Content
Pork is one of the most popular types of meat in the world, so there are a huge number of recipes for various delicacies based on it. Cold smoked brisket has a unique taste and bright smoky aroma. If you strictly follow the recommendations and requirements of the recipe, you can get a real culinary masterpiece.
Benefit and value of the product
Pork is included in the regular diet of a huge number of people. The balanced composition of the product is excellent as a source of energy, as a building material for muscle and bone tissue. The most important part of cold-smoked brisket is the impressive fat layer. Pork lard is a real antidepressant. It not only reduces the overall level of stress, but also normalizes the functioning of the nervous system.
When consumed in moderation, fatty pork is very beneficial for the body.
Brisket contains a huge amount of fat, protein and amino acids. Microelements include zinc, selenium, copper, manganese, iron and magnesium. Vitamins B1, B2, B3 and E ensure proper functioning of the digestive and cardiovascular systems.
Calorie content and BZHU
The ratio of meat to fat can vary significantly depending on the cut of pork. It is in the brisket that the content remains at the level of 1:1. This ratio allows the cold smoked delicacy to be used both as a tasty dish and as a source of energy. 100 g of the finished product contains:
- proteins - 10 g;
- fats - 52.37 g;
- carbohydrates - 0 g;
- calories - 514 g.
The nutritional value of cold smoked meat can vary significantly depending on the cut of pork chosen. In any case, the calorie content of brisket is rarely below 450 kcal, so it is recommended to observe moderation in the consumption of this product. Excessive amounts of fatty smoked meats can cause high cholesterol levels or weight problems.
Preparing brisket for cold smoking
High-quality raw materials are the key to an ideal delicacy. To prepare cold smoked brisket, you must use only fresh or chilled meat. It is not recommended to take cuts with excessive fat content. Also, you should not smoke the brisket of pure meat breeds of pigs.
It is recommended to cut the pork into portions
Before cold smoking, meat must be prepared. The rib bones are completely cut off from the piece. Excess fat can be removed.Then the layer of brisket is cut into portions. The larger the finished pieces, the longer the smoking will be. The optimal size is a square with a side of 10-15 cm.
How to brine brisket for cold smoking
Aging pork in a large amount of salt makes it more tasty and also extends its shelf life by 1-2 weeks. The duration of the procedure is from 2 to 7 days, depending on the size of the parts and the desired result. For a more beautiful color, you can add 1 tbsp per 1 kg of ordinary table salt. l. nitrite. Pieces of brisket are generously rubbed with seasonings and put in a cold place for salting. To speed up the process, you can use oppression.
How to marinate brisket for cold smoking
As with pickling, prolonged soaking in liquid improves the flavor of the finished product. The marinade is made at the rate of 200 g of salt per 1 liter of cold water. For additional flavor nuances, spices are added to the brine. The most popular additions are allspice, bay leaf and coriander. When adding spices, the marinade is boiled, then cooled to room temperature. The brisket is poured with brine for 1-3 days. The duration of marinating can reach 5-7 days if the parts are too large.
How to Smoke Cold Smoked Brisket
After prolonged salting, the meat needs to be soaked in clean cold water to remove excess seasonings. After a week of marinating, the brisket is placed in liquid for 1-2 days. The water needs to be changed periodically.
The duration of heat treatment can reach 10-14 days
The next step in following the recipe for preparing cold smoked brisket at home is hanging it outdoors. Depending on the size of the part and the duration of soaking, the drying time can reach 24-32 hours. To protect against insects, it is recommended to wrap the brisket in gauze. The finished pork is sent to the smoking cabinet and treated with cold smoke.
How to Smoke Brisket in a Cold Smoker
To get a truly delicious delicacy, you need to have high-quality equipment. Any cold smoked brisket recipe will require a good smoker with temperature control. The cooking process is as follows:
- Coal is poured into a special container. Since cold smoking brisket takes a long time, it is better to use materials that can smolder for a long time. The ideal option is coconut charcoal. Its amount should be minimal to maintain low temperatures and generate abundant smoke.
- Make a cup out of foil and pour soaked large wood chips into it. Alder or apple is best. Oak and cherry chips also show good results.
- Pieces of dried brisket are placed on racks or hooks. The lid or door of the smokehouse is closed and cooking begins.
During the cooking process, you will periodically have to open the device and replace the coal and wood chips. It is also important to observe the cold smoking temperature inside the smokehouse so that the heat does not increase above 40 degrees. The finished delicacy is ventilated in the fresh air for 1-2 days. Pork is served cold as an appetizer for main courses.
Cold smoking brisket with a smoke generator
Most modern smokehouses are equipped with a special device that allows cold smoke to be pumped into the main chamber. Do-it-yourself cold-smoked brisket in such a device turns out more tender and tasty due to the automation of the work. Hot coals and moistened wood chips are poured into the smoke generator. It is then connected to the smoker and the brisket begins to cook. It is recommended to change the wood chips and coals inside the device 1-2 times a day to maintain a constant flow of smoke.
How long to smoke cold smoked brisket
To obtain a high-quality delicacy, you need to be patient. Cold smoking brisket can take up to 2 weeks depending on the size of the cut. For small pieces from 0.5 to 0.7 kg, the duration of smoke treatment is about a week.
The process of preparing smoked delicacies requires patience and constant supervision.
Don't rush and try to shorten the cooking time. Smoking for 1-2 days can give great flavor, but the inside of the meat will remain raw. There is a serious risk of poisoning from such a product. The minimum heat treatment period for even small pieces should be 4-5 days.
How long does brisket need to sit after cold smoking?
When smoldering, wood chips emit a huge amount of aromatic smoke. At high concentrations, it can cause serious harm to the human body. Smoke produces carcinogenic substances that can worsen the condition of many organs and lead to health complications. It is recommended to hang the freshly prepared pork delicacy outdoors.
If the smoke treatment took a week, then the pork is left in the fresh air for at least a day. During this time, most of the harmful smoke will come out of the product. Only after a long time of airing can you begin to taste the dish directly.
Storage rules
Thanks to long-term salting, pork significantly increases its shelf life. When kept in a vacuum bag in the refrigerator, the product can be stored for up to 2-3 months. To prevent the smell of smoke from transferring to neighboring products, the delicacy is stored in a separate box.
Conclusion
Cold smoked brisket is an incredibly tasty and aromatic dish that even seasoned gourmets will enjoy. The cooking time is offset by the incredible consumer characteristics of the finished product. If all requirements and instructions are met, the chance of getting the perfect delicacy becomes maximum.
