Alexey Mitrokhin

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Salo is a versatile product that can be eaten as an appetizer or instead of a main course. It is tasty both salty and boiled-smoked, but hot-smoked lard is the most popular. To get a delicious delicacy, you can use the universal recipe for hot smoked lard in a smokehouse, even an amateur can handle it.

In the case of purchasing a product, the first step is an external evaluation:

• Salo should be white. If there is yellowness, then it is old.
• The smell is not very strong, not sharp, or it is completely absent.

Preparation

When you have made your choice, you can begin to prepare the fat for hot smoking.

Cutting is done in longitudinal bars no more than 15 cm, without removing the skin. Rinse. Marinate dry or in marinade. If bars less than 2.5 cm thick are found, they are discarded. Throwing out such pieces is not worth it, although they are not suitable for smoking bacon at home in a hot smoked smokehouse, but they can be used for salting or frying.

salting

Once you have chosen the right product, you can start preparing hot-smoked lard directly: dry salting or pickling. It turns out delicious in both versions.

Dry salting

Hot smoking of lard at home in a smokehouse requires a responsible approach to choosing a salting recipe for preparation. The prepared pieces are rubbed with a spicy salt mixture.

To prepare 1 kg of fat for smoking, you will need:

• Salt - 6 tbsp. l.
• Bay leaf - 5 pcs.
• Garlic - 1 head.
• Ground pepper - 1 sachet.
• Other spices to taste.

Salting in the marinade

To prepare lard for hot smoking, various marinades are often used. Marinating allows you to soak more evenly with salt and spices. The marinade must completely cover the fat so that it does not deteriorate. The load is placed on top. Pickling period - from 5 days to 1 week. The storage area must be cool. Marinades are different, below are some of the most popular recipes.

After pickling is completed, the lard should be cleaned of salt, rinsed, dried, and only then proceed to smoking.

Quick salting

When you want to make hot smoked bacon at home quickly, choose this particular salting method. To do this, prepare a brine. There should be enough salt to float the chicken egg. Garlic and spices are added to it to taste.

Marinade selection

Salt solution, which is used for smoking fat, is called brine. It is prepared according to one principle: about 100 g of salt is taken per liter of water. It is not necessary to oversalt, otherwise the meat layers can become tough, and the lard is less saturated with the aroma of seasonings in a too salty solution. Various seasonings are already added to the brine.

Choose from 3 popular solution recipes. For 1 liter of brine put:

• 1 tsp pepper mixture and 1 bay leaf.
• 2 pcs. allspice peas, bay leaf, cloves and a few cloves of garlic.
• A few pieces of cloves, sweet and black peas, parsley and a little cinnamon.

Smoking method

It can be prepared in two ways - cold or by smoking bacon in a hot oil lamp. In both cases, it turns out incredibly appetizing, but different in taste. If smoked cold, it will take about 5 days. Hot smoking of lard in a smokehouse will not require so much time, it’s true that it is stored less, but the period can always be extended by freezing it.

Some cooks who do not have a smokehouse make an imitation of hot smoked lard by boiling it in hot brine with the addition of onion peels or a special Liquid Smoke liquid. It will not work to make hot smoked lard in this way, but the final result will be delicious.

Main process

In order for the dish to please you, you need to properly smoke hot-smoked lard. The process usually takes place in a special smokehouse. Of course, it also happens on hikes or on vacation that you want to feast on a smoked delicacy. You should not be upset - in field conditions, you can also properly smoke hot-smoked lard.

The fastest recipe for smoking lard

You can quickly smoke fat using a regular frying pan. Prepare according to the suggested recipe.

Ingredients (for 1.5 liters of brine):

• 600 g of fat;
• 1.5 st. tablespoons of coarse salt;
• ½ hot pepper;
• 1 tsp black ground pepper;
• ½ tsp allspice;
• alder sawdust.

Instruction.

1. Cut salsa into 30 cm pieces.
2. Grind hot pepper.
3. Mix with spices and salt.
4. Coat the pieces.
5. Put the pieces in a brining bowl for 2 hours
6. Remove spices before smoking.
7. Pour sawdust into the bottom of the pan.
8. Light the sawdust with a match.
9. Place a steamer rack in the pan.
10. Turn the stove on to medium heat.
11. Lay the pieces of lard skin side up on the grill.
12. Cover with foil.
13. Make a hole in the foil.
14. Smoke half an hour.
15. The dish is ready.
16. Eat hot and cold.
17. This method of smoking is possible with an electric hood.

Calorie content: 810 kcal per 100 g of the finished product.

Smoked lard - a homemade delicacy

Salo in the smokehouse

If you are just starting to master this art, a step-by-step recipe with a photo of hot smoked lard is your salvation. An illustrative example will help to avoid mistakes.

Smoked bacon in a hot smoked smokehouse is prepared as follows. First, special sawdust is placed down. It is best if it is an alder, an apple tree and a pear can also replace it. Juniper can be added for flavor. In no case should coniferous sawdust be used: they give bitterness. Above them, a special container is installed to collect the rendered fat. If the drip tray is not used, it will drip onto the hot bottom and give off a bitter smoke that affects the taste of the final product.

Already above the pallet, prepared pieces are hung on a special grill for hot smoking and cold smoking, or they are laid out on top. They should be at a distance from each other so that hot smoke can freely circulate between them. After that, the unit must be closed from above. If there is no lid, then you can simply use a piece of burlap.

It remains only to make a fire and begin the process itself. The recommended temperature for smoking lard in a hot-smoked smokehouse is from 80 to 90 degrees. It is recommended to maintain the highest possible temperature for the first 10-15 minutes, and reduce it to 80 degrees for the remaining time. The time of smoking lard in a hot-smoked smokehouse varies from 40 to 60 minutes. It depends on the design features of the apparatus, and on the size of the pieces, and even on personal taste.

It may take several tries to be completely satisfied with the result. Here you will have to experiment with time, the temperature of hot-smoked lard and sawdust.

The finished delicacy is wrapped in a thin material and left first in the room. Then, as it cools down, they send it to the refrigerator. By the way, the sample can be taken immediately, this delicacy has an unsurpassed taste and aroma, it melts right in your mouth.

How to smoke lard in gauze

Salo in hot smoked gauze must be salted before being placed in the smokehouse.

For deliciously smoked lard, it is necessary to pickle it correctly.

Ingredients (for 3 kg of fresh fat):

• Sea salt - 13 tbsp. l.
• Hot pepper - 1 tsp
• Black ground - 1 tbsp. l.
• Laurel leaf chopped - 1 tbsp. l.

Instruction.

1. Mix spices.
2. Cut salsa into pieces.
3. Dip in salt mixture.
4. Put in a bowl for 4 days.
5. The right time has passed, shake off the salty mixture.
6. Fold gauze in 5 layers, wrap the pieces tightly.
7. Kindle the fire, as soon as the coals remain, you can install a smokehouse.
8. Prepare chips from apricot, soak for 30 minutes.
9. Spread on the bottom in the smokehouse.
10. Lay the grate in the smoker with the wrapped lard.
11. Place the grate with lard at a distance of 10 cm from the wood chips.
12. Close the lid.
13. The temperature is not more than 80 degrees.
14. Smoke 35-40 min.
15. The delicacy is ready, you can try!

Calorie content: per 100 g of the finished product 815 Kcal.

Bacon according to GOST

Bacon according to GOST is salted with and without skins. The main condition is that the temperature in the room is not more than +5 degrees. Salt bacon according to the state standard according to the proposed recipe.

Ingredients:

• lard - 4 kg;
• salt - for sprinkling;
• water - 2 l;
• salt for brine - 5 tbsp. l.

Instruction.

1. Dissolve salt in boiled water.
2. Soak the bacon in brine for half an hour.
3. Dry in a ventilated area.
4. Sprinkle the pieces with salt on all sides.
5. Lay on a wooden board, skin side down.
6. Sprinkle salt between layers.
7. Pack the pieces tightly together.
8. After 10 days, swap the bottom layers with the top ones.
9. Brush again and sprinkle with salt.
10. The whole salting process is 21 days.
11. Store the finished bacon in wooden boxes in a cool, ventilated place.
12. It cannot be stored in the cellar due to high humidity.

Calorie content: per 100 g of the finished product 841 Kcal.

