Smoked-boiled pork shoulder: recipes for hot, cold smoking

Content

1 Principles and methods of smoking pork shoulder
2 Selection and preparation of meat
- 2.1 Pickling and salting
3 Hot smoking pork shoulder
4 Cold smoked scoop recipe
5 Cold smoked cooked-smoked shoulder blade
6 Storage rules
7 Conclusion

Pork shoulder is a versatile meat part, it is used in cooking quite often. This is because it contains a small amount of gross muscles and connective tissue. It is also suitable for smoking. Such a product can often be seen on sale, but it is better to cook it yourself. It can be cooked-smoked pork shoulder, as well as hot and cold smoked.

Homemade smoked meats look very appetizing

Principles and methods of smoking pork shoulder

You can smoke the shoulder blade hot or cold. In addition, there are options for cooking boiled-smoked and smoked-boiled delicacies.

The easiest way to practice hot smoking yourself. This method has many advantages: complete heat treatment, simple technology, fast cooking. When smoked hot, the meat is treated with smoke at a temperature of 80-120 degrees. The processing time is 2 to 6 hours, depending on the size of the pork pieces. Readiness is determined with a knife: you need to make a puncture in the meat and evaluate the released juice - it should be light and transparent. Otherwise, the smoking process must be continued immediately - if you resume processing the cooled meat, it will be tough.

A hot smoked smokehouse - a simple design, consisting of a container with a tray, a grill for products and a tight lid. It can be of any size and shape. Smoke is generated by smoldering wood chips. For pork, apple, plum, beech, oak, apricot, peach, and pear are most often used. Additionally, it is recommended to add juniper twigs. After smoking, the meat is hung to dry and wither for several hours. You can cook in this way not only on the street on a fire, but also in an apartment on a gas stove.

Cold smoking is a long and technologically complex process. A complete cooking cycle can take from 2 days to 3-4 weeks. The smokehouse can be ready-made or homemade. It is a chamber for products with hanging rods and a hole for a pipe through which smoke flows from a combustion chamber at a distance of 1.5 m. In this method, meat is processed with cold smoke at a temperature of 20-25 degrees. The easiest way to purchase a smoke generator for domestic smoking is a compact device for generating smoke with a compartment for chips, an ash pan, a smoke outlet pipe, a supply hose, and a compressor.

Selection and preparation of meat

When buying a shovel for smoking, you need to pay attention to the quality of the pork. The color should not be bright, reddish, but not too light or dark. Fat layers are soft, white. Very dark meat is a sign that it belonged to an old animal. The meat should be firm and moist when cut, but never sticky or slippery.

The shoulder blade is best smoked in 0.5 to 1.5 kg portions. You can trim off excess fat if desired. Before sending meat to the smokehouse, regardless of the cooking method, it must be salted or marinated. If it is planned to cook a boiled-smoked shoulder blade, then the salting process can be omitted.

Fresh shoulder should have a rich color, light sheen

Pickling and salting

The wet method of marinating the scapula for smoking has a number of advantages over the dry one:

The meat will be evenly salted.
The finished product is softer and more juicy.

For a versatile marinade that works for both hot and cold-smoked pork shoulder, you need the following ingredients:

water - 3 l;
salt - 250 g;
sugar - 50 g;
garlic - 1 head;
bay leaf - 2 pcs.;
black peppercorns - 10 pcs.

Brine preparation method:

Peel the head of garlic, cut the cloves into slices.
Pour 3 liters of water into a saucepan, add salt, sugar, bay leaf.
Put on fire, bring to a boil, cook for 2-3 minutes.
Remove from heat, cool.

For this amount of brine, you will need about 4 kg of pork.

Pickling process:

Place the meat in a container suitable for salting. Add garlic.
Pour the cooled marinade over the pork shoulder.
Keep meat in brine in the refrigerator for 3 days for hot smoking, 5-6 days for cold smoking.

You can use marinades with additives such as soy sauce to prepare the shoulder blade.

You can salt the shoulder blade dry, but in this case the meat will be tougher and more dry, since the salt dehydrates it. This method can be used for both hot and cold smoking. Dry salting is the simplest method for preparing meat. To do this, you need to mix dry spices and grate pieces of pork with them. Then put them in a container, press down with a load and put them in the refrigerator for 7 days. Turn the pieces over during this time. After a week, drain the resulting juice and refrigerate for another 3-4 days. This option is more suitable for fatty meats.

