Sala Recipe in Luke Sickle very simple, but as a result you will get a delicious product cooked at home - Something between salty and smoked lard. And most importantly - homemade salting For this recipe does not take much time.
For sala in the onion husk It will take:
1.5 kg of pork sala
2 - 2.5 tbsp. Low husk
≈ 2 tbsp. Sololi.
≈ 4 tbsp. water
5 black pepper peas
2 Lovelushka Leaf
4 tooth. garlic
1 tsp. vinegar
1 drop of liquid smoke
Preparing salo in the onion husk:
We prepare the steep salt solution. To do this, we will drag salt in the water. Salt must be a lot. The fortress of the salt solution is taking a raw chicken egg into the solution. If the egg is sinking, then add salt even if it pops up already enough.
In the salt solution for hot salmon We add a washed onion husk, pepper, vinegar and laurel. In the same saucepan, put fat. It must be completely recessed.
Pickles put on fine fire, and after boiling, cook 5 min. After this time, the saucepan is removed from the fire, add liquid smoke and cover the lid. At room temperature, the fat must have a day.
The next day, we take out pieces of brine, clean them from husk and rubbed chopped garlic. Ready, now fat hot salmon We send for a couple of hours to the freezer and serve to the table.
Smoking ham without smoke
1 pound (410 g) soot from firewood pour into garnets (3.3 l) soft water and cook under the lid until half of the water evaporates. Remove from fire, insisted overnight. Outroot to carefully drain clean water from above, strain through the sieve (the liquid must have a color of strong coffee). Pour salt in water; When the salt is dissolved, to thoroughly stir and lower the meat brine, cooked for smoking, so that it is covered with water. A large piece of pork should mock 20-24 hours, sleds sled - 4-6 hours, sausages and a tongue - 4-5 hours. Then products must be hung on drafts to dry well; Store in a dry place.
Pork prepared in this way is very tasty and is stored for a long time.
At home, you can cook excellent ham, breasts, cores, etc., both hot and cold smoking.
It should be noted that a special taste and pleasant smell smoked smoke from apple, pear, cherry, apricot wood, as well as juniper.
Hot smoking
Hot smoking is a simpler and fast method and most frequently used at home. The smoke temperature should be within 35-55 degrees, the duration of the process is 12-48 hours. In this case, smoked meat is a wonderful taste, a juicy flesh, a fragrant smell, but they are less durable in storage. However, if smoking products are good to dry, it will significantly extend their storage.
The disadvantage of this method is smoke carcinogenicity, which is partially transmitted and products.
Cold smoking
Cold smoking provides for a longer thermal processing at which the meat is heated slightly, since the temperature of the smoke ranges from 15-25 degrees. Continuous smoking time 2-3 days, large parts - up to 6 days. With repeated smoke, the duration of the session is approximately 2-3 hours. The total duration of smoking should not exceed the specified deadlines. In this case, the method of smoking fat is almost not overhaul, the surface of the meat becomes slightly fat. These products can be stored for quite a long time.
Ham of cold smoked in brine
For brine: 900 ml of water, 100 ml of red wine, 120 g of a salt mixture with nitrites, 1 h. Sugar spoon, 1 h. Spoon of juniper berries, 1 bay leaf, 1 garlic cloth.
Chilled ham slices fold into a saucepan. From the specified ingredients to prepare brines and pour them ham. Pan cover with a lid and put in a cold place. After 2 weeks, the brine to merge, rinse the ham in warm water, dried during the day, then smoke with a cold smoke. In the process of smoking on wood sawdusts should be laying fir branches, which will give the ham special taste, color and fragrance.
Ham of Cold Smoked with Aroma Coriander
For brine: 1 l of water, 120 g of a mixture of salt with nitrites, 1 h. Spoon of sugar, 2 h. Spoons of solid grains of coriander.
Slices of ham cool and fold into the container for the ambulance. Then dissolve sugar in water, a mixture of salt with nitrites and suck coriander. After that, the ham is completely pouring the brine. Capacity for the ambassador to close and put in a cool place. After 15 days, remove the ham from the brine and wash with warm water, dry it 1 day, and then smoke with a cold smoke. In the process of smoking on wood sawdust, pour 1 tsp. Spoon of coriander grains.
