Smoked cheek

10 servings
9 of the day 20 hour 20 min

Rinse the tickle under running water, put it in a bag. In a separate container, dilute the salt with water and pour it there. We add peppers and bay leaves, remove air to the maximum and hermetically close the bag, send it to the refrigerator for a week. During this time, turn the cheek 3-4 times so that the cheek is soaked with brine properly. We cut the finished pickled tickle into four parts. We attach a rope to each piece and hang it to slow down for about 7-8 hours. During this time, all moisture must completely evaporate so that the meat is perfectly dug. Smoke the tickle using a smoke generator (you can also use a regular smokehouse) on perfectly dry chips. This process will take 12 hours - 6 hours every day with an interval for night ventilation. We are in no hurry to eat ready-made meat, it needs to have a little more "rest" in the fresh air (you can leave it on the balcony all night). After waiting a good time, cut the smoked cheek into small thin slices and eat with pleasure! Pleasant appetite!