Content
To prepare boiled-smoked carbonade at home, you need to select meat, marinate it, heat treat it and smoke it. You can make the marinade without cooking.
Pork dish is good for holiday cuts
Composition and calorie content of the product
The boiled-smoked product contains:
- vitamins: B1, B2, E, PP;
- macro- and microelements: sodium, potassium, phosphorus, magnesium, sulfur, iron.
The nutritional value:
- proteins – 16 g;
- fats – 8 g;
- carbohydrates – 0 g.
The calorie content of boiled-smoked pork carbonate is 135 kcal per 0.1 kg.
Principles and methods of smoking carbonate
Smoked carbonade can be of three types:
- hot smoked;
- cold smoked;
- boiled-smoked.
Before starting the process, in all three cases a stage of salting or pickling and then drying is necessary. Next comes the smoking itself.
During hot smoking, the smokehouse is designed so that the combustion chamber is located directly under the food.In this case, the meat is exposed to hot smoke with an average temperature of 80 to 100 degrees. Smoking carbonate in a hot smoker is easier and faster.
With the cold method, the smoking chamber with semi-finished products is removed from the fire source at a distance of 1.5-2 m. Smoke from smoldering wood enters it through the smoke channel, where it cools naturally to 20-30 degrees. To smoke pork, you need a temperature of about 22. The cold method is technologically complex and requires much more time.
Before the smoking process, boiled-smoked carbonade is subjected to heat treatment: it is immersed in hot water at 90 degrees and cooked until the temperature in the thickness of the meat reaches 82-85.
To prepare the smoke you will need sawdust or wood chips. For pork, you can use beech, alder, pear, apple, cherry, apricot, hazel, and maple wood.
The wood chips must be well dried, without signs of mold.
Preparing carbonate for smoking
Marinades for meat can be dry, in the form of brine, or mixed. Recipes for smoking carbonate depend on the cooking technology.
Drying involves generously sprinkling the meat with salt and various seasonings. The pieces should be coated with spices on all sides. Then the product must be kept in the refrigerator for 2-3 days under pressure. Turn the parts over from time to time so that they are salted evenly, and the resulting meat juice is drained.
With the wet method, the pork is immersed in brine or syringed (a liquid marinade is injected into the thickness of the meat with a syringe).Depending on the smoking method, the meat is soaked for a period from several days to 2 weeks.
With a mixed method, the product must first be sprinkled with salt and left for 3-5 days. Then drain the juice released from the meat and fill the piece with brine, where it will remain for 1 to 10 days.
To salt pork, it is recommended to use enamel or wooden dishes
Preparation for cold smoking requires special attention, since the product is not subject to heat treatment. Pork must be fresh. It must be properly salted or marinated, fully observing the technology, so that it is already suitable for consumption before being sent to the smokehouse.
How to marinate carbonate for smoking
To marinate carbonate before hot smoking in a smokehouse, you can use the following recipe:
- pork – 700 g;
- water – 1 l;
- coarse salt – 2 tbsp. l.;
- garlic – 4 cloves;
- bay leaf – 3 pcs.;
- peppercorns – 8 pcs.;
- ground coriander - to taste;
- coarsely ground black pepper - to taste.
Cooking rules:
- Cut the garlic into slices.
- Place peppercorns, bay leaves, salt, and garlic in a saucepan with water. Bring to a boil, remove from heat and cool.
- Place the meat in the marinade so that the piece is completely immersed, and place a weight on top. Place in the refrigerator for three days.
- Take out the bowl with the marinated pork. The meat must be washed and dried for three hours, then sprinkled with a mixture of coriander and coarsely ground pepper.
- Then you can start smoking.
For hot smoking, meat can be marinated either dry or wet.
The salting technology for cold smoking is different. It is best to marinate it using a combined method.For the dry marinade you will need the following ingredients:
- rock salt – 1 kg;
- ground fresh pepper – 1 tbsp. l.;
- chopped bay leaf – 1 tbsp. l.;
- sugar – 40 g.
Preparation procedure:
- Combine all ingredients and mix.
