Boiled-smoked carbonade: recipes, calorie content, smoking rules

To make a boiled-smoked carbonade at home, you need to choose meat, marinate it, heat it and smoke it. You can make a marinade without boiling.

Pork dish is good for holiday cuts

Composition and calorie content of the product

The cooked-smoked product contains:

• vitamins: B1, B2, E, PP;
• macro- and microelements: sodium, potassium, phosphorus, magnesium, sulfur, iron.

The nutritional value:

• proteins - 16 g;
• fats - 8 g;
• carbohydrates - 0 g.

The calorie content of boiled-smoked pork carbonade is 135 kcal per 0.1 kg.

Principles and methods of smoking carbonade

Smoked carbonade can be of three types:

• hot smoking;
• cold smoking;
• boiled and smoked.

Before the start of the process, in all three cases, a stage of salting or pickling is required, and then drying. This is followed by the smoking itself.

With hot smoking, the smokehouse is designed so that the combustion chamber is located directly under the food. In this case, the meat is exposed to hot smoke with an average temperature of 80 to 100 degrees. Smoke carbonade in a hot smoked smokehouse is easier and faster.

With the cold method, the smoking chamber with semi-finished products is removed from the fire source at a distance of 1.5-2 m. The smoke from the smoldering wood enters it through the smoke channel, where it cools naturally to 20-30 degrees. To smoke pork, you need a temperature of about 22. The cold method is technologically complex and requires much more time.

Boiled-smoked carbonade is subjected to heat treatment before the smoking process: it is immersed in hot water at 90 degrees and boiled until the temperature in the meat reaches 82-85.

To prepare the smoke, you will need sawdust or wood chips. For pork, you can use beech, alder, pear, apple, cherry, apricot, hazel, maple wood.

The wood chips must be well dried and free from mold.

Preparing carbonade for smoking

Meat marinades can be dry, brine, or mixed. Recipes for smoking carbonade depend on the cooking technology.

Dry consists in sprinkling the meat abundantly with salt and various spices. The pieces should be covered with spices on all sides. Then the product must be kept in the refrigerator for 2-3 days under pressure. From time to time, turn the parts so that they are salted evenly, and the resulting meat juice is drained.

With the wet method, pork is immersed in brine or syringed (a liquid marinade is injected into the thickness of the meat with a syringe). Depending on the method of smoking, the meat is soaked for a period of several days to 2 weeks.

With the mixed method, the product must first be sprinkled with salt and left for 3-5 days. Then drain the juice released from the meat and pour the brine over the piece, where it will stay for 1 to 10 days.

For salting pork, it is recommended to take enamel or wooden dishes

Preparation for cold smoking requires special attention, since the product is not subjected to heat treatment. Pork must be fresh.It must be properly salted or pickled, in full compliance with the technology, so that it is already suitable for consumption before being sent to the smokehouse.

How to pickle smoked chop

For marinating carbonade before hot smoking in a smokehouse, you can take the following recipe:

• pork - 700 g;
• water - 1 l;
• coarse salt - 2 tbsp. l .;
• garlic - 4 cloves;
• bay leaf - 3 pcs.;
• peppercorns - 8 pcs.;
• ground coriander - to taste;
• coarse black pepper - to taste.

Cooking rules:

1. Cut the garlic into slices.
2. Put peppercorns, bay leaves, salt, garlic in a saucepan with water. Bring to a boil, remove from heat and cool.
3. Put the meat in the marinade so that the piece is completely immersed, place the load on top. Send it to the refrigerator for three days.
4. Take out the dishes with marinated pork. Rinse and dry the meat for three hours, then sprinkle with a mixture of coriander and coarsely ground pepper.
5. Then you can start smoking.

For hot smoking, you can marinate meat both dry and wet.

The salting technology for cold smoking is different. It is best to marinate it in a combined way. For a dry marinade, you will need the following ingredients:

• rock salt - 1 kg;
• ground fresh pepper - 1 tbsp. l .;
• chopped bay leaf - 1 tbsp. l .;
• sugar - 40 g

Cooking procedure:

1. Combine and mix all ingredients.
2. Grate a piece of pork on all sides with this mixture.
3. Pour the salting mixture on the bottom of the enameled dish (layer thickness - 1 cm), put the meat, pour the remnants of the dry marinade on it. Place under oppression for 7 days.