The bacon in the shell is stored in the refrigerator for up to 3 months

Shelled lard

An unusual appetizer for first courses is bacon in a shell. All types of fresh salo are suitable for preparing snacks. Look at the photo recipe of lard in film.

Ingredients:

• 400 g of fat without skin;
• 5 cloves of garlic, peeled;
• 3 sprigs of fresh dill with parsley;
• 0.5 tsp chili pepper;
• salt, black pepper - to taste.

Instruction.

1. Twist the bacon with a meat grinder.
2. Grind greens with garlic, salt, pepper.
3. Mix ingredients and wrap in cling film.
4. Put in a cool place, after an hour the lard can be spread on bread.

Calorie content: per 100 finished product 843.4 Kcal.

How to smoke bacon in a chaise

Before smoking, marinate the pieces according to the recipe.

Ingredients (for 1.5 kg of fat):

• 3 art. l. salt.
• 1 head of garlic.
• ½ tsp. ground red and white peppers.
• 1 tsp ground black pepper.
• 3 pcs. l/sheet.
• 2 tbsp. l. corn oil.

Instruction.

1. Peel, put garlic under the press.
2. Shred l / sheets.
3. Mix it with spices, garlic and oil.
4. Coat the pieces with the composition.
5. Place in an enameled bowl.
6. After 2 days, hang the pieces in a ventilated area.
7. Cover with gauze from flies.
8. After 24 hours, prepare the smoker.
9. When the firewood burns out, install a charaban with oak sawdust.
10. On top is a tray with wet sand for drops of melted fat.
11. Lay the tied pieces skin side up on the wire rack.
12. Close the lid.
13. Smoke until brown from an hour to an hour and a half.
14. Cool the finished pieces, remove the twine.
15. Store in a cool place.

Calorie content: per 100 g of the finished product 697 Kcal.

Watch the video on how to smoke lard in a smokehouse:

How to cook homemade ham

Smoked boiled pork at home is prepared in many ways. We will tell you how to prepare the products. We describe the best cooking recipes.

How to choose the right meat

The presence of a seal or documents from the sanitary and epidemiological station. See the rules for choosing meat below.

1. Choose a whole fresh piece weighing at least 1.5 kg, the pair is not suitable for the dish.
2. With streaks of fat.
3. Ideal pieces - pork with a neck, a back part, it is possible with a bone.
4. Frozen before cooking, defrost on the bottom shelf of the refrigerator.

See how to choose and prepare a meat piece correctly.

How to make a marinade

Have chosen a suitable piece, take care of the marinade. We will describe how to properly cook the classic version.

Ingredients (per liter of mineral water without gas):

• 1.5 st. l. salt;
• ½ tsp. black and allspice peas;
• by ½ st. l. ground Provence herbs and coriander;
• 2 bay leaves.
• 3 cloves.

Instruction.

1. Mix ingredients with water.
2. Boil 2-3 min.
3. Cool to room temperature.
4. The marinade is ready.

Hot smoked pork in the oven

You can smoke boiled pork at home using liquid smoke or wood chips. Let's describe the cooking process with wood chips.
Instruction.

1. Soak wood chips (from fruit trees) for 15 minutes.
2. Do not throw away the water, it is useful for pouring.
3. Place wet in an aluminum pan.
4. Place on the bottom rack in the oven.
5. Fill the chips with water.
6. Place the prepared piece on the wire rack above the pan.
7. Cover the pan with foil with the meat.
8. Set the temperature to 130 degrees.
9. The dish is cooked from 2 to 4 hours.
10. Add more water to the pan as needed to keep the product from drying out.
11. Readiness check with a wooden skewer according to the color of the released juice (without blood - the dish is ready).
12. With smoke you get fragrant smoked meat.

Calorie content: per 100 g of finished 302 dishes

A delicacy for meat eaters

Boiled-smoked ham

The process is laborious, the result is a juicy delicacy. The dish is prepared in three stages, marinating, boiling and smoking. Let's write down the process sequentially from beginning to end.

Ingredients:

• 2-2.5 kg of pork.
• Laurel leaf - 1 pc.
• Rosemary - ½ tsp
• 2, 5 art. l. salt.
• Table 6% vinegar - 2 tbsp. l.
• Nutmeg and ground black pepper - ½ tsp each.

Instruction.

1. Mix spices with salt and sugar and vinegar.
2. Coat the meat piece on all sides.
3. Place in an enameled bowl, cover.
4. Marinate 72 hours.
5. After pickling, boil over low heat for 35 minutes.
6. Pat dry on paper towel.
7. Place in smokehouse.
8. Set the hot smoke mode.
9. After 60 min. cool the delicacy.
10. Keep in refrigerator for 24 hours.
11. The dish is ready!

Calorie content: per 100 g of the finished dish 312 Kcal.

Boiled pork in onion skins

Pork belly is most often cooked in onion skins. Let's describe the stages of cooking.

Ingredients (per 1.5 liters of water):

• A piece of pork - 2 kg.
• Onion peel - 2 cups.
• Salt - 0.5 cups.
• Allspice and black peppercorns - 9 pcs.
• L / sheet - 3 pcs.
• Ground black pepper - 1 tsp
• Garlic - 2 heads.

Instruction.

1. Pour water into the cauldron.
2. Put the husk, salt, peppercorns, bay leaf, 4 cloves of garlic.
3. Boil 10 min.
4. Lay the brisket, cook turning over for an hour.
5. Cool in brine.
6. Place in the refrigerator overnight.
7. After 8 hours, rub with garlic and sprinkle with pepper.
8. Wrap in food paper for impregnation for 5 hours.
9. Cut and eat with borscht.

Calorie content: 355 kcal per 100 g of the finished dish. If suddenly there was no husk at hand, look.

Pork knuckle in a slow cooker

It is convenient to cook in a slow cooker - set the stewing time and go about your business. Check out the recipe with photos and cooking instructions.

Ingredients:

• Knuckle - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Hot pepper - ½ pod.
• Ground black - 0.5 tsp
• Salt - 3 tbsp. l.
• Garlic - 5 cloves.

Instruction.

1. Soak the shank in cold water for 1 hour.
2. Rinse, put in a multicooker bowl.
3. Fill with water.
4. Onions do not need to be peeled, rinse under the tap
5. Peel the carrots, put them in a slow cooker with onions.
6. Pour in the spices.
7. Set the mode to “stewing meat”, set the time to 3.5 hours.
8. Time runs out, cool in the broth.
9. You can make aspic from the broth by adding agar-agar or gelatin.
10. Grate the cooled garlic, sprinkle with pepper and your favorite spices.
11. Leave the dish in the refrigerator.
12. After 3 hours, eat with mustard, bon appetit!

Calorie content: per 100 g of the finished product 263 Kcal.

Look at the photo of the final result of the preparation of the shank.

The roll is a budget option.

Pork brisket

Marinated pork belly baked in a sleeve is a delicacy dish to the table.

Ingredients:

• 500 g pork belly.
• ½ tsp. ground red and black peppers.
• Laurel leaf in powder - on the tip of a knife.
• Garlic - 1 head.
• Onion - 1 pc.
• 2 tbsp. l vegetable refined oil.
• 2 tbsp. l. mayonnaise.

Instruction.

1. Peel and mince the onion and garlic.
2. Mix seasonings and spices with butter and mayonnaise.
3. Pull the brisket with twine to keep its shape.
4. Brush all over with marinade mixture.
5. Put in a container for impregnation.
6. After 2.5 hours, place in a baking sleeve.
7. Tie on one side.
8. Pour the rest of the sauce over the meat.
9. Tie the other side.
10. Make a hole at the top of the sleeve.
11. Bake at 200 degrees for an hour and a half.
12. Remove from sleeve to a platter.
13. Cool, the dish can be cut and served.

Calorie content: per 100 g of the finished product 273.9 Kcal.

Pork neck

From pork neck meat with a bone, tasty boiled pork is obtained. We offer a step by step recipe.

Ingredients (for 1.5-2 kg of pork neck on the bone):

• Ground pepper with salt - 2 tbsp. l.
• Garlic - 2 heads.
• Dried basil with thyme - ½ tsp each
• Marjoram, coriander powder - ¼ tsp each.
• Dry mustard - ½ tsp
• Red ground pepper - ½ tsp

Instruction.

