2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Smoked meat retains its properties and improves its taste, and is a very good way to store.
The procedure is done by smoking with hot smoke. Before smoking, the meat must be well prepared, as the smoke cannot guarantee its complete storage. This is very important for smoked meat.
Usually the meat is first salted, then dried and then smoked, hooked or in gauze. The meat is cut into pieces of three centimeters, salted well, sprinkled with spices to taste and dried for two days.
If you want to smoke a large piece of meat, rub it with a mixture of salt and spices to which you have added a pinch of sugar. Thus prepared, the meat is left to dry for about 6 days in a gauze bag, then placed in a suitable container, covered with a piece of wood and clamped with a weight.
Pour a solution of water and salt - per liter of water fall two tablespoons of salt. After 2 days, remove from the solution and smoke.
To smoke the meat, it is best to use a fire outside. Once the fire turns to embers, the smoke coming out of it is used. Hook the meat on a hook over the fire, and if it is cut - in a gauze bag.
To make the smoke thicker and the smoke to be of good quality, the kindling can be soaked for two minutes in water before being used for fire.
When smoking, pieces of ash can stick to the meat. To avoid this, wrap each piece of meat with a piece of thick wet paper.
Pork is smoked for about five hours. The best way is to smoke the meat for about 40 minutes, then let the meat rest for five minutes and repeat the procedure for another 40 minutes.
You can also smoke the meat in the oven, but you have to turn it on at 60 degrees and smoke the meat placed on a wire rack so that it smokes evenly on all sides. It is best to let the meat smoke in the oven for at least ten hours. If the meat is pre-cooked, it will be smoked much easier.
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