Cold Smoked Mackerel
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2 ай бұрын
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Пікірлер
@raimis2576
@raimis2576 12 күн бұрын
Hi, did the fish was fresh or frozen? Thanks for sharing!
@ReallySmoking
@ReallySmoking 12 күн бұрын
best would be fresh , but in store 100 % is frozen or was before they put on shelf.
@0211lilyify
@0211lilyify 29 күн бұрын
Can I just pay you to make some and ship them to me? This recipe looks amazing!❤
@ReallySmoking
@ReallySmoking 28 күн бұрын
There is no fun in that ... Tastes way better when you do for yourself ...
@SmokinYuma
@SmokinYuma Ай бұрын
Very interesting video, thank you for sharing. Greetings from The Netherlands!
@gozzoz7310
@gozzoz7310 Ай бұрын
Did you try pellets maybe? 🤔
@ReallySmoking
@ReallySmoking Ай бұрын
i did - just need to do mix , not only pellets.
@tinovanderzwan-km7ou
@tinovanderzwan-km7ou 2 ай бұрын
when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined! an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast. the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry. the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.
@ReallySmoking
@ReallySmoking 2 ай бұрын
Again - Thank you , a lot of good info. Usually if you in humid and hot climate i would suggest curing chamber where you can keep disaered temp and humidity.
@tinovanderzwan-km7ou
@tinovanderzwan-km7ou 2 ай бұрын
the silverskin bits and fat bits do not throw them away!! just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process. then when that's done strain it through a fine mesh filter and now you can throw that meat mash out. then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer. It's a good starter for many soups or other dishes.
@ReallySmoking
@ReallySmoking 2 ай бұрын
This is huge work ... i radher just fry pan them and eat with bread ... but idea is good and i like it ... Thank you
@tinovanderzwan-km7ou
@tinovanderzwan-km7ou 2 ай бұрын
@@ReallySmoking give it a try since you are basically swimming in meat because of your channel you can have many years of good soup and stew starter.
@ReallySmoking
@ReallySmoking 2 ай бұрын
@@tinovanderzwan-km7ou sadly i do not have any fat leftovers - if i do something i use it : even for popcorn i use lard (only me likes it ) but just will not have quantity to try ...
@profas1983
@profas1983 2 ай бұрын
I just hope you saved the juice to make the gravy. Good vid 😋 Kada saslykai bus? 😜
@ReallySmoking
@ReallySmoking 2 ай бұрын
Juice was saved ... o saslykai tiesiog reikia susiruosti nufilmuoti ...
@elainjones9442
@elainjones9442 2 ай бұрын
Looks delicious I'm trying this recipe i Been want stuffed pork shoulder i get the recipe looks delicious
@ReallySmoking
@ReallySmoking 2 ай бұрын
When you will try - you will love it . Minimum preparation and spices and realy versitile product . can be used thesame as pulled pork.
@dean828
@dean828 2 ай бұрын
I never longer eat pork, but that looks delicious! 🐷🩷
@ReallySmoking
@ReallySmoking 2 ай бұрын
Thank you .
@mamagic7053
@mamagic7053 2 ай бұрын
Thanks dude ❤
@ReallySmoking
@ReallySmoking 2 ай бұрын
Any time 😃
@Kbarboza94
@Kbarboza94 2 ай бұрын
That’s shrimp isn’t it
@ReallySmoking
@ReallySmoking 2 ай бұрын
Yes it is ...
@pinkyvco3
@pinkyvco3 2 ай бұрын
what is this?
@ReallySmoking
@ReallySmoking 2 ай бұрын
that was lunch - Shrimp on a grill ...
@DrDavesDiversions
@DrDavesDiversions 2 ай бұрын
Thanks for sharing this! I've done some hot-smoking of fish with loose tea (to make the smoke), but never like this. I'll give it a try!
@ReallySmoking
@ReallySmoking 2 ай бұрын
This fish could be done hot smoked too - it is like cooking while adding smoke ... planing to make it and post.
@swapnakitchenchannel8038
@swapnakitchenchannel8038 2 ай бұрын
Nice recipe ❤❤❤❤
@ReallySmoking
@ReallySmoking 2 ай бұрын
Thanks a lot
@karenwalsh1793
@karenwalsh1793 2 ай бұрын
It looks wonderful. Is it easy to separate the bones or do you eat them. Thanks from Nova Scotia!
@ReallySmoking
@ReallySmoking 2 ай бұрын
this one is easy - only major bones , but like every fish you need to be carefull.
