I use 1 of my wifes crochet hooks to pull the string through, very easy.
@jer77
Жыл бұрын
Lol, goes from your wives crochet hook to yours in on piece of bacon.
@dejanpetkovic7663
Жыл бұрын
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👍💪🙋
@josephgehen7400
8 ай бұрын
warning slanina is highly addictive :) soo good , another great video man
@WhyNotSpeakUp
2 жыл бұрын
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. 🇭🇷🍻
@daneboro6847
2 жыл бұрын
Christmas cookies, pork belly and holiday hearts is the way Dojće farts!
@peterpetrusa3131
2 жыл бұрын
Sretna Nova Godina. Lijep pozdrav iz Toronta. Great video!
@VelebitMountainMan
2 жыл бұрын
Sretna Nova i vama! Hope all is well
@gs637
Жыл бұрын
Looks good! (in Romanian it is called Slanina as well)
@bobratu9029
Жыл бұрын
pe dracu
@JoeyBozify
Жыл бұрын
Looking great ! Pozdrav iz California !!!
@davidchapman6308
10 ай бұрын
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.
@stanmoffitt9297
Жыл бұрын
I like the way you think Sir. My brain just snapped! Thank You!
@VelebitMountainMan
Жыл бұрын
Wait till you see the Dry Aged Bacon 🥓 video... holy Toledo so good
@bodyandsoulinconstanttrans9190
9 ай бұрын
thx guys for a very good video where you explaining everything so it was easy to understand. Keep up the good job !
@summerforever6736
Жыл бұрын
Looks fantastic!!
@benf8706
4 ай бұрын
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.
@didamata1
Жыл бұрын
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!
@daneboro6847
2 жыл бұрын
Happy New Year Dojće!
@xthe_moonx
Ай бұрын
that said, i also dont use instacure with whole muscle.
@xthe_moonx
Ай бұрын
its pancetta in italy
@josipcro
2 жыл бұрын
Love your videos wish you were my neighbor hehe🙏👍
@giangos100
Ай бұрын
have you tried it with kosher salt?
@jelenpivo65
6 ай бұрын
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?
@VelebitMountainMan
6 ай бұрын
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!
@jelenpivo65
6 ай бұрын
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.
@jelenpivo65
6 ай бұрын
90% humidity that is.
@VelebitMountainMan
6 ай бұрын
Keep the whole muscle at 65%, sausage start at 90% then drop slowly till its about 70%
@VelebitMountainMan
6 ай бұрын
Next you need to make some vino and rakija...
@summerforever6736
Жыл бұрын
Where I came from Hungary they cure it for 10 days and use only salt and maybe garlic...
@summerforever6736
Жыл бұрын
We call it Szalona in Hungary
@javaman8895
2 жыл бұрын
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.
@VelebitMountainMan
2 жыл бұрын
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.
@peterpetrusa3131
2 жыл бұрын
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?
@VelebitMountainMan
2 жыл бұрын
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 =)
@peterpetrusa3131
2 жыл бұрын
@@VelebitMountainMan hvala. Thanks pal!
@johnstarcevic1776
2 жыл бұрын
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
@VelebitMountainMan
2 жыл бұрын
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.
@icyhotonmynuts
8 ай бұрын
Well done.
@PaulMcLove
Жыл бұрын
‼Yummy 👍😉😀
@chasingsteelies
5 ай бұрын
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 🍻
@VelebitMountainMan
5 ай бұрын
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.
@chasingsteelies
5 ай бұрын
@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.
@summerforever6736
Жыл бұрын
I like the skin on it....
@xthe_moonx
Ай бұрын
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.
@jakeraketic1315
11 ай бұрын
Btw slanina at the end of video has a skin on it so I wonder what happened to the one from Costco?
@whoknowsthis1
Жыл бұрын
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
@VelebitMountainMan
Жыл бұрын
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.
@whoknowsthis1
Жыл бұрын
@@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?
@sniper-lt9pd
2 жыл бұрын
A DA LI SI PROBAO DA ODIMIS SA MANUKA WOOD CHIPS? DA POLUDIS OD UKUSA I MIRISA. POZDRAV SA NOVOG ZELANDA
@anthacdc
Жыл бұрын
How many days would you let pork necks sit in the salt? I assume muscle meat absorbs salt faster than fatty meat?
@VelebitMountainMan
Жыл бұрын
It's does, but the rule is the same, 1 day per pound of raw trimmed meat.
@gregglasgow9432
Жыл бұрын
Thanks. Question: Can the pork belly be in the salt mode more than 2 weeks?
