The peculiarity of the process of hot smoking of meat, fat and poultry is the obligatory preliminary processing of the product. Recall the main points.
Hot smoking of meat, fat and poultry, preparation, options and recipes for the preparation of smoked meat, fat and poultry.
In order for smoked meat, lard and poultry to acquire their specific taste, delicate texture and pleasant salinity, preliminary salting is necessary. To do this, you need to choose the processing method (dry mixture or brine), salt concentration, soaking time, the number of spices that can be added to the brine or salt mixture. It is necessary to determine the time for which the raw material reaches the desired degree of salinity, and then, if necessary, soak it.
cameras so that it gives both heat and smoke. The temperature of the smoke varies depending on the type of product. If after digestion the product is also supposed to be cooked, then smoking can be carried out at 50-60 degrees. In the case when the raw material after smoking should become completely ready for use, high temperature smoke is used – 80-100 degrees and above.
How to determine the readiness of meat, fat and poultry when smoking.
For beginner smokers, the question often arises, how to determine the readiness of meat, fat and poultry for smoking? The easiest way to do this is visually. The surface of the product must have a soft golden or reddish-brown crust, be dry, slightly shiny. The piece should be resilient, but not rigid. It is not worth bringing the meat to a dark brown color – the taste spoils, and the characteristic exquisite aroma disappears, sometimes even bitterness and a burnt aftertaste appear.
Hot smoking can be done in two ways..
Option 1 The temperature is maintained within 35–55 degrees. Smoking lasts 14–48 hours.
Option 2 The temperature is maintained at 90 degrees and above, as in the oven. This is almost no smoking, and baking products with the addition of smoke. This method of smoking is quite fast, the process lasts from 30 minutes to several hours. As a result, smoked meats are very tasty and juicy, but their shelf life is no more than 3 days in the refrigerator.
Hot smoking does not allow foods to lose a lot of moisture, they are well saturated with fat, as a result of which smoked meats become more juicy. Such smoked products are good to use for cooking first and second courses in boiled form.
Smoked Ham Recipe.
For 1 kg of coarse salt – 35 g of sugar, 100 g of chopped garlic, 5-6 g of saltpeter. Rub the front and back parts of the carcass with the curing mixture and lay it in the barrel with the skin down, sprinkling it with plenty of the mixture. Survive 5-6 days under oppression. During this time, a brine should stand out. Additionally, prepare a brine: 1.5 kg of salt per 10 liters of boiled water, mix and add it to the barrel so that the meat is completely covered with it.
If each of the hams weighs more than 8 kg, they must be kept in brine for at least 6 weeks. If the hams are not so heavy, you can withstand less. On the eve of smoking, remove the meat from the barrel and soak in cold water for 2–2.5 hours. Then tie with twine and hang for 12–18 hours a creamer in a cool, well-ventilated room. At the same time, the pieces of meat should not touch each other. Then you can start smoking.
Before smoked ham, they need to be wrapped with gauze folded in two layers to protect against soot and soot contamination. Smoking is carried out at a temperature of 50-60 degrees for 14-24 hours. As fuel for smoking, it is recommended to take the wood of old apple trees, cherries, pears, apricots, as well as oak and beech. Firewood must be covered with small sawdust on top. For aroma, wormwood, juniper with berries, mint, caraway seeds and marjoram can be placed on top of firewood. The readiness of the hams is determined by piercing them with a fork to the bone. If the ham is ready, the fork will go all the way to the bone.
Smoked Ham Salad Recipe.
1 liter of water, 100 g of nitrite salt, 5 g of garlic salt, 100 g of seasoning for meat, 10 ml of juniper berry juice. For quick salting take a ham with lard and mazra. In brine injected into the meat to a depth of 5 cm, the volume of which should be from 15 to 20% of the amount of meat. Place the raw materials in a pickling container, fill with the same brine and stand for 3 days. After that, wash the meat well, soak it, and hang it in a cool, well-ventilated room for drying for 1 day. Smoke at temperatures above 85 degrees until ready.
Smoked-boiled pork belly recipe.
10 kg of brisket, 10 liters of water, 500 g of salt, 200 g of sugar, 3-4 cloves of garlic, 5-6 g of saltpeter, ground black pepper, ground red pepper, bay leaf to taste. Rinse and dry the breast. To prepare the brine, add sugar, salt, garlic, bay leaf, pepper and saltpeter to boiling water, boil for 10-15 minutes, cool. Pour the meat with brine, keep in a cool room for 6-7 days. Then remove from brine and suspend for drying in a well-ventilated cool room for 2 weeks. Smoke for 1-2 hours, then boil in boiling water over medium heat for 2 hours.
Smoked pork ribs with spices recipe.
7 kg of ribs; for 1 kg of coarse salt – 35 g of sugar, 80 g of chopped garlic, 4 g of saltpeter, 5-7 cloves of garlic, coriander, marjoram, black pepper to taste. Cut the ribs of young boars with fat and skin into 3 parts along the length of the bones, grate with a curing mixture and put in boxes. Soak in a cool room for 1.5–2 months. After that, dry them and smoke them with hot smoke..
Smoked Beef Recipe.
It’s good to grate fresh pair of beef with salt on all sides. When the meat has cooled, put the pieces on top of each other in a box, pouring with a mixture: 15 g of salt per 400 g of meat, saltpeter is added at the rate of 50 g for every 2 kg of salt. Put the box with meat in a moderately warm room for 12-18 hours, then transfer it to a cold place for 8-10 days. After the meat is salted, smoke it for 24 hours at a moderate temperature so that it is simultaneously baked and smoked. After that, smoke it in colder smoke for 3-5 days.
Smoked Lamb Recipe.
5 kg of meat, 1.2 kg of salt, 12 g of saltpeter, bay leaf, black and allspice to taste. Rub the lamb (backs and shoulder blades) with a curing mixture, put in a box, pouring each row with salt, bay leaf and allspice. The box is firmly beaten and ground. First let stand 2 days in a cool place so that the salt dissolves better. Then transfer to the glacier for 1.5–2 months. Turn the box over to the other side weekly. At the end of the term, remove the meat from the crate, dry it in the fresh air and smoke until ready.
Homemade Smoked Lard Recipe.
Cut fat into portioned strips of 6–8 cm, rub on all sides with salt and put in the refrigerator for a day. After this, rinse the lard in cold water, dry it, tie it with twine and hang it in the smokehouse. Smoke bacon for 3 hours. As fuel, wood of pear, apple, aspen or ash is recommended.
Smoked Lard with Garlic Recipe.
1.5 kg of pork fat, 200 g of salt, 5-7 cloves of garlic, boiled water, ground black pepper, bay leaf, dry mustard to taste. Rinse lard with water, grate with a mixture of salt, garlic, mustard, pepper and bay leaf. Pour a little mixture into the bottom of the container, pour boiling water, put the bacon on top. Place in the refrigerator for 3-5 days. Then rinse the salted fat well with warm water, dry it and place in the smokehouse. For smoking fat, it is better to use apple, alder or cherry chips. You can add sprigs of rosemary and walnut shells. Mix the chips, soak for several minutes in water, and then spread on a pallet in the smokehouse. Smoke bacon for 40–45 minutes at a temperature of 35–50 degrees.
Smoked Chicken Recipe with Cinnamon and Apples.
1 chicken (1.8 kg), 300 g apples, 100 g salt, 1 tbsp. l sugar, cinnamon to taste; for brine: 3 l of water, 100 g of salt, 1-2 buds of cloves. Grate the prepared chicken carcass with a mixture of salt, sugar and cinnamon. Put in a bowl, add apples, sliced into slices. Bring the brine water to a boil, add salt and cloves, boil for 2-3 minutes, cool and strain.
Pour the chicken with brine, squeeze it with oppression, cover and leave at room temperature for 4 hours. Then remove the carcass from the brine, dry it with paper towels, wrap it with thick paper, tie it with twine and smoke hot until a reddish-brown color appears. After smoking, dry the bird in a well-ventilated area for 5-6 days.
Smoked goose recipe in clove pickle.
1 goose (5 kg); for brine (per 1 kg of poultry): 1 liter of water, 100 g of salt, 10 g of sugar, 1 clove bud, 1/4 tsp. cinnamon, a pinch of allspice, 1/2 bay leaf. Carefully process the goose carcass, rinse, remove small feathers, grate with salt, put in a deep bowl and leave it in a cold room for 3-4 days. To prepare the brine, add salt, sugar, spices to boiling water, bring to a boil, remove from heat and cool in a sealed container.
Pour the carcass with brine so that it is completely covered with it, and let stand in a cold room for 2-3 days. After that, remove the bird from the brine and hang it for drying for 3-4 hours. Smoke for 12–15 hours at a temperature of 70–80 degrees for the first hour or two, and then maintain a temperature of 50–60 degrees in the smokehouse.
Hot Smoked Duck Recipe.
1 duck (3-4 kg); for brine per 1 kg of poultry: 1 l of water, 100 g of salt, 10 g of sugar, 1 clove bud, 1/4 tsp. cinnamon, a pinch of allspice, 1/2 bay leaf. Carefully process the duck carcass, rinse, remove small feathers, grate with salt, put in a deep bowl and leave it in a cold room for 3-4 days. To prepare the brine, add salt, sugar, spices to boiling water, bring to a boil, remove from heat and cool in a sealed container.
Pour the salted carcass with brine so that it is completely covered with it, and let stand in a cold room for 2-3 days. After that, remove the bird from the brine and hang it for drying for 3-4 hours. Smoked meat prepared in this way is 12–15 hours (the first 2 hours smoking occurs at a temperature of 70–80 degrees, then maintain a temperature of 50–60 degrees in the smokehouse). After smoking, remove the carcass from the smokehouse, cool and dry a little.
Smoked Turkey Recipe in Marinade with Roots.
1 turkey (6-7 kg); per 1 kg of turkey: 20–25 g of salt, 6 cloves of garlic, 200 g of onion, 200 g of parsley root, 200 g of celery root, 250 g of carrots, bay leaf, ground black pepper, spices to taste. Grate the turkey with a mixture of salt, chopped garlic and bay leaf, place in a container, close tightly and let stand in a cool place for 36–48 hours. Boil salted water in a large saucepan with vegetables and lots of spices. Dip the turkey in boiling water and heat under a lid over low heat, but do not boil. After 1.5–2 hours, remove the meat and dry it. After that, smoke the turkey for 3-4 hours. In the same way you can smoke chickens and ducks..
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.