Homemade smoked wild boar

Category: Meat dishes
Homemade smoked wild boar

Ingredients

pork (shoulder) 1,5
salt, pepper paprika (hot) 5 g
pork fat 0.5KG
sausage spices BIOWIN 10 g
natural lamb shell 8 m
coarse salt 4 tbsp. l
BIOWIN fortified salting spices 5 g
potassium nitrate 2 g

Cooking method

  • KABANOS is a long, hard sausage made from finely diced pork (lean and fatty). Invented in Poland as food for hunters.
  • To begin with, cut the meat into small pieces, make a solution for preparatory salting of meat. Water should be at room temperature, add 4 tablespoons of coarse salt to 2 liters of water. Add 2 tablespoons of meat salting spices and 2 grams of saltpeter.
  • Homemade smoked wild boar Homemade smoked wild boar
  • Put the meat in the refrigerator for 2 days, sometimes stir the solution.
  • After 2 days, we take out the meat, start cooking the wild boar. Prepare minced meat from salted meat, prepare bacon.
  • Homemade smoked wild boar Homemade smoked wild boar
  • Cut the bacon into cubes, soak the lamb intestine in warm water for 20 minutes. But before soaking, rinse well to remove salt.
  • Homemade smoked wild boar Homemade smoked wild boar
  • Here is such a beautiful ready-made minced meat, I have already added bacon and spices to it. I give him a rest. In the meantime, I will deal with the device for stuffing biowin sausages (I already told you that I like the syringe more than the meat grinder), it is more convenient to use, you can control the squeezing of meat, you can take it to the dacha!
  • After we form the sausages, it will be necessary to hang them on a wire rack, they should dry out. You can smoke immediately, but then they will lose the juice.
  • Homemade smoked wild boar Homemade smoked wild boar
  • Homemade smoked wild boar Homemade smoked wild boar
  • We form boaros. In the meantime, we will prepare a smokehouse with a thermometer, it can be used even at home. It is filled with denatured alcohol, which does not give soot.
  • Homemade smoked wild boar Homemade smoked wild boar
  • Homemade smoked wild boar Homemade smoked wild boar
  • We put the finished wild boar on a wire rack, heated to 50 gr. At the bottom are apple chips.
  • Homemade smoked wild boar Homemade smoked wild boar
  • Smoking time is about 30 minutes. while. 65-75 gr.
  • Homemade smoked wild boar

The dish is designed for

2 kg of wild boar

Time for preparing:

3 hours

Cooking program:

smokehouse biowin with thermometer

Tashenka
But no words ...
Sneg6
Yulek, tell me, is it possible to cook in such a smokehouse in an apartment? You do it very tasty.
ang-kay
Yulek, Super!
Olga VB
Yes, it's just some kind of debauchery!
Yulek
Sneg6, and I did at home, only ventilation should be on the balcony. I don't think in the apartment in the kitchen, there will still be a smell of wood chips.
Yulek
Olga VB, did you like it?
Yulek
I want to say, it's very convenient that the thermometer is built into the lid of the smokehouse!
Byaka zakalyaka
Cool sausages, I have the same smokehouse, but it does not have a built-in thermometer (but you can insert a regular one). Tell me how do you regulate the temperature using burners ??? Or does it just not rise high with denatured alcohol?
Olga VB
Quote: Yulek
Olga VB, did you like it?
See, I lick my lips:
How can you not like it!
Yulek
Olga VBThank you! The plans are homemade Krakow!
Merri
Yulek, thanks for the detailed recipe !!!
Yulek
Merrithank you
Yulek
Quote: Byaka zakalyaka

Cool sausages, I have the same smokehouse, but it does not have a built-in thermometer (but you can insert a regular one). Tell me how do you regulate the temperature using burners ??? Or does it just not rise high with denatured alcohol?
The temperature is regulated by rotating the burners, and there is simply no soot and odor from denatured alcohol like other fuels. If you need themes. for smoking 90 gr, simply by rotating the burners by the handles, adjust the flame. Like on a kitchen stove. Do you also have a biovin smokehouse?
Omela
Quote: Olga VB
Yes, it's just some kind of debauchery!
I support the previous speaker !! : hi: Very appetizing !! And the name is so sonorous.
Aunt Besya
Great !!! The smoker is interesting!
Kolbasnik
Julia please change the dosage of nitrate. It is overstated 10 times. The Poles have a mistake.
Vitalinka
Gorgeous cabanos !!!

And I have the same smoker, only without a thermometer. You can smoke in the kitchen as well - there is no soot, very little smell and disappears very quickly. I smoke on the stove under the hood. The husband also made specials. a tube, insert it into the hole on the lid and under the hood. I am very pleased with the smoker !!!
Yulek
Can anyone have a good recipe for Viennese sausages?

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