Then prepare the brine from the following ingredients (for 1 kg of pork):

• water - 1 l;
• salt - 120 g;
• sugar - 1 tsp

In addition, other seasonings can be added to the pork carbonate brine before smoking, according to your taste.

Procedure:

1. Pour sugar and salt into water, put on fire and boil for 3 minutes.
2. Cool the brine and transfer the carbonate into it. Marinate for 14 days.
3. At the end of the salting, hang the pork in a cool, ventilated room. The meat should be cured for 5 days. Then you can send it to the smoking chamber.

How to smoke pork chop

It is best to smoke pork chop in a specially equipped smokehouse. It can be a purchased design or a hand-made one. The ideal option is to use a smoke generator. With it you can smoke both hot and cold, it is easy to operate, does not require special skills, and is well suited for beginners. Any container can be adapted as a smoking chamber.

How to smoke carbonate in a hot smoked smokehouse

For the preparation of hot smoked carbonade in a smokehouse, alder chips are often used. Pre-soak it in cold water for 5 minutes. You can add a little apple, cherry, pear, plum chips.

Cooking procedure:

1. Place wood chips on the bottom of the smoker.
2. Place a piece of meat on the wire shelf. Close the lid.
3. Place on fire source.
4. Smoke at a temperature of about 90 degrees for 2.5 hours.
5. Remove the product from the smokehouse, cool. After that, he must lie down for a day in a dark, cool place so that the bitterness from the smoke is gone, the meat has matured, that is, it has acquired a rich taste.

At home, it is best to smoke pork hot.

Cold smoked carbonade recipe

For the preparation of cold smoked carbonade at home, it is better to take a part of the carcass of a piglet up to 1 year old. In this case, the finished product is soft and juicy.

Cooking procedure:

1. Hang the chop in a cold smoked smokehouse, wrapped in 2 layers of cheesecloth.
2. Smoke for 6 days. You cannot interrupt the process for the first 8-9 hours. Then it is permissible to stop smoking at night.
3. Get the carbonate out of the smoking chamber, hang it in a ventilated place for a day. Then you can taste the finished product.

Cold smoked carbonade is a real delicacy

Cooked-smoked carbonade recipe

You can prepare boiled-smoked carbonade as follows:

1. Salt pork dry or wet.
2. When the meat is completely salted, send it to a pot of water heated to 90 degrees.
3. Cook at 82-84 degrees until the temperature rises to 70 in the thickness of the meat.
4. Put the product in the smoker, add wood chips, set on the stove over high heat for 15 minutes, so that the wood begins to smolder intensively.
5. Turn off the stove and let the chop cool in the smoker for 3 hours. During this time, the pork will acquire a characteristic smoke smell and the appearance of smoked meat.
6. Then transfer to the refrigerator and cool to 8 degrees.
7. The carbonate is ready to eat.

Homemade cooked-smoked carbonade can be used as an ingredient in other dishes

To make smoked-boiled chop at home, the pork must first be smoked and then boiled.

What to cook from boiled-smoked carbonade

Boiled-smoked carbonade can be used to prepare many everyday and festive dishes. These are salads, pancakes, sandwiches, sandwiches, hodgepodge, pizza, overcooking with onions for pasta or potatoes.

Storage rules

Hot smoked carbonate is stored a little - no more than 3 days in a common refrigerator compartment. It is best to wrap it in parchment or linen soaked in brine. If it is not possible to eat carbonade during this time, it must be transferred to the freezer, where it will lie for up to 4 months at a temperature of minus 8 degrees.

It is undesirable to store smoked carbonate in basements and cellars, which are characterized by rather high humidity. In such conditions, it can become moldy.

Conclusion

If you make a boiled-smoked chop at home, you can provide your family with a delicacy. The product is great for cutting on a festive table, you can add it as an ingredient in various dishes.

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