1. Peel the garlic, cut into slices.
2. Rinse the meat piece, dry with a towel.
3. Stuff the whole piece with garlic slices.
4. Mix spices in a bowl.
5. Rub the seasoning mixture on both sides of the meat.
6. Pour the rest of the spices into a baking dish.
7. Lay the stuffed piece on top.
8. Cover with cling film.
9. Place in refrigerator.
10. Turn the piece over after 2 hours.
11. Put it in the refrigerator again.
12. 4 hours have passed, replace the film with foil.
13. Put in the oven.
14. Bake at 180 degrees for 90 minutes.
15. At the end of time, pierce with a knife.
16. If no blood juice is released, the dish is ready.
17. If not fried, set for 25 minutes. with a temperature of 200 degrees.

There is no roasting container, use the frying sleeve.

Watch the video on how to cook pork in the oven.

FAQ

Doing smoking yourself for the first time, there were questions in the process. We will answer frequently encountered in the article.

What wood to use for smoking lard

Oak, alder and fruit woods are ideal. The main thing is not to put more than 200 g in the smokehouse, so that after the end of smoking the product does not taste bitter.

Do not use coniferous woods, the resin gives the smoked meat a bitter aftertaste.

How long to smoke fat

Cooking time depends on the method of smoking and the size of the pieces of the product.

Fat is smoked cold from 24 hours until brown. Experts say the more, the merrier.

What temperature is optimal for hot smoking

For hot smoking, the ideal temperature is 70-80 degrees. First 20 min. smoke at a temperature of 80-90, the rest of the time - at 70 gr.

Why only fresh fat is smoked

Old fat with a specific smell. To get a product without aftertaste, salt and smoke only fresh.

It is better to smoke lard in gauze or without

It is better in gauze, wrap in 4-5 layers and the soot does not fall on the product. Salo will turn out shiny with a golden crust.

Which side to put the brisket, bacon or meat on the smoking grate

Place the brisket, lard and meat when smoking to get a positive result correctly:

1. Salo connect 2 pieces together. Place the skin of both pieces on the outside. To smoke, place skin side up on the grill.
2. Smoke the bacon, like lard, skin side up.
3. Hang meat without skins.

Is it possible to smoke lard without a skin

You can salt without skins all types of fat (interior, undercuts, from the thigh). It is better to smoke with a skin no thinner than 5 cm thick.

How to make smoked lard perfect

Follow the product selection rules and smoking instructions - the result will be perfect.

How many kcal in smoked pork tenderloin

Pork ham is a high-calorie product. The nutritional value per 100 g of boiled pork is:

• 271 kcal.;
• 13 g of proteins;
• 23 g fat;
• 2.4 g of carbohydrates.

How long is boiled pork stored

The shelf life of boiled pork depends on the method of preparation and storage location. See the table for more details on storage times:

Cooking method	Storage	Temperature in degrees C	Shelf life
hot smoked	fridge	+5 to +7	21 days
Boiled-smoked	in a ventilated dark room	up to +10	up to 1 month
cold smoked	fridge	+2 to +8	2 weeks
boiled	fridge	from 0 to +6	up to 7 days

Homemade smoking devices

You can cook a meal even if you don't have a smoker at your disposal. The main thing is to know the basic subtleties of the process, apply ingenuity and you can literally cook hot smoked lard from nothing.

To smoke fat at home by hot smoking, they take a deep refractory container - an ordinary iron bucket or cauldron may be suitable for this purpose. Sawdust is poured at the bottom, and a grate is installed on top, on which the fat is placed. Be sure to cover the top with something. This home-made device is put on a fire if it is done on the street, and houses can be put on gas. The time of hot smoking of fat in such conditions is a little longer, since it is difficult to maintain the temperature regime in a home-made device, but its taste is no worse.

So you can always smoke hot-smoked lard at home and present delicious cuts to your loved ones.

Smoking meat products is an interesting and exciting process, but it takes time and some knowledge. Especially if it is cold smoked meat. Smoked delicacies prepared at home are in many ways superior to store-bought counterparts. Homemade meat comes out much cheaper and tastier. In addition, you will always be sure of the quality of the prepared product.

The process of cold smoking consists in processing products with smoke at a low temperature. The optimal smoking mode is carried out at 18-25 degrees. Products are not subjected to heat treatment, so their useful properties do not lose their value. The surface of the meat dries out a little, while the aroma of smoke gradually saturates the product completely.

How much time to smoke meat depends on its weight and preliminary preparation. The larger the pieces, the longer they take to cook. The process can take from 48 hours to 14 days. Products that are smoked for a long time have longer shelf life, from a week to six months.

To get cold smoked meat at home, you will definitely need a smokehouse. Such an apparatus differs from simple hot-smoked smokehouses, and a ready-made store-bought smokehouse is quite expensive. If you are not going to open a cold smoking production workshop, then you can build it yourself.

Simple smokehouse

The principle of cold smoking is well illustrated by the simplest smokehouse of this type - from an ordinary barrel. It will serve as a smoking chamber. Inside the barrel, you need to attach metal rods or on which products will be hung. In a simple way, you can punch holes in the walls of the barrel, and insert pieces of reinforcement into them - they will be the rods for the products.

The barrel must be installed on a brick foundation. A chimney in the form of a pipe should be attached to its bottom, which will connect the smokehouse to the firebox. A chimney can be, for example, a water pipe. For optimal smoke cooling, the length of the pipe should be at least 2 meters, with a diameter of 15-20 mm.

For the firebox, you can use a small iron box with a door. How to smoke correctly? The technology of the smokehouse is as follows: firewood burns in the furnace, the smoke from them passes through the pipe, cools along the way and enters the smoking chamber, where the products are hung. The whole feature of a cold smokehouse is in a long chimney, which allows you to cool the smoke before it enters the smoking chamber.

Selection and preparation of meat for cold smoking

You can smoke any part of pork or beef. It can be a ham, brisket or any sirloin. When choosing meat for smoking, you need to be sure of its freshness. Therefore, it is better to purchase it from trusted sellers. Since cold-smoked meat does not undergo heat treatment, smoking of a spoiled product should not be allowed. Otherwise, you can get poisoned later.

• dry - marinating with a dry curing mixture;
• wet - soaking in marinade;
• combined.

The dry method is the simplest and most common option. A volumetric container is taken, on the bottom of which salt or curing mixture (salt with spices) is poured. Pieces of meat are generously rubbed with salt and laid out in a container. From above, the products are also generously sprinkled with salt. From above, the meat is pressed with oppression, and in this state it is from several days to several weeks.

Wet salting. In this case, a marinade is first prepared, consisting of water, plenty of salt and spices as desired. Meat pieces are placed in the brine, oppression is put. Thus, the meat is marinated for about the same time as in the first, dry, case.

Combined. This method involves first salting the products with dry spices, after which the meat is placed in the marinade.

Adding spices to a dry or wet marinade will add its own special original taste to ready-made dishes.

Cold Smoked Pork Recipes

The recipe for cold homemade smoked meat depends on which part of the pork carcass needs to be smoked. You should also choose the meat of a young piglet, no older than 1 year old. Then smoked meats are tender, juicy and soft.

Smoked pork leg recipe

To begin with, the acquired ham needs to be given a beautiful, rounded shape, cut off excess fat. Then comes the salting stage. This is done in a combined way as follows:

1. Wash the ham thoroughly, dry well with a kitchen towel. Prepare a curing mixture: 1 kg of rock salt, 40 g of sugar, 1 tbsp. l. chopped bay leaf, 1 tbsp. l. ground black pepper. This is just one of many recipes. You can add some of your favorite spices if you like.
2. Grate the ham generously on all sides with the resulting curing mixture. Take a wooden or enameled container and sprinkle the bottom with a curing mixture, a layer of 1 cm. Lay the ham, also sprinkle dry marinade on top. Put oppression, leave the ham in this state for 7 days.
3. Prepare brine. Take 1 liter of water, 1 tsp. sugar, 120 g of salt, any spices as desired - based on 1 each kilogram of ham. Boil water with spices for 3-4 minutes, let it cool completely. Then transfer the ham to the brine and leave to marinate for another two weeks.
4. After salting, the ham should be hung in a well-ventilated, cool place, somewhere in a draft. Let the meat dry and wilt for 5 days. Next, you can copy.
5. Wrap the ham with gauze folded in two layers and hang it in a smokehouse. Smoke meat at home for 4-6 days. The first 8 hours the smoking process should be continuous, then you can take short breaks for the night.
6. Remove the finished ham from the smoker and let it air out for at least 24 hours, then taste the smoked delicacy.

