Прикольно....... гвозди, саморезы, металлические уголки.......но больше меня порадовала садовая ножовка и нарезка мяса топором))) Удачи и всех благ!!!!!!
Wow ca și cei din afară, am văzut nu știu câți indieni care fac asta și un american am văzut, dar să văd român e ceva fain să vezi nu doar străini că pot construi case și locuri în sălbăticie!Respect pentru asta!
I really like this design. Been looking at lots of videos. Yours is my favorite. One question; would you think a concrete pad inside the smokehouse would be beneficial?
Hey Cizar, do you have a video explaining the smoke and preservation process? I thought that part was just as good as the build! Would love more detail!
Wood must be cheep where you live my friend! Here in Greece, this structure would cost me 1000 euro just for material... No matter... You do nice work!! Bravo!
Ia incearca tu sa afumi cu fum cald, adica sa faci focul direct in afumatoare intr-un vas ceva si ai sa vezi diferenta! Am avut si eu cu fum rece ca tine dar pana la urma tot cu focul facut in ea a iesit mai bine!
Fumul rece e pentru carnea pe care vrei sa o pastrzi perioada mai lunga, doar ca e absolut necesar sa fie adumat lent si pe o perioada mai indelungata. Fumul cald e ok cateva ore, dar la fumul rece trebuie multe zile. Pot detalia daca va intereseaza.
I noticed you did not use a pressure canner for the meat. Is this how is it is done by you? People have a fit here if you talk about canning with out a pressure canner. Would love to know more about how you can meat.
He's using rough cut timber so like not bought from a big box store, Amish cut or something like that, so alot of times it has imperfections so when you over lap, you cut need for chalking, or another source of sealing. As he's trying to force smoke to one area you don't want holes and seams etc from putting planks sxs. Hope this helps, it's my exp anyway
What happened around 17:50 with the meat in the jar? What do I need to know to replicate, was there water or any liquid with the meat? I understood the boiling to vacuum seal, just wondering if I missed something crucial.
No water or liquid added. Meat will give juice during slow cooking. Or sometime when meat is ready jar filled with boiling lard. Traditional Ukrainian way to preserve meat for summer.
Going really fast in the playback doesn't make that look any less like poor construction techniques held together, in the end, more by reinforcement brackets that well constructed joints made from well chosen materials.
This looks like it only has a 'hot smoke' option. Cold smoking (85ºF) is the best method of smoking after dry salt curing for long-term preservation. Hot smoking can leave you with meat that will spoil, because you are cooking it, like with a smoker grill. *Caution viewers; Smoking is NOT a long-term preservation method, it is only a method of 'flavoring' the meat. Three months of dry-aging in salt lowers the moisture content of meat for long-term preservation. Then, you flavor the meat with smoking. Coat the meat with black pepper and the exposed bones with red pepper to keep out maggots after it's smoked.
@@kren1101 I'll come visit you in the hospital when you're recovering from food poisoning. I Googled it: *Smoked meat can be kept for four days, as long as it was refrigerated within two hours of being removed from the smoker. If you properly wrap and freeze your smoked meat, it can last up to three months. I'll repeat: Smoking is not a long-term preservation method. Don't die or get sick just because kren said it is.
Tell me why every one is so crazy over cold smoke? I have no use for it 👎👎 It don't penetrate nor cook like hot smoke.. IT takes for ever for it to get the smoky flavor using cold smoke, like hot smoke does.. THE ONLY USE FOR COLD SMOKE IS? FOR LIKE CHEESE.. Maybe fish. i would use hot smoke on fish
awesome project but I really think that you should really invest in getting a circular saw trust me it will be a lot easier the want to make another project k have a great day
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Прикольно....... гвозди, саморезы, металлические уголки.......но больше меня порадовала садовая ножовка и нарезка мяса топором))) Удачи и всех благ!!!!!!
Man this guy really knows how to explain things!!! Thanks for the great tips bud
He didn't need to say a word.
Top top top
awesome
@@AppliedOCD pretty sure it was sarcasm it tends to go unnoticed these days as many live in a permanent state. Commenter couldn't read "time lapse"
Nu inteleg de ce mai apare inca odata acest video.....asteptam cu nerabdare un Craciun fericit la cabana.Sarbatori fericite dragilor,,,,,
It's amazing, I can't believe I sat and watched the whole thing. I can't believe it.
⁹
@@ubaldoreyesmiranda7212 ?
Wow ca și cei din afară, am văzut nu știu câți indieni care fac asta și un american am văzut, dar să văd român e ceva fain să vezi nu doar străini că pot construi case și locuri în sălbăticie!Respect pentru asta!
Se potrivesc de minune Cezar și Raluca
Sărbători fericite și sa intrați cu bine în noul an
Nice build mate. Well done. Now I’m bloody hungry…..
