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With all the variety of choices on store shelves, it has become almost impossible to buy really tasty pork belly. Manufacturers reduce the cost of the manufacturing process, which negatively affects the benefits and taste. Homemade boiled-smoked brisket is a quality product created according to all the canons of culinary art. The delicacy has an amazing aroma and exquisite taste. It can be used every day or served on a festive table as a signature dish. No special skills or sophisticated equipment is required for cooking. Even a novice cook will cope with the task.
The benefits and value of the product
Cooked-smoked brisket belongs to high-energy valuable food products. It contains the following substances:
- minerals - potassium, phosphorus, magnesium, sodium, iron, iodine, calcium, selenium, manganese, copper, zinc;
- ash, amino acids;
- saturated fatty acids;
- vitamins - thiamine, riboflavin, E, PP, A, C, group B.
In the cold season, this aromatic delicacy is an excellent source of energy necessary for the body.
Good cooked-smoked brisket perfectly replaces purchased sausages
How many calories are in boiled-smoked pork brisket
The energy value of a home product is quite high. He contains:
- proteins - 10 g;
- carbohydrates - 33.8 g;
- fats - 52.7 g.
These are average values that can vary depending on the thickness of the lard and meat layers. The calorie content of boiled-smoked brisket: per 100 grams of product - 494 kcal.
Selection and preparation of brisket
In order for a homemade delicacy to be tasty and of high quality, it is necessary to take a responsible approach to the choice of raw materials:
- The meat must be fresh from a healthy young pig or piglet. It is better to opt for farm products with skins that have undergone a resin process. This pork is the tastiest.
- The surface of the piece must be clean, free of plaque, mucus, mold and extraneous, pungent odors.
- Preference should be given to a chilled product, since defrosted loses its taste.
- The brisket is meat that has layers of fat. It is necessary to choose those parts in which the ratio of veins is at least 50x50. It's great if there is more meat.
Before the smoking procedure, purchased meat must be properly prepared.
Advice! To save time and effort, it is worth choosing larger pieces of meat. The finished cooked-smoked meat product can be frozen, which will extend its shelf life up to six months.
A good brisket should contain layers of meat and lard in an approximate proportion of 70x30%
Purchased meat must be cut into portions and salted. The procedure can be done in several ways:
- Dry is the simplest and most affordable. The products should be rubbed with salt with the addition of spices to taste (black and allspice, paprika, cumin, coriander) and a small amount of sugar, placed in an enamel or glass dish. Refrigerate for at least 5-7 days, turning occasionally.
- Brine - using saline and spices. For 10 liters of water, you need to take 200 g of salt and 40 g of sugar. The raw materials should be completely immersed in water. If necessary, you can use oppression. Salting period is 2-3 days.
You can add fresh or ground garlic, bay leaf, any greens to the brine to taste.
For the marinade, you need to take 5 liters of water, 100 g of salt and 25 g of sugar. Bring to a boil, add black or allspice, bay leaf, any spices to taste, honey. Cool to room temperature. Pour the meat and refrigerate for 2-3 days.
Juniper berries in the marinade give the finished product a magnificent, delicate aroma and amazing taste.
The injection procedure allows you to speed up the salting process up to 24-36 hours. To do this, brine from 50 ml of water, 10 g of salt and 2 g of sugar should be drawn into a syringe, and inserted into pieces of meat with a total weight of 1 kg, making punctures at an equal distance from each other. Prepare another portion of the brine and moisten the semi-finished product well on top, put in a plastic bag with spices, and tie. Put in the refrigerator and stir the meat periodically, kneading it slightly.
After the end of salting, the semi-finished product must be soaked. This is important as it balances the flavor of the less salty middle and outer layers. Otherwise, the salt will be unevenly distributed over the smoked meat. For this, pieces of meat must be removed from the brine, rinsed under the tap, and soaked for 2-3 hours in cool water. For very thin slices, 30 minutes is sufficient.
How and how much to cook brisket before smoking
After soaking, the semi-finished product must be boiled:
- Tie pieces of pork with twine, wrap in cling film;
- put an inverted plate in the pan on the bottom, lay the brisket, fill it with water so that it hides it completely;
- cook at 80 degrees for about 3 hours for thick pieces, the inside of the brisket should be about 69-70 degrees.
