Occasionally you want to pamper yourself with an appetizing, juicy, boiled-smoked brisket, not pumped with water and cooked without liquid, chemical smoke. It is difficult to find a genuine, solid product on sale. Fortunately, making this dish yourself is pretty easy and quick.

You will need

• Pork belly with layers of bacon
• huge salt, not iodized, water
• sawdust
• smokehouse.

Instructions

1. Cut brisket into small slices 15-20 cm long and 5-6 cm wide. Rub each slice of meat with a mixture of garlic, black pepper and salt. Fold the brisket pieces tightly into a container, cover with gauze, put a press on top and leave in a cold place for a day. Then wrap the entire slice in foil.

2. Wash the smoker thoroughly, dry it over a fire, cover the bottom and walls with foil. Pour a handful of alder sawdust, soaked in water in advance, at the bottom. Put the foil on the lower rack with the edges bent up so that the dripping fat drips there and does not burn together with sawdust (it is allowed to use a small baking sheet). Place pieces of brisket wrapped in foil on the top wire racks and close the lid of the smoker tightly. Smoke for about 30 minutes. over low, even heat.

3. Pour a small amount of water under the lid of the smokehouse (in foil or on a baking sheet) with a thin stream and steam like this brisket within 10 minutes. Pull out any piece, free it from the foil, cut it and try, if the meat is tough, then add more water and cook for another 10-15 minutes. If the brisket is easy to cut and chew, then pull it out of the smokehouse and lay it out to cool and ventilate. You save boiled and smoked brisket in foil in a cold place. Part of the product can be frozen.

Note!
For the preparation of boiled-smoked brisket, the rib-rib part of the carcasses with the skin is used. The thickness of the brisket in a thin layer should be at least 2 cm.

Helpful advice
It is allowed to smoke meat without foil, but then the cooking time will increase. It is allowed to use any seasoning for the meat to taste. It will turn out hefty and delicious if you rub the meat with not hot red paprika.

Who has not tried boiled - smoked brisket at least once in his life? When thin layers of meat alternate with tender lard, and this wonderful, smoked aroma! Smoked brisket is a fairly nutritious product, the calorie content of pork belly per 100 grams of product is 494 kilocalories, but what a taste it has!

Such a treat can become a decoration of the festive table, you just need to follow the simple rules of choice. And even better, if you cook boiled-smoked brisket at home - it's not difficult at all.

There are now two main smoking technologies: hot and cold, the main difference between them is the temperature of the smoke and the processing time. For the hot method, the smoke (and in general the temperature inside the smoking chamber) should be about 100 degrees, and several hours will be enough in time. While cold smoking is carried out at room temperature (20 or 30 degrees), it requires several days and some knowledge of the process. Below will be described the main points that you need to know about a particular type of smoking.

Hot smoking

The exposed brisket is usually marinated beforehand. In most cases, it is first rubbed with salt, pepper and other spices to taste and placed in a cool place for several hours so that the meat and lard are saturated with spicy aromas and flavors of spices. This is the so-called dry salting method.

Here's about a home smokehouse for hot smoking. They all work on the same principle, as in this photo.

There is also a wet one - for this, pork brisket is soaked or boiled in a marinade, which traditionally consists of water, salt, sugar, black or red pepper (sometimes a mixture of them), bay leaves and other spices and seasonings to taste.

After the meat is marinated, it is dried in the air and only then placed in the smokehouse. Thanks to preliminary cooking, the brisket is tender and soft with a slightly smoky smell and taste.

Cold smoking

You can smoke the brisket in another way. Unlike hot, it takes more time. In most cases, it can take a week or even 9-10 days to make a truly delicious quality product. This depends to a large extent on the size of the pieces - it is more difficult for smoky substances from the smoke to penetrate into a thick layer of meat or lard, and this takes more time.

When cold smoked, the brisket is first also processed with spices, after which it is poured with marinade to the top and left to marinate in a cold place for 7-8 days. During this time, the meat will be able to absorb all the main taste and aroma notes of the marinade, and its structure also changes - the meat becomes softer and juicier from the inside.