Dumnezeu sa va ajute în tot ce faceți
That is the right size. Plus i like the roof over the firewood as well 👍👍
Sarbatori fericite ! Zaragoza .
Great job. Love your no nonsense building approach
Salutare! Când îți place ceea ce faci nu are cum sa nu iasă bine. Succes pe mai departe!🤠👍
Wow… you are a resourceful man! Well done!
I really like this design. Been looking at lots of videos. Yours is my favorite. One question; would you think a concrete pad inside the smokehouse would be beneficial?
*HOW TO BUILD A BEAUTIFUL SMOKE HOUSE CONGRATULATIONS👍👍*
NA - ai reusit-o si pe asta. Bravo, bravo, om bun!!! Arata foarte bine.
Esti fantastic omule te pricepi la aproape tot.Viata fericita si binecuvantata in acest minuiat rai!
Bravo omule gospodar, bravo!
Cezar.nota.11.pentru.vlog.cred.ca.va.iesi.ceva.f.ok.craciun.fericit.
Eu ma minunez foarte mult de Cezar pentru că știe absolut totul în gospodărie.
Ia-l acasa.... 😄😄😄😄
Sarbatori fericite!.Din Canada.
Hey Cizar, do you have a video explaining the smoke and preservation process? I thought that part was just as good as the build! Would love more detail!
Great video. Have you done one where you cut up the carcass from beginning to end? I love the simple way you can and process what you showed!
Wood must be cheep where you live my friend!
Here in Greece, this structure would cost me 1000 euro just for material...
No matter... You do nice work!! Bravo!
Exsessive use of material completly unnecessary.the cost of lumber makes the small build very expensive
Use wooden crates, palettes and then it is free
i would guess he is cutting his own timber from his property.
@@TheDexterFishbourneBănuiești greșit . Lemnul se fură , zilnic . Și de firme , si de populație .
Salutari din Germania! 👍
What a no BS build!
Things to buy: Chainsaw, drill, timber, empty padock, screws, wheel barrow. Easy 😊
Salutari din Irlanda 💝💝💝
Frumoasa viața la munte 👏👏👏👍👍sănătate multă
Da, viața trăită!🏡✨🌠💯
Salut! BON COURAGE POUR LA TRAVAIL!
Poti refolosi uleiul ars ( ulei de motor , cutie de viteze, hidraulic ) pentru lama de drujba singurul dezavantaj consum +5-10%ulei pe lama .
😍 Unbelievably amazing 😍
Ia incearca tu sa afumi cu fum cald, adica sa faci focul direct in afumatoare intr-un vas ceva si ai sa vezi diferenta! Am avut si eu cu fum rece ca tine dar pana la urma tot cu focul facut in ea a iesit mai bine!
Da, exact asta am in plan, sa o fac si cu fum cald, nu am fost chiar multumit de cum iese la rece si o pot adapta pt ambele variante.
Cu fum rece intai fierbi ce ai de afumat
Fumul rece e pentru carnea pe care vrei sa o pastrzi perioada mai lunga, doar ca e absolut necesar sa fie adumat lent si pe o perioada mai indelungata. Fumul cald e ok cateva ore, dar la fumul rece trebuie multe zile. Pot detalia daca va intereseaza.
Ce bine le tai cu toporișca aia 👍🔔🤝👏
That is beautiful.
Salutari din Scotia!
My kind of building. Get a design in your mind, and run with it. Measure as needed, but just full send it.
Muy bien.Saludos desde Madrid!!!!
Great work on that smoker 👍🤗
How many piggies were harvested in that video? Brings back memories of my grandad.
Salutari din Germania
Bravo Domnule !
The dog is cool
I like that fix blade you used. Looks like a nesmuk. What make if I might ask?
Delicious! Greetings from USA
Salut...nu intra apa pe la scândurile de la acoperis??
Sehr schöne Arbeit
Low tech & high emotions 💪😍
I do love this design nice job 👍
*Salutare Cezar. Am dat acuma de canalul tau de TH-cam. Caut sa cumpar un pamint unde sa stau si eu la Munte, dupa 16 ani de stat la Roma.*
dupa ce ca animalele oricum nu mai au paduri si habitat acuma vreti toti sa va mutati in padure
@@User556q Stalin liniștit bai nene, că omul inobileaza locul. Uitate la ăștia de la putere că au defisat pădurile. Atunci unde ierai?
Foarte tare ideea!!!!
Poate găsești ceva fain de tot.
Sănătate și spor în toate 🔔👍
Great video thank you 👍
I noticed you did not use a pressure canner for the meat. Is this how is it is done by you? People have a fit here if you talk about canning with out a pressure canner. Would love to know more about how you can meat.
after meat is cooked jar will be filled with boiling lard. High temperature and luck of oxygen after lard is cooled.
Nice. I’m about to build one now.
e buna de folosit ca si o poiata pt gaini vara.
