Christmas smoked products

Preparation

Cut from pork flesh pieces of neck, cut tenderloin and separate brisket from bones and cut it in rectangular pieces of 500 — 800 g.

Fold in roll meat from the neck and tie tightly with string.
Tie loops for the remaining workpieces.
Prepare marinade.
For this mix 500 g of salt with spoon of sugar and tsp of food nitrate (for 10 kilo of meat).

Bring to boil 1 l of water, add mixture, put 6-8 bay leaves, tsp of black pea pepper, 0,5 tsp of rosemary and English pepper.
Stir and remove from heat.

Spread meat in stainless dish and pour with cooled marinade.
Let it marinate for 3 — 4 days. You should turn meat from time to time.

Put prepared meat in the curing camera for 4 hours for smoking.
Smoking is carried with smoke from burning hornbeam firewood.

And here are ready products.

Brisket

Roll from neck

Sirloin

Top of recipe "Christmas smoked products"