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Smoked brisket recipes. Homemade smoking, photo recipe from salting to smoking

If you have a smokehouse, it is easy to buy a good meat brisket. If there is no smokehouse, I highly recommend buying it. It is very simple and quick to cook various meats, chicken and fish in it. Our smokehouse is third year, but we operate it very often, so soon we will have to buy a new one.

Today I will tell and show you how to cook a delicious meat delicacy - hot smoked brisket.

We immediately smoke several pieces of brisket, it is perfectly stored in the refrigerator, and I freeze some of it after it is completely cooled. After defrosting, the taste does not change.

Smoked brisket - great alternative shop sausages. You can make a sandwich from it for breakfast, serve it with lunch soup or boiled potatoes, cut it as an appetizer for a festive table.

When hot, the brisket has a slight aroma, but after cooling it has a very rich smoking smell.

Already from the smell alone, an appetite is played out.

So, in order to smoke the brisket in a hot smoked smokehouse at home, you should first wash and marinate the brisket. This time I have a beautiful and very meaty not thick brisket.

The amount of salt and soy sauce I indicated is approximate. I always do it "by eye". To oversalt it will not work in any case. First, sprinkle the brisket with salt (mine is fine) on all sides and brush with grated garlic. You can even more garlic.

Pour over soy sauce and pepper.

Thoroughly coat on all sides, put the brisket in two bags and put in the refrigerator (to the back wall) for a day.

So the brisket is evenly salted. It is not critical and leave for two days.

Now comes the fun part. Pour wet sawdust on the bottom of the smokehouse. Sawdust for smoking can be found in stores, next to goods for nature (barbecue, coal, ignition). We always take what we have, in principle we do not look for any specific ones. They can also be called "wood chips".

Place a tray on top to collect juice and fat. The husband made such a tray himself from an old deep baking sheet. This is more convenient, the liquid does not drip onto the sawdust. Install the grate. Place the brisket and close the lid.

Light a small fire using any kind of wood. Place the smoker on stones or bricks to create a fire underneath. The coals should burn well at all times. Report firewood as needed.

Smoke for 40-50 minutes, depending on the size of the sternum.

So I cut the brisket almost immediately. Very tasty!!

And here - already cooled hot smoked brisket, after a night in the refrigerator.

Hope you find my recipe useful. Bon Appetit.

Many of us simply adore smoked meats and other delicacies. But the benefits of store-made smoked products are highly questionable. The fact is that the aroma and spicy taste present in these products is primarily associated with the presence of phenol and carbonyl compounds in them. Which exit? Everything is extremely simple: you can cook smoked and boiled products using traditional technology at home.

So, boiled-smoked brisket is one of the cold snacks that you can easily make at home, because the recipe for its preparation is very simple.

How to choose the right meat?

In order for the dish at the exit to be tender, juicy and aromatic, it is necessary, first of all, to choose the right meat:

  • The brisket should be quite fleshy so that the finished product turns out to be less fatty and more flavorful, since meat is soaked in spices much faster than lard;
  • the fat on the brisket should be white, the presence of yellowness indicates that the product is spoiled or it has been repeatedly frozen;
  • Choose meats without bones or with small bones, which have a fresh, clean smell and dark red color.

There are a lot of ways to prepare brisket. Today we will talk about the simplest of them, which even novice hostesses can do.

Required Ingredients:

  • pork (brisket) - 1 kg;
  • smoked sausage (can be replaced with wings) - 100 g;
  • garlic - 1-2 heads;
  • salt - 4 tbsp. l .;
  • onion husks - 5 tbsp. l .;
  • honey - 1 tsp;
  • ground pepper - to taste;
  • parsley (parsley root can be used) - 100-150 g;
  • bay leaf, coriander, mustard seeds - to taste.

Preparation:


The brisket prepared in this way turns out to be very tender and fragrant. Such a dish will bring a lot of pleasure to your family, and guests who have tasted this treat will certainly not ignore the culinary art of the hostess.

Read also:

How to cook brisket without onion peel at home?

Onion husks are used to give meat a pleasant golden hue. However, there are recipes that do not use this ingredient. We bring to your attention another easy way to cook brisket without onion husks.

Required Ingredients:

  • pork loin;
  • garlic;
  • ground red and black pepper;
  • coriander, cloves, bay leaves;
  • salt.

Preparation:


Your brisket is ready. Bon Appetit!