After that, the meat should be soaked in running water for half a day, and then the same amount of time is spent on drying. The soaked and dried meat is sent to the smokehouse, where it spends another day or two at medium temperatures. You can smoke the brisket in the smokehouse longer, up to a week - the main thing is to know what result is needed. The exact time depends on the model and technical characteristics of the smokehouse, as well as on taste preferences.

There is one more way of "smoking" - in onion husk marinade or tea leaves. Why pickle onion peels? In fact, the husk gives the brisket all its color during the cooking process, due to which the meat acquires a delicate, golden tint. As for the taste, the onion peel does not affect the taste characteristics. The smokehouse in this method is not involved in any way - the meat is simply boiled in a solution and that's it. Therefore, in fact, this is not real smoking, but only imitation. But the products are still quite tasty.

Smoked Brisket Food Ideas

Smoked brisket is a treasure trove of ideas for interesting and tasty dishes that will please everyone. Raw smoked or pre-cooked brisket can be a great snack, and can also be used to prepare other dishes. So, putting boiled-smoked brisket in borsch, hodgepodge, pickle or pea soup, you can add some piquancy to the first course.

Chopped smoked brisket can be added to salads, where it will be the main component, and fresh vegetables and / or herbs will make the brisket a great company. Alternatively, you can slightly modify the classic salad recipes, such as Olivier (instead of the doctor's sausage, put brisket), French salad or "Man's Caprice". You can use the brisket as part of the cold cuts served on the festive table.

Finally, boiled-smoked brisket can be safely used as a full-fledged second course, and all that remains is to prepare a side dish (rice, potatoes, buckwheat - at your discretion). In general, the brisket itself goes well with foods such as corn, boiled potatoes in their skins, tomatoes, cucumbers, broccoli, and herbs. In short, there are many products that go well with boiled - cold or hot smoked smoked brisket.

Smoking recipes

There are a lot of specific recipes for smoking brisket, and it is impossible to list them all in one article. Probably, each owner has his own favorite, "crown" recipe. So we will only present a couple of the most common ways.

Cooked-smoked brisket in Russian

The hot smoked recipe, which will be given below, is a great example of how simple at first glance ingredients, when used correctly, can turn into an appetizing dish that is in no way inferior to complex appetizers.

To cook brisket in Russian, you need the following components:

• one and a half liters of boiled water;
• 1 kilogram of pork belly (belly);
• half a teaspoon of red and black pepper;
• a few bay leaves;
• 8 tablespoons of coarse salt;
• one and a half tablespoons of sugar;
• 6 or 7 cloves of garlic.

Cooking method:

1. First you need to prepare the marinade. To do this, pour boiled water into a saucepan, add salt and all other spices and wait until the water boils. After that, reduce heat and simmer the marinade over low heat for 10-15 minutes.
2. While the marinade is on the fire, rinse the brisket thoroughly under cold water, and then put it in boiling water with spices. Simmer the brisket over low heat for an hour and a half, then remove and wait for the meat to dry out. Make small cuts on the meat evenly along the entire length of the piece - you will need them to stuff the meat with garlic in the next step.
3. Cut the garlic cloves into thin slices and stuff the brisket with them.
4. It remains to put the brisket with garlic in the smokehouse for an hour or an hour and a half. You can serve the brisket as a stand-alone dish, or use it to prepare other treats.

Enjoy your meal! The smoked pork belly is ready.

Home-style smoked brisket

This recipe will be prepared using cold smoking technology, which has its own merits. Since brisket is a rather lengthy process and requires a lot of time, it is more advisable to cook a large amount of meat at once in this way.

For the recipe you will need:

• 3 liters of water;
• pork belly - 4 kilograms;
• 6 - 7 cloves of garlic;
• 130 grams of coarse salt;
• 1 teaspoon of red ground pepper;
• 2 - 3 bay leaves;
• 2 teaspoons of sugar.

