Smoked pork is a wonderful delicacy.It is known for its excellent taste and high nutritional value. Perhaps that is why recently pork is increasingly being processed in this way.
Processing secrets
Smoke meat products people have learned a long time.This method of processing gives the finished product an original taste and significantly prolongs its shelf life. This is due to the fact that as a result of prolonged high-temperature exposure, the original product gradually loses some of the moisture, which in itself is a unique environment for the development of various bacteria. Pig meat is best suited for this. Gentle and soft, in the process of heat treatment, it retains its basic characteristics, acquiring only an additional aroma and unique taste.
Depending on the nature of the temperature exposure, there are three types of smoking:
- cold
- hotter;
- quick (baking).
For each of them there are their own specialtechnological modes. In accordance with them, smoked pork can be cooked for several hours or days. Everything will depend on the chosen processing method and the amount of the original product. Interestingly, after that, smoked pork can continue to be used for cooking a variety of dishes, making their own flavor.
Raw smoked meat
Все привыкли, что получить копченый продукт можно only by prolonged exposure to high temperatures. However, there are other options. For example, you can make a wonderful smoked meat. And it will take quite a bit of time. For work it is better to take pork. She has very delicate muscle tissue and a fairly large amount of intermuscular fat. It is this meat that is needed for smoking. The following starting products will be required:
- per 1 kg of pork 3 cloves of garlic, 15-20 grams of salt, 3 grams of ground pepper and a teaspoon of fragrant seasonings.
Everything is done very simply:
- Rinse the meat, dry it with a napkin and remove all bones from it.
- Prepared product stuffed with pieces of garlic.
- Combine the spices with salt and pour part of the mixture into the bottom of the plastic container.
- Put the meat in it.
- Sprinkle the pork with the remaining mixture.
- Cover with a lid, put the container in the refrigerator for 12 hours. During this time, the meat can be flipped a couple of times for uniform salting.
- Get the pork out and remove the released juice from the surface with a napkin, then wrap it in a cloth and leave it in the refrigerator for another 10 hours.
- Then the meat should be a little dry. To do this, you need to hold it for 8 hours in a conventional electro-optic.
The finished product can be immediately served.Pork, smoked in this way, it turns out very tender and fragrant. In addition, this method is relatively fast and does not require much effort. With it, you can process a sufficient amount of raw materials.
Smoke with soak
The most popular recipe for porksmoked includes a stage of pre-soaking the main product in a specially prepared marinade. In this way, you can even cook meat with streaks of fat. The result will be just amazing. For work you will need:
- 5 kilograms of fresh pork garlic head, 5 liters of plain water, black pepper, 250 grams of salt, bay leaf and black pepper.
The process technology consists of several stages:
- First you need to cook the pickle. To do this, boil water, then cool it and add pepper with salt and bay leaf.
- Pork cut into pieces. It is better if their length does not exceed 30 centimeters.
- Meat folded in an enamel pan.
- Pour it with the prepared brine so that the liquid covers each piece.
- Keep container in the refrigerator for 5 days.
- In addition, rub the processed meat with pepper and garlic (it must first be squeezed out through a press), tie up with a thick thread and hang on a hook in the smokehouse.
After 4 hours, the product can be reached. Eating such pork is necessary only after its complete cooling in a natural way.
Hot smoked technique
There is another way thatit turns out not less tasty smoked pork. At home, it is used quite often. This method is especially useful if you need to immediately process a large enough piece of meat. In this case, it doesn't even matter whether it is hard or soft. The following ingredients are required:
- 2.5 pounds of pork, salt, garlic and black pepper.
Cooking method:
- Wash and dry the meat so that there is no excess moisture on its surface.
- Having made several punctures with a sharp knife, stuff the product with garlic.
- Grate it with salt and pepper, and then wrap it tightly in foil and leave in a cool place for 24 hours.
- Prepare for the smokehouse. Her bottom should be sprinkled with a layer of special chips or sawdust. It is better if they are from fruit trees or alder. This will give the meat an extra flavor.
- Set the grid and put on it a piece of prepared pork.
- Cover the lid tightly and set the smokehouse over the fire.
Literally in 2 hours the meat will be ready. But 30 minutes before the end of it can be checked by piercing in several places with a knife.
Smoked recipes
Ошибается тот, кто думает, что копченые продукты can be eaten exclusively in its natural form. A skilled cook will easily prepare many interesting and tasty dishes from them. For example, smoked pork meat can be braised with potatoes. It turns out a great option for an appetizing and quite a hearty dinner. To work will require:
- 0.5 kilograms of smoked meat, 1 kilogram of potatoes, salt, 200 grams of onions, ground pepper, 1 can (500 grams) of tomatoes in its own juice, vegetable oil and some greens.
The whole procedure does not take much time:
- First, the products need to be crushed: cut the potatoes and meat into cubes, and chop the onions randomly.
- To work will require a deep pan. It is desirable that it was a non-stick coating.
- In a saucepan, fry the onions, topping up with a little vegetable oil.
- Add meat and let the food warm up together.
- Add potatoes and, topping up with ½ cup of water, stew for 10 minutes.
- Mash tomatoes with a fork and add them to the pan along with the juice. Simmer another 5-10 minutes.
The finished dish can be immediately laid out on plates and served, abundantly sprinkled with greens.
Techniques to help
From the photo of smoked pork is not always possibleguess exactly how it was prepared. For example, many people do not even suspect that it can be done even in a conventional multicooker. For cooking you will need a minimum of components:
- 300 grams of pork tenderloin 3 grams of black pepper and 5 grams of simple salt.
Next, you should perform a few simple steps:
- Meat divided into pieces no thicker than 1 centimeter.
- Rinse with cold water and then rub with pepper and salt.
- Wrap each piece in foil.
- Place blanks in the multicooker bowl and close the lid tightly.
- Turn on the device and set the "Baking" mode on its panel.
Literally in 40-45 minutes the device will be available.turn off. But the meat must lie inside for a few more minutes. Then you can get it and eat with appetite, while enjoying the wonderful aroma. Even the youngest and inexperienced hostess will cope with this dish.
Smoked with cooking
Many people think that the perfect snack iscooked smoked pork. Recipes with photos always help to better understand how to act in order to prepare such a product. Experts advise to use for work:
- on 2 kilograms of pork (brisket) and a halfgarlic heads, 70 grams of smoked sausage, 4 tablespoons of salt and onion peel, ground pepper (red and black), 12 grams of honey, 2 tablespoons of mustard and coriander, a few leaves of laurel and 120 grams of fresh parsley.
To cook cooked smoked bacon, you need:
- Rinse the meat and dry thoroughly using a towel or cloth.
- Lick it with peeled garlic cloves.
- Greens, peppers, husks and bay leaves folded into the pan.
- There also send and meat. In this case, the skin on it should be on top.
- Add sausage.
- Pour the contents of the cooled boiled water. Products must be covered completely.
- Put the pot on the stove and turn on the fire.
- After boiling, add honey and salt to the pan and stir well.
- Make the flame smaller and cook the food for about an hour and a half.
- Separately prepare a mixture of crushed garlic, coriander, mustard and pepper.
- Take out the meat and rub it with the prepared mass, then wrap it in a cloth or foil and put it under a press.
- After complete cooling, place the product in the refrigerator for a day.
After the specified time, the original smoked bacon can be reached and, cut into thin slices, served as a snack.
