Cold snacks from meat products almost no one can leave indifferent. For proven technology, you can make a variety of dishes, starting everyday and ending with the finest delicacies. Pork meat is inferior in its popularity, except, chicken. Moreover, the leading positions have to be handed over exclusively due to high cost. As for the taste, there is no bright domination.
Pork at the expense of fatty mess is sufficiently soft and juicy, and if it is necessary to prepare it correctly, you can get the most gentle meat pieces with which even chicken is not compared.
Everyone knows that the key to a successful recipe consists in preliminary preparation of the product. This law is always valid, whatever dish it was decided to cook. Even such, at first glance, elementary cooking product, like smoked fat, requires step-by-step fulfillment of all the procedures provided for, most of which are still implemented before direct smoking.
Some features of cooking meat dishes
Meat consumption for the body plays an invaluable role. Even many nutritionists agree that no diet based on the diet of vegetable food is not able to fill the body with a full set of sought-after substances. From raw meat, a person refused to be in deep antiquity, and even popular crust implies a preliminary salting product.
The structure of the salla and meat makes the product strong enough and elastic in the raw form. However, there are several ways to transform the product in edible food. Preparation itself originally implies heat treatment. Our ancestors have thought about it since the appearance of fire in their life. Under the action of the temperature of the protein is subject to restructuring, which leads to the re-formation of the fibers. The denatured protein changes its density, and due to this meat or fat become more loose.
Later it turned out that it was capable of breeding fibers not only high-temperature impact. There are a number of active substances entering chemical reactions with protein, these are all sorts of acids, as well as salts. Under the action of acid fiber of animal origin changes their structure.
Salt can act as a mentioned substance, as well as a taste additive. If heat treatment is not planned (cold smoking), it remains only to salt the lard to make an edible dish from it. Otherwise, for example, with hot smoked smoking, the marination of the salted should still be made to fill with taste.
Dry salting products
The most ancient way to store meat products and prepare them to eat is the ambassador to a simple recipe. He has a lot of advantages.
- A relatively simple formulation eliminates the need to acquire a large number of ingredients.
- There is no need to withstand the proportions, as the fat does not absorb an extra salt. It should be simply accelerating every piece, and then get rid of extra salt.
- The salting algorithm is so simple that even those who are first faced with independent preparation.
To make more convenient to sleep fat for smoking, it will take a smooth horizontal surface. You can prepare a mixture on the kitchen table. Salt is mixed with pepper, and spices are added to the resulting composition. A thyme or dried dill is excellent for dry marinade. The composition of the mixture may be different, it depends on the desires of culinary.
Return-translational movements, salt rubbing in fat. At this stage there is a wonderful opportunity to diversify the recipe, saying the pieces of garlic. To do this, you need to make deep cuts and put in the formed sinuses finely grated garlic. Salt must completely cover pieces, so the seating is carried out carefully, with the processing of each face.
Salted slices are stacked in an enamelled saucepan. Slices should be folded compactly so that between them remains as little space. From above is the oppression. Under the action of the cargo from the salae is highlighted with moisture. In the resulting brine, it will be possible to quickly spray the product. By and large, the fat will be ready after a day, but it is advisable for cold smoking to prolong the salting on one day. With a cold processing method, the sludge is very dangerous if the product is unfavorable, it is fraught with a spill of a semi-finished product.
After two days, the salts, the fat is removed from the tank and any available way remove the extra salt. If there is no desire to wipe the remnants with a napkin, you will have to wash the fat in the water. The whole procedure will take no more than an hour of time, but after that it follows the fat. Drying is an integral part of the entire process. Moisture in the fibers during hot smoked will make fat boiled, and during the cold creates favorable conditions for bacteria. At home, the fat is dried by hanging outdoor. After half an hour, it's time to send it to the smokehouse.