Smoked pork fillet

1. Fresh pork pulp must be cut into pieces, not more than 0.5 kg each. Then it must be kept in brine. Brine for meat is made in the following proportion: 5 liters of water, 30 g of sugar, 15 g of nitrite salt, 900 g of table salt. Nitrite salt is often used in smoking, it gives the meat a beautiful rich color. However, you can do without it.
2. Pour all the ingredients into boiling water, if desired, you can add a little of your favorite spices. Cool the brine well, place the prepared fillet in it. To withstand under oppression in the marinade for 2 weeks. After salting, tie the pieces with twine, hang in a draft, in a cool place for 2 days.
3. Then the pork can be hung in a smokehouse and cooked. It should be smoked for at least 3-5 days. Then let it air out outside the smokehouse for at least 12 hours.

Cold Smoked Beef Recipes

Smoked beef brisket

First of all, the pieces of brisket should be washed and thoroughly dried with a paper towel. The meat is then placed in brine. For 5 kg of beef is taken: 4 liters of water, 400 g of rock salt, 50 g of sugar, 4-5 cloves of garlic (cut into slices), 1 tbsp. l. ground bay leaf, 1 tbsp. l. ground black pepper, 5-7 peas of allspice. The ingredients must be boiled so that the salt and sugar dissolve. Allow the brine to cool completely, place the pieces of brisket in it. Salt in a cool place under oppression for 2 weeks.

Then the meat must be removed from the marinade, put on hooks and dried for 2 days in a draft. Then place in a smoker and process with smoke for 5-7 days. Let the finished smoked meats air out for 12 hours, after which the dish is ready for tasting.

Spicy beef

For this recipe, you will need a young beef fillet. For 5 kg fillet is taken: 0.5 kg of salt, 50 g of sugar, 1 tsp each. black and red peppers, nutmeg, coriander, cinnamon. A curing mixture is made from these spices, which should be generously rubbed into pieces of fillet. Pieces should be small, weighing 400-500 g.

Pour part of the curing marinade into the enameled bowl, lay the fillet, sprinkle the rest of the spices again on top. Put oppression, leave for 7 days to salt. Then rinse the fillet with water and hang in a ventilated place so that the meat wilts. It is recommended to smoke such beef for a week. After that, be sure to ventilate the delicacy for 24 hours.

How to store cold smoked meat

As mentioned above, cold smoked meat can be stored for a long time. But it all depends on where it will be stored. A cool pantry or attic will serve as an excellent place. The room should be dark and dry. There must also be adequate ventilation. If the room temperature is +5 + 8 degrees, then well-smoked meat can be there for up to 3-4 months. It is better to store it by wrapping it in cotton cloth or burlap.

An easy way is to store it in the refrigerator. To do this, smoked meats need to be wrapped with parchment and placed on the bottom shelf. So the meat can be stored up to 4-5 months. In the freezer, such products can be stored for up to a year.

It is not recommended to store smoked meats in cellars and cellars. Such rooms are usually damp, so mold quickly appears on the meat, and it disappears. Smoked products should be regularly inspected during storage in order to quickly detect signs of spoilage.

Homemade smoked meats are always appropriate for the festive table. Also, they can be included in the composition of ingredients for the preparation of other dishes. For example, soups, salads or snacks. So experiment and smoke with pleasure. Bon appetit!

We smoke, dry, salt, marinate meat, fish, poultry, lard, cheese. 700 homemade recipes Andreev Viktor

Cold smoked sausages

Cold smoked sausages

Pork and beef sausage

For 1 kg of beef: 25 g of salt, 1 g of sugar, 1 g of saltpeter

For 1 kg of pork and bacon: 20 g salt, 0.5 g sugar, 0.5 g saltpeter

Pass the beef through a meat grinder, add salt, saltpeter, pour in a little water (a little less than half the volume of meat), mix thoroughly. Put the minced meat in an enamel bowl, place in a cold place for a day. Cut pork and bacon into pieces of 50-100 g, mix with curing mixture and keep in a cold place for a day. Pass the ground beef again through a meat grinder with a fine grate, cut the pork with bacon into small cubes. Mix both types of minced meat until smooth. Fill the intestines with the prepared mass using a meat grinder with a special stuffing device. Tie the ends tightly with twine, pierce the sausage casing to let the air out. Smoke 2-3 days. Then boil over medium heat for 1 hour.

Pork and beef sausage with spices

1 kg of pork, 1 kg of beef, 3 onions, 2 cloves of garlic, salt, ground black pepper, nutmeg, dried marjoram, prepared pork intestines (skins)

Pass the meat together with onions through a meat grinder with a large grill or cut into small pieces. Add finely chopped garlic, salt and spices, mix thoroughly. Fill prepared pork intestines with minced meat, tightly tie the ends with twine. Smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Goose and pork sausages

6-7.5 kg of goose meat (thigh), 2.5-4 kg of lean pork, 1 kg of bacon, spices to taste (black pepper, cardamom), prepared pork intestines (chereva)

For curing mixture: 300 g of salt, 2 tbsp. l. crushed ascorbic acid, 1 tsp. spices (ground allspice or black pepper and coriander)

Remove the skin from the femoral parts of goose carcasses, remove bones and coarse tendons, finely chop the meat with a knife or pass through a meat grinder with a large grill. The flesh of lean pork is also finely chopped with a knife or passed through a meat grinder. Combine both types of meat, mix thoroughly, add the curing mixture and keep in a cold place (not higher than 4–6 ° C) for about 12 hours. After that, mince again through a meat grinder, add chopped bacon, a little ground spices and mix well. Fill the thin pork intestines with minced meat and, twisting them, divide them into sausages about 12–15 cm long. Hang the sausages in a cold room (not higher than 5–7 ° C) for precipitation for 5–7 days. Then smoke at a temperature of 20-22 ° C for 3-4 days. Hang smoked sausages in a cool room to dry for 2-3 weeks.

Smoked goose and pork sausage

900 g goose thighs, 300 g pork, bacon, salt, ground black pepper, nutmeg, spices to taste, pork intestines

Remove skin from goose thighs, cut out bones, tendons. Finely chop the meat. Finely chop the pork, mix with goose meat, add salt, pepper and nutmeg. Leave for 12 hours in a cold place. Pass the mass through a meat grinder, add finely chopped bacon and spices to taste, mix. Stuff the minced meat into the intestines. Pierce the sausage in several places, smoke for 3-4 days. After that, leave in a cool room for 2-3 weeks to dry.

Smoked pork sausage

4 kg lean pork, 3 kg pork belly, 3 kg bacon, 300 g salt, 3-4 garlic cloves, ground black pepper to taste

Pass the pork through a meat grinder, add salt, pour in a little water (a little less than half the volume of meat), mix thoroughly. Put the minced meat in an enamel bowl and place in a cold place for 1 day. Cut the brisket and bacon into pieces of 50-100 g, sprinkle with salt and keep in a cold place for 1 day. Pass the minced pork again through a meat grinder with a fine grate. Cut the bacon and bacon into small cubes, mix with pork, add garlic and spices. Fill the intestines with the prepared mass using a meat grinder with a special stuffing device. Tie the ends tightly with twine, pierce the sausage casing to let the air out. Smoke 2-3 days. Then boil over medium heat for 1 hour.

Beef sausage with lard

9 kg of beef (or lamb), 1 kg of bacon, 300 g of salt, 10 g of sugar, 6–8 cloves of garlic, ground black pepper, allspice to taste

Pass the beef through a meat grinder, add salt, sugar, pour in a little water (a little less than half the volume of meat), mix thoroughly. Put the minced meat in an enamel bowl and place in a cold place for a day. Salo cut into pieces of 50-100 g, sprinkle with salt and keep in a cold place for 1 day. Pass the ground beef again through a meat grinder with a fine grate. Salo cut into small cubes, mix with beef, add garlic and spices. Fill the guts, tie the ends firmly with twine, pierce the sausage casing to let the air out. Smoke 2-3 days. Then boil over medium heat for 1 hour.

