Smoked meat is one of the most common and easy-to-cook delicacies. In order to make this dish, you need a minimum of technical means and material costs. Many in the preparation of smoked meat are stopped by the fact that they do not have a smokehouse. But this problem is somewhat far-fetched.
A smokehouse (especially a hot smoked one) is one of the simplest culinary devices. If there is no stationary smokehouse, you can assemble it yourself literally from what is at hand within a few hours. It is much more important to properly prepare for smoking.
Preparation consists in pre-treatment of meat, as well as in the choice of fuel material or smoke-forming mixture directly for smoking. The article tells how to properly smoke meat by hot smoking at home.
Content:
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Action #1 Preparing the Meat
First, rub the meat with salt.
No marinade is needed for smoking, as the taste will depend on what is used as the smoke source (twigs, wood chips, etc.)
After the meat is salted, pepper and bay leaf are added to it.
Therefore, pre-treatment of meat is carried out only with salt, bay leaf and pepper.
The finished meat is left in the refrigerator for the final salting.
It is done about one day before smoking.
What meat will be used - does not matter
Both chicken and pork are equally well suited for smoking.
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Filling wood chips in the smokehouse
The next stage is the laying of wood chips in the smokehouse, which will smolder and emit smoke when heated.
Laying foil on a baking sheet
To make it easier to wash the smoker from fat, it is necessary to put foil on a baking sheet.
After that, the baking sheet is installed in the smokehouse above the wood chips.
Next, a grill with meat is placed above the baking sheet.
The meat is placed skin side up
After that, the smokehouse is closed.
Another layer of foil is placed on top of the meat to ensure better smoke circulation.
And you can start smoking.
The smoker is ready to go
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Action #3 Smoking
Lighting a fire under the smokehouse
After the smokehouse is prepared, the fuel is ignited.
After the fire flares up, the smokehouse is placed on a heat source.
At first, the fire should be small.
So that the smoke does not come out of the smokehouse under the edges of the lid, water is poured into the grooves around its perimeter, thus making a water seal
In this state, the fire is maintained for about 30-40 minutes.
Smoke from a hole in the lid
After 5-7 minutes of smoking, smoke begins to come out of the hole in the lid of the smokehouse.
Steam coming out of the hole in the lid
After about 30-40 minutes, more firewood should be put on the fire.
The smokehouse is removed from the fire and opened
The heat from this will increase and not smoke, but steam will come out of the hole in the lid.
Next, you need to carefully remove the top layer of foil
At the same time, the meat begins to “reach”, as its heat treatment is more intense.
After that, the readiness of the meat is checked.
In some ways, this process resembles cooking meat in an ordinary oven.
Appearance of the finished meat
An hour after the start of heat treatment, the meat is ready.
Conclusion
The fat on the foil at the bottom of the smoker is easily removed.
VIDEO: Hot smoked smokehouse - we smoke undercuts, ribs, poultry correctly, we look
Hot smoked smokehouse - we smoke undercuts, ribs, poultry correctly, we look
How to smoke meat or fish at home: a simple recipe | (Photo & Video)