Cooking method:

1. Use a blender to chop the bay leaves and mix with the grated garlic. Stir well and grease the sides of the brisket. Before this, the meat must be thoroughly rinsed under running water and excess veins must be removed. Leave the meat, greased with the garlic-laurel mixture, in the refrigerator overnight.
2. When the meat has stood in the refrigerator for enough time, you can start preparing the marinade. Pour water into a saucepan, add salt, pepper and sugar and put on fire. After boiling, cook the marinade for 4 - 5 minutes, and then cool.
3. Dip the brisket into the cooled marinade and put the saucepan with meat and marinade in the refrigerator for 5 to 6 days.
4. After 6 days, remove the brisket from the marinade and soak in cold water for 6 to 7 hours. After that, the meat should be washed and left in a draft for 10 - 12 hours.
5. Now you can start the smoking process. Place the meat in the smokehouse for 18 - 36 hours, the smoking temperature should not exceed 30 degrees. After a day and a half, the meat can be removed and left in the open air for proper ventilation.

Despite the complexity and duration of the process, with a competent approach, you can get smoked meat of excellent quality, which will delight any, even the most fastidious gourmets. Enjoy your meal!

Smoked meats are an irreplaceable attribute of festive feasts. Smoked brisket is one of such delicacies. If you skillfully cook such meat at home, you will get a royal dish with which you can please your guests and household members.

Composition, calorie content and useful properties of smoked brisket

In the culinary field, pork belly is used as an independent snack, as well as for preparing various dishes. For example: borsch, bean and pea soups, main courses, salads.

Despite the calorie content, this product is healthy. The brisket contains saturated fatty acids necessary for the normal functioning of the body, vitamins, and useful microelements.

100 g smoked brisket contains:

• Proteins - 10 g.
• Fat - 52.7 g.
• Carbohydrates - 33.8 g.
• The calorie content is 494 kcal.
• Vitamins: E, PP, B1, B2, B6, B12.
• Micro- and microelements: iodine, iron, magnesium, calcium, phosphorus, sodium, sulfur, potassium.

Hot smoked brisket

To prepare such a dish, the underwings must be marinated. A dry marinade is perfect. This will require: salt, chili powder, paprika, thyme, rosemary, basil. Salt is taken 4 times more than other spices.

Mix all the listed ingredients, grate the meat pieces with them and leave in the refrigerator for 10 hours (you can overnight). After, put in a ventilated place (to dry) for 2 hours.

Light a fire, wait until the wood turns into hot coals. Put the smokehouse on fire. Use fruit trees, aspen, alder or oak for firewood.

Place the pieces on a wire rack so they fit loosely together. When the temperature in the smoker reaches 90 degrees, place the grill with meat in it.

After about 30 minutes, you can open the smoker and check the readiness of the product. If the color is not saturated enough, smoke it for another 10-12 minutes.

The meat can be eaten immediately after cooking, but it is better to let it stand in the open air for 1-2 hours.

To cook meat in this way, you will need the following ingredients:

Preparation:

Pour water into a saucepan, add husks and all spices (except garlic). Bring to a boil and cook for 10 minutes.

Wash the brisket, place in a boiling marinade and simmer over low heat for an hour.

Then remove from the brine, wait until it cools completely and dries.

Cut the garlic into small wedges and stuff the brisket.

Smoke the brisket in a hot smoked smokehouse (25-30 minutes). Allow the meat dish to cool.

This cooking method will make the meat juicy and very tender.

Cold smoking brisket at home

The cold smoking process is quite lengthy, and is designed for the preparation of large quantities of meat.

Ingredients:

Preparation:

Pass the garlic through the garlic and mix with the bay leaf chopped on a coffee grinder. Carefully cover all sides of the brisket with the resulting spice and let it soak, it is better to leave it overnight.

Pour water into a container, put salt, sugar, pepper. Cook for 2-3 minutes and let cool.

Place the washed bacon in the cooled marinade and refrigerate for 5-7 days.

Remove the brisket from the brine, add water and soak for 6 hours.

Rinse the meat and hang in a draft to dry for 10 hours. When the meat is dry, start smoking.

With cold smoking, the meat in the smokehouse should be from 12 hours to 2 days.

The smoking temperature should be stable - within 30⁰С.