Also, the product can be baked in the oven, setting the temperature to 80 degrees for 3-4 hours.
Cooked-smoked brisket made with nitrite salt in the amount of 2% by weight of the meat product is tastier, more aromatic and safer. The substance has antibacterial properties. It also acts on botulism bacteria.
How to cook boiled smoked brisket
The recipe for making boiled-smoked brisket at home is quite simple. The whole procedure takes from 30 minutes to 2 days, depending on the smoking method.
Cooked smoked brisket in a hot smoked smokehouse
Dry the boiled brisket by hanging in the open air for several hours. Put special chips of fruit trees in the smokehouse - apple, cherry, apricot, plum, pear, alder. You can use a juniper twig. Do not overuse conifers - they give a tart, resinous aftertaste. Birch is also poorly suited.
Place the tray and wire rack, place the meat. Smoke at 100 degrees for 1-3 hours. Cooking time directly depends on the thickness of the pieces and the personal preferences of the cook.
Important! Only wet wood chips should be used in the smokehouse!
Before you start smoking, you must carefully read the instructions attached to the unit.
Cold smoked cooked smoked brisket recipe
Cold smoking takes longer, but an excellent result is worth waiting for 2-7 days. Cooked-smoked brisket turns out to be fragrant, with an amazing delicate taste. The smoking period depends entirely on the size of the parts, so you should not lay too large ones.
After boiling, the meat should be well air-dried for 120-180 minutes. Hang in a smoking cabinet at a temperature of 24-36 degrees for 2-7 days. Place the finished smoked meats in the open air for a day. After that, put in the refrigerator for 2-3 days, so that the brisket is finally ripe.
In no case should wet pieces of brisket be placed in the smokehouse.
Boiled smoked brisket cooked with liquid smoke
The easiest and fastest way to give the brisket a smoked flavor is to process it with liquid smoke. If the farm does not have its own smokehouse, or the deadline is running out, a bottle of a substitute will solve the problem. You can cook in two ways:
- place the boiled brisket in the marinade with liquid smoke added according to the instructions for several hours;
- Coat the soaked raw materials with liquid smoke and bake in the oven until tender - about 30 minutes.
Advice! You can use a simple baking technology in a disposable smokehouse. The set includes foil and wood chips.
The brisket should be placed on wood chips, packed tightly, baked in the oven at 180 degrees for 90-120 minutes.
What can be cooked from boiled-smoked brisket
Cooked-smoked pork brisket is a versatile product suitable for individual consumption and the preparation of a lot of interesting and tasty dishes:
- bread, pea and bean soup, borscht, cabbage soup;
- hodgepodge, national Polish soup "Zhurek";
- stewed and baked potatoes, other vegetables;
- rolls and hot sandwiches with cheese and tomatoes;
- pasta with smoked meats and cheese, mushrooms;
- stewed lentils, beans;
- salads with herbs, eggs, potatoes, pickles;
- pizza, hot potato pancakes;
- pea puree with brisket;
- open and closed pies from yeast and puff pastry;
- bigos and stewed cabbage;
- stuffed pancakes, tomatoes and peppers;
- stew and risotto with rice, brisket and chestnuts.
Cooked-smoked brisket is perfect as a filling for a regular omelet or fried eggs for breakfast or lunch.
Attention! The calorie content of boiled-smoked pork belly is quite high, so you should not abuse it. Especially - overweight people.
A sandwich with boiled-smoked homemade brisket - what could be tastier
How to store cooked smoked brisket
Cooked smoked brisket should be stored for no more than 72 hours at room temperature. In the refrigerator, the period is 30 days.
Homemade boiled-smoked brisket is an excellent dish to surprise guests at the holiday and cheer up the household. With high-quality raw materials and a small amount of free time, it is very easy to prepare a fragrant and delicious product. The technology is extremely simple, and even the absence of your own smokehouse is not a hindrance. This delicacy can be consumed both separately and as part of complex dishes and snacks.