How to smoke meat and what are the features of hot and cold smoking

No, probably not a single person who at least once in his life did not try smoked meat. Delicious and tender, it fascinates, and being seasoned with spices and seasonings, it attracts with its unrivaled aroma. Some people think that smoking is an extremely complex process that can only be carried out at an industrial plant, but this is not the case. Today we will highlight the question of how to smoke meat and what its features are.

First of all, it should be reported that it is possible to smoke not only pork or beef, but absolutely any kinds of meat, including chicken, duck, rabbit meat, lamb, nutria and so on. In addition, smoked bacon is very popular , which is readily understood by lovers of national Ukrainian cuisine. Smoking can also be subjected to almost any fish, which will be an excellent snack for a feast.

So, how to smoke meat, and what are the main recipes for this? First of all, it is necessary to disassemble the very concept of smoking and its essence. This process is a culinary processing of meat, which consists in pre-baking the carcass and then keeping it in the smoke when burning branches of a certain plant. Most often, cherry twigs are used here, which give a magnificent aroma and make the meat tender and fragrant. As a result, you can get quality meat, which will become an indispensable attribute of any festive table.

There are two main smoking methods - hot and cold. Cold is a special treatment of meat with cold smoke, subject to certain conditions (humidity level, smoke smoke velocity, temperature, etc.). However, despite all the technological advantages and simplicity, cold smoking does not have such a wide range of tastes of taste, in comparison with hot. How to smoke meat correctly? With the observance of a certain technology, the whole process can be carried out at home. However, it is recommended to all fans to use the technology of hot smoked meat products, because in it the quality of cooking is at a much higher level.

Here is the process of smoking.

Here, the front and rear parts of the pig are most often used. The hot smoked meat, cooked from them, is the best. We begin the process with the preparation of a saline, which is mixed with 1 kilogram of salt, 100 grams of chopped garlic, 35 grams of sugar and 40 grams of food saltpeter. With this solution, carefully rub the carcass and lay it down with a sandpaper in a wooden barrel, then cover and wait for 5-6 days, during which brine is released. After that, take out the meat and soak for several hours in water, to remove excess salt. Now is the time to dry the hams, for which they should be hung under a canopy for the whole night. And only after this you can proceed to the immediate process of smoking. The whole technology should be studied very carefully, because how to smoke meat without studying the main sequence of actions? But this is the key to success.

The process of smoking lasts from 12 to 24 hours, at a temperature of 45 to 65 degrees Celsius, resulting in complete cooking. If you want to get a smoked ham, the process alternates with 2-hour breaks every hour, during which these hams are folded into the refrigerator.

Now we know the main technological process, as a result of which hot meat smoking takes place. Many self-taught craftsmen smoked a variety of meat hams at home, so almost everyone can master this skill. Enjoy your meal!