Home-smoked pork belly. How to smoke brisket in a smokehouse, proven recipes. How to choose hot smoked pork belly

The shelves of modern supermarkets are literally bursting with a variety of smoked meats. Therefore, we often buy meat delicacies without even thinking that they may contain artificial preservatives, dyes and other chemicals. However, this should not be a reason to stop eating your favorite foods, since they can be made in your own kitchen. After reading today's post, you will learn how to cook boiled-smoked brisket.

To have a truly delicious cold appetizer, be sure to choose the right meat. For the preparation of a delicate and aromatic delicacy, it is advisable to use brisket, in which there is not a lot of bacon. The fleshy product will be soaked in spices much faster and will be more juicy.

When choosing raw materials, you need to pay attention to the shade of the fat layer. It should be white. The presence of yellowness indicates that in front of you is a spoiled product that has been repeatedly frozen. To make homemade boiled-smoked pork brisket no worse than the store one, it must be prepared from fresh meat pulp of a dark red hue.

Option with natural honey

According to this recipe, a very delicate and aromatic cold appetizer is obtained, which is not a shame to serve to the festive table. Before starting the process, be sure to check if you have all the necessary components on hand. To get a juicy cooked-smoked brisket at home, you will need:

Kilo of pork.
100 grams of smoked sausage.
4 tablespoons of salt.
1-2 heads of garlic.
5 tablespoons of onion skins.
100 grams of parsley.
A teaspoon of natural honey.

Additionally, you will need some ground pepper, coriander and mustard seeds. Thanks to the presence of these spices, you will get a more aromatic cooked-smoked brisket. At home, you can substitute some of the ingredients in your kitchen. So, instead of sausage, smoked wings are often used, and instead of parsley, they take its root.

Process description

In previously washed and dried meat, small cuts are made and garlic plates are placed in them. A piece prepared in this way is sent to a saucepan, at the bottom of which there are already clean onion husks, parsley, pepper and bay leaf. It is important to ensure that the brisket is laid with the skin facing up. Pieces of smoked sausage are placed on the meat. All this is poured with warm boiled water. To prevent the meat from floating up, put a plate on top and set the load. The pan with the future delicacy is covered with a lid and sent to the stove.

Immediately after boiling water, salt and natural honey are added to it. Boil the brisket over low heat for an hour and a half. Then it is taken out of the pan, laid out on a dry surface and rubbed with a mixture of mustard, coriander and garlic. The meat prepared in this way is wrapped in foil and placed under a press. When the pork has cooled down, the load is removed from it and placed in the refrigerator. In a day, the brisket is cooked and smoked in onion peel and is completely ready for use.

Option with ground paprika

This recipe involves the use of a multicooker. Therefore, pieces of meat must be selected taking into account the size of the saucepan. They should be evenly distributed over the bowl of the appliance. To get a juicy and aromatic boiled-smoked brisket at home, you need to stock up on all the required products in advance. In this case, you should have in your kitchen:

Kilo of pork.
300 milliliters of water.
8 cloves of garlic.
4 teaspoons of salt.
10 bay leaves.
2 teaspoons of paprika and ground black pepper.
Husk from five onions.

Step-by-step instruction

Cooking boiled-smoked brisket at home will not take too much time. And the technology itself is extremely simple, so even an inexperienced cook can easily cope with it. First you should do the meat. It is washed, wiped dry with paper towels and rubbed with half of all the garlic available and passed through the press, salt, pepper and paprika. Then deep cuts are made in the brisket. Immediately after that, it is stuffed with the remaining garlic, previously cut in half.

Pork prepared in this way is placed on foil, covered with onion husks and bay leaves, and then carefully wrapped and sent to the multicooker bowl. All this is poured with water and covered with a lid. Cooked smoked brisket is being prepared in a multicooker operating in the "Stew" mode. An hour later, the "Heating" program is activated and wait another sixty minutes.

