Meat smoked

The recipe is not complicated, but you must have a small smokehouse for hot Smoking, as well as the time for the picnic. Typically, smoked fish, pork ribs and chicken legs. But do not be afraid to smoke a leg of pork or tenderloin. Your loved ones will be pleasantly surprised at the resulting dish.

You will need

Pork tenderloin or ham - 1 kg
salt - 60 grams
sugar - 10 grams
coriander seed - 10 pieces
black pepper - 5 pieces
pan capacity 3 l - 1 piece
smokehouse for hot Smoking carrying case - size (WxHxD) mm 500х175х270
alder sawdust - 100 grams

Instruction

In a pan pour 1 liter of water, add 2 tablespoons of salt, 1 teaspoon of sugar. Add water to the coriander and black pepper. The prepared solution bring to the boil and allow to cool to room temperature.

Wash the meat in running water and put into the prepared and cooled marinade. The meat should be completely covered with liquid. If the marinade is not enough, you can pour boiled water at room temperature. Marinating meat should be at least 12 hours.

In a specially equipped place to dissolve a small fire. In the smoker pour alder sawdust on the grate to lay the prepared piece of meat, close the lid and put on fire. A smoker can put on hot coals. The Smoking process takes 50 minutes.

Note

The heat from the fire should be weak, on high heat the meat will not have time to prepare, although outwardly it will look finished.

Useful advice

In the marinade you can add 3 berries of juniper. Very fat meat is better not to take the fat during the Smoking process will flow out and burn.

Is the advice useful?