Try to look less into the smoker, this will slow down the cooking process.

After smoking is complete, leave the meat to air for a few more hours.

In general, the process of cold smoking is quite tedious, requiring constant attention and patience. But if you follow the cooking technology correctly, then the result will certainly delight you and your loved ones. Enjoy your meal.

Article rating:

Greetings, dear readers of the Ode to Cooking blog! Today I want to offer you a technology for smoking lard. My husband has been smoking lard for several years and during this time he has successfully developed his own recipe for the most delicious smoked lard.

Cooking smoked brisket

Selection of lard for salting and smoking. Training

Many years of experience have shown that brisket is best suited for smoking. On the market there is lard and is cheaper, but if you are still going to smoke, it is better not to waste time on trifles. Here tenderness and aroma directly depend on the price. And there is no need to spoil the holiday of smoked bacon with cheap chewing gum with pork nipples (cheap bacon from the belly).

I cut off my ribs simply because I protect my teeth. They make excellent borscht, and boiled white ribs from such borscht melt in your mouth.

Cut the fat freed from the ribs into strips so that they go into the neck of the can, and then fit into the smokehouse without touching the bottom. I put the strips in the jar freely and up to the hangers.

I cut the garlic, sprinkle it with ground pepper - black and red, a teaspoon per three-liter bottle. So you can salt lard at home.

Preparing the brine for smoked brisket

I cook the pickle one to five. That is, I take one glass of salt for five glasses of water. The brisket is still with meat layers, the risk of deterioration in such a product is higher than that of pure lard. I used to check the salt concentration with a raw egg, until one dried up one came across, and the brine was so weak that the precious brisket disappeared on the third day.

I add a tablespoon of peppercorns, at least a little crushed beforehand, five laurel leaves to the boiling brine. We boil for five minutes. Exactly enough for the solution to turn into a dark, thick, fragrant liquid. Fill it hot, you can warm it.

Cover the cooled jar with an old lid, put it in the cold, that is, the lower shelf of the refrigerator. We stand for five days.

Smoking lard

I put the salted brisket in the factory smokehouse. I tried many types of sawdust: both cherry and spruce, but smoked on alder sawdust is most aromatic. The fire must first be strong in order for the sawdust to start burning. Then we reduce the fire and the bacon is slowly smoked for three and a half hours. I tried different shavings: cherry, spruce, and apple, but, in my opinion, it is best to take alder - the aroma will give so much that the whole family will sit around the smokehouse for three hours.

Put the finished smoked brisket in a wide dish, free it from the ropes, keep it cool (I have a veranda, but never put it in the refrigerator - all the food and the refrigerator itself smells of fat in earnest!).

I have been smoking lard for a long time, this recipe for smoked brisket is the result of many experiments.

Bon appetit and see you soon!

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I would be glad to receive your comments and likes!

See more entries (recipes):

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Homemade chocolate chip cookies

Lightly salted cucumbers with parsley, dill, tarragon

Pork brisket is fatty, somewhat similar to lard - therefore, it is used "for an amateur". But, if the brisket is cooked correctly, then, believe me, there will be a significant increase in those who want to try it.

How to choose the right meat

In order to prepare a truly delicious cooked-smoked delicacy, you need to choose the right meat. Better to give preference to not too fatty pork belly. The fleshy the brisket is, the juicier and more aromatic the finished product will turn out (the fleshy part is better and faster soaked in spices than the greasy part).

Typically, pork sternum is sold in whole "ribbon" chunks. So, at the time of cooking, it is not recommended to cut the sternum into small pieces, it is better to cook a boiled-smoked delicacy from a whole large piece - this way the product will turn out to be more juicy.

In order for a homemade delicacy to turn out to be no less tasty than a store delicacy, it is important to pay attention to the color of the fat and meat layer. The fat layer should be light in color, with no signs of yellowness, and the meat pulp should have a dark red tint.

The meat must be fresh, not subject to the freezing process. Otherwise, the smoked meat will come out "dryish".

