Smoking is the process of processing meat products using smoke. Any food can be smoked at home. Meat or fish after smoking becomes of a unique taste and especially aromatic, in addition, they have a longer shelf life.
It is necessary
-
- chilled meat (pork
- beef or lamb);
- spices and salt;
- garlic
- Bay leaf
- cloves;
- food nitrate;
- smokehouse.
Instructions
Step 1
Decide on the type of meat to be smoked. It is better to buy chilled meat rather than frozen. Then the finished dish will turn out to be more juicy and tasty, will have an attractive appearance and will not fall apart.
Step 2
Prepare the pork for smoking. Ham, brisket and loin are smoked to give them a spicy taste and extend their shelf life. At home, meat can be smoked in a homemade smokehouse. Take 10 kg of pork, five cloves of garlic, 50 g of sugar, 5 bay leaves, 5 g of black pepper, 3 g of cloves, 300 g of salt. Method of preparation: garlic and bay leaves, and finely grind salt, sugar and spices. Grate fresh pieces of meat with this mixture and place in a container, put oppression and put in a cool place. Move cuts of meat from the bottom to the top every two days. After three weeks, drain all the juice, and leave the meat for another three days for pickling. Then cover the meat with water and soak for 14 hours. Rinse with warm water, hang to air dry for four days. Smoke cold for one week.
Step 3
For dry salting, take 10 kg of beef, 400 g of salt and 10 g of edible nitrate. Rinse fresh beef, dry and rub with a mixture of salt and saltpeter. Place in a container, leave in a warm room for 12-16 hours. Remove and hang to air for several hours, then cold smoke for two weeks.
Step 4
Try to smoke the lamb. Take 10 kg of lamb, 420 g of salt and 12 g of food nitrate, pepper to taste.
Dip the meat in boiling water and bring to a boil. Then take out and let dry. Mix and grind salt and saltpeter with pepper. Rub the lamb with this mixture. Place in a salting dish, press down on top. After 24 hours, remove the meat to a cool place and leave the lamb for two weeks. You need to smoke lamb in a cold way.