VERY GOOD VIDEO, THANK YOU MUCH.
13:05 13:09
EXCELLENT !! Thank You !!!👍👍
Hello beginner here, after smoke can you leave me to age for preservation? Or move the meat and cover with lard to hang somewhere else ?
You can leave meat in the smoker for aging during the time. Just cover it with cheese cloth.
Enjoyed the show
Foarte frumos, bravo.
does staggering the planks provide any utility, or is that just for aesthetics?
He's using rough cut timber so like not bought from a big box store, Amish cut or something like that, so alot of times it has imperfections so when you over lap, you cut need for chalking, or another source of sealing. As he's trying to force smoke to one area you don't want holes and seams etc from putting planks sxs. Hope this helps, it's my exp anyway
Do have any plans on how to make that
Excellent !!
is that lime and sand morter he uses
You have just end up getting me hangry 😋😋
Great job, what type of wood are you using?
Pine
Super
Wow. The 5 second clip of the woman tells me "Oh joy, canned pork and pig skin all winter long!" Yay...
Astea le știu deja!pune CV ca-n mergi în camping prin munți!
What happened around 17:50 with the meat in the jar? What do I need to know to replicate, was there water or any liquid with the meat? I understood the boiling to vacuum seal, just wondering if I missed something crucial.
No water or liquid added. Meat will give juice during slow cooking. Or sometime when meat is ready jar filled with boiling lard. Traditional Ukrainian way to preserve meat for summer.
@@sergeygalayda2931 thank you :)
Were those cracklings cooked enough to melt out all of the lard? Some of those bigger pieces looked like they needed to cook longer.
Crackling do have some fat attached
personal preference
Ursul ? Nu poftește și dumnealui ?
Is this smokehouse suitable for both hot and cold smoking?
Only cold smoking
Nice
Isn't that called cold smoking?
Cum ti ai dus materialul acolo sus?
What is the conacle shaped vessel that they are conveying the meat into at 15:20?
Romanians call it Garnita.
@@haky0689That doesn't help at all lol.
You wouldn’t happen to have a material list would you?
Were those cracklins you were frying up?
Прикольно😊
AFUMATUL CU FUM CALD SE FACE DOAR IN SEZONURILE RECI toana tarzie/iarna primavara rece
Da a mai fost video-ul asta. Doar că i ai pus titlu în engleză. Așteptam ceva nou...
Going really fast in the playback doesn't make that look any less like poor construction techniques held together, in the end, more by reinforcement brackets that well constructed joints made from well chosen materials.
Biiiine
Un mare like din Bihor
Fain a ieșit.
Gustul e ok?
Sau o să faci și cu fum cald?
Spor în toate
This looks like it only has a 'hot smoke' option. Cold smoking (85ºF) is the best method of smoking after dry salt curing for long-term preservation. Hot smoking can leave you with meat that will spoil, because you are cooking it, like with a smoker grill.
*Caution viewers; Smoking is NOT a long-term preservation method, it is only a method of 'flavoring' the meat. Three months of dry-aging in salt lowers the moisture content of meat for long-term preservation. Then, you flavor the meat with smoking. Coat the meat with black pepper and the exposed bones with red pepper to keep out maggots after it's smoked.
Next time you can do your own darn video ....
He never said it was a cold smoker, and smoke absolutely does preserve meat
@@kren1101 I'll come visit you in the hospital when you're recovering from food poisoning.
I Googled it: *Smoked meat can be kept for four days, as long as it was refrigerated within two hours of being removed from the smoker. If you properly wrap and freeze your smoked meat, it can last up to three months.
I'll repeat: Smoking is not a long-term preservation method. Don't die or get sick just because kren said it is.
А разве не нужно ли дымоход сделать шуть шуть по меньше.
Tell me why every one is so crazy over cold smoke? I have no use for it 👎👎 It don't penetrate nor cook like hot smoke.. IT takes for ever for it to get the smoky flavor using cold smoke, like hot smoke does.. THE ONLY USE FOR COLD SMOKE IS? FOR LIKE CHEESE.. Maybe fish. i would use hot smoke on fish
Ai făcut un calcul? Cam cât costă o asemenea afumătoare?
Foarte scumpa iti zic eu pe putin 3000 ron
молодець супер
Carnea/slanina trebuie sa stea la saramura cateva zile.
i have not done those things in 75 years in arkansas
awesome project but I really think that you should really invest in getting a circular saw trust me it will be a lot easier the want to make another project k have a great day
Прикольно сам себе поел
What type of wood? Pine?
YEs.
Stii ce zi este astazi a tria zi dupa Craciun
Alta, sau..?
Și dacă-i alta care-i diferența ?
You need a nail gun for xmas mate ,good job
Anyone else check their playback speed ahah
От души поржал 😂😂😂, на вид вроде взрослый чел , а творит , как будто с пальмы вчера слез .....😂