A few words about smoked meats

Many housewives add liquid smoke to the cooking recipe to give the brisket a special flavor of smoked meats. At this time, there is a lot of controversy over whether the use of this smoking flavor is absolutely safe for health. Opinions differ dramatically here. Some believe that liquid smoke - natural product which not only gives ready meals smoked taste and aroma, but also prolongs their shelf life.

However, many manufacturers add various dyes and chemical compounds to the composition of this fragrance, which, of course, does not make it more useful for our health.

In any case, to use this additive or not is an individual choice of everyone. We do remember: all nutritionists are of the same opinion that smoked products in a person's diet should appear no more than 2 times a month. That is, if you eat dishes prepared in this way only from time to time, then your body will not react in any way.

It is not difficult to cook "smoked" brisket at home if you have onion skins and liquid smoke. There is an opinion that smoke extract is a carcinogen, although experts say that it is quite safe for health, since measures are taken during its preparation to remove harmful substances. It is not necessary to get carried away with such a delicacy, but sometimes you can pamper yourself a little. It should be borne in mind that after removing the brisket from the freezer, you do not need to cut it right away. Let her lie down for a while. room temperature otherwise it will crumble.

To prepare the brisket, you need to take the pork brisket, onion skins, water, coarse rock salt, bay leaves, black peppercorns, garlic and liquid smoke.

Pour water into a saucepan, add onion peel, pepper and bay leaf. Boil for 10 minutes and let it brew for 30 minutes.

Strain the infusion, dissolve salt in it and add liquid smoke.

Put the brisket in a saucepan and pour over the brine.

Boil the brisket for 1.5 hours, then remove, dry and cool.

Peel the cloves of garlic from the dry shell and grate on a fine grater.

Rub the brisket on all sides with garlic gruel.

Place the brisket in a plastic bag and leave for a day for better impregnation garlic.

Store the brisket in the freezer. Stand at room temperature for 30 minutes before serving. Cut into slices.

Bon Appetit!

Pork belly - tender, juicy and satisfying meat. Layers of fat in the brisket alternate with meat layers and covered with a thin fragrant skin.

Goulash, stew, homemade ham- the brisket is difficult to spoil. It is fried, stewed, baked with vegetables and sauce. But hot smoked pork belly is especially tasty and unusual. It is not at all difficult to cook it at home.

How to choose hot smoked pork belly

The ideal cut is meat with or without bone, but always with skin and a small amount of fat. The skin will retain all the juices, and with it the meat will turn out to be especially tender.

Quality pork should be:

    pink, marbled, with uniform fat layers;

    free of stains and streaks, mucus and plaque;

    white fat, no more than 2.5 cm thick, does not exfoliate;

    muscle tissue is elastic, homogeneous, keeps its shape, when pressed, the fossa quickly straightens.

The optimal ratio of meat and fat is 60% to 40%.

The cut of the brisket should be free of damage and blood clots. The skin is thin, it is easy to pierce it with a knife. If the knife enters with effort, then the pork is old. Smoked products from it will be tough, so it is better not to take such meat for smoking at home.

Smokehouse Hot Smoked Brisket Recipes

The most delicious delicacies are obtained from the meat of a young pig. But even it needs to be prepared in advance. To make the meat soft and juicy, you need to know how to marinate the brisket for hot smoking correctly.

Main options 2:

    dry salt;

    soak in the marinade.

You cannot marinate and salt meat in galvanized or plastic dishes. For work, it is better to take enamel or glass.

Hot smoked brisket marinades

The base of the marinade is water and salt. Approximate ratio: 200 g of salt per 3 liters of water.

The brine is brought to a boil, sugar, ready-made spices, herbs, vegetables and fruits are added to taste, depending on the recipe. Then boil and cool again. Sometimes the prepared meat is placed in a hot marinade.

For marinating pork belly, it is better to use spices with a spicy, strong and persistent smell:

    bitter and allspice;

    mustard and coriander seeds;

    Bay leaf;

    nutmeg;

Seasonings can be selected to your taste, combined, and other ingredients can be added. The main thing is not to overdo it.

Soy sauce recipe

Pork belly prepared according to this recipe in a hot-smoked smokehouse turns out juicy and aromatic:

    meat - 500 g;

    salt - 2 tsp;

    garlic - 3 cloves;

    soy sauce;

    a mixture of peppers to taste.

Brush the brisket with salt, pepper and chopped garlic. Top with soy sauce. Put the prepared meat in a bag and refrigerate for 2 days. You can add sauce to the bag if needed.

