What could be better than a sala of hot smoked with a young potato, cucumber and a glass of vodka (or beer glass)? Such a relax and antidepressant in our way! It seems difficult. And where is the smoking room? But hand dexterity and minimum costs will help you enjoy real yummy.
To prepare a sala of hot smoking we will need:
- Salo (you can with layers of meat) - 1 kg;
- Sugar - 100 grams;
- Salt - 3 tbsp (with a slide);
- Mustard dry (powder) - 2 tbsp.;
- Seasoning for Sala - 1 bag;
- Garlic (to taste);
- Bay sheet - a couple of pieces;
- Water - 1l.
Water must boil and give it to cool up to 35-40 degrees. Then add sugar, salt, bay leaf, mustard. Many ignore mustard and think that you can do without it! But! Mustard very well softens the fat of hot smoked, allows the marinada to penetrate into the very middle. So I advise you to use it!
Next, we take the fat, we wash it with cold water, we succeed in a paper towel and richly rubbing the seasoning for Sala. Garlic (if there is a desire) mode into small pieces. On Sale, we make small cuts and "stuffing" their garlic.
After that, we put our fat in the previously prepared marinade and press on top of the "cargo" (usually enough simple plates). Now about fat can be forgotten for days 6-7. We put it in the fridge or basement and let maril.
On the day "X", we get our semi-finished product from the marinade and hang it to the glasses excess moisture.
My smooth, my smoother, is made of stainless steel (which in the urgency for a long time lying in the garage). It is just a box with a lid and inside small protrusions in order to insert the grid. All ingenious and easy!
We put our unit on the steps of the brick (if you are an advanced welder, then you can certainly come up with a stand). Inside under the grille, we smell sawdust from fruit trees. ATTENTION!!! The sawdust must be original, not flavored, because to spoil hot smoked fat!
Under the smokehouse wept a small fire.
When the fire begins to fade, and from under the cover begins to go smoke from sawdust. We put our salts on the grille and do not forget to cover the lid.
Salo smokes must be about 20 minutes. During this time, do not forget to open the lid and turn it over.
If you chose fat with meat layers, then it's natural to increase. Also control the degree of smoking. Many love, so that Salo's hot smoked slightly spread out and had a golden ornament. I made myself a strongly punctured fat, it was well soaked with spices, soft, but at the same time it is perfectly suitable for beer or stronger hot drinks. You can use both hot and cold.
