If you have a smokehouse, then you should try cooking meat in it. You can smoke any type of meat. Pork is ideal for this purpose. But it is worth remembering that a lot in this matter depends on the marinade. Poor choice of ingredients can ruin the taste of the final product.
It is necessary
-
- 1.5 kg pork belly;
- 2
- 5 tbsp salt;
- 60 ml maple syrup
- 1 tbsp mustard seeds;
- 2 tbsp whiskey;
- black pepper to taste;
- 70 ml apple tree chips (or alder
- cherry);
- smokehouse or wok.
Instructions
Step 1
For smoking, it is better to choose chilled meat of a young animal. Great for pork smoking purposes (boneless brisket, neck or shoulder). Take the meat and rinse it thoroughly under cold water. Then pat dry with a towel.
Step 2
Now prepare the marinade. To do this, fry the mustard seeds until golden brown in a dry frying pan. Then crush them with a pusher or the wide part of the knife blade (you can grind them in a mortar, but not very finely). Combine maple syrup with salt and whiskey, pepper and mustard seeds.
Step 3
Stir and rub a piece of meat with this mixture thoroughly. Place it in a plastic bag, then remove the air from the bag. Tie and marinate in the refrigerator for three days. Turn the meat in the bag several times.
Step 4
After three days, remove the meat from the marinade and cut it in half. Peel mustard seeds. Place the meat on the wire rack so that the pieces are not touching and are far enough apart. It will take about two hours to smoke a portion.
Step 5
Prepare your smokehouse. Place sawdust or apple tree chips on the bottom. You should not take spruce and pine sawdust, as they can give the meat a bitter taste. The fire during smoking should not flare up very much, otherwise the dish will also taste bitter.
Step 6
If you don't have a smoker, use a wide pot or wok. Lay a layer of foil on the bottom and sprinkle wood chips or sawdust on it. Next, put the meat on the wire rack, you can also the one that you use for steaming vegetables (from the airfryer).
Step 7
Cover the saucepan with a lid and put on fire. As soon as you smell the first smoke, then immediately reduce the heat to a minimum. Continue smoking for about a couple of hours. Watch the degree of readiness.