Liquid smoke option

The brisket prepared according to the technology described below has a surprisingly delicate taste. It can be used to make hearty sandwiches for a family breakfast or cut beautifully for a festive table. To pamper your loved ones with a delicious meat delicacy, double-check in advance if you have all the necessary products on hand. In this case, you should have in your kitchen:

A pound of pork belly.
30 grams of onion skins.
5 cloves of garlic.
A couple of tablespoons of table salt.
A liter of distilled water.
A sprig of laurel.
100 milliliters of liquid smoke.
A few peas of black pepper.

Sequencing

Put previously washed onion husks, pepper and lavrushka on the bottom of a suitable saucepan. All this is poured with water, sent to the stove and boiled for at least ten minutes. Then the dishes are removed from the heat and put aside. Not earlier than an hour later, filter the infused broth, and then add salt, liquid smoke, pre-washed pork to it.

Immediately after this, the contents of the pan are sent back to the stove and brought to a boil. Cooked smoked brisket at home for an hour and a half on low heat. After this time, the meat is removed from the broth and dried thoroughly. Then it is rubbed with garlic passed through a special press, wrapped in cling film and placed on a refrigerator shelf. In about a day, the cooked-smoked brisket will be completely ready for use. Immediately before serving, it is cut into not too thick pieces and placed on a beautiful plate.

It should be noted that this juicy and flavorful snack can be stored perfectly in the refrigerator for a week without sacrificing taste. In situations where it is necessary to extend the shelf life, the meat is simply placed in the freezer. In such cases, immediately before use, it is kept for at least forty minutes at room temperature. If this is not done, then the frozen brisket cannot be sliced. It will just crumble under the knife.

Smoked brisket stands out among the many meat delicacies. After all, this smoked brisket is relatively inexpensive, but very tasty.

Smoked brisket is a very popular component for a meat plate on a festive table, it can be added to various salads, sandwiches and canapes along with.

To be sure that the brisket was cooked according to all the rules, it is better to smoke it yourself.

Homemade smoked brisket is prepared according to simple recipes, but the process takes some time to prepare. The final product will be cooked in about two weeks.

Cold smoked brisket recipe

Due to this recipe for cold smoking brisket, you will have the opportunity to feel all the charm and tenderness of the taste of this product.

Ingredients:

pork belly - 5 kg,
salt - 50 g,
bay leaf - 1-2 pcs.,
sugar - 25 g
garlic - 2-3 cloves

Ingredients for the brine:

water - 3.5 l,
salt - 100 g
red pepper - 5 g
sugar - 25 g

How to cold cook smoked brisket:

First, choose a brisket to smoke. It should have a layer of meat and a fat thickness of up to 3 cm.

Cut the brisket into strips that are 5-7 cm wide.

Prepare the curing mixture. To do this, chop the bay leaf and garlic, mix with salt and sugar.

Rub the brisket pieces completely with the curing mixture. After that, put them in a glass, enamel or plastic dish and sprinkle with the remaining mixture.

Leave the brisket at room temperature for 12 hours.

After 12 hours, cover with brine, and then stir the brisket a little so that the brine penetrates between the pieces.

After that, leave in a cool place (where the temperature is 3-5 degrees) for 7-10 days.

It is important that the brine is prepared in advance, it is possible a day before the start of pouring.

The brine should be prepared as follows: boil water, add salt, red pepper and sugar. Bring to a boil and cool. After this procedure, you can pour the brisket.

After 7-10 days, you need to transfer the brisket to clean water so that it can soak for 12 hours.

Then rinse it in warm water, dry for about 10-12 hours.

Brisket smoking is done by cold smoking for 2-3 days.

In general, all cold smoked recipes require patience and when you follow them, then the taste and aroma of the resulting smoked products are superior to products made according to hot smoked recipes.

Smoked-boiled pork belly

Ingredients:

pork brisket - 5 kg;
saltpeter - 2.5 g;
a few peas of black pepper;
bay leaf - to taste,
red pepper, ground - to taste;
garlic - 2-3 cloves;
sugar - 100 g;
salt - 250 g
water - 5 l

How to cook smoked-boiled pork belly:

Rinse and dry the pork brisket well. Then put in a container in which you will salt.

