Meat smoked

Description

Finally we decided to smoke the meat. Are still Sunny days, we need to use this and walk on the nature!

Ingredients

Pork

1.5 kg
Garlic

1 piece
Salt
Bay leaf

Cooking

I had that these two piece of pork shoulder with skin and fat. My them, if necessary opalium the skin, dry and RUB liberally with coarse salt. (some add different spices, but the experience of the smoked chicken I can say that the flavor of Smoking interrupts them, and sense I did not see).

Next, take the garlic and Bay leaves.

Garlic cut into long slices. In the meat make the cuts and lay them in garlic. (Here, guided by your taste, if you like garlic, put more, if not, it can and does without it. The next time I will make more.) Bay leaves spread across the surface of the meat.

Put the pieces on top of each other, skin up, and put into a container, cover with a plate (with a lid), put the oppression and refrigerate. They say that the meat in this condition must be day five for the best Ambassador, but I it was only the night and is not even bad for salty.

The next day we go to smoke. Pre-soak the sawdust (I have alder). Further all is simple, Take the smoker on the bottom rolling out the foil (there was the fat and meat juices), it spread sawdust (to cover the entire surface of the smokehouse), and set the lower bars.

Spread our meat, (Laurus remove), closed and put on the fire. After 30 minutes, remove, open, the manufactured smoke (to avoid bitterness), and return back to the smoker for 20 minutes. In General, we smoked 50 minutes, but again, depends on the meat and fire intensity. (we had medium heat).

That is to get the hell out.

Closer. The meat is very juicy, the fat melts in your mouth, and the roasted garlic we really liked. The skin I cut, it is not needed.

Very rich meat, one piece of "ate" in nature, and the second dragged home. Serve at its discretion. Everything was very simple and very tasty! Bon appetit and stay healthy!

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