Breast-smoked brisket at home
How to choose and cook meat?
To make the recipe really good, it is important not only to smoke properly, but also the right choice of meat. If it is stale or out of structure, then smoked pork brisket will not enjoy the taste. You need to pay attention to the flesh when buying. It should be pink, elastic and odorless. As for lard, then only white is allowed - yellow indicates that, that the product is spoiled. The meat and lard in the piece should be approximately equal.
The flesh should be pink, elastic and odorless
When pork bought, it needs to be cut: pieces of medium size are easier to smoke, than large. To make the taste richer, you should prepare the marinade. You need to put meat in it, before smoking in a smokehouse of cold or hot smoking.
Marinade with honey and onion peel
The marinade recipe for cold or hot smoking will be easy to prepare. It will give boiled and smoked pork a special spicy aroma and taste.
Ingredients:
- meat - 1 kg;
- honey - a teaspoon;
- garlic - 2 heads;
- bulbs - 5 Art. spoon;
- parsley - 80 G;
- salt, pepper and spices to taste.
All ingredients, except for the brisket, should be mixed and filled with about two liters of water. The recipe demands it, that the person boiled all products, and then placed the sliced brisket in the liquid. It takes about an hour and a half to cook, then remove and coat with spices, mustard and coriander.
Mix the ingredients thoroughly
Now you need to wrap the product in foil and place the press on top. As such, put in the refrigerator on 24 years, then allow to dry for several hours in the fresh air. After that, the pork can be smoked using the hot and cold method.
Hot smoking at home
Smoked brisket can be cooked at home ??not only on the street, but also on the gas stove. This method is suitable for those, who does not have his own yard or cottage. You will need a smokehouse for this dish. If there is no special, then you can make it from improvised materials. An ordinary pan or metal bucket with a lid will do. An important nuance: the container must be unpainted.
Smoking brisket on a gas stove is performed as follows. Put a container on the burner, inside which is placed sawdust and lattice. Spread the pork on top like this, so that the pieces do not touch each other. Now you can turn on the stove and cover the smokehouse with a lid. About once in 15-30 minutes you need to emit smoke and check the readiness of the dish. It can be cooked in an average of one and a half to two hours. This recipe for boiled and smoked pork involves the caloric content of the product 494 kCal of 100 G. Can be stored in the refrigerator and freezer.
Recipe for smoked rabbit
Smoking brisket on the street
Good for cooking meat, including cold, the territory of the cottage or private yard. It is convenient to cook in a smokehouse on the street, and the owner only needs to monitor the cooking process. Consider the recipe for hot smoking, thanks to which smoked brisket at home is very tasty.
To begin, you need to prepare the device, it can be a specially purchased or homemade container. In the second case, you can use a bucket or a large saucepan, necessarily with a lid. A place for a bonfire should be arranged: prepare firewood, lay bricks around the fire. It is necessary to put a smokehouse so, so that she was above the fire.
Fruit chips should be placed inside the container, and place the lattice on top. Now it remains to light a fire, place the meat on the rods, cover the container with a lid - and make sure, that everything was prepared correctly. From time to time you need to lift the lid and emit smoke, otherwise the product will be bitter. The smoked pork brisket will be ready in about a minute 2-3 years. But it is desirable to leave the product in the fresh air for a while after smoke treatment. Then you need to either cut the meat to the table, or refrigerate for future storage.
Cold smoked pork brisket
Dishes, prepared by cold smoking, stored for a long time. This method is perfect, if you don't want to use all the pork at once. It should be noted, that the cooking process will take at least two days, and the smoke temperature should be 25 ° C, not higher. The meat will need to be left in a well-ventilated room for about a month. So, if you want to quickly cook boiled and smoked brisket, this option is not suitable.
First, the meat should be marinated or salted with spices. After it will need to be placed in a smokehouse. It is necessary to maintain a certain temperature - 20-25 ° C. For the cold method will have to spend from 2 days before 4 days. The meat should be checked a couple of times a day.
After smoking, the product should be hung outdoors or in a well-ventilated area. You will have to leave it there for a few weeks, and better for a month. Importantly, so that there was no draft, otherwise the top of the meat will be too dry.
When the specified term expires, it will be possible to remove the product and use it for consumption. It is better to store in the refrigerator or freezer, to stay fit longer. If everything was done correctly, then the taste will be great.
The caloric content of cold-smoked brisket will be 309 kCal of 100 G. It is not recommended to eat a breast regularly and a lot, portion per person should be close 100 g per day.
What dishes can be prepared from smoked brisket?
Cooked-smoked brisket can be used as a snack or main course. It can be served with a side dish, for example with boiled or fried potatoes, fresh vegetables or pasta. If you want, you can add meat as an ingredient in other dishes. Example, make sandwiches or pizza with it.
Pea soup with smoked brisket
A great option is to put boiled-smoked brisket in pea soup, in borsch or in brine. It will provide a spicy taste, and this recipe is sure to please the whole family. Pork is also added to salads. It will harmonize well with boiled potatoes, fresh cucumbers, tomatoes, cabbage, spinach, corn and other ingredients.
There are always uses for brisket, so to make it in your smokehouse is a rational decision. If the meat is cooked properly, then the family will appreciate it, and ??guests.
