Boiled-smoked podchaevok in Chapaev style

Category: Meat dishes
Boiled-smoked podchaevok in Chapaev style

Ingredients

Podcherevok 1.5KG

Cooking method

  • The undercap is the lower part, the abdomen of a pig. Sold in the markets - leather, on it a layer of bacon and meat, sometimes with cartilaginous ribs.
  • It is necessary to pour water into a large saucepan, add onion peels and roots, lavrushka and peppercorns, boil and put this very undercap in a boiling infusion. Cook for about an hour - do not put salt!
  • Boiled-smoked podchaevok in Chapaev style

  • Then pull out, cool slightly, cut across with a knife, prepare salting - mix finely chopped garlic, pepper, spices and coarse salt, rub the undercap with this mixture. Then twist and tie with thick thread to make a roll.

  • Boiled-smoked podchaevok in Chapaev style

  • Boiled-smoked podchaevok in Chapaev style

  • Boiled-smoked podchaevok in Chapaev style


  • Smoke this roll.

  • Boiled-smoked podchaevok in Chapaev style
  • I have such a miracle - the "Smoke" stove, I bought it in 2003, and I am very happy with it. In it, and smoke, and make kebabs, and cook food. Melted with cones, twigs, etc.
  • Boiled-smoked podchaevok in Chapaev style
  • Here in it, on alder shavings, I smoked the underwings in 30 minutes.

  • Boiled-smoked podchaevok in Chapaev style
  • It is better not to eat right away, although it is very tempting to eat it sooner ...., excuse me, to eat.
  • Boiled-smoked podchaevok in Chapaev style

  • Better to let it sit in the refrigerator for two days, so you need to cook a lot at once.

National cuisine

its

MariV
If the New Year is in nature - then instead of barbecue - prepare a blank at home, and smoke it in the fresh air!
natamylove
MariV

what beauty you show !!!!

and the oven is interesting, but in your profile you can't see where you are from?

where are these stoves sold?
MariV
These stoves are made by Vyatka, here is a link to their website 🔗.
Or in a search engine, type "portable oven Smoke".
Pogremushka
And what could be done with him instead of smoking, so that it turned out no less tasty? (big saliva emoticon with bulging eyes)
MariV
Quote: Pogremushka

And what could be done with him instead of smoking, so that it turned out no less tasty? (big saliva emoticon with bulging eyes)
Easy!
1. Cook as described. Then you take it out, let it cool slightly, rub it with salt and other spices, wrap it in a roll, after it has completely cooled down - in the refrigerator. A day or two - and please!
2. Boil, etc. Then, after rolling into a roll, cover the top with fat sour cream - and for 20 minutes in the oven.
In all cases, it is better to be patient and let it rest for at least a day in the refrigerator.
What else am I thinking - whoever has an airfryer, then smoke the mona in it, on shavings.
I don't have it yet, but I plan to buy it - I'm looking closely ...
MariV
The people demanded from me to continue - and here are the next portions.

It is raw - the underwings
Boiled-smoked podchaevok in Chapaev style

This is with prunes and rosemary


This is with crushed cranberries and rosemary
Boiled-smoked podchaevok in Chapaev style

This is before being sent for smoking
Boiled-smoked podchaevok in Chapaev style

And now - bon appetit!
Boiled-smoked podchaevok in Chapaev style
Boiled-smoked podchaevok in Chapaev style
nut
MariV Tell me p-that how much salt is needed for 1 kg of podcharevka?
MariV
nut,
for 1 kg of already boiled pottery, you need about 3 tablespoons of coarse salt.
nut
Thank you: flowers: I was going to make a delicacy, but only in the oven, they promised to bring the smoke only at the weekend, but I can't stand it
MariV
You can do it both in the oven and in the microwave - it will still be delicious! There is no way to smoke, it's okay, it's better to do without artificial "smokes", more spices and garlic - it will work out fine too!
Gaby
Marie, take a report from me - I did it the day before yesterday, of course I remembered that he needed to lie in the refrigerator for 2 days, but yesterday his hands reached out to the refrigerator under the pretext "you have to taste it." In general, yesterday I tasted this yummy many times, but today 1/3 of it remains. Delicious sandwiches are obtained with a cup of tea, and in the morning with a cup of coffee.
Boiled-smoked podchaevok in Chapaev style
I'm going to put + in the reputation. This is for you !
kolynusha
MariV , how delicious! We only bought a smokehouse for the dacha in the fall, your recipe is so by the way, in the spring I will definitely use
nut
Well, here I am with a smoke stove: DMariV could you tell me in more detail how to use it? where and on what to put meat for smoking? I’m sitting looking at her and don’t understand anything, and the guy who brought her to my question "how to smoke in it" made big eyes and said nothing - maybe I bought the wrong one?
MariV
nut,
Is your stove the same as my hard-working old lady?
If so, then:
- there should be four troughs in the kit = two deep, one smaller and one very shallow, such as a tray. There should also be skewers and two holders for these skewers. Skewers are inserted into these holders at one end, and at the other ends they cling to a shallow dish.
You open the lid by the stove, throw fuel into the bottom, set it on fire, cover it with one of the deep troughs, put chopped branches of cherries, or apple trees, or plums, currants in this trough - in short, something not resinous. If there are alder shavings, in general - super! Place a shallow trough on these branches, on which the skewers are already fixed on the holders. On these skewers, put prepared raw materials on top - meat or fish. Cover the top with a lid and note the time. The fire must be constant !!!! I smoked a large piece of meat for 1 hour. We usually smoke chicken for about 30 minutes.
From time to time you open the lid and look. If you prepared the podcherevok correctly before this, that is, boiled it, then 45 minutes will be enough.
MariV
If you still have questions - I went to the manufacturer's website - I will tell you according to the drawing.
They also have a video - I watched it, everything seems to be clear. True, I have been using it for a long time.
nut
Here's everything that was included:
Boiled-smoked podchaevok in Chapaev style
natamylove
Girls, I want a stove like this (drooling)
nut
Natamylove in search, give a portable oven Dymok and find the Vyatka plant, there you can make an order and they will send it, weighs 8 kg. I also wanted to order there. but the guy brought it himself today
MariV
nut,
well, as if everything is included!
natamylove
nut
I'm from Ukraine
nut
There is no only holder for skewers, I have already looked through all the pictures on the internet and set. checked. nowhere is something written about the holder
nut
I know they even send to Kazakhstan, send a request to them by mail and what they will answer
MariV
Quote: nut