There is one more method of pickling - combined. First, the pieces of meat are rubbed with dry spices, then kept under oppression in a cold place for 3-4 days. After that, pour in brine and continue to marinate for 1-3 weeks. Next, the pork pieces are washed or soaked and dried for 3 days.

Attention! Wet and combined marinating is best for pork shoulder.

Hot smoking pork shoulder

What you need:

pork shoulder - 5 kg;
brine water - 5 l;
bay leaf - 3 pcs.;
rye flour - 125 g;
salt - 750 g;
allspice peas - 7 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Prepare dishes for salting. Put in it parts of the shoulder blade mixed with bay leaves and black peppercorns.
Pour 5 liters of water into a saucepan, put on fire. After boiling, add allspice and salt. Cook for about 10 minutes, then remove from heat and cool completely.
Pour the brine into a container with pork, place the load on top. Keep the meat under oppression for one day at room temperature. Then refrigerate for 4 days.
After the salting time has elapsed, remove the scoop pieces from the brine, tie with a string and hang to dry in a dry and fairly warm room for 6 hours.
Sprinkle the pieces with rye flour.
Pour apple chips into a hot smoked smokehouse, install a grate, place pieces of a spatula on it, put a sheet of foil on them.
Cover the chamber with a lid and put it on a fire - a bonfire or barbecue. When smoke comes out of the pipe, you need to open the smokehouse so that it comes out. The first smoke is bitter, therefore it is recommended to release it.
Then cover and smoke for about 1.5 hours, then taste for readiness. The time depends on the size of the piece and the smoking temperature. The sign of finished meat is a reddish brown crust.
After smoking, hang the meat for several hours so that it airs and matures.

Meat in the smoker can be placed on the wire rack or hung on hooks

Cold smoked scoop recipe

For 1 kg of pork shoulder, the following ingredients are required:

coarse salt - 15 g;
nitrite salt - 10 g;
bay leaf - 3 pcs.;
coarsely ground black pepper - 1 tsp;
black peppercorns - 5 pcs.;
water - 150 ml;
dried basil - 1 tsp

Cooking procedure:

Divide a piece of pork shoulder into 2 equal parts - about 500 g each.
Mix dry ingredients of marinade.
Put the meat in a plastic bag, fill in the prepared mixture and pour in water.
If possible, remove all air from the bag and seal it with an iron through the paper.
Refrigerate for 5 days. It is necessary to turn the bag over daily so that the marinade is better distributed.
After 5 days, remove the marinated pork from the refrigerator, wipe the pieces with a towel to remove excess moisture and spices. You can rinse with water first and then dry.
Hang the pieces of the withering paddle for three days. The optimum temperature is about 15 degrees. There should be no drafts, otherwise a dry crust will form on the pork, which will not allow the meat to wither and will not allow smoke to penetrate inside.
Then you can start cold smoking using a smoke generator. Cook for two days, 8 hours a day. After the first smoking, hang the pieces to air and dry overnight. The next day, resume the process. Smoke for another 8 hours, then hang to dry for 2-3 days.

Cold smoked delicacy with high taste characteristics

Cold smoked cooked-smoked shoulder blade

Pre-cooking significantly speeds up the cold smoking process. You will need to prepare the following ingredients:

pork shoulder - 2 kg;
water - 2 l;
common salt - 45 g;
nitrite salt - 45 g;
sugar - 5 g;
black peppercorns.

Cooking method:

Pour normal salt and nitrite salt into water and dissolve. Add pepper and other spices to taste.
Put the pan on the fire, bring to a boil.
Put prepared meat in boiling marinade, bring to a boil again and cook for 40 minutes.
Remove the pieces of the spatula from the brine, hang them on hooks to dry in the smoking chamber for several hours.
Then start cold smoking using a smoke generator. The cooking time for boiled-smoked pork shoulder delicacy is 4-6 hours.

Cooked smoked pork is good for slicing

Storage rules

Keep smoked pork shoulder in the refrigerator. A hot cooked product will last no longer than 1-3 days. Cold smoked meat can be stored for up to 4-7 days.

Placing delicacies in the freezer can significantly increase the shelf life to several months. To do this, you need to put the product in a vacuum package.

Important! Defrosting smoked pork shoulder should be done gradually and only naturally. The optimum temperature for this is 12 degrees.

Conclusion

Cooked smoked pork shoulder is an excellent delicacy for slicing and sandwiches. It can be served with fresh herbs and vegetables, as well as mustard, horseradish and various hot sauces.

Boiled-smoked pork shoulder at home