Smoked Meat

Smoking of meat.

Smoking of meat - ham and scapula.

Consumption for 5 kg of meat. For salting take: 2.5 liters of water, 125 grams of salt, 10 g of food saltpeter, 1 tbsp. A spoonful of sugar. Salted (5 - 6 hours) meat is taken out, soaked two - four hours in the settled and cooled boiled water. "We tie" to a bone of a ham or to a scapula a strong wire loop, big enough on a girth to suspend for drying on a draft. It is enough 4 - 5 hours. And, for the same loop hang on the hook smokehouses.

Method of smoking.

The choice should be combined with the further way of finishing the culinary dish to the standard. Need to cook a ham? Then, the "hot" way (with a smoke temperature of 50-60 degrees). Smoking up to 15 hours. With a view of long storage in a raw-smoked kind, it is necessary to choose a way of "cold" smoking (temperature 22-25 degrees) for three days, and to dry (wither) about one month. Smoked cold-smoked meat is stored for up to seven months (under ideal conditions), ordinary - five months.

Smoked and boiled ham.

Separate "by eye" from the ham of the hot smoked half - the widest, (previously dried), cook it, lowering it first to the bottom of the pan for an hour or two, then lowering the whole ham (put it to the bottom) so that it is covered with water. The cooking time is 3 hours. How to test readiness: if piercing it is difficult, the ham should be cooked. Shelf life: one month.

Smoked bacon to meat for a change.

Salt slices of fat thin, it is possible without the skin, in the usual way. Be sure to rinse the pieces in warm water and a day to ventilate. Thoroughly clean leftovers of salt. The way of smoking is cold for 20 hours, before the acquisition of characteristic smoked pieces of color. Shelf life 6 months.

Smoked-boiled sausage

The fillet of a beef shovel or back leg is fresh. For 1 kilogram take 25 g of salt, 1 g of food saltpeter, 1 g of sugar. Beef we pass through the meat grinder a couple of times, spices: salt, saltpeter, pour water on the floor of the volume of meat. We knead it. In the enameled basin, we carry it out to the cold, (up to the bright-burgundy color of the mass). If the pork, then for the millet take 1 kg of pulp - 20 grams of salt, 0.5 g of food saltpeter and sugar. Meat in small pieces stand day in a cold place, wiping with salt, saltpetre and sugar. The salted ground beef in a day is still finely chopped in a meat grinder, and we cut the pork with a knife. Stir the whole stuffing. Fill the shell tight. The ends are tightened and tied, the sausage shell is stabbed in several places. Hot way sausage for two hours to smoke, until firmness and not a dark brown, and then an hour to cook. Cool in cold water. 20 minutes are enough. Smoked sausages can be stored for ten days.

Ham-chopped sausage.

Beef 3 kg, 1 kg lean pork, 1.5 kg fat pork brisket, 125 g salt, 5 g food grade saltpeter, 5 grams of sugar, 20 grams of red ground chili, 20 grams of ground black pepper, half a head of garlic. We immediately drink beef through a meat grinder, dilute a lot of meat with a liter of water. All the flesh of pork is divided into pieces 5-6 cm and thickness 10-15 mm, a day to salt. Beef forcemeat to knead with pork, spices, fill into the deaf ends of the intestines (if any) or the sheath, tie tightly. To smoke hot (110 degrees and not more than 3 hours). Boil for 1.5 hours on moderate heat. Cool down.

Cold-smoked fillet.

The fillet is checked to see if there are any fragments, bones, flesh is needed here. Peel off the fat, line the meat around the edges. Rubbed with salt, pawned in a container, sprinkled with salt. To taste, you can add spices - a little bay leaf. The brine is kept for about a week. Then rinse with water from salt. Be sure to dry, meat should not be wet. They smoke for two days. Chill for two to three hours, store for 5 months.