Prepare the brine: put sugar, salt, pre-peeled garlic, red pepper, black pepper, saltpeter into boiled water.

Boil the brine for 10-15 minutes. Then fill in the pork belly with the cooled brine and leave in a cool enough room for about a week.

Then hang the meat for final drying in a ventilated and cool place.

After a couple of weeks, you can start smoking the brisket hot. Smoking time - from half an hour to an hour.

After that, cook the brisket in boiling water for 1.5-2 hours over low heat.

Smoked pork belly with juniper

Ingredients:

pork belly - 5 kg;
garlic - 3-4 cloves;
juniper berries - 250 g;
coriander - 13 g;
salt - 250 g;
sugar - 50 g.

How to cook Juniper Smoked Pork Brisket:

Carefully cut the pork belly into rectangular pieces.

Mash the juniper fruits with the following ingredients: garlic, sugar, salt, coriander.

With the resulting mixture, carefully grate the pork, put it in the salting container, be sure to set the oppression and leave it in a slightly cool room for 15 days.

Then let it dry for a long time, placing it on a flat surface for 4-5 days in a dry and cool place.

Then keep it for another 12 hours in cool water, rinse thoroughly and dry again, hanging for a day in the same room.

The final stage of cooking is cold smoking in a smokehouse designed for cold smoking.

For the formation of smoke, it is important to use pine cones (for 1 smoking - 4-5 pcs.).

It is easy to determine that the smoked brisket is ready: if a red-brown crust has formed on it, then the meat is ready to eat.

Bon Appetit!

Surprisingly, boiled and smoked brisket at home is easy and simple. If you learn how to cook such products yourself, you no longer need to purchase deli meats in the store. Moreover, you will be absolutely sure that there are no colorants or preservatives in them.

Boiled-smoked brisket at home

There are several options for creating such a delicacy. We will consider the simplest and fastest. For him we need:

pork brisket - 1.8 kg;
garlic cloves - 2 pcs.;
bay leaves and allspice - use to taste;
table salt - 4 large spoons;
black tea leaves - 2 large spoons;
ground black and red peppers - apply to taste;
liquid smoke - a couple of large spoons;
onion peel - from 4 large heads;
honey - dessert spoon;
parsley - about 100 g;
smoked sausage - about 60 g;
mustard (grain), coriander, paprika (mixture) - 2 dessert spoons.

Processing the main ingredient

Cooked-smoked brisket at home does not take very long. You should start preparing such a product by processing meat. Pork belly should be thoroughly rinsed with water (cold) and then patted dry with paper towels.

Heat treatment of the product

To make a cooked-smoked brisket at home tasty and aromatic, you should definitely use various spices and seasonings during its preparation.

After processing the meat, you need to peel the chives, and then cut them into slices and stuff the brisket with them. Next, you need to rinse thoroughly and put it in a saucepan. To it should be added chopped fresh parsley, bay leaves, tea leaves and peppercorns. After that, put a piece of processed meat in a bowl, skin side up.

At the end, you need to add chopped rings to the ingredients and pour everything with boiled water. In this case, the liquid should cover the meat product by 2 centimeters. A heavy plate should be placed on top of the brisket so that it does not float during the heat treatment. Next, you need to close the pan with a lid and bring the mixture to a boil. After that, add honey, table salt to the dishes and mix everything thoroughly. Cook the ingredients over low heat for about 1.4 hours.

Preparing the coating

To make the boiled-smoked brisket at home with liquid smoke and tea more aromatic and piquant, it is recommended to coat the boiled meat product with a special sauce. To do this, crush a clove of garlic, and then add mustard, paprika, coriander and a mixture of peppers to it. All ingredients should be thoroughly grinded with a mortar.

After the pork is completely cooked and acquires a pleasant golden hue, it must be carefully transferred to a dry and thick towel, and then thoroughly soaked and rubbed with the previously prepared coating. In this case, the brisket should be still hot.