Recipe with vinegar and tomato paste

Ingredients:

    vinegar - 100 g;

    tomato paste - 1 glass;

    sugar - 100 g;

    salt, garlic, paprika - to taste.

Mix 100 g of vinegar, a glass tomato paste and 100 g of sugar. Densely salt the brisket, grate with chopped garlic, sprinkle with paprika. Then place in the marinade for 6-8 hours.

Lemon Juice Recipe

Ingredients:

Mix freshly squeezed lemon juice with vegetable oil, add salt. Chop the parsley, add grated ginger or other spices to taste. Mix all the ingredients, grease the meat with the resulting mass and leave to marinate for 2-3 days.

Fruit marinade recipe

For the fruit marinade you will need:

    tangerines;

    oranges;

    grapefruit;

    rosemary;

Chop 5 peeled fruits in a blender, then pass through a sieve. Finely chop the chili pepper, after removing the seeds. Crush rosemary and thyme in a mortar, mix with salt and rub the brisket with them.

Put the finished piece in a container, sprinkle with pepper and pour fruit puree... Soak in the marinade in the cold for 4-6 hours.

Mustard wine marinade recipe

Ingredients:

    dry mustard - 1 tbsp spoon;

    Cahors - 2 glasses;

    vegetable oil - 1.5 cups;

    seasonings and spices to taste.

Dilute in a small amount warm water dry mustard until mushy, add Cahors, vegetable oil and mix well.

Grate the meat with salt with any herbs, put it in the prepared marinade and leave in the cold for 10-12 hours.

Original recipe

Ingredients:

    kefir - 1 cup;

    vegetable oil - 0.5 cups;

Grate the meat with a mixture of salt, pepper and minced garlic. Mix kefir and vegetable oil, add finely chopped fresh mint. Put the brisket in the marinade and leave for a day.

Dry salting of brisket for hot smoking

This method is easier than pickling and is used more often at home.

Dry salting is more suitable for fatty brisket.

At the bottom of the dish, you need to pour a layer of salt and spices. Pieces of meat, generously salted and seasoned with spices, are placed on it, then they are again covered with a salt mixture.

It is important to send the container with brisket in the cold, under oppression. So the meat will be marinated for at least 3 days. Periodically, the pieces of brisket are turned over, and the juice that stands out is drained.

How to smoke brisket in a hot smoked smokehouse according to all the rules

The meat is pickled. How to smoke a hot smoked brisket in a smokehouse so that it does not burn and dry out? How to avoid black patches and bitterness? There are a few tricks that can help you prepare a delicious smoked brisket even at home.

Washing

After marinating or dry salting, the meat must be rinsed in clean water. If it turns out to be too salty, it can be soaked for 2-4 hours.

Drying

Before smoking, pieces of brisket must be dried with a paper towel and dried in a draft. Depending on the weather, this will take from 1 to 3 days.

Beforehand, the brisket must be tightly covered with insect repellent gauze. But if the pieces are small, they can also be dried in the refrigerator.

This step should not be skipped. If the meat is sent to the smokehouse wet, a kind of "shell" is formed on its surface. The brisket will not be saturated with smoke: it will have a black crust on the surface, but the meat will remain moist inside!

Hot smoking

The brisket is fatty meat. In the process of hot smoking, fat is melted out of it, and when it drips onto the wood chips, the smokehouse begins to "smoke". This makes the meat bitter. The grease tray will help to avoid this. Don't forget to put it in the smoker if you are going to smoke pork belly!

Do you like the appetizing skin? Wrap the brisket in a thin cotton cloth before smoking. So the skin will not turn black and it will turn out to be very appetizing.

Hot smoked brisket temperature

If smoking takes place at home, on the stove, at the beginning of smoking, the temperature is maintained within 100 °. After about 10 minutes, the heat is reduced to medium. And when the smoke begins to come out intensively, they reduce it to 60 ° and no longer increase the heating. Smoke over the fire at 80-60 °.

At this relatively low temperature, the brisket cooks gradually, bakes well and remains juicy. If the heat is made too high, all the fat will be melted and the meat will become tough, "rubbery".

Do you want to get a beautiful golden brown? Increase heat briefly to maximum at the very end of smoking.

If the pieces are on the wire rack in the smoker, they must be turned over to smoke on all sides.

Hot smoked cooked smoked brisket

If you need to smoke the brisket quickly, you can boil it. Heat treatment will shorten the smoking time and make the meat tender.

  1. Pickled or pickled brisket is washed, dried and placed in a baking bag.
  2. Close tightly after removing air.
  3. Depending on the size, the piece is boiled for 30-50 minutes.

