Sometimes you want to treat yourself to a tasty, juicy, boiled-smoked brisket, not pumped up with water and cooked without liquid, chemical smoke. It's hard to find a real, high-quality product on sale. Fortunately, cooking this dish yourself is quite easy and fast.
Pick your recipe
You will need
-
- Pork belly with layers of fat
- coarse non-iodized salt, water
- sawdust
- smokehouse.
Instruction manual
1
Cut the brisket into small pieces 15-20 cm long and 5-6 cm wide. Rub each piece of meat with a mixture of garlic, black pepper and salt. Fold the slices of the brisket tightly into a container, cover with gauze, put a press on top and leave for a day in a cool place. Then wrap each piece of foil.
2
Wash the smokehouse thoroughly, dry it on a fire, cover the bottom and walls with foil. At the bottom, pour a handful of alder sawdust, previously soaked in water. On the lower grill, put the foil with the edges folded up so that the dripping fat drips into it and does not burn with the sawdust (you can use a small baking sheet). Place slices of brisket in foil on the upper grilles and tightly cover the smokehouse lid. Smoke for about 30 minutes. on a small, uniform fire.
3
Pour a small amount of water under the lid of the smokehouse (in foil or on a baking sheet) with a thin stream and soak the brisket for 10 minutes. Pull out any piece, free it from the foil, cut and try, if the meat is hard, add more water and cook another 10 - 15 minutes. If the brisket is easy to cut and chew, then remove it from the smokehouse and put it to cool and ventilate. Store boiled-smoked brisket in foil in a cool place. Part of the product can be frozen.
note
For the preparation of boiled-smoked brisket, use the breast-rib part of the carcasses with the skin.
The thickness of the brisket in a thin layer should be at least 2 cm.
Useful advice
You can smoke meat without foil, but then the cooking time will increase.
You can use any seasoning for meat to taste. It will be very beautiful and tasty if you rub the meat with not hot red paprika.
- Delicious meat. "Smoking, drying, baking." Elena Boyko Ripol. 2010.
- smoked brisket