@VelebitMountainMan
Жыл бұрын
Yes, usually it's best 1 day per pound but if it's a couple days longer it won't hurt anything.
@summerforever6736
Жыл бұрын
Let me ask you how is the price comparison to Costco versus restaurant Depot for the belly? Thanks!!
@VelebitMountainMan
Жыл бұрын
For pork belly they are very close but at restaurant depot you can get bigger pieces and skin on.
@ludwigvoncocksucker3275
Жыл бұрын
I got my dad's entire machine shop hooked on slanina lol
@johnstarcevic1776
2 жыл бұрын
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.
@VelebitMountainMan
2 жыл бұрын
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.
@summerforever6736
Жыл бұрын
How long did you smoke them and did you check for internal temp in the bacon or you go by color? Thanks
@VelebitMountainMan
Жыл бұрын
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.
@ivantvrdeich4757
2 жыл бұрын
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!
@VelebitMountainMan
2 жыл бұрын
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.
@VelebitMountainMan
2 жыл бұрын
kzitem.info/news/bejne/sKWA1Hmwf6x2aIY Take a look at this video, I go into depth on the entire process.
@markopalikko6986
Жыл бұрын
Great video! What kind of salt are you using?
@markopalikko6986
Жыл бұрын
Nevermind, I didn't wait for the end. Sea salt.
@VelebitMountainMan
Жыл бұрын
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.
@jakeraketic1315
Жыл бұрын
Hey Velebit man do you rinse out the salt before hanging it in smoker?
@VelebitMountainMan
Жыл бұрын
No sir, by using 3%+ salt there shouldn't be a need to rinse off the meat.
@jakeraketic1315
Жыл бұрын
@@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
@VelebitMountainMan
Жыл бұрын
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.
@jakeraketic1315
11 ай бұрын
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!
@leonardoplus1671
Жыл бұрын
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. 😀
@VelebitMountainMan
Жыл бұрын
20F or -6C
@annajakab9933
2 жыл бұрын
Dobar si ..saljes za australiu? .?
@VelebitMountainMan
2 жыл бұрын
No, ako dođeš u Chicago napunit ću ti kofer!
@dallasstar4668
2 жыл бұрын
Where can I find croatian sea salt? Where do you buy it?
@VelebitMountainMan
2 жыл бұрын
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.
@radby
7 ай бұрын
@@VelebitMountainMan that is not pure salt, they add anti-caking agents. I will try with Himalayan coarse salt.
@johnstarcevic1776
2 жыл бұрын
What kind of salt do you use?
@VelebitMountainMan
2 жыл бұрын
I prefer sea salt but Kosher salt works just as well.
@Myway65
2 жыл бұрын
Ma mene zanima jesi ti blizu Chicaga i jel ima za prodaju?
@VelebitMountainMan
2 жыл бұрын
Živim u Chicago, Jeff Park, nema ovu godinu, već je sve prošlo ali će bit sljedeće sezone
@Myway65
2 жыл бұрын
@@VelebitMountainMan Pa ja sam par milja niz ulicu. Schiller Park.
@oleksandermeresi286
Жыл бұрын
Do u sell this ?
@VelebitMountainMan
Жыл бұрын
I might start, We'll see how much time I have this winter
@dheasley2
Жыл бұрын
@@VelebitMountainManI would buy some. 😁
@sniper-lt9pd
2 жыл бұрын
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 .
@alexwhite4967
Жыл бұрын
Are you Romanian?
@VelebitMountainMan
Жыл бұрын
Croatian, born in America
@alexwhite4967
Жыл бұрын
Thank you! I only asked becouse here in Romania we call it Slanina as well😁
@VelebitMountainMan
Жыл бұрын
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!
@alexwhite4967
Жыл бұрын
@@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
@kian3217
2 жыл бұрын
You just gained a new subscriber 👍!! Do not waste your time - P-R-O-M-O-S-M!!
@Joe-fj9kw5bg1v
6 ай бұрын
You think $2.99 is high wait till 2024 it is $5.20 per pound
@VelebitMountainMan
6 ай бұрын
Fucking communist are killing the middle class... don't get me started
@josephsadowski4532
Жыл бұрын
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
@chasingsteelies
10 ай бұрын
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? 🍻
@VelebitMountainMan
10 ай бұрын
Yes run it with the minimal amount of wood, can't get over 75F
@leonardoplus1671
Жыл бұрын
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. 😀
@VelebitMountainMan
Жыл бұрын
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.
@VelebitMountainMan
Жыл бұрын
When I salt the meat I try to keep the temp around 33-40f
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