home Culinary recipes Meat dishes Pork Hot smoked podloverka (multicooker-smokehouse Polaris 0529)

Hot smoked podloverka (multicooker-smokehouse Polaris 0529)

Hot smoked podloverka (multicooker-smokehouse Polaris 0529)

Category: Meat dishes
Hot smoked podloverka (multicooker-smokehouse Polaris 0529)

Ingredients

pork belly about 1 kg
brine according to the formula
spice taste
chips for smoking

Cooking method

  • This recipe does not represent anything particularly new, but rather simply demonstrates the use of a new device.
  • So, we buy a beautiful subgrass and cut it lengthwise into pieces 1-1.5 cm thick.
  • Hot smoked podloverka (multicooker-smokehouse Polaris 0529)
  • We make the pickle according to the formula suggested by our dear Angela (ang-key):
  • Water, l = meat weight, kg * 0.4; Salt, g = water, l * 100; Sugar, g = water, l * 10
  • I brought the water to a boil, removed it from the heat, dissolved nitrite salt and sugar in it, added lavrushka, crushed peppercorns, chopped clove of garlic, allowed it to cool slightly and immersed the underwire there:
  • Hot smoked podloverka (multicooker-smokehouse Polaris 0529)
  • Hot smoked podloverka (multicooker-smokehouse Polaris 0529)
  • Let stand in brine in a cool place for at least a day. The pieces are thin, so a day is enough, but if you make thick pieces, then it should stand for a long time. Well it is clear.
  • Divide the salted pieces into such parts so that they fit comfortably in our cartoon. We lay out on the grates.
  • Hot smoked podloverka (multicooker-smokehouse Polaris 0529)
  • We fill the smoking element with shavings, assemble the entire structure, select the "Hot smoking" program and set it to 100 degrees.
  • At the end of the program, we check for readiness. if you have a podcherivinka from a young tender pig, then one cycle of the program will be enough with your head. If the meat is tough, then let the multo cool for 10 minutes and start the cycle again.
  • That's all, let the pig cool down and eat with gusto. The salts are delicious !!!!!

The dish is designed for

1 kg

Time for preparing:

salting time + 2 hours

Cooking program:

multicooker-smokehouse

Note

The new device certainly pleases me. There are two complaints about it - a very small gap between the grates for smoking, you can't put more pieces. And if you put not all the lattices, but only one and put a large piece, then it will be one well, maximum two. T. E. the capacity is not very large. Well, all the same, the smell of haze during cooking has to be. He does not last long in the kitchen, but still somehow it is annoying.

And as for the recipe itself, the podcharevinka turned out to be just excellent.

larissa
Lena, how delicious
but tell me, please, I understood correctly that there are 1.4 liters of water per 1 kg, salt is 14 grams. and sugar 14gr. ?? otherwise I'll dig up something wrong
tuskarora
Not what you thought wrong.
Water, l = weight of meat, kg * 0.4 i.e. 1 * 0.4 = 0.4 liters. Well, and accordingly, the rest of the calculations are crawling. Salt will be 0.4 * 100 = 40 grams, and sugar 0.4 * 10 will be 4 grams.
The asterisk is to multiply, and you probably counted as a plus?
I got very well salted meat.

What kind of smokehouse do you have?
larissa
and I feel. what, I counted something wrong
THANK YOU!!!
P.S. I have a Brand smokehouse
(I have never smoked meat-lard in nitrite salt, I really want to try it, especially since I also have salt)
tuskarora
math is hard

I myself smoked for the first time with nitrite, I wanted pink meat on the cut. It turned out very well.

Do you have a lot of cartoons? I mean, does the smell in the bowl remain after washing or not?
larissa
the smell remains, you can also use it as a pressure cooker, but I decided not to fool around with buying a new O-ring and a saucepan without a pin ... and so it cooks in something ... and I just use the brand as a smokehouse (especially pork ears)
Flax, what are you smoking on ?? At first I tried all sorts of different things and settled on an apple, our taste is softer or something ... in general, not as vigorous as on sawdust and fruit branches.I put a slice of dried apple (or fresh peel, in general, when as, often dried) 1 / 2-1 / 3 tsp. rice and 1/2 tsp. black tea. We really like it.
tuskarora
Well, for now, I bought ready-made beech-alder sawdust. But the truth is hefty. I want to go as the snow settles slightly into the garden to collect cherry and apple branches. In principle, cherry is just the thing for meat. But I didn't even think about the apple. Try it.
larissa
oooh, sawdust, yes, that is vigorous, vigorous .. try on an apple, the taste is much softer ... I just threw away my sawdust, although it seemed like a pity ...
tuskarora
I will try and report back. Thank you!
Irina Dolars
And can you even enjoy the smoke?
Prepare such deliciousness!
tuskarora
Ira, take any piece from your plate! To health
Knopka_
Elena, I have o527, can such a miracle be prepared?
velli
Elena, In your opinion, I want to make a brisket, only in Unit-1210. But over time, you will have to be wiser, because with us only it is exhibited, unlike your smokehouse. Thank you for the idea to smoke not in one piece, but cut into separate steaks! I have another marinade from "Texas Pork" very tasty and aromatic.


Added on Tuesday 10 May 2016 08:22 PM

: rose: Today I cooked brisket in my Unit. Very unusual, but very tasty! Time set 35 minutes. Before that, I fried the pieces lightly, removing excess moisture. It turned out very tasty and the meat turned out to be tender, and the skin is soft. Smoked on alder chips (slightly) + dry apple peel. Thank you very much for the recipe for a wonderful podcherevochka.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers