Smoking meat at home

Smoking meat at home is not difficult at all. It is enough to have a homemade smokehouse and a stock of pork. You can smoke in a special smokehouse, near the chimney, some smoke in old-style wood-burning titans. It is only necessary to observe a number of conditions: marinate meat before smoking, take only twigs of fruit trees: apple, pear, cherry. They will give your product an unforgettable flavor.
Smoked meat is very tasty, but unfortunately not very healthy food. Doctors do not recommend using it often. I will tell you about smoking meat at home using the example of pork.
Pieces from the spatula are suitable for smoking. Divide the meat into pieces weighing 2 kg. Wash the pork, blot it with a piece of cloth and marinate: mix sugar, salt and saltpeter, add seasonings and rub the meat. Rub the garlic on a grater or finely chop it. Put all the meat in a special bowl, sprinkle with garlic. Press down with a load and leave for three hours. After that, send the meat to marinate in a cold place for a week. Don't forget to stir the pork from time to time.
Rinse the salt from the meat in water and soak it in water for 3 hours.
Thread a thin rope through the pork and hang it in a draft for 3 hours. The meat will dry out during this time.
When smoking, soot will fly, to avoid this, wrap each piece with thick wetted paper. Pork is smoked in a hot way for 4-5 hours. Collect the melted fat in a tray from below.
I hope you will find this cooking recipe useful.