@karenwalsh1793
@karenwalsh1793 2 ай бұрын
@@ReallySmoking Thanks. I'm used to bones. I grew up eating pike!
@ReallySmoking
@ReallySmoking 2 ай бұрын
@@karenwalsh1793 - if comparing to pike this fish does not have bones. This recipe would be second after salmon lox for me.
@gmanky
@gmanky 2 ай бұрын
I’d like to see this video without the background music. Takes away from what you’re doing.
@ReallySmoking
@ReallySmoking 2 ай бұрын
sorry for that music being too loud - maybe i will be redoing some of them just because i do these things for myself often.
@Dyzhane926
@Dyzhane926 2 ай бұрын
I'll take 4 please!❤❤❤
@giangos100
@giangos100 3 ай бұрын
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.
@ReallySmoking
@ReallySmoking 3 ай бұрын
basement - try to find place where is is cold or build Curing chamber from old refrigerator or vine cooler.
@giangos100
@giangos100 3 ай бұрын
thankyou so much
@gregdazer8395
@gregdazer8395 3 ай бұрын
That looks delicious
@ReallySmoking
@ReallySmoking 3 ай бұрын
and actully i do like it ... till i was editing video nothing left already ... i'm slow editor :)
@hammertiming8423
@hammertiming8423 3 ай бұрын
Looking good 👍
@IPullDoorsThatSayPush7
@IPullDoorsThatSayPush7 3 ай бұрын
Best pâté is pork liver pate
@ReallySmoking
@ReallySmoking 3 ай бұрын
agree - beef is good too ...
@beautyfox6683
@beautyfox6683 4 ай бұрын
This is brilliant video. No one has explained instacure, Till you I had no idea the difference Between #1 a d #2 thanku And I love your receipe spice Blend great combo Thanku 😊
@ReallySmoking
@ReallySmoking 4 ай бұрын
Thank You too ...
@estelagaheslayr4492
@estelagaheslayr4492 4 ай бұрын
I gotta thumb down on this one. Not because if content but because that darn song drowns out the actual audio explaining what you’re doing
@jasonhansen3923
@jasonhansen3923 4 ай бұрын
We're ya get the cold smoker from
@ReallySmoking
@ReallySmoking 4 ай бұрын
if you talking about unit attached to Vertical Smoker it is called Cold Smoke Generator. You can look on Amazon , Ebay or Aliexpress. If you want more info looks at my older videos.
@trwsandford
@trwsandford 5 ай бұрын
At the end stage of drying, vacuum seal it and stick it in the fridge for.a month longer. The remaining moisture will equalize and you will lose the dark over dry edges. 👍
@ReallySmoking
@ReallySmoking 4 ай бұрын
Agree , but who can wait 😁
@warwicksrc
@warwicksrc 5 ай бұрын
Great video and will be doing this. What size casing did you use.
@ReallySmoking
@ReallySmoking 5 ай бұрын
it was stahdard pig - i believe it is going in the range from 28 to 35 mm diameter . it could be any size , most important is internal temp , but if it is bigger diameter you need to cook very carefully not to overheat outside.
@warwicksrc
@warwicksrc 4 ай бұрын
@@ReallySmoking Hi, I made this following your recipe and technique and it was really good. Thank you very much!
@peterobbins5801
@peterobbins5801 5 ай бұрын
Great video but wrecked by the constant loud background music. Okay at the start but then it has to stop. Many cooking videos have this constant drone and it really pi$$es me off.
@ReallySmoking
@ReallySmoking 5 ай бұрын
slowly trying to fix for new videos - all depends what speakers and if it is headset ... maybe one day i will redo it :)
@thomaskolbe8779
@thomaskolbe8779 5 ай бұрын
Hallo und Grüße das sind lecker aus ,danke für das Rezept Grüße aus Burghaun Rhön
@ReallySmoking
@ReallySmoking 5 ай бұрын
Thank you . Greetings to you too ...
@Carperama
@Carperama 5 ай бұрын
Is pink salt cure in the dry brine necessary for cold smoking for 4 hours?
@ReallySmoking
@ReallySmoking 5 ай бұрын
this is fish and i believe it does not ned pink salt.
@rickdavid1795
@rickdavid1795 6 ай бұрын
I just started one 5 days ago. You made me jealous.
@user-is8mt1eg6h
@user-is8mt1eg6h 6 ай бұрын
I can't find your recipe on here?