Cooked-smoked brisket in onion skins

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Ingredients	amount
pork sternum -	2.5KG
3-4 handfuls
onion -	1 PC.
garlic -	1-2 heads
parsley -	bundle
zira -	1 tsp
bay leaves -	6 pcs.
allspice / black pepper -	10 peas each
smoked sausage (rib or wing) -	100 g
salt -	8 tbsp
ground paprika, red chili -	2 tsp each
Time for preparing: 120 minutes	Calories per 100 grams: 573 Kcal

The recipe below describes the preparation of spicy boiled-smoked pork belly, which will delight everyone, even the most fastidious gourmets!

Step by step recipe:

Liquid Smoke Brisket Recipe

Be sure to cook boiled-smoked brisket at home. Its taste will amaze you so much that you will not even stop looking at store-bought smoked meats!

Even a novice hostess can handle the preparation of this delicacy, the main thing is to follow the step-by-step instructions for its preparation. The cooked-smoked brisket can be divided into several parts.

Serve one part immediately, and the rest can be placed in the freezer and used as needed (for example, added to pea soup, used when baking pizza, etc.).

Ingredients:

• pork sternum - 1.5 kg;
• rock salt - 150 g;
• liquid smoke - 2 tablespoons;
• bay leaf - 3 pcs.;
• black pepper / sweet peas - 5-6 pcs.;
• garlic - 4-5 cloves;
• onion peel - 2 handfuls;
• water - 1 l.

Cooking time: 7 hours

Caloric content per 100 g: 550 kcal.

Preparation:

1. Rinse the onion skins thoroughly and place half on the bottom of a wide saucepan, place rock salt, peas, bay leaves, and pork sternum there;
2. Cover the sternum with the remaining half of the onion peel, cover with water and liquid smoke;
3. Cover the brisket with a flat plate with a weight so that nothing pops up. Put the pan on the fire, wait for it to boil and boil for 10-15 minutes (don't cover with a lid!);
4. After the specified time, remove the pan from the heat and leave the sternum to cool directly in the onion broth. Meat should be infused for 6-6.5 hours;
5. Then, remove the cooked-smoked brisket from the broth, dry it slightly and rub with chopped garlic. Wrap the finished product in parchment and refrigerate. Serve into thin slices.

Smoked meat with honey at home

Few people dislike smoked meats, especially if they are prepared with love and at home. Boiled-smoked brisket with honey has a pleasant piquancy and is in perfect harmony with, for example, baked potatoes, fresh vegetables and pickles.

Required Ingredients:

• meat (sternum) - 1 kg;
• garlic - 1 head;
• honey - 1.5 tsp;
• onion peel - a handful;
• table rock salt - 100 g;
• a mixture of peppers and peas - 10 g;
• a mixture of spices "For meat" - 15 g;
• parsley is a small bunch.

Cooking time: 90 min.

Calories per 100 g: 545 kcal.

Cooking a dish:

1. Put all the necessary ingredients (except for meat and a mixture of spices "For meat") in a saucepan with a wide bottom, pour 2 liters of water and put on fire, bring to a boil;
2. After the contents of the pan boil, gently dip the brisket into it and boil for 1.5 hours;
3. Then remove the meat from the boiling marinade, dry it slightly and rub thoroughly with the spice mixture;
4. Next, wrap the boiled-smoked brisket in foil and place under a press for a day (in the refrigerator);
5. Chilled smoked delicacy can be served in several varieties. It can be used as an appetizer or as a completely independent second dish, complemented by your favorite side dish.

If you plan to use liquid smoke in the cooking process, be sure to pay attention to the composition indicated on the bottle. All ingredients must be natural.

Natural liquid smoke has amazing properties! It not only gives the finished product a piquant smoked aroma, but is also able to somewhat extend its shelf life.

If you decide to send part of the cooked boiled-smoked brisket to the freezer, then after cooking, be sure to keep it for 45-50 minutes at room temperature, and only after that, after wrapping the product in foil, send it to the freezer. Otherwise, you will not be able to cut the frozen product beautifully, it will crumble under the knife blade.

Various salads with the addition of boiled-smoked pork belly turn out to be very tasty - just replace the sausage indicated in the list of ingredients with it.

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