The recipe is not complicated, but you need to have a small smokehouse for hot smoking, as well as time for a picnic. As a rule, smoked fish, pork ribs and chicken legs. But do not be afraid to smoke a pork ham or tenderloin. Your loved ones will be pleasantly surprised by the resulting dish.
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You will need
- Pork tenderloin or ham - 1 kilogram
- edible salt - 60 grams
- granulated sugar - 10 grams
- coriander seed - 10 pieces
- black pepper peas - 5 pieces
- 3 liter pot - 1 piece
- portable smoked smokehouse - size (WxHxD) 500x175x270 mm
- alder sawdust - 100 grams
Instruction manual
1
Pour 1 liter of water into the pan, pour 2 tablespoons of salt, 1 teaspoon of sugar. Add coriander and black pepper to the water. Bring the prepared solution to a boil and cool to room temperature.
2
Wash the meat in running water and put in a prepared and cooled marinade. The meat should be completely covered with liquid. If the marinade is not enough, then you can add boiled water at room temperature. Marinating meat should take place at least 12 hours.
3
In a specially equipped place to light a small fire. Pour alder sawdust into the smokehouse, lay the prepared piece of meat on the grill, close the lid and put on fire. You can put a smokehouse on hot coals. The smoking process takes 50 minutes.
note
The heat from the fire should be weak, on a high fire the meat will not have time to cook, although it will look ready.
Useful advice
You can add 3 juniper berries to the marinade. It is better not to take highly fatty meat; fat will leak out and burn during the smoking process.