New Year's Recipe for Boiled-Smoked Home Breast. Bacon from the interlayer (peritoneum) is a do-it-yourself meat delicacy. Try to smoke the meat in this way at least once. I am sure that this delicacy will be appreciated by your family and friends. The brisket turns out to be much tastier, juicier and more aromatic than bought in a store.
Cooking method:
- dry salting (2% of the curing mixture by weight of meat, 50/50 of common salt and nitrite salt) for 3-4 days in the refrigerator
- warming at room temperature for 2-3 hours
- cooking (simmering) at a temperature of 80-85 g until the temperature inside the product reaches 68-70 g
- semi-hot smoking at a temperature of 50 grams for 2-3 hours
- airing after smoking for 2-3 hours
- ripening in a cool place for 2 days (you can skip)
How to make an easy and simple smokehouse for cold smoking watch my video https://youtu.be/gpPPr7nRlDg
Hot Smoked Brisket: https://youtu.be/HCCWE4jnTVs
Hot Smoked Chicken: https://youtu.be/RC6gSozU7ok
Smoked Boiled Chicken: https://youtu.be/a7HEYyJottc
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