Cold smoking of meat, as the name of the process shows, is made using smoke at a relatively low temperature – 18–28 degrees. Heat treatment with this method is practically absent, the raw material heats up a little. Preservation, giving flavor, color and aroma completely depends on the quantity and quality of smoke. Under such conditions, food processing takes a long time – from 2 days or more.
Cold smoked meat, preparation, options and recipes for preparing smoked meat.
It is desirable that the meat smoking is continuous – around the clock. Smoked meat is intermittently delayed for a longer period. If large pieces or parts of carcass, such as ham, are prepared for smoking, then processing with cold smoke can take even a week. In the process of cold smoking, moisture slowly leaves the products, the surface dries up, smoke substances penetrate into the thickness of the pieces.
. Just a magical taste and aroma have smoked meats processed by the smoke of pears, apple trees, cherries, apricots, peaches, vines. It is very good to add to them twigs or berries of juniper. Firewood from birch and coniferous trees is better to avoid, otherwise the meat will acquire a characteristic smell of tar or turpentine.
Cold smoking of meat must be arranged in such a way that fuel is not spent on burning, but on the formation of smoke. Therefore, firewood itself is needed in small quantities, much more will need small twigs, wood chips and sawdust. Cold smoked meat delicacies are the most delicious and healthy, as they retain the maximum amount of trace elements and nutrients..
It is important to remember that meat cooked in this way, in fact, remains raw, it passes only processing with salt and cold smoke, without being subjected to high-temperature processing. In this case, special attention must be paid to the choice of raw materials. Meat should be taken only the freshest from healthy young animals. Usually high-quality raw materials have a uniform color without spots and bruises, seemingly clean, elastic and do not emit suspicious or extraneous odors.
Smoked-cooked Beef Recipe.
10 kg of beef, 350 g of salt. Rinse the beef in cool running water, cut into portions, pour boiling water and bring to a boil. Then remove from the water and hang in a well-ventilated room for drying for 1-2 hours. Grate the prepared meat with salt, keep at room temperature for 10-12 hours. After that, the meat should be smoked with cold smoke for 5–6 days, taking into account the size of the pieces.
Cold Smoked Beef Recipe.
10 kg of beef, 400 g of salt. Rinse the meat, dry it, grate with salt and leave for 10-12 hours. Then clean from salt, wipe dry and hang in a well-ventilated room for drying for 1-2 hours. Smoked meat prepared at a temperature of about 20 degrees for 15-20 days.
Cold Smoked Pork Recipe.
1 kg of pork fillet, 1 liter of water, 100 g of curing mixture with saltpeter, 1/2 tsp. sugar, 1/2 tsp caraway seeds, 1 clove of garlic. From water, salt with saltpeter, sugar, caraway seeds and chopped garlic, prepare a brine. Pour them meat and stand for 4 days in a cool room. Remove the fillet from the brine, rinse with warm water, and hang in a well-ventilated room to dry for 24 hours. Smoke meat with smoke at a temperature of 20-25 degrees until tender.
Raw Smoked Ham Recipe.
7 kg of pork ham, 700 g of salt, 50 g of sugar; for brine: 3 liters of water, 350 g of salt, 2 g of sodium nitrite. The weight of cold smoked ham should not exceed 7 kg, and the fat layer on it should be 3 cm thick. Rub the chilled meat with a curing mixture, put in a container for curing, sprinkling with the remaining mixture. Place a wooden circle or a large plate on top and place the load. To sustain under oppression 1-3 days at a temperature of 4 degrees. After that, pour chilled brine, soak for 10-15 days.
Remove, let the liquid drain and suspend for drying and drying in a cool, dry place for 2-3 days. In this case, you can slightly salt it to taste. After ripening, soak the meat for 2-3 hours, then rinse with warm water and dry. Smoke meat with thick smoke at a temperature of 30–35 degrees for 2-3 hours daily for 5-7 days. For smoking, use beech, oak, sea buckthorn, alder, and fruit trees. Between smoked ham put in the refrigerator. Shelf life of raw smoked meat in the refrigerator – up to 50 days.
Cold smoked lamb recipe with garlic.
24 kg of lamb, 1 kg of salt, 15 g of saltpeter, 20–25 cloves of garlic, bay leaf, rosemary, ground black pepper. Separate fresh meat from the bones and warm with salt and saltpeter. When the lamb has cooled, put it in boxes, sprinkled with a mixture of salt, chopped garlic, bay leaf, rosemary and pepper. Cover the meat with a lid, squeeze it with oppression and let stand in a cool place for 10-14 days. After this, remove the layers of meat from the brine, roll them into rolls and lightly fry in the oven. Smoke in weak smoke from burned juniper branches at a temperature of 25–27 degrees for 4–7 days.
Cold smoked pork legs, ears and tails recipe.
3-4 kg of pork ears, legs and tails, 320-350 g of salt, bay leaf, paprika, 3 liters of water. Clean and rinse the pork legs, ears and tails. Prepare brine from water, salt and spices. To sustain raw materials in brine for 7 days. Then scrape again, rinse and smoke in a cold manner for 24–28 hours.
1 kg of pork pulp, garlic, ground red pepper to taste; for curing mixture: per 1 kg of salt – 15 g of saltpeter, 1 tbsp. l sugar, 6–7 peas of black pepper, 2 bay leaves. In lean pork ham, cut the meat from the bone, remove fat, films and tendons. Cut the pulp into long narrow strips about 3 cm thick. Grate the meat with a curing mixture of salt, saltpeter and sugar. Tightly lay the pieces of pork in a container, sprinkled with ground pepper and chopped bay leaf. Put a wooden circle or flat plate on the meat, squeeze it with oppression and keep it in a cool place for 10-12 days.
After that, remove the meat from the dishes, clean from excess salt, wipe, and then soak in cold water for 1-2 hours. Dry the soaked meat with a towel, tie the pieces with twine and hang to dry. Then smoke the meat in cold smoke until cooked. Place smoked basturma between two boards, put oppression on top and hold for 24 hours. After that, grease the pieces with a mixture of crushed garlic and ground red pepper and hang in a cool, dry place to dry and store..
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.