Ham sausage

2.5 kg of beef, 1 kg of lean pork, 1.5 kg of fatty pork belly, 125 g of salt, 5 g of sugar, 5 g of saltpeter, 20 g of ground red hot pepper, 20 g of ground black pepper, 2-3 cloves of garlic

Remove fat, tendons and connective tissue from beef (from the back leg and shoulder blades), pass through a meat grinder twice. Add enough water to the minced meat so that the mass is viscous. Cut fatty and lean pork into small cubes. Sprinkle the meat separately with curing mixture and let stand for 1 day. After that, pass the ground beef through a meat grinder again, mix thoroughly with pork, add spices, garlic, fill the intestines and tie with twine. Smoke sausage for 2-3 days. Then boil over medium heat for 1.5 hours.

Horse meat sausage

7.5 kg of horse meat, 2.5 kg of lamb tail fat, 300 g of salt, 1 tbsp. l. sugar, ground black or red pepper, allspice to taste, prepared intestines (horse belly and beef esophagus)

Pass horse meat through a meat grinder, add salt, sugar, pour in a little water (a little less than half the volume of meat), mix thoroughly. Put the minced meat in an enamel bowl and place in a cold place for 1 day. Cut the salo into small cubes (4 × 4 mm), sprinkle with salt and keep in a cold place for 1 day. Pass the minced meat again through a meat grinder with a fine grate, add spices and lard. Fill the intestines with minced meat using a meat grinder with a special stuffing device. Tie the ends tightly with twine, pierce the sausage casing to let the air out. Smoke 2-3 days. Hang smoked sausage in a cool room for drying for 2-3 weeks.

beef sausage

7.5 kg of beef, 2.5 kg of lard, 300 g of salt, 1 tbsp. l. sugar, ground black or red pepper, allspice to taste, prepared intestines (horse belly and beef esophagus)

Pass the beef through a meat grinder, add salt, sugar, pour in a little water (a little less than half the volume of meat), mix thoroughly. Put the minced meat in an enamel bowl and place in a cold place for 1 day. Salo cut into pieces of 50-100 g, sprinkle with salt and keep in a cold place for 1 day. Pass the minced meat again through a meat grinder with a fine grate, add spices and lard. Fill the intestines with the prepared mass using a meat grinder with a special stuffing device. Tie the ends tightly with twine, pierce the sausage casing to let the air out. Smoke with cold smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Pork sausage with garlic

1 kg pork, 400 g fat, 8 garlic cloves, 50 g salt, black pepper, prepared pork intestines (chereva)

Cut the meat and half of the fat into small pieces, pass the remaining fat through a meat grinder with a large grate. Add chopped garlic, ground black pepper, salt and mix well. Stuff the intestines with minced meat, tightly tie the ends with twine. Put the sausage in a cold place for 5-6 hours so that the meat is salted evenly. Smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Pork sausage with onions

1 kg of pork, 2-3 onions, 1 clove of garlic, salt, black peppercorns, nutmeg, bay leaf, dried marjoram to taste, prepared pork intestines (skins)

Pass the meat together with onions through a meat grinder with a large grill or cut into small pieces. Add finely chopped garlic, salt and spices, mix thoroughly. Fill prepared pork intestines with minced meat, tightly tie the ends with twine. Smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Pork nodice

1 kg of pork with layers of fat, 20 g of salt, ground black pepper, cumin, thyme to taste, prepared pork intestines (chereva)

Finely chop the pork together with the bacon (without the skin) or pass it through a meat grinder with a large grill. Add salt, spices, mix thoroughly and place in the refrigerator for 1 day. Fill the pork intestines with minced meat, tightly tie the ends with twine. Hang the sausage in a cool ventilated place to dry. Every 2-3 days, remove the sausage, press the loaves with a rolling pin, and then hang them again to dry. Carry out the procedure until the loaves become flat. After that, smoke the sausage for 1 day. Then hang in a cool room to dry for 2-3 weeks.

Pork and veal sausage

1 kg pork, 250 g veal, 250 g bacon, 1 tsp. salt, 1 tsp. sugar, 1-2 cloves of garlic, ground black pepper to taste, prepared pork or beef intestines (chereva)

Pass pork and veal through a meat grinder with a fine grate, add salt, sugar, pepper, chopped garlic, mix well. Cut the lard into small cubes, combine with minced meat, mix well. Place the minced meat in the refrigerator for 1 day. After that, fill dry pork or beef intestines with minced meat, making sausages in the form of loaves about 30 cm long. Tie the ends firmly with twine and hang in a ventilated room to dry. Every 2-4 days, remove the sausage, press the loaves with a rolling pin, and then hang them again to dry. Carry out the procedure until the loaves become flat. After that, smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Pork, beef and veal sausage

1 kg pork, 250 g beef, 250 g veal, 250 ml white grape wine, 1 tsp. salt, 1 tsp. sugar, 1-2 cloves of garlic, ground black pepper to taste, prepared pork or beef intestines (chereva)

Pass the meat through a meat grinder with a fine grate, add salt, sugar, pepper, chopped garlic, pour in the wine and mix thoroughly. Place the minced meat in the refrigerator for 1 day. After that, fill dry pork or beef intestines with minced meat, making sausages in the form of loaves about 30 cm long. Tie the ends firmly with twine and hang in a ventilated room to dry. Every 2-4 days, remove the sausage, press the loaves with a rolling pin, and then hang them again to dry. Carry out the procedure until the loaves become flat. After that, smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Spicy sausage

500 g pork, 500 g beef or veal, 1 tbsp. l. salt, 1 tsp. sugar, 1 g of saltpeter, ground black pepper to taste, prepared pork or beef intestines (chereva)

Peel lean pork and beef (or veal) from tendons and films, pass through a meat grinder or chop very finely. Add curing mixture and pepper, mix thoroughly. Transfer the minced meat to a wide bowl, spread it in a layer no thicker than 10 cm and refrigerate for 10–12 hours. After that, fill the thin, dry intestines with minced meat, tying them with twine every 10–15 cm, and then hang the sausage to dry. Every 2 days, press the sausage with a rolling pin and dry again until the sausages are flat. After that, smoke them for 1 day. Hang smoked sausage in a cool place for drying for 2-3 weeks.

Sausages with barberry

700 g pork, 300 g beef, 100 g bacon, 2 onions, 1 head of garlic, salt, ground black pepper, barberry berries, prepared pork or beef intestines (chereva)

Meat cut into small pieces. Pass lard and onion through a meat grinder, combine with meat. Add salt, pepper, chopped garlic and mix thoroughly, gradually adding a little cold water or broth. Then add the barberry berries and mix gently so as not to crush them. Fill pork or beef intestines with minced meat, making loaves 20–30 cm long. Tie the ends of the loaves with twine. Dip the sausages for 1 minute in boiling water, then cool and smoke for 1 day. Hang smoked sausage in a cool room for drying for 2-3 weeks.

Sausage "Fragrant"

5 kg of semi-fat pork, 1 kg of fat (back fat), pork fat, 2 onions, 100 ml of boiled water at room temperature, 150 g of salt,? tsp ground allspice, tsp ground black pepper, prepared pork intestines (chereva)

Pass the prepared meat through a meat grinder, add salt and pepper. Salo cut into pieces of size 1? 0.5 cm. Peel the onion, finely chop, lightly fry in pork fat. Combine the lard and onion with the meat and, stirring gently, gradually pour in the water. Fill the prepared intestines with the minced meat, tie the ends with twine. Smoke sausage for 1 day, then hang in a cool room to dry for 2-3 weeks.

Pork rennet sausage

5 kg of fatty pork, lard, 200 g of salt, 1 g of saltpeter, 20 g of sugar, 2-3 cloves of garlic, ground black pepper, coriander to taste, peeled washed tripe

Meat cut into small pieces. Add finely chopped lard, spices, saltpeter, salt, mashed with garlic, and sugar. Knead the minced meat and fill it with a cleaned, washed scar. Sew up the opening of the scar, tie it tightly with twine, set oppression on top and place in a cold room for 5-6 days. Then dry for 3 days. Smoke with cold smoke for 3-4 weeks, taking breaks.

