Pork smoked: recipes with photo

Pork smoked is a wonderful delicacy. It is known for its excellent taste and high nutritional value. Perhaps that's why pork has been trying to handle this way more often in recent years.

Secrets of processing

People have learned to smoke meat products for a long time. This method of processing gives the finished product an original taste and significantly prolongs its storage time. This is due to the fact that as a result of prolonged high-temperature exposure, the initial product gradually loses some of the moisture, which in itself is a unique medium for the development of various bacteria. Meat of pigs is best for this. Gentle and soft, during the heat treatment it retains its basic characteristics, gaining only an extra flavor and unique taste.

Depending on the nature of the temperature effect, there are three types of smoking:

• Cold;
• Hot;
• Fast (grilling).

For each of them there are special technological regimes. According to them, smoked pork can be cooked in a few hours or days. Everything will depend on the chosen treatment method and the amount of the original product. It is interesting that after this pork smoked can continue to be used for cooking a variety of dishes, introducing their own zest in them.

Smoked meat

Everyone is accustomed to receiving a smoked product only by prolonged exposure to high temperatures. Nevertheless, there are other options. For example, you can make a wonderful smoked meat. And it takes quite a bit time. For work it is better to take pork. She has very tender muscle tissue and a fairly large amount of intermuscular fat. It is this kind of meat that is needed for smoking. The following source products will be required:

• 1 kg of pork 3 cloves of garlic, 15-20 grams of salt, 3 grams of ground pepper and a teaspoon of fragrant spices.

Everything is done very simply:

1. Rinse the meat, dry it with a napkin and remove all the bones from it.
2. Prepared food stuffed with pieces of garlic.
3. Spices should be poured into the bottom of the plastic container with salt and part of the mixture obtained.
4. Put meat in it.
5. Sprinkle pork with the remaining mixture.
6. Covering the lid, put the container in the refrigerator for 12 hours. During this time, the meat can be turned a couple of times to evenly salve.
7. Get the pork and remove the secreted juice from the surface with a napkin, and then wrap it in cloth and leave in the refrigerator for another 10 hours.
8. Then the meat should be slightly worn. To do this, it needs to be held for hours 8 in a conventional electrocaptile.

The finished product can be immediately fed to the table. Pork, smoked in this way, is very delicate and fragrant. In addition, this method is relatively fast and does not require any special labor. With its help, you can process a sufficient amount of raw materials.

Smoking with soaking

The most popular recipe for smoked pork in the people includes the stage of pre-soaking the main product in a specially prepared marinade. This way you can cook even meat with veins of viscous fat. The result will be just amazing. For work you will need:

• 5 kg fresh pork head garlic, 5 liters of ordinary water, black pepper peas, 250 grams of table salt, bay leaf and black ground pepper.

The process technology consists of several stages:

1. First you need to make a brine. To do this, the water must be boiled, and then cool it and add pepper with salt and bay leaf.
2. Pork cut into pieces. It is better if their length does not exceed 30 centimeters.
3. Put the meat in an enamel saucepan.
4. Pour it with a prepared brine so that the liquid covers each piece.
5. Keep container in refrigerator for 5 days.
6. Processed meat is additionally rubbed with pepper and garlic (it must first be squeezed through a press), tied with a dense thread and hung on a hook in a smoker.

After 4 hours, the product can be obtained. To consume such pork is necessary only after its complete cooling naturally.

Hot smoking technique

There is another way with which you can get no less tasty smoked pork. At home, it is used quite often. This method is especially convenient in the event that it is necessary to immediately process a large enough piece of meat. In this case, it does not matter whether it is hard or soft. The following ingredients will be required:

• 2.5 kilograms of pork, salt, garlic and black pepper.

Cooking method:

1. Meat is washed and dried so that there is no excess moisture on its surface.
2. After making several punctures with a sharp knife, pour the product with garlic.
3. Grate it with salt and pepper, then wrap tightly in foil and leave in a cool place for 24 hours.
4. Prepare a smokehouse for work. Its bottom should be sprinkled with a layer of special chips or sawdust. It's better if they come from fruit trees or alders. This will give the meat an extra flavor.
5. Install the grate and put on it a piece of prepared pork.
6. Close the lid tightly and install a smokehouse over the fire.

Literally in 2 hours the meat will be ready. But 30 minutes before graduation, you can check it by stabbing in several places with a knife.

Recipes with smoked meat

Erroneous is one who thinks that smoked products can be eaten only in kind. A skilful culinary specialist will cook many interesting and tasty dishes without much difficulty. For example, smoked pork meat can be put out with potatoes. Get a great option for a delicious and fairly dense dinner. For work you will need:

• 0.5 kg of smoked meat, 1 kilogram of potatoes, salt, 200 grams of onions, ground pepper, 1 pot (500 grams) of tomatoes in its own juice, vegetable oil and a little greens.

The whole procedure does not take much time:

1. First, the products must be crushed: cut the potatoes and meat into cubes, and simply chop the onions arbitrarily.
2. To work, you need a deep saucepan. It is desirable that it was non-stick coating.
3. In a saucepan, fry the onion and top up some vegetable oil.
4. Add the meat and allow the foods to warm up together.
5. Fill the potatoes and top up ½ cup of water, put out 10 minutes.
6. Stir tomatoes with a fork and together with the juice add them to the pan. Stew for another 5-10 minutes.

The prepared dish can immediately be laid out on plates and served to the table, abundantly sprinkled with herbs.

Technology to help

It is not always possible to guess from the photo of smoked pork how it was prepared. For example, many do not even suspect that you can do it even in an ordinary multivark. To prepare, you need a minimum of components:

• For 300 grams of pork tenderloin 3 grams of black ground pepper and 5 grams of plain table salt.

Next, you should perform a few simple steps:

1. Meat is divided into pieces not thicker than 1 centimeter.
2. Rinse them with cold water, then rub with pepper and salt.
3. Each piece is wrapped in foil.
4. Billets folded into the bowl of the multivarquet and close the lid tightly.
5. Turn the device on and set the "Baking" mode on its panel.

Literally in 40-45 minutes the device can be turned off. But the meat should lie inside for a few more minutes. Then you can get it and eat with appetite, while enjoying a wonderful scent. With this dish will cope even the youngest and inexperienced mistress.

Smoking with cooking

Many people think that the ideal snack is boiled-smoked pork. Recipes with photos always help you better understand how to act to prepare such a product. Experts advise to use for work:

• 2 pounds of pork (brisket) and a half heads of garlic, 70 grams of smoked sausage, 4 tablespoons salt and peeled onions, ground pepper (red and black), 12 grams of natural honey, 2 tablespoons of grain mustard and coriander, several leaves Laurel and 120 grams of fresh parsley.

To cook boiled-smoked bacon, you need:

1. Wash meat and dry thoroughly using a towel or napkins.
2. Nashigovat it with cleaned teeth of garlic.
3. Greens, peppers, husks and bay leaves are put in a saucepan.
4. There to send and meat. In this case, the skin on it must be on top.
5. Add the sausage.
6. Pour the contents of cooled boiled water. Products must be covered completely.
7. Put the pan on the stove and turn on the fire.
8. After boiling in a saucepan add honey and salt and stir well.
9. Make the flame smaller and cook foods for about an hour and a half.
10. Separately, prepare a mixture of crushed garlic, coriander, mustard and pepper.
11. Meat to get and grate the prepared mass, and then wrap it in cloth or foil and put under a press.
12. After complete cooling, place the product in the refrigerator for a day.

After the specified time, the original smoked bacon can be extracted and, after cutting into thin slices, served as a snack.