Content
- 1 Product value and calorie content
- 2 Principles and methods of smoking loin
- 3 How to prepare a loin for cold and hot smoking
- 4 Recipe for hot smoked loin in a smokehouse
- 5 How to smoke loin with garlic and carrots
- 6 Boiled smoked loin recipe
- 7 Cold smoked loin
- 8 Advice from professionals
- 9 Storage rules
- 10 Conclusion
Cooking meat delicacies yourself will allow you to significantly diversify the menu, as well as delight your family and friends with new tastes. Cooked-smoked loin at home is a simple recipe that even an inexperienced cook can handle. Strict adherence to the instructions and recommendations provided will allow you to obtain a finished product of the highest quality.
Product value and calorie content
Pork is the most common meat in most regions of Russia. One of the best cuts is the loin, the cut from the back section between the ribs. Traditionally, only clean tenderloin is used for dishes, but a small layer of fat and the adjacent bone are often retained for processing. When smoked, these parts will create an additional flavor and aroma note.
Smoked pork loin is not only tasty, but also a healthy delicacy.
A properly cooked piece of meat with fat and bone is quite a fatty product. According to GOST, 100 g of boiled-smoked pork loin contains about 330 kcal. Nutritional value of the finished product:
- proteins - 15 g;
- fats - 30 g;
- carbohydrates - 0 g.
You can make the dish more dietary by completely removing all pieces of fat. In small quantities, this delicacy will be useful for people who care about their health. Hot smoked brisket is perfectly absorbed by the body. Regular consumption of such meat strengthens bone tissue and helps build muscle mass.
Principles and methods of smoking loin
There are several common approaches to cooking smoky pork. The most popular methods include hot and cold smoke treatment in special smokehouses. In the first case, the loin is placed in a container, which is placed directly on the fire or diluted coals. The second method involves the use of a smoke generator that saturates the product with smoke for a long time.
Since pieces of pork most often have impressive sizes, housewives use a combined method. Many recipes for smoking pork loin use pre-cooking. In such cases, even short-term heat treatment will ensure complete readiness of the product, regardless of the time spent in the smokehouse.
Smoking time and temperature
The rules for preparing delicacies in a smokehouse apply to pork in the same way as to other dishes. To smoke a hot smoked loin, it is necessary to maintain a constant temperature in the chamber of 120-140 degrees.This heat is maintained for 30 minutes - this is enough time for browning and permeation with the aroma of smoke. For cold smoking, the temperature is about 40 degrees with a procedure duration of 12-24 hours, depending on the size of the piece used.
How to prepare a loin for cold and hot smoking
Proper processing of meat before cooking will guarantee a delicacy of the highest quality. The first point before smoking is choosing the loin for the future product. Butcher shops offer a wide range of pork. It is recommended to use clean fillets with a small layer of fat on the side.
Under no circumstances should you use frozen pork - its structure has changed, so when smoked such meat may fall apart. Fresh or chilled pieces are best. The color of the loin is uniform, without cloudy spots or bruises. The meat should have a pleasant aroma.
Depending on your culinary preferences, you can leave the ribs and lard in or remove them completely.
Once the loin for smoking has been selected, it is recommended to trim off the excess fat adjacent to the bone side. The next step is salting or marinating. Skipping these procedures can lead to serious health problems - salt completely destroys possible harmful organisms. It is especially important to follow the salting rules for delicacies prepared using the cold smoking method.
How to marinate a loin for smoking
Although when processed with smoke, meat receives a unique taste and aroma, the absence of salt and spices in modern cooking is considered an unaffordable luxury for an ideal delicacy. Long-term marinating will not only protect against possible parasites, but will also add bright notes to the dish. To prepare the brine use:
- 4 liters of water;
- 500 g salt;
- 10 bay leaves;
- 4 cloves of garlic;
- 20 g peppercorns.
The garlic is crushed with a crush and added to salt, pepper and bay leaf. All ingredients are poured with water and mixed thoroughly. Water is poured into a large saucepan, spices are added to it and boiled for 5-10 minutes. After cooling to room temperature, place the loin, cut into portions, into the container. Marinating lasts from 24 to 48 hours depending on the size used. This volume of brine will be enough to prepare a piece of 2-2.5 kg.
How to brine a loin for smoking
Adding a large amount of salt can not only enhance the taste of the finished product, but also significantly improve the consistency of the meat. Dry salting will allow you to draw out excess liquid from the loin. In order for the spices to completely permeate all the meat, it will take a longer time compared to marinating. Salting a loin for smoking at home lasts from 3 to 5 days.