Sujuk dry

8 kg goat meat, 200 g salt, 4 g saltpeter, ground black pepper, allspice, savory to taste

Cut the meat into large pieces, salt, leave in a cool place for 10-12 hours. Then pass through a meat grinder, add saltpeter, spices, mix well, leave for another 8-10 hours. Rinse the prepared intestines, stuff with minced meat. Tie the ends of the sausage, giving the product the shape of a ring. Hang to dry in a well-ventilated area for 1 month. In the morning and evening, press the sausage rings with a rolling pin. Smoke prepared sausage with cold smoke for 5 days. Store in a cool ventilated area.

Rennet is served as an appetizer or used as a base for cabbage soup, borscht or soups.

Homemade sausages

3 kg of lean pork, 2 kg of fatty pork, 500 ml of water, 120 g of salt, ground allspice, ground black pepper, nutmeg to taste, prepared pork intestines (skins)

Pass the meat twice through a meat grinder with a fine grate, add salt, spices and mix thoroughly, gradually pouring in water. Fill the small pork intestines with the minced meat and, twisting them, make small sausages. Smoke for 1 day, then hang in a cool room to dry for 2-3 weeks.

Pork sausages

3 kg lean pork, 700 g bacon, 500 ml water, 120 g salt, ground allspice, ground black pepper, nutmeg to taste, prepared pork intestines (skins)

Pass the meat twice through a meat grinder with a fine grate, add salt, spices and mix thoroughly, gradually pouring in water. Cut the bacon into small cubes, combine with meat. Fill the small pork intestines with the minced meat and, twisting them, make small sausages. Smoke for 1 day, then hang in a cool room to dry for 2-3 weeks.

Spicy sausages

3 kg of lean pork, 300 g of veal or lean beef, 500 ml of water, 120 g of salt, ground allspice, ground black pepper, nutmeg to taste, prepared pork intestines (skins)

Pass the meat twice through a meat grinder with a fine grate, add salt, spices and mix thoroughly, gradually pouring in water. Fill the small pork intestines with the minced meat and, twisting them, make small sausages. Smoke for 1 day, then hang in a cool room to dry for 2-3 weeks.

Ham sausage with coriander

2 kg pork neck, 500 ml water, 120 g salt, ground allspice, ground black pepper, coriander to taste, prepared bovine intestines

To prepare the brine, pour salt, pepper, coriander into boiling water, bring to a boil and cool. Cut the neck part in half, clean from films and tendons. Cut each part into layers 25–30 cm long and 12–18 cm wide. Place the meat in a bowl, pour over chilled brine and keep in a cool place for 2–4 weeks. After that, take out the meat, roll each layer into a tight roll and put it into the prepared bovine intestines. Tie the ends of the intestines tightly with twine. Also tie the sausage along the entire length with twine and make a loop for hanging. Pierce the intestine in several places with a fork to release the remaining air. Hang in a cool ventilated area to dry for 3 days. After that, smoke for 7-8 days.

Fillet spicy sausage

2 kg pork fillet, 500 ml water, 120 g salt, ground allspice, ground black pepper, cumin, coriander to taste, prepared bovine intestines

To prepare the brine, pour salt, pepper, coriander into boiling water, bring to a boil and cool. Cut the fillet into thin pieces 50-60 cm long, clean from tendons, films and excess fat, pour in brine and keep in a cool place for 2-3 weeks. After that, remove the meat from the brine, put each piece into the bovine gut. Tie the ends of the intestines tightly with twine. Also tie the sausage along the entire length with twine and make a loop for hanging. Pierce the intestine in several places with a fork to release the remaining air. Hang the sausage in a cool ventilated room to dry, and then smoke it for 6-7 days.

This text is an introductory piece. From the book How to Preserve and Cook Fish in a Pond and at Home author

From the book Fish Cooking for Housewives and Anglers author Murashova Svetlana Anatolievna

Cold smoking For cold smoking in natural conditions, they dig a chimney (3–4 m) 40–50 cm deep and cover it with branches and turf. At the end of the chimney, a structure is erected in the form of a pipe (1 m), closed from the sides with stones, clay or turf. At the outlet of the chimney often use

From the book Proper Smoking and Drying of Fish author Smirnov Sergey Georgievich

COLD SMOKING When there is an urgent need to preserve the caught fish for a long time, it is impossible to do without cold smoking. Cold smoking of fish is a troublesome business, which includes a preparatory stage, which consists in the fact that at first

From the book Fish - the queen of the table author Recipe collection

Cold smoking This method is more laborious. It is necessary to build a special smokehouse, salt the fish longer, and the process itself takes from 2 to 3 days. The device of the simplest smokehouse is clear from the figure. The optimal length of the inclined chimney should be at least 7-10 m. If

From the book Your smokehouse author Maslyakova Elena Vladimirovna

Cold smoked Cold smoked lard Required: 1 liter of water, 1/2 cup of salt, 5 black peppercorns, 2 bay leaves, 1 g of cloves, head of garlic, 2 kg of lard. Cooking method. Cut the salo into rectangular pieces and place in an enamel bowl. Of water,

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Cold smoked Smoked goose "Delicious" Required: 1 fat goose, 100 g of salt, 8 g of saltpeter, 5 g of coriander, 10 g of red pepper, bay leaf, 4 g of black pepper, 6 g of cloves. Cooking method. Process the goose carcass, cut into 2 parts, take out all the bones except the bones

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Cold smoking Cold smoking is intended for processing sausage raw materials aged in brine. Used smoke mixture in this case has a temperature of 18-28°C, in particular, and for the manufacture of smoked sausages with bacon. Moreover, in addition to the disposable

From the book Appetizing sausages and pates author Lukyanenko Inna Vladimirovna

Cold smoking In cold smoking, the fish is exposed to cold smoke. If the fish will be smoked in limbo, it must be tied with twine, as it may fall apart. Moreover, cold smoking lasts several weeks, in

From the book We smoke, dry, salt, marinate meat, fish, poultry, lard, cheese. 700 homemade recipes author Andreev Viktor

Cold smoking During cold smoking, fish is treated with smoke at a temperature of 25-35 ° C for 24-72 hours, obtaining a product that is more stable in storage. The whole process of cold smoking consists of drying and smoking itself. During drying from the surface of the fish

From the author's book

Cold smoking in smokehouses Camping smokehouse for cold smoking In a ravine, a steep bank, a pit is dug 25-30 cm deep and from it a ditch (2-3 meters), which serves as a chimney. The chimney is closed with branches, turf and covered with earth. Above the exit

From the author's book

Cold smoking Cold smoking is used when long-term storage of meat products is necessary. In this case, the hams are smoked at a temperature of 20–25 °C for 2–3 days. Meat products lose a lot of liquid and are well saturated with smoke. After finishing smoking them

From the author's book

Hot smoked sausages Pork and beef sausage3 kg of beef, 4 kg of semi-fat pork, 3 kg of fatty pork belly, 300 g of salt, 1 tsp. sugar, 10 g of crushed ascorbic acid, 1-2 cloves of garlic,? tsp ground black pepper, tsp ground allspice,

From the author's book

Cold smoking of lard When cold smoking of lard, it is important to observe the following conditions. Firstly, the fat must first be salted - then it will not deteriorate during the smoking process. Secondly, you need to smoke first with the weakest smoke, gradually increasing

From the author's book

Cold smoked poultry Smoked chicken 5 kg of meat, 5 liters of water, 100 g of salt Rinse the chicken carcass in cold water, wipe dry and dry in a well-ventilated place for 12 hours. Then pour the prepared brine, soak for 6-7 days. After that, hang in the shade in a well

From the author's book

Cold smoked fish Smoked fish (universal recipe) Fish, salt, spices Grate the prepared fish carcass with salt, spices and let stand for 12 hours. Then soak for 1 day. After that, smoke at a temperature of 25 ° C for 1–6 days. Large smoked fish

From the author's book

Cold smoking of cheese During cold smoking, moisture from cheeses evaporates evenly, which allows them to be stored for a longer time, while they do not lose their taste and aromatic properties. Soft cheeseCut soft cheese into slices 2-5 cm thick, put in

A feature of the process of hot smoking of meat, lard and poultry is the mandatory pre-treatment of the product. Let's recall the main points.