Ham of cold smoked with cumin aroma
For ambulance:1 kg of ham, 1 tsp of sugar, 50 g of a mixture of salt with nitrite, 1 h. Spoon of cumin.
Chilled slices of ham rubbing, from all sides with a mixture of salt with nitrites, sugar, Tmin (especially carefully from the side of the skins). To put the ham in the basin for the ambulanceside. Capacity close and put in the room for the ambulance. Slices of ham, which are in the container, should shift every 4 days, the skin down. After 3 weeks to drain the brine, leave the ham in a dry form for 4 days. Then pour it with cold water and overcame for 14 hours. After that, the ham is removed from the water, wash a little warm water and dry. A day later, you can start smoking. Once a day smoke smoke with low temperatures before getting a golden color. A small amount of cumin, full of wood sawdust improves the taste quality of ham.
Ham of cold smoked meat of boar
For brine: 1 l of water, 1 tsp of glucose, 2.5 h. Spoons of juniper berries, 125 g of a mixture of salt with nitrite, 1 chopped clove of garlic, 1 tsp coriander.
Separate the hip cubber carcass, remove all the bones, put the flesh in the enameled dishes, pour the brine prepared from the specified ingredients, cover the lid and leave in a cool place for 2 weeks. Then remove the meat out of the brine, rinse with warm water, dry for two days, joining a well-ventilated room.
Soak ham in 10 low-temperature meals.
Fillet Pork Cold Smoked with Tmin
For brine: 1 l of water, 1/2 h. Sugar spoons, 110 g of salt with nitrites, 1 clove of garlic, 1/2 h. Spoons of cumin.
Pork fillet put into an enameled pan, pour the brine prepared from the specified ingredients, cover the lid, put it in a cool place. After 4 days, remove the fillet from the brine, wash with warm water and dried during the day in a well-ventilated room.
After that, it is repeatedly smoked with a low temperature fillet with a low temperature until readiness.
Ham of cold smoked
For brine: 1 l of water - 1 h. Spoon of sugar, 50 g of a mixture of salt with nitrites.
Fresh pork ham soak in cold water 48 hours. Then shifting it into a large enameled pan and pour the brine. In this brine, it is to withstand 3 weeks, remove and hang for a die. Spelling repeatedly cold smoke until complete readiness, then suspend for ventilation.
Ham of cold smoked with the aroma of dill
For the ambulance: 1 kg of meat, 1 h. Sugar spoon, 50 g of a mixture of salt with nitrites, 1 clove of garlic, 1 h. Spoon of dill seeds.
Slices of ham rubbing from all sides with salt with nitrites, sugar, garlic and dill. Place the ham in the compact capacity. Capacity close and put in a cool place. Slices of ham shock every 4 days.
After 3 weeks to drain the brine, leave meat in a dry form for 4 days. Then pour with cold water ham and scamped for 14 hours, remove pieces and wash with warm water. Dry in a well-ventilated room and smoke every 2 days smoke with low temperatures (7 times). Beech sawdusts are used as a smoke material, which, with each smoking, lay a little dried grape leaves.
Ham of cold smoked with garlic
For the ambulance: 1 kg of meat, 50 g of a mixture of salt with nitrite, 2-3 cloves of garlic, 1 h. Sugar spoon.
Chilled ham slices rub from all sides with a mixture of finely peeled garlic and nitrite salts, put in a pan for a snag down, cover the lid and put in a cool place. Every 4 days the pieces should be shifted. After 3 weeks, the pickle merge and leave the ham in the same capacity for another 4 days. Then keep it with cold water and bite for 20 hours, after which the pieces of remove from the water, wash with warm water and hang for drying. A day later, the ham can be smoked until golden color is obtained. During each smoking session on wood sawdust
Powder pine branches.
Cold Smoked Spikes
Fat from the spinal and lateral parts of pork carcass thickness from 1.5 cm.
For brine: 1 l of water - 130 g of salts, 1 t. Spoon sugar, 0.3 g of sodium nitrite.
For a solution: on 1 liter of water - 50 g gelatin, red pepper to taste.