The boil should not be violent, the meat should only be simmered.

How much to smoke hot smoked brisket in a smokehouse

In a home smokehouse, hot smoking of the brisket lasts on average from 40 minutes to 2–4 hours. Smoking time depends on:

    type of smokehouse;

    quality of meat (pig or wild boar);

    cut size;

    how much meat was pickled or salted;

    what color and crust is needed at the exit;

    temperature inside the smokehouse.

To speed up the process, the meat is wrapped in foil and then placed in a smokehouse. You can pre-boil the brisket.

To understand that the hot smoked brisket is ready, you need to pierce it in the thickest part.

E If clear juice is released from the brisket, the meat can be taken out. Reddish - we continue to smoke.

It is unacceptable to eat pork with blood.

The finished brisket is removed and left in the open air for several hours. During this time, the strong smell will disappear, and the meat can be eaten.

And if the brisket “rests” for 12-24 hours, its taste will become even more delicate and harmonious.

Hot smoked brisket can be stored in the refrigerator for up to 10 days. If you want to keep it longer, place the meat in freezer... This will increase the shelf life up to 6 months.

Surprisingly, boiled and smoked brisket at home is easy and simple. If you learn how to cook such products yourself, you will no longer need to purchase meat delicacies in the shop. Moreover, you will be absolutely sure that there are no colorants or preservatives in them.

Boiled-smoked brisket at home

There are several options for creating such a delicacy. We will consider the simplest and fastest. For him we need:

  • pork brisket - 1.8 kg;
  • garlic cloves - 2 pcs.;
  • bay leaves and allspice - use to taste;
  • table salt - 4 large spoons;
  • black tea leaves - 2 large spoons;
  • ground black and red peppers - apply to taste;
  • liquid smoke - a couple of large spoons;
  • onion peel - from 4 large heads;
  • honey - dessert spoon;
  • parsley - about 100 g;
  • smoked sausage - about 60 g;
  • mustard (grain), coriander, paprika (mixture) - 2 dessert spoons.

Processing the main ingredient

Cooked-smoked brisket at home does not take very long. You should start preparing such a product by processing meat. Pork brisket rinse thoroughly with water (cold) and then pat dry with paper towels.

Heat treatment of the product

To make a cooked-smoked brisket at home tasty and aromatic, you should definitely use various spices and seasonings during its preparation.

After processing the meat, you need to peel the chives, and then cut them into slices and stuff the brisket with them. Next, you need to rinse thoroughly and put it in a saucepan. To it should be added chopped fresh parsley, bay leaves, tea leaves and peppercorns. After that, put a piece of processed meat in a bowl, skin side up.

In the end, you need to add chopped rings to the ingredients and pour everything boiled water... In this case, the liquid must cover meat product 2 centimeters. A heavy plate should be placed on top of the brisket so that in the process heat treatment it did not pop up. Next, you need to close the pan with a lid and bring the mixture to a boil. After that, add honey, table salt to the dishes and mix everything thoroughly. Cook the ingredients over low heat for about 1.4 hours.

Preparing the coating

To make the boiled-smoked brisket at home with liquid smoke and tea more aromatic and piquant, it is recommended to coat the boiled meat product special sauce... To do this, crush a clove of garlic, and then add mustard, paprika, coriander and a mixture of peppers to it. All ingredients should be thoroughly grinded with a mortar.

After the pork is completely cooked and acquires a pleasant golden hue, it must be carefully transferred to a dry and dense towel, and then thoroughly soaked and rubbed with the previously prepared coating. In this case, the brisket should be still hot.

The final stage

As you can see, homemade boiled-smoked brisket with liquid smoke is quite easy to do. After the meat has been coated with the spicy mixture, it should be wrapped tightly in thick gauze, and then in foil. In this form, the product must be put under oppression (under a full 3-liter jar).

When the meat has cooled down, it must be refrigerated for exactly 20 hours. After the specified time, the brisket can be safely used for serving to the dining table.

How should a delicacy be presented to the table?

Cooked smoked brisket is great cold appetizer, which will serve as an excellent decoration for festive table... It is especially valuable that it is prepared exclusively at home.

After the pork meat is infused in the refrigerator and saturated with all the spices, it should be removed from the foil and gauze, and then cut into thin slices and served to invited guests as a cold dish.

Everyone who tastes a ready-made delicacy at least once will never forget its amazing taste and pleasant aroma. As a sauce for such an appetizer, you can serve ketchup, or mustard. Enjoy your meal!