Marinade with spices
Another way to prepare fat before placing it in the smokehouse is Marinovka. The fundamental difference from the salting does not exist, since the ultimate goal is to impregnate the fiber with saline. The difference can only be noticed in technology. It allowsaming meat or fat using different spices. Ingredients dissolved in water form brine, in which the product should be soaked.
The making marinade algorithm begins with the fact that there will have easy calculations. Solo water follows a strict proportion, which involves the addition of 70 g of salt to one liter of water.
The brine for smoking the bass is brought to a boil, and then garlic, pepper, bay leaf, basil and dill are added to it. Everyone has their own understanding of a delicious cooked dish, so the composition of the ingredients can be varied. Salt remains unchanged, as the main preservative in any recipe.
Boiled marinade should not less than 10 minutes. Having chosen the correct way to salmon, it is possible to manipulate the taste bouquet. Traditionally it is believed that for a salam with spices, it is necessary to pick it up. This opinion includes two.
- First, no one prevents add listed ingredients in the dry composition.
- Secondly, when boiling marinade, there is always a taste under control, and in the cooking process it is easy to adjust it.
If you add all the components in the dry mixture, then it will be quite difficult to estimate the future result. Now you can decide once and for all how the preparation of Sala to smoke should be trained. Fans of all natural, including the natural smell and taste of swine fat, will suit the recipe for a simple ambassador. And gourmet, whose taste is reduced to bouquets from spices. It is necessary to stock up the instructions for marinating meat products.
After the end of the preparation of the marinade, Salo is immersed in it, while the pan is removed from the gas stove. After cooling the brine and the sala in it in it, you still need to soak the product for 5 hours. Then the pieces are suspended so that the moisture is echo and partially evaporated. The average duration of drying sala is 30 minutes.
Recipe for boiled smoked sala
Folk fantasy There is no limit, so all possible ways to marinate fat have long been tried. And yet all new and new recipes appear. The idea of \u200b\u200bcombining temperature treatment with planting found its application. At home, cook the boiled-smoked fat is not only possible, but also technically easily.
As a result of pre-boiling, a product is almost ready-to-use. In smithal, it quickly gains fragrant odor and will urgently put on the table as a delicacy.
- First prepares marinade. Due to the fact that hot water penetrates more intensively into the fibers of the fabrics, the salo marinated will not be long. For the same reason, the solution will have to do somewhat less dense. On 1 liter of water there will be 50 grams of salt.
- Water must be boiled, and already in the boiling solution is immersed fat, which is boiled 40 minutes. During this time, all the desired ingredients are made. Boiling water kills bacteria and helps to more efficiently dissolve spices in water.
Recipes for cold and hot smoked
Often, from different sources you can take the same recipe. But in the first case, it is recommended for hot smoked, and in the second - for cold. In order not to confuse confusion, we'll figure it out with this question. The fact is that there is no fundamental difference, so the same recipe can be used for both smoked methods. Making it up in more detail with the smokelock device and with nuances of one and another way, we come to the conclusion that with the apparent similarity of recipes, there are still subtleties.
- Soldering salted with a simple ambigue and marinade under cold smoking should be carried out a little longer. Despite the recommendations, increase the arrangement time. Excessive salt does not fit into fat, and it will have a positive impact on the smoking process.
- The swelling of the salted with cold smoke is usually not used. Choose this type of smoking for the naturalness of the resulting product. It makes no sense to cook fat if hot smoking is provided for this.
- Preparing smoking, it should be remembered that the products prepared by the hot way, the amount of fats is much smaller, since weighty share is overhaul under the action of high temperature.
- To simulate smoking, recipes remain unchanged. Even a simple ambassador lasts somewhat less in time, which is surprising. The secret lies in the fact that after the day spent in salt, the fat is considered edible, and during cold smoke it is necessary to further hold it, excluding the possibility of the development of microbes.
Hoping at home allows you to get both an elastic fat with natural taste, and loose boiled, with a delicate consistency. All recipes cannot be described because of their countless set, but we looked at the basic principles of marinations. They must be taken as the basis for the implementation of their fantasy.
