Today, it is already very difficult to find smoked products prepared according to the traditional recipe in stores. To enhance the taste, a variety of synthetics, liquid smoke, additives labeled "E" and stabilizers with preservatives are used. All this not only distorts the taste itself, but is also very harmful to health.
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Many people purchase such products due to the lack of alternatives. However, today's recipe will return you to the belief that smoked meats can be tasty and healthy, since you can cook delicious pork belly at home with your own hands. Today you will learn how you can cook delicious cooked-smoked pork belly. After you taste it, compare with the purchased one and draw conclusions.
- Pork belly: 1 kg.
- Fresh garlic: 2-3 prongs.
- Black peppercorns: 3-4 pieces.
- Allspice peas: 3-4 pieces.
- Carnation buds: 2-3 pieces.
- Table salt: 2 tablespoons.
- Granulated sugar: 1 teaspoon.
- Brine water: 1 liter.
You will need a disposable or reusable smokehouse. When cooking, skinless brisket with large layers of meat and a small amount of lard was used. You can take any piece you like. Rinse it thoroughly and dry it off with a paper towel.
Cut the garlic into 2-3 mm slices. Next, stuff a piece of meat with these slices. Make holes with a knife and insert a clove of garlic into each. This should be done over the entire surface, as the brisket should completely absorb the garlic flavor.
Next, add allspice and black pepper to the holes, put a clove there. It will give the meat a spicy flavor, but be careful with the proportions. Then simply place the brisket in a deep, thick-bottomed saucepan and cover with the water prepared in advance. Add salt and sugar. Bring to a simmer using moderate heat. Then, slowly reduce the power and boil the brisket for 30-35 minutes. Be sure to remove any gray foam that will form on the surface of the broth. Remove the brisket and cool.
Another recipe option is pork belly in onion skins. Its outstanding aroma and juiciness are ideally combined with a golden crust.
Now let's smoke the brisket. A disposable smokehouse can be easily purchased at a large supermarket. The kits usually contain a bag of aluminum foil and wood chips. The aroma depends on the type of chips themselves. This smokehouse is ideal for smoked meat, fish or poultry.
Pour the chips into foil and roll up. Place it in a large foil bag and place the brisket on top. Next, seal the package well to prevent the escape of fragrant smoke. Bake the bag at 180 degrees for 90-120 minutes.
You can also use liquid smoke. It is added to the brine before cooking the brisket in the amount of 4-5 tablespoons.
You can safely eat the finished brisket after it has cooled down. If you like spicy lard, add grated garlic to the finished dish. This will give the brisket a breathtaking flavor and a pleasant spice.
Do you cook boiled-smoked brisket at home?
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Read also about brisket in brine in the following article:Cooking - Can't Ignore: Brisket in Brine