This Is How You Can Preserve Your Own Food
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- It is time to smoke our pickled pork sausages. We are cold smoking them with our homemade smoker
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what a gift, moving the wisdom of your parents to you and your brothers and families. And teaching others as you do it. Thank you for these videos!
It's crazy, but the thing I liked learning was why sausages have that little curvature/flat area on the ends!
Me too.
Thank you for mentioning the dents on the sausage ends! That makes complete sense and I have to admit I always wondered!
The hymn, In the Sweet By and By, was beautiful on the guitar. Thanks
hehe... YOU wish we could smell it.. WE wish we could taste it.. :)
nice video as always my friend. thanks for sharing!
Cold smoking? now you've thrown me into research. I'm intrigued. Great video.
Most of what we smoke is done cold. Our fire is eight feet from the smokehouse and all the meat gets is wicked good maple flavour.
In north, Baltic region, the cold smoke is more favourable., it is done at least 4 days, and in the end it needs air curing and dry friezing
In Norway we most often use Juniper, Beech and Alder and also different kind of friut trees. Looks delicious Simeon!! Thanx for sharing!!
Blessed wife. You got the baby. Baby is learning homestead skills.
I love the background music. "In the sweet bye and bye".
Right on!!
Thank you for sharing your wonderful family life and the process to your home produce. Very interesting you make it look so simple, wish we could all do it, but it takes family cooperation and knowledge passed down by loving parents.
Thank you, Simeon. I have never seen the cold-smoking process before. Your sausages look delicious!
Great song, In The Sweet By and By
Wonderful teaching video. But I must say that I was truly drawn to the old, old hymn, "In the Sweet By and By".
Simeon, what great skill set you all have, looks delishious, thank you for sharing.
Memory smell of a wood smoke house with decades of use. Temperature was controlled by how much dirt covered the firebox,how damp the wood and how much draft.
How long do you have to smoke the meat until its enough for preservation?????
You'll find that the smoke contains find particles of potassium nitrate (saltpetre) if you’re using the log wood, and calcium nitrate if you use it mainly leaves and twigs. Therefore, long cold smoking for preservation.
I am always glad to hear alittle swedish
Love the music!!! Very good job with the smoking demonstration. Many tks,
Stars in my Crown!
I loved your music choice "In The Sweet By and By" Wonderful!! I love your channel.
There is no end to your ingenuity! I want to eat my meals with you guys! Also, I loved the guitar music. Old time hymns I think?
You did a great job picking music for this one!
Baby is adorable😊. Watching from Philippines
The broken electric smoker... Its not the Wurst thing in the world. But, you Hung in there and got the job done. That makes you a real Wiener! Great video.
I have never seen a smoking setuo quite like that before. I do smoking with an offset fire box . I suppose that mine is consided to be hot smoking although I do use low temperatures. Takes me 12-15 hours to smoke a whole brisket. One day I will build a smokehouse for cold smoking. Enjoy the fruits of your labors !
Love your channel! Keep up the good work.
Thank you for all your knowledge you share.
Here in the South USA ( and probably other areas) you would have a small (10" x10" x10") wood building with dirt floor and hang everything from the rafters. Build a SMALL fire and keep adding pieces of wood to keep the fire smoldering and producing smoke without making the building warm. Check frequently and keep it smoldering, leave it all in there after finishing and just get what you want out as you go. The building isn't used for anything else. It can take several days because you are doing sausage, ham and bacon at the same time and you need to get it so it doesn't need anything other than cool to keep.
You can preserve with cold smoke, but it needs a very long smoke to dehydrate it. It needs salting anyway to preserve the meat through the beginning of the smoking process.
I love your smoker design
Great video today. I would really love to learn to smoke food.
Love the music! In the sweet by and by...the sausage looks heavenly!
Your dad is so cool just like you! Wish I spoke his language to find out what he really thought of all this... LOL It must be starting to cool off where you are. It is still SO HOT here... I planted lettuce and kale under shade cloth so the transplants would not turn to ash. Love your videos!
Love how you are using the meat in so many ways, and I'm a vegetarian..
Thank you for the share. Am going to try this! 👍 great video...keep em coming! Cheers from Alberta, Canada
My mothers family in Jämtland cold smoked fish they caught in their lake nearby. The fish was in a square big ''box'' and the smoke went in a long shannel underground. It was the tastiest smoked fish I ever had. It must have been in 1974. West of Åreskutan, by Häggsjön.
Hi Simeon, would you explain why the meat in the links don't go bad un-refrigerated overnight? Thx
What was the music in the video? It sounded like "In The Sweet, By and By". I attend a laestadian (sp) Lutheran church in New Hampshire and we often sing this song.
Thanks for the background Hymns!
Love the song on guitar!! I will.meet u there
That looks wonderful! I hope you are going to give us the recipes you use. ... can't wait to try this !! Thank you so much for sharing!
My family in Mississippi used to have a smoke house. We did all our pork in there. It was great to eat.
These videos about processing and curing your pork have really been interesting!
Another great video, those sausages look delicious!
I am liking the music.
Nice video!
But the preserving mentioned in the title is just throwing it in the freezer?
I thought cold smoking was for food preservation, and hot smoking is for just flavor, because the heat is cooking the food at the same time.
Isn't cold smoked sausage supposed to store for a few months without refrigeration?
What an excellent idea. A couple years ago I made about 10 lbs of chorizo and hung it to dry in my ventilated pantry, I lost it all. That was the first time I had ever ventured to made chorizo, I thought that because it had vinegar in it, it would age without incident. Atlas, it all got spoiled. Are you in Sweden or USA?
