In stores you can buy, perhaps, any ready-made smoked products. And you can cook them yourself. Recipes for cooking smoked meat are waiting for you below.
Smoked meat in a smoking smokehouse
Ingredients:
- mustard grains - 2 tbsp. spoons;
- ham of pork - 3 kg;
- maple syrup - 120 ml;
- salt - 280 g;
- whiskey - 80 ml;
- black pepper powder.
Preparation
First, the ham should be marinated. For marinade until golden color fry in a dry frying pan mustard grains. We press them with a crush, but not very finely. Add salt, black ground pepper, maple syrup and whiskey. We impregnate the prepared meat with marinade. We put it in a bag, squeezes out the air, tightly tie it and clean it in the cold for 3 days. In this case, the meat in the package must sometimes be turned over. After that, the meat from the marinade is extracted and cut in half. We clear the meat pieces from the mustard grains and place them on the grill in the smokehouse or hang them on the hooks so that they do not come in contact with each other. For smoking it can take from half an hour to 2 hours. Time depends on the type of smoker. At its bottom we lay sawdust, it is better that they are from fruit trees. It is important, in the process of smoking, the fuel must smolder, but not burn, so that the finished product does not bitter.
Smoked meat cold in the home - recipe
Ingredients:
- pork ham - 3 kg;
- sugar - 50 g;
- salt, cooked - 900 g;
- crushed bay leaf - 1 teaspoon;
- ground black pepper.
Preparation
First we prepare the mixture for pickling. To do this, mix with salt, bay leaf, pepper and 40 grams of sugar. Wash and dried ham properly rub the resulting mixture. Now pour a layer 1 cm thick of the salt mixture into the pan. From above we put the ham, sprinkle the remaining mixture on top, cover it with the lid and install the load. We maintain meat in this form for about 10 days. After this, proceed to the next stage. To do this, we prepare the brine. In 3 liters of boiled water we brew 10 g of sugar, add 400 g of salt and spices to taste. We boil for about 5 minutes. In the cooled brine we lower the pork and put it in a dark cool place for 20 days. In this case, every day 3 meat in the brine must be turned over. At the end of time, the meat is hung on a hook in a dry cool room and left for 4 days. After that, we wrap the meat with several layers of gauze and put it in a smoker. At a temperature of 20-25 degrees, the smoking process lasts from 2 to 4 days.
The recipe for smoked meat
Ingredients:
- beef - 10 kg;
- salt - 350 g;
- Saltpeter - 5 g (not an obligatory component).
Preparation
My meat, cut into small pieces of medium size, put in boiling water and let it boil. We take it out of the water, dry it, rub it with a mixture of saltpetre and salt. We put it in a container and keep it warm for about 12 hours. Then take out, wrap each piece in paper and cool way to smoke for about 5 days.
Recipe for smoked meat in a smokehouse
Ingredients:
- meat - 2 kg;
- sugar - 1 teaspoon;
- salt - 50 g;
- dried rosemary - pinch;
- garlic - 3 cloves;
- apple vinegar - 60 ml;
- ground black pepper - ½ tsp;
- nutmeg ground - pinch.
Preparation
Cut the meat into pieces, rub it with spices,