@ReallySmoking
@ReallySmoking 6 ай бұрын
Please watch video ... it will be on the screen from 4:06
@danieldjerdjerian9169
@danieldjerdjerian9169 6 ай бұрын
Bravooooo❤
@ReallySmoking
@ReallySmoking 6 ай бұрын
Thank you.
@sinisabujas4099
@sinisabujas4099 6 ай бұрын
Wrong knife. Wrong technique. Slices is too small.
@ReallySmoking
@ReallySmoking 6 ай бұрын
i hope you slice the way you like to. I try to explain what i like. If slice is bigger you would need to bite it - now i have i slice (sometimes two), one bite
@CaptDave1301
@CaptDave1301 6 ай бұрын
Great video as always. Happy new year my friend
@ReallySmoking
@ReallySmoking 6 ай бұрын
Thank you , to all of you and your crew too ...
@profas1983
@profas1983 6 ай бұрын
IKEA ham🤣
@ReallySmoking
@ReallySmoking 6 ай бұрын
I think it was mentioned - COSTCO ....
@TalsBadKidney
@TalsBadKidney 7 ай бұрын
hell yeah brother
@another_wai8388
@another_wai8388 7 ай бұрын
Going to use your recipe for cold smoked salmon. Thank you.
@ReallySmoking
@ReallySmoking 7 ай бұрын
Always welcome
@i60rl26
@i60rl26 7 ай бұрын
Where are you from originally? Clearly soviet expat but your using pink salt. Odessa mama btw
@ReallySmoking
@ReallySmoking 7 ай бұрын
Lithuania.
@CaptDave1301
@CaptDave1301 7 ай бұрын
Looks great as always. Awesome seeing you on the boat this year with your buddies 👍
@ReallySmoking
@ReallySmoking 7 ай бұрын
Thank You for warm Welcome.
@AlexandroMechina-yb3tf
@AlexandroMechina-yb3tf 8 ай бұрын
Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt 20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.
@ReallySmoking
@ReallySmoking 8 ай бұрын
Thank You very much ... Upcoming project 😍
@profas1983
@profas1983 8 ай бұрын
Theres no law against a silver beard or a tasty sausage..👌
@onetimer44
@onetimer44 8 ай бұрын
Very sophisticated spice mixing method. Im sure Temu has a very cheap machine for that.
@ReallySmoking
@ReallySmoking 8 ай бұрын
Agree , but my method is free :)
@profas1983
@profas1983 6 ай бұрын
What is Temu?
@hammertiming8423
@hammertiming8423 5 ай бұрын
​@@profas1983 European wish
@coinclubsales
@coinclubsales 9 ай бұрын
Wonderful video. What temp inside the smoker during the 7 day period? Many Thanks !
@ReallySmoking
@ReallySmoking 9 ай бұрын
i smoke fro 2 days - it is cold smoking - no temp at all. & days is drying inside of the house - it is about 55-60 F
@mr.knowitall1285
@mr.knowitall1285 9 ай бұрын
Sir just one question, how strong is the heat? Under the pan?
@ReallySmoking
@ReallySmoking 9 ай бұрын
heat is to make water to be at 81F
@johnnydynamo5834
@johnnydynamo5834 9 ай бұрын
What accent you have bro?
@ReallySmoking
@ReallySmoking 9 ай бұрын
probably Lithuanian ... thats where originaly i'm from .
@Mrletoy
@Mrletoy 9 ай бұрын
What is the percentage of each salt please and during the 10 days, is the meat kept in the fridge? Thank you so much. Love your videos.
@ReallySmoking
@ReallySmoking 9 ай бұрын
Persentage based on total weight, it was kept in fridge
@Homercep-pl1qx
@Homercep-pl1qx 9 ай бұрын
Can you inject it or just brine it and do you have to smoke it
@ReallySmoking
@ReallySmoking 9 ай бұрын
Inject - yes , you can . Brine - yes you can. Smoking not mandatory - you can cook in owen till reach desiered internal temp.
@Homercep-pl1qx
@Homercep-pl1qx 9 ай бұрын
@ReallySmoking thank you God bless
@matthewgardner4532
@matthewgardner4532 10 ай бұрын
The techno music is very distracting.....
@ReallySmoking
@ReallySmoking 10 ай бұрын
Will need to work on bckground sound levels ...
@thomasmarcussen7549
@thomasmarcussen7549 10 ай бұрын
Good to see you back with a new video. I've gotta try this one!
@ReallySmoking
@ReallySmoking 10 ай бұрын
Thank you ...
@profas1983
@profas1983 10 ай бұрын
Kaviansku saslykas!!💙💛