Hot smoked meat in a smokehouse
Ingredients
Step-by-step preparation
STEP 1
How to smoke hot smoked meat in a smokehouse? Prepare your food. For smoking, take pork. You can take any part of the carcass. But the tastiest will be pork layers with a small amount of lard and skin. Pre-marinate it. How to make a marinade? Pour the required amount of water into the pan.
STEP 2
Add peeled and chopped garlic, pepper, dry basil, salt and sugar to it. Break the bay leaf into pieces and add it along with the juniper berries. Place the pan on the fire and bring to a boil. Then remove from heat, cover and cool to room temperature. Submerge the pork in the cooled marinade until it is completely covered with liquid. Place something heavy on top to prevent the meat from rising above the surface.
STEP 3
Leave the meat to marinate in this form for two days at room temperature. After two days, remove the meat from the marinade and rinse under running water. Allow the water to completely drain from the meat.
STEP 4
Wrap each piece with thread and hang it in a well-ventilated area for another day. I hung the meat in the kitchen near the window.
STEP 5
To smoke, sprinkle some alder sawdust on the bottom of the smokehouse. Place the meat on the smokehouse grate. There is no need to remove the threads. Place the grate in the smokehouse, cover with a lid and cook over the fire for 50 minutes. Then remove the smokehouse from the heat and let it stand without opening for another 10-15 minutes.
STEP 6
Ready meat can be eaten hot immediately. And after it sits in the refrigerator, it can be cut into sandwiches or as a snack. The aroma emanating from the cooked meat is simply fantastic and it’s impossible to resist trying a piece while it’s hot. Help yourself!
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