In order for smoked meats, lard and poultry to acquire their specific taste, delicate texture and pleasant salinity, a preliminary one is necessary. To do this, you need to choose the processing method (dry mixture or), salt concentration, soaking time, amount that can be added to the brine or salt mixture. It is necessary to determine the time during which the raw material reaches the desired degree of salinity, and then, if necessary, soak it.

The next mandatory step is drying, since preservatives and aromatic substances from the smoke penetrate into wet meat worse. Only after all these preparatory steps can the meat be smoked. Hot smoking is usually carried out at a smoke temperature of 40 degrees and above. The process lasts from 50–60 minutes to 12–48 hours, depending on the size of the products.

During hot smoking, raw materials, meat, lard or poultry are affected not only by smoke, but also by high temperature, and the product is heat treated. Therefore, with this harvesting technique, the hearth is located relative to the chamber so that it gives both heat and smoke. The temperature of the smoke varies depending on the type of product. If, after pumping, the product is also supposed to be boiled, then smoking can be carried out at 50–60 degrees. In the case when the raw materials 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, lard and poultry when smoked.

For beginner smokers, the question often arises, how to determine the readiness of meat, lard and poultry when smoked? The easiest way to do this is visually. The surface of the product must necessarily have a soft golden or reddish-brown crust, be dry, slightly shiny. The piece should be elastic, but not rigid. Bringing the meat to a dark brown color is not worth it - the taste deteriorates, and the characteristic refined 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 an oven. This is practically not smoking, but 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 products to lose a lot of moisture, they are well saturated with fat, as a result of which smoked meats become more juicy. It is good to use such smoked products 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 minced garlic, 5-6 g of saltpeter. Grate the front and back parts of the pork carcass with the curing mixture and place in the barrel skin side down, sprinkling liberally with the mixture. Keep under pressure for 5-6 days. During this time, the 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 in a cool, well-ventilated area. In this case, the pieces of meat should not touch each other. Then you can start smoking.

Before smoking the hams, they must be wrapped with gauze, folded in two layers, to protect them from contamination with soot and soot. Smoking is carried out at a temperature of 50–60 degrees for 14–24 hours. As a fuel for smoking, it is recommended to take the wood of old apple trees, cherries, pears, apricots, as well as oak and beech. From above, firewood must be covered with small sawdust. For flavor, you can put wormwood, juniper with berries, mint, cumin and marjoram on top of the 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 to the bone freely.

Quick salted smoked ham recipe.

1 liter of water, 100 g of nitrite salt, 5 g of garlic salt, 100 g of seasonings for meat, 10 ml of juniper berry juice. For a quick salting, take a ham with bacon and mezra. Inject brine into the meat to a depth of 5 cm, the volume of which should be from 15 to 20% of the amount of meat. Put the raw materials in a pickling container, pour the same brine and hold for 3 days. After that, wash the meat well, soak, hang in a cool, well-ventilated room to dry for 1 day. Smoke at a temperature above 85 degrees until cooked.

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 the brisket, pat dry. 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 the brine and hang to dry 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.

Recipe for smoked pork ribs with spices.

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, rub with curing mixture and put in boxes. Keep in a cool room for 1.5-2 months. After that, dry them and smoke them with hot smoke.

Smoked beef recipe.

Rub fresh steamed beef well 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 to a cold place for 8-10 days. After the meat is salted, smoke it for a day at a moderate temperature so that it is both baked and smoked at the same time. 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. Grate lamb (hind parts and shoulder blades) with a curing mixture, put in a box, sprinkling each row with salt, bay leaf and allspice. The box is firmly boarded up and pitched. First, stand for 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 weekly to the other side. After the expiration of the time, remove the meat from the box, dry it in the fresh air and smoke until tender.

Recipe for smoked lard at home.

Cut the salo into portioned strips of 6-8 cm, rub salt on all sides and put in the refrigerator for a day. After that, rinse the fat in cold water, dry it, tie it with twine and hang it in a smokehouse. Smoke fat for 3 hours. Pear, apple, aspen or ash wood is recommended as fuel.

Recipe for smoked lard with garlic.

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 the lard with water, rub with a mixture of salt, garlic, mustard, pepper and bay leaf. Pour a little mixture on the bottom of the container, pour boiling water over it, put the lard on top. Place in refrigerator for 3-5 days. Then rinse the salted fat well with warm water, dry it and place it in a smokehouse. For smoking lard, it is better to use apple, alder or cherry chips. You can add sprigs of rosemary and walnut shells. Mix the chips, soak for a few minutes in water, and then spread them out on a tray in the smokehouse. Smoke lard for 40-45 minutes at a temperature of 35-50 degrees.

Recipe for smoked chicken 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 liters of water, 100 g of salt, 1-2 cloves. Grate the prepared chicken carcass with a mixture of salt, sugar and cinnamon. Put in a bowl, add apples, cut into slices. Bring the water for the brine to a boil, add salt and cloves, boil for 2-3 minutes, cool and strain.

Pour the brine over the chicken, press down with a yoke, cover and leave at room temperature for 4 hours. Then remove the carcass from the brine, dry it with paper towels, wrap it in thick paper, tie it with twine and smoke it hot until a reddish-brown color appears. After smoking, dry the bird in a well-ventilated area for 5-6 days.

Recipe for smoked goose in clove brine.

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, rub with salt, put in a deep bowl and leave 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 keep in a cold room for 2-3 days. After that, remove the bird from the brine and hang to dry 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, rub with salt, put in a deep bowl and leave 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 keep it in a cold room for 2-3 days. After that, remove the bird from the brine and hang to dry for 3-4 hours. The meat prepared in this way is smoked for 12-15 hours (the first 2 hours are smoked 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.

Recipe for smoked turkey marinated 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 keep in a cold place for 36-48 hours. Boil salted water in a large saucepan with the addition of vegetables and plenty of spices. Lower the turkey into 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 the materials of the book “We prepare poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V.

We smoke, dry, salt, marinate meat, fish, poultry, lard, cheese. 700 homemade recipes Andreev Viktor

Hot smoked poultry

Hot smoked poultry

Smoked chicken

1 chicken carcass, bacon,? Art. l. salt, 1 tsp. sugar, 3 tbsp. l. 3% vinegar, 2 cloves of garlic, 2-3 bay leaves, a few black peppercorns,? tsp ground ginger, cinnamon to taste

Thoroughly pluck the chicken carcass, rinse, remove small feathers (hemp), clean from the insides, cut in half lengthwise and process. Then put between two kitchen cutting boards and hit several times with the butt of an ax to flatten the bones and joints, release the brain fluid and flatten the pieces of the carcass. To prepare the brine, add salt, sugar, vinegar, finely chopped garlic and spices to slightly warmed boiled water. The more spices you put in the brine, the tastier the poultry meat will be. Pour the poultry meat with the prepared brine so that it is completely covered with it, stand for 2 days. During this time, it is necessary to shift the pieces 2-3 times from the bottom up and vice versa. Remove the carcass from the brine, make shallow cuts in the meat and put pieces of bacon and slices of garlic into them - this will give the meat a special flavor. Before smoking, hang the pieces of meat so that they dry out a little, and during smoking, on the contrary, periodically water with brine. Smoking starts at maximum heat so that a shiny film forms on the surface of the meat. Then the temperature is gradually reduced and the product is brought to readiness.

Chicken with apples

1 chicken carcass, 2 apples, 100 g salt, 1 tbsp. l. sugar, cinnamon to taste

For the brine: 3 liters of water, 100 g of salt, 1 clove bud

Grate the prepared chicken carcass with a mixture of salt, sugar and cinnamon. Put in a bowl, add apples, cut into slices. Bring the water for the brine to a boil, add salt, cloves, boil for 2-3 minutes, cool and strain. Pour the brine over the chicken, press it down, cover with a lid and leave at room temperature for 4 hours. Then remove the carcass from the brine, dry with paper towels, wrap with thick paper, tie with twine and smoke hot until a reddish-brown color appears. Hang to dry in a dry and warm place for 5-6 days.

Chicken legs with juniper

5 kg chicken legs, 150 g salt, 20 g sugar, 100 g juniper berries, cinnamon to taste

Rinse chicken thighs, dry, grate with a mixture of salt, sugar and cinnamon. Put in a suitable dish, sprinkling with juniper berries. Prepare brine, cool. Pour the legs, set the oppression and leave at room temperature for 3 hours. Remove the legs from the brine, dry with napkins, wrap with white thick paper and smoke in a hot way until a reddish-brown color appears. Leave to ventilate in a dry and warm room for 5-6 days.