Fat cleaned, poll edge and withstand in a concentrated (30%) salt solution. Then leave the fat from the solution, put the pieces of the skin down on each other into the enameled container, pour the brine prepared from the indicated ingredients and to withstand in it for 8-10 days, placing the tank into a cool place with a temperature of 0-4 degrees. Then the slices of the strika remove from the brine, scat and immerse in the solution of gelatin and pepper. The temperature of the solution is 65 ° C. After cutting a solution with a solution, give a track of excess moisture and smoke at a temperature of 20-25 degrees during the day.
Cold smoked ham
6 kg of ham, 300 g of salts, 10 g of nitrate, 20 g of sugar, 3 g of laurel sheet, 7 g of carnations, 5 g of fragrant ground pepper, 20 g of coriander.
Prepare a mixture of salt, nitrate, fragrant ground pepper, laurel sheet, carnations, sugar, hammer coriander. To grasp the ham and put it in the container, speaking the residues of the mixture. Hold 2 days in the room, turning 2-3 times a day. Then take it out on the cold, close and withstand the week. The ham is removed from the brine, wash in cold water and hang for drying for 3 days. Smoke 20 days with cold smoke.
Cold smoked ham in English
4 kg of ham, 500 g of salts, 250 g of sugar, 12 g of nitrate, 12 g of pepper, 6 g of berries juniper, s g quived, 4 kg of molasses, 1.2 liters of water.
The ham is placed in the enameled container and sprinkle with a mixture of salt, sugar, nitrate, pepper, juniper berries and carnations. A week later, add a molasses, diluted with water. In this brine, the ham is to withstand another 1 month, after which it is to remove, dry and smoke with cold smoke until readiness.
Hot smoked core, baked
1.6 kg of pork from the lumbar part of the carcass (the thickness of the string should not exceed 3.5 cm).
Pork (lumbar part of the carcass) cut into pieces of 1.6 kg weighing, remove the vertebrae and control the edges of the ribs.
Chilled meat to be folded into enameled dishes, pour the brine prepared from the above ingredients, cover the lid and put in a cold place to arrange. After 20 days, the brine to merge and withstand the Korean during the day, then smoke hot smoke for 3 hours.
Smoked Korean lay on the baking sheet, lubricated with fat, and bake in the oven for 1 hour at 180 degrees.
Store Korean follows at a temperature of 4 degrees no more than 5 days.
Hot smoking bearer breast
2 kg of the stern and rib part of pork carcass with meat layers (the fat thickness should not exceed 2.5 cm).
For brine: 1 l of water - 110 g of salt with nitrites, 3 h. Sugar spoons.
Chilled meat to put in enameled dishes, pour brine prepared from the specified ingredients, and put it in a cold place to understand. After 20 days, the meat is removed from the brine and to withstand it within the day in a suspended state. Then the sneaker should be processed by a hot smoke for no more than 3 hours at a temperature of 35 degrees. After that, cook meat for 1 hour. The finished breast is stored at a temperature of 4 degrees no more than 5 days.
Roll of pork cold smoked
For salting: 1 kg of pork, 1 tsp of sugar, 50 g of a mixture of salt with nitrites, 1 h. Spoon of fragrant pepper, 1/2 of the laurel sheet, 1 h. Spoon of solid coriander grains.
For the preparation of the roll, you must purchase the blade of the pork carcass entirely. Collapse this part of the carcass in the roll. All components mix and carefully grate it from all sides. Put the roll in the tank for the ambulance. Capacity close and put in a cool place. The roll, which is in the container, must be shifted every 3 days.
After 7 days to drain the brine, leave the roll in a dry form for 4 days. Then pour it with cold water and scolding for 12 hours. After that, the roll is removed from the water, wash with warm water and suspend for drying.
In a day, the roll can be smoked with cold smoke until the desired color is obtained.
Pork smoked ribs
650 g of the root part of the pork carcass without a skin.
For brine: 1 l of water - 120 g of a mixture of salt with nitrites, 1 tsp of sugar.
Pour the ribs with these brine and withstand 3 days in a cool place at 0 degrees. After the ribs got selected, rinse them with warm water and hang on the hooks to flow for 4 hours. Then, as soon as all water stalks, smoke for 4 hours at a temperature of 33 degrees. After smoking the rib, lower the boiling water and cook at a temperature of 85 degrees until readiness. After this ribs cool.
