Meat and Salo
Description
Pork ribs hot smoked - Easy cooking and a very tasty meat dish of fast cooking. Many ask themselves the question of how quickly the pork ribs of hot smoked can be prepared, and not finding the answer for him lose interest in the incarnation of the recipe at home. Take advantage of the detailed explanations of action with step-by-step photos and get an excellent delicacy on the table after only two hours. The cooking process is quite simple. At the same time, he is very fascinating, and quickly delays, having prepared one day in a smoking swing ribs of hot smoking, immediately, I would immediately try to try out any other recipe for hot smoked at home. There will be absolutely any meat: chicken, turkey, goose, duck or other wild and poultry, as well as all rock breeds: from the river individuals known to us, and various seafood.
Many methods of preliminary preparation of the product, which will continue to be exposed to smoke, allow you to obtain a product of varying degrees of ambulance and fragrance. For each type of meat, a certain cooking technology and various types of marinades and pickles are used, in which the meat is withstanding different times - you need to have a lot of patience and a big one's own experience gained by trial and error.
We will tell how to prepare the most delicious and gentle pork ribs of hot smoked at home, which will work perfect. Despite the minimum of their efforts, you can easily get a huge amount of praise from grateful and delighted tastor.
Ingredients
Steps
Smoking pork ribs in the smoking smokehouse will start with the preparation of meat. To do this, take a fresh pork that has not been frost, put it in cold water and sound well, wrapped with paper napkins dry. Introduce the meat to the portion pieces, and then generously to their posts and snapped with black ground pepper. The amount of spices and salts adjust, given its preferences. Put prepared meat on a clean plate and cover the food film, and then leave to pickled about two hours at room temperature.
To prepare smoked pork ribs, we will need a smokehouse with a water gate, similar to the aggregate of the PROQ brand. Prepare it according to the instruction manual: relieve coals, Olkhov Schiepu and Severe Fire. Separately boil water, and then fill boiling water into a special device pallet. Long moved to the non-existence of stationary smokehouses of complex structures, which assumed a long cooking process and the high costs of components: products for smoking and wood, and are used only for the manufacture of smoked products only on industrial scales. Modern mobile smoking mobile smokehouses perfectly cope with the tasks not worse than their predecessors. Fully we collect the design, and then lay on the lattice prepared missing pieces of pork. Place them at some distance to enable meat on the ribs evenly proceed, and, at the same time, to achieve a monophonic color of the finished product. After all the meat is neatly laid on the grille, the smokehouse should be covered with a lid and be patient.
After fifty minutes, I will open the lid of homemade smoke and make sure that hot smoked ribs reached the initial stage of readiness. They will have the same appetizing appetizer as in the photo. In order for the edges to achieve complete readiness, it will take another half hour.Be sure to turn the pieces of meat on the grid and add one more burning chips. After that, again, cover the smokehouse with a lid and leave meat in it spots for thirty minutes.
Ready-made pigs hot smoked swords will have a golden color and a gentle structure. But do not cut them immediately after cooking. Be sure to cool the meat before taking food - it will enable the smoke from the surface to go into the pores and saturate the entire piece in the unique aroma. It is unlikely that it is worth saying that pork ribs cooked in the homemade smoked smoked smoked smoked smokehouse will not only be delicious, but also very useful - such a result will not be able to guarantee manufacturers of meat delicacies in industrial volumes. The complete absence of dyes and hidden components used for the preparation of marinades for impregnation in the food industry, for example, glutamate sodium or liquid smoke, allow you to get a natural product that can be given to children without fear and replace them with everyone's beloved, but far enough, sausage.
In the process of cooling, the meat will be distinguished fat, pieces will become all appetizing. They will look like in the photo, while the ease of them will be so pleasant and mounted fragrance that you have to make a lot of effort so as not to cut the delicacy hot.
Cooled pork ribs hot smoked ready! Carefully cut smoked at the portion pieces, and then on thin stripes that will melt in the mouth. Now enjoy the unique taste - this delicacy will be appropriate on any table and will become an excellent addition to black bread and homemade boors. Allowed outwards in the process of cooling fat, completely absorbed into meat - it will turn out to be tender and juicy, and will become so tasty that they just lick the fingers. Passing the battle baptism, you want to create and create delicacies again and again, gaining experience with the preparation of each new recipe. Store a delicious delicacy is needed in the refrigerator, wrapped in parchment paper. Taste quality product saves for a long time.
Bon Appetit!
