Content
Pork is one of the most popular types of meat in the world, so there are a huge number of recipes for various delicacies based on it. Cold smoked brisket has a unique taste and bright smoky aroma. With strict adherence to the recommendations and requirements of the recipe, you can get a real culinary masterpiece.
The benefits and value of the product
Pork is part of the constant diet of a huge number of people. The balanced composition of the product is excellent as a source of energy, as a building material for muscle and bone tissue. The most important part of the cold smoked brisket is its impressive body fat. Pork lard is a real antidepressant. It not only reduces the overall stress level, but also normalizes the functioning of the nervous system.
When consumed in moderation, fatty pork is very beneficial for the body.
Brisket contains a huge amount of fat, protein and amino acids. Among the trace elements, zinc, selenium, copper, manganese, iron and magnesium are distinguished. Vitamins B1, B2, B3 and E ensure the proper functioning of the digestive and cardiovascular systems.
Calorie content and BZHU
The ratio of meat to fat can vary significantly depending on the cut of pork. It is in the brisket that the content is kept at the level of 1: 1. This ratio allows the cold smoked delicacy to be used both as a tasty dish and as a source of energy. 100 g of the finished product contains:
- proteins - 10 g;
- fats - 52.37 g;
- carbohydrates - 0 g;
- calories - 514 g.
The nutritional value of cold smoked meats can vary significantly depending on which piece of pork you choose. In any case, the calorie content of the brisket is rarely below 450 kcal, so it is recommended to use this product in moderation. Excessive amounts of fatty smoked meats can cause high cholesterol levels or problems with being overweight.
Preparing brisket for cold smoking
High-quality raw materials are the key to the perfect delicacy. To prepare cold smoked brisket, only fresh or chilled meat should be used. It is not recommended to take a cut with an excessive fat content. Also, do not smoke the brisket of purely meat breeds.
It is recommended to cut pork into portions
Prepare the meat before cold smoking. The rib bones are completely cut from the piece. Excess fat can be removed. Then the brisket slice is cut into portions. The larger the ready-made pieces, the longer the smoking will take. The optimal size is a square with a side of 10-15 cm.
How to salt brisket for cold smoking
Keeping pork in a lot of salt makes it tastier and also extends its shelf life by 1-2 weeks. The duration of the procedure is from 2 to 7 days, depending on the size of the parts and the desired result.For a more beautiful color for 1 kg of ordinary table salt, you can add 1 tbsp. l. nitrite. Pieces of brisket are generously rubbed with seasonings and put in a cold place for salting. To speed up the process, you can use oppression.
How to marinate brisket for cold smoking
As with salting, prolonged exposure to liquid improves the taste of the finished product. Marinade is made at the rate of 200 g of salt per 1 liter of cold water. For additional flavors, spices are added to the brine. The most popular additives are allspice, bay leaf, and coriander. When adding spices, the marinade is boiled, then cooled to room temperature. The brisket is poured with brine for 1-3 days. The duration of marinating can be up to 5-7 days with too large portions.
How to smoke cold smoked brisket
After prolonged salting, the meat needs to be soaked in clean cold water to remove excess seasoning. After a week of marinating, the brisket is placed in liquid for 1-2 days. You need to change the water periodically.
The duration of heat treatment can be up to 10-14 days.
The next step in observing the recipe for making cold smoked brisket at home is hanging out in the open air. Depending on the size of the part and the duration of soaking, the drying time can be up to 24-32 hours. To protect against insects, it is recommended to wrap the brisket with gauze. The finished pork is sent to a smoking cabinet and treated with cold smoke.
How to smoke brisket in a cold smoked smokehouse
To get a truly delicious delicacy, you need to have quality equipment. Any cold smoked brisket recipe will require a good temperature controlled smokehouse. The cooking process is as follows:
- Coal is poured into a special container. Since cold smoking brisket takes a long time, it is better to use materials that can smolder for a long time. Coconut charcoal is ideal. Its amount should be minimal to maintain a low temperature and abundant smoke generation.
- A cup is made of foil and soaked large chips are poured into it. Alder or apple is best. Oak and cherry chips also show good results.
- Pieces of dried brisket are placed on grates or hooks. Close the lid or door of the smoker and start cooking.
During the cooking process, you will periodically have to open the device and replace coal and chips. It is also important to observe the temperature regime of cold smoking inside the smokehouse so that the heat does not increase by more than 40 degrees. The finished delicacy is ventilated in the fresh air for 1-2 days. Pork is served cold on the table as an appetizer for main courses.
Cold smoking brisket with a smoke generator
Most modern smokehouses are equipped with a special device that allows cold smoke to be pumped into the main chamber. Do-it-yourself cold-smoked brisket in such a device turns out to be more tender and tasty due to the automation of work. Hot coals and moistened wood chips are poured into the smoke generator. Then it is connected to the smokehouse and the brisket begins to cook. It is recommended to change the chips and coals inside the appliance 1-2 times a day to maintain a constant flow of smoke.
How much to smoke cold smoked brisket
To get a quality delicacy, you need to be patient. The cold smoking time of the brisket can be up to 2 weeks, depending on the size of the cut. For small pieces from 0.5 to 0.7 kg, the duration of the smoke treatment is about a week.
The process of preparing smoked delicacies requires patience and constant supervision.
Do not rush and try to shorten the cooking time. Smoking for 1 to 2 days can give a great flavor, but the meat will remain moist on the inside. There is a serious risk of poisoning with such a product. The minimum heat treatment period for even small pieces should be 4-5 days.
How long does the brisket need to lie after cold smoking?
When smoldering, wood chips give off a huge amount of fragrant smoke. At high concentrations, it can cause serious harm to the human body. The smoke produces carcinogenic substances that can worsen the condition of many organs and lead to health complications. It is recommended to hang out freshly prepared pork delicacy in the open air.
If the smoke treatment took a week, then the pork is left in the fresh air for at least a day. During this time, most of the harmful smoke will escape from the product. Only after a long airing can you start tasting the dish directly.
Storage rules
Thanks to long-term salting, pork significantly increases its shelf life. When kept in a vacuum bag in the refrigerator, the product can be stored for up to 2-3 months. To prevent the smell of smoke from spreading to neighboring products, the delicacy is stored in a separate box.
Conclusion
Cold smoked brisket is an incredibly tasty and aromatic dish that will please even experienced gourmets. The cooking time is offset by the incredible consumer characteristics of the finished product. Subject to all requirements and regulations, the chance to get the perfect delicacy is maximized.