Smoked chicken wings

5 kg chicken wings, 150 g salt, 20 g sugar

For the brine: 5 liters of water, 150 g of salt, cloves, bay leaves, allspice to taste

Rinse chicken wings, dry, grate with a mixture of salt and sugar. Prepare the brine, cool, strain. Pour the wings, set the oppression and leave at room temperature for 5 hours. Remove the wings from the brine, dry with napkins, wrap in white thick paper and smoke in a hot way until a reddish-brown color appears. Leave to ventilate in a dry and warm room for 5-6 days.

Smoked chicken breasts

1 kg chicken breasts, 50 ml soy sauce, 75 ml balsamic vinegar, 70 ml vegetable oil, 20 g ground ginger, 30 g black tea, 50 g rice, salt, ground black pepper, cinnamon to taste

Rinse chicken breasts, cut each in half. Mix soy sauce, vegetable oil, balsamic vinegar and ginger. Put the breasts in the marinade and leave for 2 hours, and preferably overnight. Dry the marinated breasts with napkins and lightly fry over high heat. Pour rice, tea leaves, sugar and cinnamon into a special tray, place in a smokehouse over a fire. Hang the breasts or lay them on a wire rack, smoke over high heat for 10 minutes. Then over medium heat - 30-45 minutes.

Smoked chicken legs

1 kg chicken legs, 3–5 garlic cloves, 5–10 juniper berries, salt, ground black pepper, spices to taste

From the indicated ingredients (except garlic), prepare a curing mixture. Wash the legs, grate with a curing mixture, stuff with garlic, wrap in foil and place in the refrigerator for 12-15 hours. For smoking, it is better to use sawdust and twigs of fruit trees and black currants. Put the legs on the grate of the smokehouse and smoke for about 40-60 minutes, turning them over from time to time and checking for readiness.

smoked goose

1 goose carcass

For brine (per 1 kg of processed carcass): 1 l of water, 100 g of salt, 10 g of sugar, 0.5 g of cloves, 0.5 g of cinnamon, 0.3 g of allspice, 0.2 g of bay leaf

Carefully process the goose carcass, rinse, remove small feathers, rub with salt, put in a deep bowl and leave 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 carcasses with brine so that they are completely covered with it, and keep in a cold room for 2-3 days. After that, remove the bird from the brine and hang to dry for 3-4 hours. Smoke for 12-15 hours (first at a temperature of 70-80 ° C, then maintain a temperature of 50-60 ° C in the smokehouse). Store in a cold room for no more than six months.

Turkey spicy

1 kg turkey, 20–25 g salt, 1 head of garlic, onion, leek, parsley, celery, carrot, bay leaf, ground black pepper, spices to taste

Grate the turkey with a mixture of salt, chopped garlic and bay leaf, place in a bowl, close tightly and keep in a cold place for 1-2 days. Boil salted water in a large saucepan with the addition of vegetables and plenty of spices. Lower the turkey into boiling water and heat under a lid over low heat, avoiding boiling. After 1.5–2 hours, remove the meat and dry it. After that, smoke the turkey for 3 hours. Chickens and ducks can be smoked in the same way.

Smoked turkey drumstick

1 turkey drumstick, 1 head of garlic, 20 g honey, butter, salt, spices to taste

Make cuts in the turkey drumsticks, stuff with garlic, rub with salt and spices. Mix liquid honey with butter and coat the turkey drumstick with this mixture. Leave for 3–4 hours. Smoke on a wire rack for 1–1.5 hours.

This text is an introductory piece. From the book How to Preserve and Cook Fish in a Pond and at Home author

From the book Fish Cooking for Housewives and Anglers author Murashova Svetlana Anatolievna

Hot smoking Salting Before smoking, fish of the carp family must be gutted, since even a hundred-gram ungutted roach or bream develops bitterness in the stomach during smoking and it becomes extremely unpleasant to eat them. Rip up predatory fish weighing up to 0.5 kg

From the book Proper Smoking and Drying of Fish author Smirnov Sergey Georgievich

Hot smoking Salting Before smoking, fish of the carp family must be gutted, since even in 100-gram ungutted roaches or bream, bitterness forms in the stomach during smoking and it becomes extremely unpleasant to eat them. Predatory fish weighing up to 1 kg (perch,

From the book Fish - the queen of the table author Recipe collection

Hot smoking This method has many advantages. It is fast, reliable, simple; the fish is immediately ready to eat. And there is no need for complex structures. There is a metal barrel - fine, no - you can get by with an old bucket, only they need to be carefully ignited. Mandatory

From the book Your smokehouse author Maslyakova Elena Vladimirovna

Hot smoking For impatient gourmets, the hot method is recommended: such smoking is carried out at a temperature of 40 to 80 ° C for 15-24 hours.

From the book Salting, drying, drying and smoking fish author Onishchenko Vladimir

Hot smoked Hot smoked chicken with Provence sauce Required: poultry carcass, 2 liters of water, 1/2 g of cloves, cinnamon and allspice, bay leaf, 10 g of sugar, 200 g of butter, sour cream and chicken broth, 2 onions, 100 g of tomato paste and salt, 5 g of mustard,

From the book Home-made meat, fish, poultry author Zvonareva Agafya Tikhonovna

Hot smoking Hot smoking is carried out at a temperature of 45-90°C. It is used for the preparation of semi-smoked, smoked-boiled sausages. Hot smoking is also suitable when the sausage is made from ready-made salted

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Hot smoking of salmon Before smoking, the fish must be stunned, the insides removed, rubbed with salt, the head and tail separated from the body, cut in half lengthwise and the spine and ribs removed. Sprinkle both halves of the fish with a thin layer of pepper, sugar, salt and sprinkle

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Hot smoking meat Before you start hot smoking meat at home, you should know that the smokehouse must provide smoke generation at temperatures up to 100 ° C. Hot smoking of meat lasts from 2 to 6 hours. It is enough to rub meat or poultry with salt, spices and

From the book Appetizing sausages and pates author Lukyanenko Inna Vladimirovna

Hot smoking Hot smoking exposes fish to hot smoke. The result is a boiled-smoked-baked product with a specific appetizing aroma. The smokehouse can be arranged on a steep bank or in a ravine. For this you can use

From the book We smoke, dry, salt, marinate meat, fish, poultry, lard, cheese. 700 homemade recipes author Andreev Viktor

Hot smoking The raw material for hot smoking is fresh or frozen fish. The fish is smoked at a temperature of 80-120 ° C for 2-4 hours. With hot smoking, fish meat acquires a tender and juicy texture due to the high moisture content. In the process

From the author's book

Hot smoking on smokehouses A simple smokehouse The simplest version of a smokehouse is a bucket with a lid (not galvanized!) or a stainless steel box with a lid and handles for setting and removing from the fire. A grate is placed inside at a distance of 3-4 cm from the bottom. Lattices can be strengthened

From the author's book

Hot smoking At home, meat is smoked in a smokehouse. Chips pre-soaked in water are poured onto the bottom of the smoking chamber (for 15-20 minutes). To give the hams a pleasant aroma, you can put wormwood, juniper with berries, mint, cumin, etc. on top of the wood chips.

From the author's book

Hot-smoked salo Salo should be smoked first with the weakest smoke, and then gradually increase the smoke formation. The fire doesn't have to be big. Salo spicy4 kg of fat, 500 g of salt, 1 head of garlic, dill, 1.5 tbsp. l. ground black pepper, tsp ground bay

From the author's book

Hot smoked sausages Pork and beef sausage3 kg of beef, 4 kg of semi-fat pork, 3 kg of fatty pork belly, 300 g of salt, 1 tsp. sugar, 10 g of crushed ascorbic acid, 1-2 cloves of garlic,? tsp ground black pepper, tsp ground allspice,

From the author's book

Hot smoked cheese Smoked cheese Wrap the head of cheese in three layers of napkins and put it on the metal hook of the pendant located in the smokehouse. Smoke cheese for 25–40 s. The finished product should have a matte golden hue. Remove the packaging from the cheese and place it in