The final stage

As you can see, homemade boiled-smoked brisket with liquid smoke is quite easy to do. After the meat has been coated with the spicy mixture, it should be wrapped tightly in thick gauze, and then in foil. In this form, the product must be put under oppression (under a full 3-liter jar).

When the meat has cooled down, it must be refrigerated for exactly 20 hours. After the specified time, the brisket can be safely used for serving to the dining table.

How should a delicacy be presented to the table?

Boiled and smoked brisket is an excellent cold appetizer that will serve as an excellent decoration for a festive table. It is especially valuable that it is prepared exclusively at home.

After the pork meat is infused in the refrigerator and saturated with all the spices, it should be removed from the foil and gauze, and then cut into thin slices and served to invited guests as a cold dish.

Everyone who tastes a ready-made delicacy at least once will never forget its amazing taste and pleasant aroma. As a sauce for such an appetizer, you can serve ketchup, or mustard. Enjoy your meal!

A detailed description of the technology of home smoking pork belly.

Earlier, a recipe for smoking lard was published on our website; it has become quite popular among visitors, since each stage is described in great detail by the author and photographed. I hope you enjoy the new homemade smoked pork belly recipe too.

We will smoke about 2.5 kg today. pork belly or the so-called interlayers. After going through the set, I chose the most suitable one for myself.

It consists in preparing brine in the following proportions: for 1 liter of water you need 100 gr. salt. Without weights, the amount of salt can be determined as follows: 320 g is placed in one glass filled along the top edge. salt. This means that for 1 glass of salt you need to take 3 liters of 200 ml. water. Even for this amount of water, 3 cloves of garlic, 2 tablespoons of barbecue seasoning (only spices without glucomat), 3 - 4 bay leaves, 10 black peppercorns were taken.

Pour 3.2 liters of water into a saucepan, add salt, spices, garlic (peel and cut the clove into two parts), lavrushka and pepper. Bring the brine to a boil, boil for 3 minutes and turn off. You need to wait until the brine for home smoking has cooled to room temperature.

At this time, the pork brisket should be cut as shown in the first photo. We wash the layers and put them in a saucepan with chilled brine. The pieces must be completely immersed in the brine. We put the pan in the refrigerator for 4 - 5 days. During this time, the brisket is completely salted.

We take out the pieces from the brine. they need to be tied with twine or thick thread. And hang to drain for 3 hours. I did not wait and wiped the pieces with a dry towel, speeding up the process of preparing the product for home smoking. Next, we need alder sawdust, we add about two handfuls of them to the bottom of the smokehouse.

We hang the tied interlayers on the beams of the holder. We put the asbestos cord and close the lid of the smokehouse. We tighten the handle all the way to prevent smoke from entering the room. We put the smokehouse on a kitchen stove, in our case an electric one and turn it on at maximum heating. After 10 minutes, reduce the heat (fire) to moderate.

No matter how tight the home smokehouse is closed, the smell of smoking will still spread throughout the kitchen. So, the vents need to be opened. After 2.5 hours of smoking, remove the smokehouse from the stove and take it out into the fresh air. We unscrew the lid and see this wonderful picture.

Almost everyone loves to enjoy delicious smoked meats and other meat delicacies. We usually buy such products in markets or supermarkets, but why resort to the store option when it can be easily done at home!

How to make smoked chicken breast at home?

Chicken breast, and the whole chicken in general, is a favorite type of meat for many, due to its lightness and wonderful taste. And smoked chicken is one of the most delicious ways of cooking with feathers.

Cooking boiled smoked brisket at home is not as difficult as it seems. We reveal the secrets and subtleties of cooking a spicy dish.

Even ancient people were engaged in the preparation of the recipe for boiled smoked brisket. True, they smoked with wood smoke to neutralize microbes. Nowadays, the purpose of smoking is to give a dish a special pronounced taste and aroma.

The counters of many supermarkets and shops are packed with smoked chicken, which tempts with its unique taste and aroma.