So awesome man thank you for sharing I'm all about do it yourself, homegrown,homemade lifestyle.... Keep up the good work
That looks soooo delicious!! I liked seeing your cold smoker. I like that your version doesn't require a huge long trench! 👍
Have made salmon cold smoked. King and Red Salmon. You are making me hungry, Simeon! Such a wonderful video!
What is that instrumental song? I only know the parody, "the preacher and the slave". Guessing that isn't the version you're the most fond of. :P
yum does that ever bring back memories. You still eat the best food possible. I remember having to go in the dirt cellar and get a ham that had mold on it and my mom said just skim it off and it is good to go and man was she correct
From some things I have heard the mold actually helps to tenderize the ham.
I can almost smell the flavor just from looking at them. Great!
Nice guitar music!
You are alright and blessed SHALOM ALEICHEM
Smell? I wish I could taste it, my god that looks amazing
Ha ha, just read an article today about the increase of colon cancer in young Americans. I Swedish study was referenced regarding the high rates of colon cancer in Sweden which they attributed to . . . . smoked meat consumption!
more likely the curing salt. most meats from the factories arent even real smoked with real wood.
Nice video. I could almost smell the smoked sausages. 😁
Wow !!! Your wife should be proud of you, what a talented husband !!! Love those blue children, beautiful 🤩💖🤩
Well done!!
I absolutely love your videos,but when I came across this it made my day.We to cold smoke all of our hams an bacon
Mmmmmm mouth watering, they look so good
reminded me of moose season , when i was a kid,,, but ours was hand cranked,,, and not powered ,,,
In the sweet bye and bye we will meet on that beautiful shore
hi simeon, why not smoking them like a ham ? they would be ok without freezing them. you put some preserving salt
in the mixture, as far as i know it is forbidden in belgium, it leads to cancer. help me out.
Another great Video!
Nice music. I think I know the song.
this is so awesome thanks for sharing
Hej Simon vad är det för salt du använder och vilken sorts träspån är det gärna recept på korv skinka och pastejen
Great video. Loved the music.
Awesome
They look like pepperoni or salami that I eat here in the States.
Did all the sausage make it to the freezer? A little taste testing along the way.
507 likes 0 dislikes. Thats a new on youtube.. ^^ must be doing something good hehe btw you dont need to freeze them, can also hang them out to dry. We got about the same saugage in holland.
Nice video Simeon. More meat processing videos please
I’m new to the channel. Are you in Scandinavia, or somewhere else?
Mmmmmm, delicious! Is there anything you wonderful people don't do yourselves?
Another video that makes me hungry...
watching this makes me hungry...
I'll be on the next flight to Sweden!!
make my mouth water..:)
Simeone, they look so good, thanks for the video
Oh, they look so tasty!!
Hey there, where is the link on the video on how you made them sausages? Thank you
Great video.
Oh come on and share! LOL
It would be great to see more on the technique of how you control the fire/smoke. Do you top up with saw dust from time to time? Does the sawdust Keep burning on its own or do you need to stoke it up/add kindling etc? Thanks
Not exactly the same but... I have a small hot smoker that I use for chicken pieces or fish. It comprises a steel box with a close-fitting lid. The sawdust is spread on the floor of the box, a grid with the food goes above that, then the lid goes on. The box sits on a low stand, above two spirit-burners, which are filled (meths) and lit. The base of the box spreads the heat so that nearly all of the dust gets hot enough to smoke. When the burners go out, the food is ready. The flavour is controlled by varying the type of sawdust and the intensity by the amount used. It's important that the sawdust is only scorched and does not actually burn, as this would result in a bitter flavour. My enclosed box means that it becomes a low-oxygen environment, preventing fire. Simeon's variable power electric heater would enable him to similarly avoid actually setting the dust alight, even in an environment open to the air. He might need to mix the dust a bit from time to time, to get fresh material onto the heater. I hope this helps a little.
thanks. I made a smoker out of two bins attached with metal extractor fan pipe, but could never control the temperature. I'll try as you suggest. A friends apple tree has just fallen down so there's loads of saw dust to use!
Nice
Now I'm hungry
Very cool!
Not exactly Falukorv. That stuff looks absolutely delicious. Hilsen fra Norge! :)
is that song in the sweet by and by. :)
Scratch and sniff youtube. Come on Silicon Valley, get moving on it!!
Looks so good...
what did you put there is that a Sand?
Simeon, what sawdust did you use for the smoking?
Tony Mcloughlin I'm sadly not Simeon, but he most probably used beech chips (Buchenholzrauch in german).
Chips from oak is commonly used, in Scandinavia, though chips from most leaf bearing trees will do just fine. Chips from fruit trees is supposed to be especially suited for fish, shellfish and poultry, and the famous Peking chicken is smoked using chips from plum trees. Chips from pekan, mesquite and hickory, gives a stronger flavor and is often used to smoke read meat. I know that chips from juniper wood is used for smoking both salmon and almonds. It is often recomended to soak the chips in water (sometimes flavored with wine, beer or even whiskey) for some minutes, prior to using it, though then you need to use charcole (or an eletric heater) to keep the smoking prosess running. Herbes can also be added to the chips and you can also experiment with blends of chips, from different woods, though avoid using wood from trees that produce a lot of resin.
In Finland we use grey alder chips for smoking.
... and avoid pine...
How do you pickle them
What kind of wood do you use to smoke.
Alder
It's 1:15am here and you guys have made me ravenous hungry for some good sausage!!!! Do me a favor & enjoy one me.:)
really cool!