Hot smoked meat in a smokehouse at home

Step-by-step cooking

1. Step 1:

   

   How to smoke hot smoked meat in a smokehouse? Prepare the products. For smoking, take pork. You can take any part of the carcass. But the most delicious will be pork layers with a small amount of fat with a skin. Pre-marinate it. How to make marinade? Pour the required amount of water into the pan.

2. Step 2:

   

   Add peeled and chopped garlic, pepper, dry basil, salt and sugar to it. Break the bay leaf into pieces and add the juniper berries to the same place. Put the pan on the fire and bring to a boil. Then remove from the heat, cover with a lid and cool to room temperature. Immerse the pork in the cooled marinade so that it is completely covered with liquid. Put something heavy on top so that the meat does not rise above the surface.

3. Step 3:

   

   Leave the meat to marinate in this form for two days at room temperature. After two days, remove the meat from the marinade and rinse in running water. Let the water drain completely from the meat.

5. Step 4:

   

   Wrap each piece with a thread and hang it in a well-ventilated room for another day. My meat was hanging in the kitchen near the window.

6. Step 5:

   

   For smoking, pour a little alder sawdust on the bottom of the smokehouse. Put the meat on the grill of the smokehouse. There is no need to remove the threads. Put the grill in the smokehouse, cover with a lid and cook on fire for 50 minutes. Then remove the smokehouse from the heat and let it stand without opening for another 10-15 minutes.

7. Step 6:

   

   Ready meat can be eaten immediately in hot form. And after it lies in the refrigerator, it can be cut into sandwiches or as a snack. The aroma coming from the finished meat is simply fantastic and it is impossible not to try a piece in a hot form. Help yourself!