But homemade smoked chicken is an even more mouth-watering dish. It is prepared in an electric smokehouse, which can be purchased at the market or shop.

You can make it both whole and in separate parts - legs, fillets, breast, thighs, wings, etc. You need to choose very carefully "raw material"... Make sure that the bird is not spoiled, if there is mucus on it, it will be sticky or the smell will confuse you, do not take such a product. Females - their meat is tastier, softer, and even better if they are young.

Rinse poultry before cooking. Further methods of cooking birds for smoking depend only on your preferences.

Boil the chicken for a couple of minutes, first dipping it in salted boiling water, then dry the carcass.

Soak it in brine (a glass of salt in a glass of water): pour the brine over the bird by placing it in a large saucepan and set it aside for three days. After that, we rinse it and dry it.

We soak the bird in a marinade (kg of chicken, 3 tablespoons of salt, 2 tablespoons of vinegar, 1.3 unheated boiled water): fill the carcass with marinade and set it aside under oppression for 12 hours in a cold place. After that we dry it and also need to add salt and you can boil the semi-finished product a little (the meat will be softer) - such a bird needs to be smoked for four minutes and at the end we set everything aside for a draft.

Smoked pork belly in a smokehouse

Before smoking pork, you need to take your meat choices seriously. Take a good look at it - the color of the flesh should be pink. Look closely at the fat; no yellow color should be present. This means that the product is damaged. Choose pieces with an even distribution of lard and meat. It should also be tight.

When choosing good meat, you need to think about a cooking recipe. There are two types of smoking: cold and hot. In both cases, the first thing to do is pickle.

Hot smoking

Rub the pork with spices and wrap with cling film if you don't want to waste time marinating the product and put everything in a cold place overnight.

In order to salt with the hot smoking method, you need to take pork (1 kg, pork brisket will work well), garlic (5 cloves), sugar (2 tsp), bay leaf, water (1.5 l), red pepper (if you like) , salt (3 tbsp. l.)

After mixing all the ingredients, taste the marinade. Because if you undersalt it, then your semi-finished product will quickly deteriorate.

We wash the pork, remove the films from it, so that it cooks faster, you can cut it into pieces.

Stuff with garlic and season with spices. We send the pork to the pan, add water and put on low heat. After 40 minutes, remove and let the pork cool.

Pour sawdust into the smokehouse. Put the pieces so that the fat does not drip or cover the sawdust with foil. On average, the dish will take 3 hours to cook, depending on your smoker. Ultimately, the pork should be easy to chew and cut well.

Cold smoking

This method will take longer. Cold smoking is no different from the aforementioned hot smoking.

What is the best way to salt pork for smoking?

First, rub the brisket with garlic and ground pepper. Then we prepare a marinade from salt, bay leaf, peppercorns and, of course, water. We take a jar (3 l) and put the semi-finished product there, fill everything with marinade. We put everything in a cold place for five to ten days.

If you don't have a smokehouse, it doesn't matter. There are recipes that use liquid smoke. This is a special aqueous solution of natural wood smoke. These recipes are simple and you don't need any special knowledge or skills. You can also add a couple of drops to the first or second ready-to-eat dishes and you will get an imitation of the delicate taste of smoked meats.

5 rules for smoking pork:

choose the right meat. The result depends on this. It should have a pleasant aroma and pink color, and the fat is white;
meat should be cut into small pieces and rub with spices;
both smoking methods have their own priorities. If you choose hot smoking, it will save time, but using cold, you can keep pork longer and get a special delicate flavor and delicate structure;
you will get an ideal and aromatic dish if you cook it on alder sawdust and fruit trees;
the cooking time depends on the type of smokehouse. Also, do not forget to cut the slices, this will help you know if the dish is ready.

Of course, smoked meats can be eaten not only in "pure form". There are a huge variety of types of salads from this type of product. For example, smoked chicken goes well with pineapples, mushrooms, corn, Korean carrots, asparagus croutons, etc.