Smoking brisket (undercut)

Name: Smoking brisket (undercut)
Total time: 3 d
Yield: 15
Ingredients: 1.7 kg Pork belly; 15 Carnation; 1 teaspoon Ginger; 1 tablespoon Fennel; 2 tablespoon Sugar; 2 Hot pepper; 10 Bay leaf; 50 g Garlic; 250 g Salt; to taste Oregano; 5 L Water

It takes a long time to prepare, but the result is worth it. This recipe is interesting for smoked meat lovers. Home smoking allows you to make very tasty products for the table that can surprise any guests.

32

16604

Claire Davis

Recipe author

Calories

200kcal

Protein

24g

Fat

10g

Carbs

5g

*Nutrition per serving

Ingredients

Servings: 15

1.7kg

15

1teaspoon

1tablespoon

2tablespoon

2

10

50g

250g

to taste

5L

Step-by-step preparation

Cooking time: 3 day

STEP 1
At the first stage, you need to add all the ingredients to 5 liters of water. Bring to a boil, remove from heat and place the brisket in boiling water. No need to cook. Leave in a cool place for a day.
STEP 2
At the second stage, without washing, wipe the meat dry with a paper towel and hang it out to dry for a day in a cool place, since wet meat cannot be smoked.
STEP 3
At the third stage, hot smoking is carried out at a temperature of 80 degrees. within 45 min. Before smoking, wrap in one layer of cotton cloth. After smoking and cooling, it must be kept in the refrigerator for about 1-2 days.