Smoking brisket (podcherevka) at home

It takes a long time to cook, but the result is worth it. This recipe is interesting for fans of smoked meats. Homemade smoking allows you to make very tasty products for the table, which can surprise any guests.

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Composition / ingredients

servings:

Pork brisket

1.7

Carnation

Ginger

Fennel

Sugar

Hot capsicum

Bay leaf

Garlic

Salt

250

Oregano

to taste

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 5 g

Fats 25 % 2 g

Carbohydrates 13 % 1 g

42 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d

Step 1:
At the first stage, it is necessary to add all the ingredients to 5 liters of water. Boil, remove from heat and lower the brisket into boiling water. No need to cook. Leave in a cool place for a day.
Step 2:
At the second stage, without washing, wipe the meat dry with a paper towel and hang it out to dry for a day in a cool place, since wet meat cannot be smoked.
Step 3:
At the third stage, the smoking itself is carried out in a hot way at a temperature of 80 degrees. for 45 minutes. Before smoking, wrap in one layer with a cotton cloth. After smoking and cooling, it is necessary to keep in the refrigerator for about 1-2 days.

Recipe for delicious smoked brisket (or podcherevka).
The product turns out to be very tender with a pleasant note of smoking.
The cooking process takes place in 3 stages, which take 3 days, but the result is worth the time spent.
According to this recipe, you can smoke any meat, not only pork. Pork tenderloin turns out very well. It is worth noting for those who are afraid of the harm of smoked products that I do smoking with mandatory wrapping in cotton fabric. This avoids the direct effect of smoke on the product, which reduces the amount of carcinogens and benzopyrene in it. Almost the entire impact is taken by the fabric.There are special modern smokers on sale that allow you to customize the smoking process and even in the apartment. I use the smoking mode hot, but it is quite possible to set up the smoker for cold smoking. Which will make your product more downed and not so soft. But the time will be completely different.
Podcherevok can be used for everyday use, as well as used in the form of sandwiches for both children to school and for a picnic. Despite the fact that smoked products are stored for a longer time, this plays into the hands of long-distance trips. You don't have to worry that the product will deteriorate in the near future. Smoking is a natural preservative, it is doubly pleasant when the brisket "gives off" smoke.