Smoked pork: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Smoked pork is a wonderful delicacy. It is known for its excellent taste and high nutritional value. Perhaps that is why recently they are increasingly trying to process pork in this way.

Processing secrets

People learned to smoke meat products a long time ago. This processing method gives the finished product an original taste and significantly extends its shelf life. This happens due to the fact that as a result of prolonged high-temperature exposure, the original product gradually loses some of the moisture, which in itself is a unique environment for the development of various bacteria. Pig meat is best suited for this. Delicate and soft, during the heat treatment it retains its main characteristics, acquiring only an additional aroma and unique taste.

Depending on the nature of the temperature effect,There are three types of smoking:

• cold;
• hot;
• fast (baking).

Each of them has its own special technological regimes. According to them, smoked pork can be cooked in a few hours or days. Everything will depend on the chosen processing method and the amount of the original product. It is interesting that after that, smoked pork can continue to be used to prepare a variety of dishes, adding its own flavor to them.

Raw-smoked meat

Everyone is used to the fact that you can get a smoked product only by prolonged exposure to high temperature. However, there are other options as well. For example, you can make wonderful raw smoked meat. And it will take quite a bit of time. For work it is better to take pork. She has very delicate muscle tissue and a fairly large amount of intermuscular fat. This is the kind of meat that is needed for smoking. You will need the following starting products:

for 1 kilogram of pork 3 cloves of garlic, 15-20 grams of s alt, 3 grams of ground pepper and a teaspoon of fragrant seasonings

Everything is done very simply:

1. Rinse the meat, dry it with a napkin and remove all the bones from it.
2. Stuff the prepared product with slices of garlic.
3. Spices combine with s alt and pour part of the resulting mixture into the bottom of a plastic container.
4. Put meat in it.
5. Sprinkle pork with remaining mixture.
6. Cover the lid and place the container in the refrigerator for 12 hours. During this time, the meat can be a couple of timesturn over for even brining.
7. Take out the pork and remove the released juice from its surface with a napkin, and then wrap it in a cloth and leave it in the refrigerator for another 10 hours.
8. Then the meat should be dried a little. To do this, you need to hold it for 8 hours in a conventional electric smoker.

The finished product can be served immediately. Pork smoked in this way is very tender and fragrant. In addition, this method is relatively fast and does not require much labor. It can process a sufficient amount of raw materials.

Smoking with soaking

The most popular smoked pork recipe among the people includes the stage of pre-soaking the main product in a specially prepared marinade. In this way, even meat with veins of viscous fat can be cooked. The result will be simply amazing. For work you will need:

for 5 kilograms of fresh pork head of garlic, 5 liters of plain water, black peppercorns, 250 grams of s alt, bay leaf and black pepper

The process technology consists of several stages:

1. First you need to prepare the brine. To do this, boil water, and then cool it and add pepper, s alt and bay leaf.
2. Cut the pork into pieces. It is better if their length does not exceed 30 centimeters.
3. Place the meat in an enamel pan.
4. Pour the prepared brine over it so that the liquid covers each piece.
5. Capacity to keep inrefrigerator for 5 days.
6. Grate the processed meat with pepper and garlic (you must first squeeze it through the press), tie it with a thick thread and hang it on a hook in the smokehouse.

After 4 hours, the product can be taken out. It is necessary to eat such pork only after it has completely cooled down in a natural way.

Hot smoking technique

There is another way to get equally tasty smoked pork. At home, it is used quite often. This method is especially convenient if you need to immediately process a sufficiently large piece of meat. In this case, it does not even matter if it is hard or soft. You will need the following ingredients:

2.5 kilograms of pork, s alt, head of garlic and black pepper

Cooking method:

1. Wash and dry the meat so that no excess moisture remains on its surface.
2. Poke a few punctures with a sharp knife and stuff the product with garlic.
3. Grate it with s alt and pepper, then wrap tightly in foil and leave in a cool place for 24 hours.
4. Prepare the smokehouse for work. Its bottom must be sprinkled with a layer of special wood chips or sawdust. It is better if they are from fruit trees or alder. This will give the meat extra flavor.
5. Install the grate and put a piece of prepared pork on it.
6. Close the lid tightly and place the smoker over the fire.

Literally in 2 hours the meat will be ready. But for30 minutes before the end, you can check it by piercing it in several places with a knife.

Recipes with smoked meats

Whoever thinks that smoked foods can be eaten exclusively in their natural form is mistaken. A skilled culinary specialist can easily prepare many interesting and tasty dishes from them. For example, smoked pork meat can be stewed with potatoes. It will turn out an excellent option for an appetizing and fairly dense dinner. To work you will need:

0.5 kilograms of smoked meat, 1 kilogram of potatoes, s alt, 200 grams of onions, ground pepper, 1 can (500 grams) of tomatoes in their own juice, vegetable oil and some greens

The whole procedure won't take long:

1. First, you need to chop the food: cut the potatoes and meat into cubes, and just randomly chop the onion.
2. To work, you need a deep pan. It is desirable that it be non-stick.
3. Fry the onion in a saucepan, adding a little vegetable oil.
4. Add meat and heat together.
5. Pour in the potatoes and add ½ cup of water and simmer for 10 minutes.
6. Mash the tomatoes with a fork and add them to the pan along with the juice. Simmer for another 5-10 minutes.

The finished dish can be immediately laid out on plates and served, sprinkled with plenty of herbs.

Technology to help

From the photo of smoked pork it is not always possible to guess exactly how it was cooked. For example, many do not even suspect that to make itYou can even use a regular slow cooker. For cooking, you need a minimum of ingredients:

300 grams of pork tenderloin 3 grams of ground black pepper and 5 grams of plain s alt

Next, follow a few simple steps:

1. Meat cut into pieces no thicker than 1 centimeter.
2. Rinse them with cold water and then rub with pepper and s alt.
3. Wrap each piece in foil.
4. Put the blanks into the multicooker bowl and close the lid tightly.
5. Turn on the appliance and set the “Baking” mode on its panel.

Literally in 40-45 minutes the device can be turned off. But the meat should lie inside for a few more minutes. Then you can take it out and eat with appetite, while enjoying the wonderful aroma. Even the youngest and most inexperienced housewife will cope with such a dish.

Smoking with cooking

Many believe that the perfect snack is boiled smoked pork. Recipes with photos always help to better understand how to proceed in order to prepare such a product. Experts advise to use for work:

for 2 kilograms of pork (brisket) one and a half heads of garlic, 70 grams of smoked sausage, 4 tablespoons of s alt and onion peel, ground pepper (red and black), 12 grams of natural honey, 2 tablespoons of grain mustard and coriander, a few bay leaves and 120 grams of fresh parsley

To cook smoked brisket,need:

1. Rinse the meat and dry thoroughly using a towel or napkins.
2. Stuff it with peeled chives.
3. Greens, peppers, husks and bay leaves put in a pan.
4. Send meat there too. In this case, the skin on it should be on top.
5. Add sausage.
6. Pour the contents with cooled boiled water. Products must be covered completely.
7. Put the pot on the stove and turn on the fire.
8. After boiling, add honey and s alt to the pan and mix everything well.
9. Make the flame smaller and cook food for about an hour and a half.
10. Separately prepare a mixture of crushed garlic, coriander, mustard and pepper.
11. Get the meat and rub it with the prepared mass, and then wrap it in cloth or foil and put it under the press.
12. After it has completely cooled, place the product in the refrigerator for a day.

After the specified time, the original smoked brisket can be taken out and cut into thin slices and served as a snack.