For salting, a special aromatic mixture for pork is most often used. To prepare it, add 20 g of ground black pepper, 5 chopped cloves of garlic and a few bay leaves to 1 kg of salt. Rub the loin on all sides with the prepared mixture and put it in the refrigerator.When the product is ready for smoking, it is washed in water and wiped with a paper towel.
Recipe for hot smoked loin in a smokehouse
Before you start preparing the delicacy, it is recommended to prepare the coals. You should not put the smokehouse on an open fire - this can cause the wood chips to immediately burn and transmit a burning smell to the meat. It is best to make coals as for barbecue. They are made in the grill or using leftovers from an open fire.
The duration of heat treatment during hot smoking does not exceed an hour
The next step is to prepare the smoker. Several handfuls of previously soaked wood chips are poured into it. Place a container for fat on top. Depending on the design of the smokehouse, grates or hangers with hooks are installed in it. The salted loin is placed on them. The lid of the device is hermetically sealed and placed on the prepared coals.
Active smoke formation will soon begin. It is recommended to release it every 5-10 minutes, slightly opening the smokehouse lid. Cooking lasts about 40-50 minutes. The delicacy is cooled and served.
How to smoke loin with garlic and carrots
To obtain a brighter taste of the finished product, many housewives use various techniques. The most popular is stuffing meat with garlic and carrots. To prepare this delicacy you will need:
- 1 kg of previously salted loin;
- 1 small carrot;
- 4 cloves of garlic;
- 50 g salt;
- spices to taste.
Shallow cuts are made in fresh meat, into which pieces of fresh carrots and garlic are inserted. Then the loin must be salted with the addition of black pepper and aromatic herbs - basil, marjoram and thyme.The piece is rubbed evenly on all sides, wrapped in foil, placed under pressure and put in the refrigerator for a day. The finished product is cleared of salt and washed in running water.
Carrots and garlic make the taste of meat brighter and more balanced
The coals and smokehouse are prepared for traditional hot smoking. For a brighter aroma, it is recommended to use soaked cherry chips. A container for fat and grates are placed on top, on which the pork is placed. Smoking lasts about an hour with periodic release of excess smoke.
Boiled smoked loin recipe
The biggest problem for most gourmet food lovers is the possibility of receiving raw meat after a short heat treatment. The recipe for boiled-smoked pork loin allows you to reduce the problem to zero. To do this, previously salted meat is placed in boiling water and boiled for 5 to 10 minutes. Then immediately remove the loin and dry it with a paper towel.
The boiled-smoked delicacy ensures that the meat is completely cooked from the inside.
The meat is placed in a prepared smokehouse, which is placed on hot coals. The process takes no more than 1 hour. Every 10 minutes, open the lid of the device to remove excess smoke. The finished dish is cooled slightly and served.
Cold smoked loin
This method will allow you to get a more expensive delicacy. Cold smoked loin at home is valued higher due to the time spent - the cooking time can reach 24 hours.A prerequisite for such a dish is a smoke generator capable of providing a continuous supply of smoke over a long period.
Cold smoked pork is the most valuable delicacy
The prepared meat is placed in the smokehouse and hermetically sealed. A smoke generator filled with previously moistened wood chips is connected to it. Cooking times may vary significantly depending on sizes. For a kilogram piece of meat, 15-18 hours are enough. The cold smoked loin is removed from the smokehouse and, according to the recipe, ventilated in the open air for 30-60 minutes to remove excess smoke.
Advice from professionals
Changing the taste of a smoked delicacy is quite simple, so culinary experts recommend strictly maintaining the amount of spices used in the recipe. The greatest care should be taken with aromatic herbs - thyme, rosemary and marjoram. At the same time, a slight increase in the amount of peppercorns or bay leaves will definitely not spoil the finished dish.
When preparing hot-smoked boiled loin, you should pay special attention to the primary heat treatment. It is best to make the water fairly salty. The ideal proportion is 50 g of salt per 1 liter of liquid. Many housewives add garlic, chopped onions and other seasonings to boiling water to enhance the final taste.
Storage rules
Although smoking can significantly increase the shelf life of the finished product, the pork delicacy cannot boast of long-term preservation of consumer qualities. Already a week after cooking, it is recommended to dispose of leftover hot smoked meat, even if it is constantly stored in the refrigerator.When using the cold method, the meat will retain its consumer properties for 2-3 weeks.
The smoked pork delicacy requires proper conditions. Given the rather powerful aroma, it is recommended to place it in an airtight container on a separate shelf. The temperature should not exceed 3-4 degrees.
Conclusion
Cooked-smoked loin at home is an excellent delicacy that will add variety to your usual menu. Several cooking methods make it possible to choose the ideal recipe according to your gastronomic preferences.