There is no only holder for skewers, I have already looked through all the pictures on the internet and set. checked. nowhere is something written about the holder
They must be called - racks, in the drawing under number 6. Here in the slots that are located on the wide base of these racks - they are in the form of a triangle - and skewers are inserted.
Boiled-smoked podchaevok in Chapaev style

1. Hook
2. Bowler hat
3. Scoop
4. Dinner spoon
5. Cover
6. Rack
7. Bowl
8. Pallet
9. Spark arrester
10. Small pot
11. Top of the pipe
12. Skewer
13. Cover pan
14. Upper case
15. Bottom of the pipe
16. Grate
17. Plug
18. Leg
19. Lower case
nut
I don't have one like this for sure
MariV
And what is written in the picking list? Must be! Take the suppliers by the ear!
nut
In the computer they are not and in the figure too, we will think of something:Boiled-smoked podchaevok in Chapaev style
MariV
Yes, I think there is no problem, what to put the skewers on!
nut
Mariv urgently needs your consultation: we sit with my husband and sort it out. We set fire to the wood and put a large trough on the top of the stove. there are branches or shavings, there is a small trough on it and meat on it, and the lid does not close - it stands on the meat or you need to remove the upper part of the stove, put a large trough directly on the fire, there are branches, a small trough with meat, install the upper part of the stove and close the lid, that is, are all the meat troughs inside the oven?
MariV
No need to remove the upper part! Even if the lid does not close tightly, it will still smoke, well, hold it longer! Why did you decide to smoke a whole hog ?!
My abdomens were quite large, under 2 kg, they were pre-boiled, and smoked beautifully under a loosely closed lid!
nut
Thanks MariV We will try and adapt
MariV
nut,
everything will work out, do not hesitate! Start with a small portion of chicken legs or breast! Marinate in the stove too - they will smoke in 30-35 minutes! Juicy and tasty!
Hairpin
Quote: MariV

What else am I thinking - whoever has an airfryer, then smoke mona in it, on shavings.
I think not. Although in the stores where they sell airfryers they also sell shavings, but why? The shavings must either burn or smolder ... And in the airfryer they cannot do this or that. And if you pour boiling water over them at the bottom of the airfryer ... Maybe you can still use the method Wiki in the pressure cooker ...
MariV
Hairpin,
No, I changed my mind to buy an airfryer! There is a microwave oven, an oven, a favorite stove in the country - that's enough!
Hairpin
So let's say that they are not being removed from production, so you can buy them at any time!
MariV
Quote: Hairpin

So let's say that they are not being removed from production, so you can buy them at any time!
Pr-r-r-r-but!
nut
Well, here I am with a chapaevskaya undercrown, I cooked last night according to the MariV recipe, and smoked at home in my home smokehouse - awesomely delicious
Boiled-smoked podchaevok in Chapaev style
MariV
Boiled-smoked podchaevok in Chapaev style
So it got colder, I wanted a smoked podperevka ...
RainForest
Thanks for the recipe, it turned out very tasty!

I cooked in the pressure cooker for half an hour (because of this, the skin became as soft as jelly and I could not roll it into a decent roll.

Smoked on the barbecue - put tea wrapped in foil on the remains of the coals. (there are holes in the foil on top). I didn't have a leaf, so I gutted the tea bags and it turned out great, and there is no need to look for shavings. (I know once the Chinese smoke rice and sugar with tea in a wok, but I just smoke tea).
Boiled-smoked podchaevok in Chapaev style
MariV
Congratulations! : rose: I'll have to try with tea too .....
kubanochka
MariV Thank you very much for the recipe! I have already cooked the podcherevok several times.
When my husband tried the first time, closing his eyes blissfully, he said: "Yeah! It feels like I have lived with you half-starving for thirty years. How did I live without this before?"
This is praise to you, MariV
MariV
I am sincerely glad for you and your husband!
SchuMakher
ManyOlechka, and if you don't cook, but smoke immediately?
MariV
Quote: ShuMakher

ManyOlechka, and if you do not cook, but immediately smoke?
My joy,Manyashik ! You should not risk your health - it is better to boil and smoke! Pieces of the podcherevka are usually not small - you need to smoke it!
SchuMakher
Aaaaaaaaaaaaaa, where the dog rummaged .... We spent an hour somewhere kptyli knuckle ... Is it thicker?
MariV
No, of course, it's not thicker - but you have to roll it up with a roll, and it turns out more massive than a shank!

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