Almost any product can be prepared at home. Using a smokehouse, it is easy to add an unusual taste to familiar dishes. Such products are good to serve both on the festive table and daily at lunch.
It is necessary
-
- ham;
- smoke machine;
- sawdust;
- salt;
- pepper.
Instructions
Step 1
Take a ham and rinse it thoroughly under water. Pat dry with a towel. A day before cooking, put it in a separate container, preferably enameled. Take salt, preferably coarse, rub a piece of meat with it. Put it in a cold place for a day.
Step 2
Prepare a bucket, it should be with a lid. Pour sawdust into it so that a layer of no more than 10 centimeters forms. Tie a ham, previously wrapped in a dense layer of four-fold gauze, to the handle of the lid, turn the lid with the handle down and close tightly. The homemade smoke machine is ready. It can be put on a slow fire.
Step 3
Use ready-made smoking machines, the readiness of the ham is determined by eye. A kilogram piece of pork can be smoked well in about 1-2 hours. This entire procedure must be performed outdoors, you can even on the grill, having previously installed a grate on it.
Step 4
Take sawdust of deciduous origin, as spruce and pine contain a lot of resinous substances. They can impart a bitter taste to smoked foods. If there is no lid on the farm, a piece of plywood can replace it, only in the middle you must first make a loop to tie the meat.
Step 5
When smoking, position the meat so that it does not come into contact with each other and is not very close to where the smoke is generated. You can put gauze between them or tie planks. Do not allow the fire to flare up too much - for this, periodically add moistened sawdust. Monitor the smoke temperature with a thermometer.
