Home conditions allow you to cook smoked bacon in less than a day. In the process of cooking, the meat acquires the aroma of wood - cherry, apricot or juniper, smoking smoke destroys bacteria. So why not make yourself an excellent, delicious smoked bacon? And later you can try to smoke and other products.
How to smoke a brisket?
Smoked brisket in two ways: cold and hot. With the hot method, faster, the brisket is ready after 12 hours. It is his most often used for the preparation of smoked bacon at home. Cold smoking method allows the products to be stored longer, but also requires more time.
Smoked pork brisket - recipe
Ingredients:
- brisket of pork;
- salt;
- water.
Preparation
Pork brisket cut into pieces, then make a salt solution based on 1 glass of salt per 3 liters of water and pour them meat. The water should be so much that all the pieces were covered. On top press the meat with a load and leave to salivate for 12 hours. Then, each piece is washed under running water and left for a couple of hours to dry. Let's go to the process of smoking. We raise the fire under the fire, and pour a couple of wood shavings into the bottom. For sawdust, it is best to take walnut, cherry or any other fruit tree. Above the sawdust we install a pallet. If you do not have either a tray or a tray, you can perfectly do with foil, just wrap the edges in this way,