- Rub a piece of pork on all sides with this mixture.
- Pour the salting mixture onto the bottom of an enamel bowl (layer thickness - 1 cm), put the meat, and pour the remaining dry marinade onto it. Place under pressure for 7 days.
Then prepare the brine from the following ingredients (for 1 kg of pork):
- water – 1 l;
- salt – 120 g;
- sugar – 1 tsp.
Additionally, you can add other seasonings to your taste in the brine for pork carbonation before smoking.
Procedure:
- Pour sugar and salt into water, put on fire and boil for 3 minutes.
- Cool the brine and transfer the carbonate into it. Marinate for 14 days.
- After salting, hang the pork in a cool, ventilated room. The meat must be dried for 5 days. Then you can send it to the smoking chamber.
How to smoke pork chop
It is best to smoke pork carbonate in a specially equipped smokehouse. This can be a purchased design or a homemade one. The ideal option is to use a smoke generator. It can be used for smoking both hot and cold, it is easy to use, does not require special skills, and is well suited for beginners. Any container can be used as a smoking chamber.
How to smoke carbonate in a hot smoker
To prepare hot smoked carbonate in a smokehouse, alder chips are often used.First you need to soak it in cold water for 5 minutes. You can add a little apple, cherry, pear, and plum chips.
Preparation procedure:
- Place wood chips on the bottom of the smokehouse.
- Place a piece of meat on the grill. Close the lid.
- Place on the fire source.
- Smoke at a temperature of about 90 degrees for 2.5 hours.
- Remove the product from the smokehouse and cool. After this, it should lie for a day in a dark, cool place so that the bitterness from the smoke goes away and the meat ripens, that is, it acquires a rich taste.
At home, it is best to smoke pork using the hot method.
Cold smoked carbonate recipe
To prepare cold smoked carbonate at home, it is better to take part of a pig carcass under 1 year of age. In this case, the finished product is soft and juicy.
Preparation procedure:
- Hang the carbonate in a cold smoked smokehouse, wrapped in 2 layers of gauze.
- Smoke for 6 days. You cannot interrupt the process for the first 8-9 hours. Then it is permissible to stop smoking at night.
- Remove the carbonate from the smoking chamber and hang it in a ventilated place for a day. Then you can try the finished product.
Cold smoked carbonate is a real delicacy
Recipe for boiled smoked carbonade
You can prepare boiled-smoked carbonade as follows:
- Salt pork dry or wet.
- When the meat is completely salted, place it in a pan with water heated to 90 degrees.
- Cook at 82-84 degrees until the temperature in the thickness of the meat rises to 70.
- Place the product in the smokehouse, add wood chips, set on the stove over high heat for 15 minutes so that the wood begins to smolder intensively.
- Turn off the stove and let the carbonate cool in the smokehouse for 3 hours.During this time, the pork will acquire a characteristic smoky smell and the appearance of smoked meat.
- Next, transfer to the refrigerator and cool to 8 degrees.
- Carbonade is ready to eat.
Homemade boiled-smoked carbonade can be used as an ingredient in other dishes
To prepare smoked-boiled carbonade at home, you first need to smoke the pork and then boil it.
What to cook from boiled smoked carbonate
You can prepare many everyday and holiday dishes from boiled-smoked carbonate. These are salads, pancakes, sandwiches, sandwiches, solyanka, pizza, overcooked with onions for pasta or potatoes.
Storage rules
Hot smoked carbonate has a short shelf life - no more than 3 days in the common chamber of the refrigerator. It is best to wrap it in parchment or linen cloth soaked in saline solution. If it is not possible to eat carbonade during this time, it should be placed in the freezer, where it will remain for up to 4 months at a temperature of minus 8 degrees.
It is not advisable to store smoked carbonate in basements and cellars, which are characterized by fairly high humidity. In such conditions it may become moldy.
Conclusion
If you prepare boiled-smoked carbonade at home, you can provide your family with a delicacy. The product is great for cutting on a holiday table; you can add it as an ingredient to various dishes.
