little bit of heart burn when the meat is really smoky and fatty like this pork belly.
Now, all that said, your set up may be different than mine, you may produce more smoke than I do and if you smoke the meat 3 or 4 times it may be too much. My suggestion is start with less smoke and build up from there. Also, make sure you are cold smoking. The temperature of the smoke when it touches the meat should never be over 85F, ideally it should range from 50F to 85F, the colder the better.
Awesome stuff brate! 👏, my grandparents used to coat it in paprika 🤌. Im wondering, is there any way to make it work in an offset smoker? 🍻
Yes run it with the minimal amount of wood, can't get over 75F
Where I came from Hungary they cure it for 10 days and use only salt and maybe garlic...
Looks fantastic!!
Let me ask you how is the price comparison to Costco versus restaurant Depot for the belly?
Thanks!!
For pork belly they are very close but at restaurant depot you can get bigger pieces and skin on.
Great video! What kind of salt are you using?
Nevermind, I didn't wait for the end. Sea salt.
Going to try some different salts this year and make a video, I think it would be interesting to see how each salt changes the flavor and color of the meat.
It would be nice if you had better pork supply than swift. I’m spoiled with having local farmers who raise pasture/wooded range d pugs.
I found a local farmer in central Illinois, going to buy more meat from him this year, going to meet him next week a take a look at his farm. You're 100%, the better quality meat you buy the better your end product will be. Also, nice to support the local guys.
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.
Btw slanina at the end of video has a skin on it so I wonder what happened to the one from Costco?
Hey- I’m just wondering, the vacuum packing at the end, is that to stop it from drying out further right? Do you vacuum straight after smoking? Once vacuum packed how do you store or keep it? Also to dry it out abit further how long would you hang it for? Im doing some this week for first time so wondering about this part if you can help. 😁Hvala!
Correct, I vacuum pack it to stop it from drying any further. I can't give you a time for drying because my cure room will be different than yours but I will say if you do it by weight a 40% loss is perfect for my taste. Before you salt the meat weigh it and record the weight, after salting and smoking monitor the weight weekly. After you've lost 40% of the original weight its time to vacuum pack. I keep some in the fridge that I'm going to eat quickly but the majority goes to the freezer for longer storage and use.
ruclips.net/video/OoJnEzFzE5Q/видео.html
Take a look at this video, I go into depth on the entire process.
A DA LI SI PROBAO DA ODIMIS SA MANUKA WOOD CHIPS? DA POLUDIS OD UKUSA I MIRISA. POZDRAV SA NOVOG ZELANDA
Love your videos wish you were my neighbor hehe🙏👍
that said, i also dont use instacure with whole muscle.
Where can I find croatian sea salt? Where do you buy it?
www.parthenonfoods.com/products/sea-salt-fine-sitna-morska-1kg?variant=1190983845
We buy it at our local grocery store but you can order it from this place in Milwaukee. This is the brand that I use.
@@VelebitMountainMan that is not pure salt, they add anti-caking agents. I will try with Himalayan coarse salt.
We call it Szalona in Hungary
Dobar si ..saljes za australiu? .?
No, ako dođeš u Chicago napunit ću ti kofer!
Ma mene zanima jesi ti blizu Chicaga i jel ima za prodaju?
Živim u Chicago, Jeff Park, nema ovu godinu, već je sve prošlo ali će bit sljedeće sezone
@@VelebitMountainMan Pa ja sam par milja niz ulicu. Schiller Park.
What kind of salt do you use?
I prefer sea salt but Kosher salt works just as well.
that bit about instacure #2 is a little misleading. if the meat has been dry hanging for over 30 days, then all the nitrates and nitrites have converted into something else which is safe to eat and can be cooked. the danger part is when u cook it before the 30 days are up and there is still nitrates and nitrites in the meat. its similar for instacure #1 but instead of 30 days, its 24 hours. so if ur looking to smoke sausages, make sure to wait 24 hours after adding the insta#1 cure before starting to smoke. also something else, dont eat anything that has insta#1 before 24 hours(i kno i kinda already said that lol) and dont eat anything with insta#2 before 30 days, even if its lost enough weight.
its pancetta in italy
Do u sell this ?
I might start, We'll see how much time I have this winter
@@VelebitMountainManI would buy some. 😁
I like the skin on it....
‼Yummy
👍😉😀
Are you Romanian?
Croatian, born in America
Thank you! I only asked becouse here in Romania we call it Slanina as well😁
Slanina lovers united across the world! Here in Chicago we have a large Romanian population, my Romanian friends love the slanina, and red wine... živi li!
@@VelebitMountainMan I bet they like your slanina a lot, you do a very good job!! I send you my regards. If you want a very good wine from Romania just let me know. :D
DA LI SE PROFESIONALNO BAVIS PRERADOM MESA ILI ONAKO ZA KUCNU UPOTREBU. GDE SI U AMERICI? MOGU DA TI POSALJEM SEMENKE MANUKA TREE M DA POSADIS I ZA DVE TRI GODINE MOZES IMATI SUMU I SAM PRAVITI CHIPS ZA DIMLJENJE. SVE ZAVISI OD KLIMATSKIH USLOVA .
You romanian?
Croatian, very similar food
You think $2.99 is high wait till 2024 it is $5.20 per pound
Fucking communist are killing the middle class... don't get me started
You just gained a new subscriber 👍!! Do not waste your time - P-R-O-M-O-S-M!!
But everyone never work on raw meat on a working bench with a DC Battery on it or other items that are used for repair of the house or building things because the Poison is in the air and the dust from slapping it around does get into the raw meat, in my house I would throw it away before I Poisoning my Kids, that is discussing on a workbench! and never use any copper wire to hang your meat
Are you still alive???
Hahaha 🤣 the DC battery got me
Ne znaju ljudi što smo mi u Ex Jugi navikli. Samo naprijed prijatelju.
21:29 you said I think it was dowm to 20 degrees? You mean -20 degrees? Please can you tell me the temperature since you start with the salt I will appreciate it thank you son much I respect what you do. 😀
When I was smoking the meat in the evening the out for temperature was 20f or -6c. Too cold for smoking, you get a lot of condensation when it's that cold, also if you don't bring the meat in quickly it will freeze.
When I salt the meat I try to keep the temp around 33-40f