Smoking beaver meat

6 servings
1 day

We cut most of the meat from the carcass, leaving about
1. 5 cm on the bone. We send the pulp to the freezer - it comes in handy for other dishes, cutlets, for example. Pour water into the pan, add sweet and black peppers, bay leaves, lemon, cut in half, salt, favorite spices. In such an aromatic brine, boil the trimmed stones for 60 minutes, then remove from the heat and leave to infuse for 3 hours. In the evening, take the meat out of the pan, rub it with salt, garlic, red pepper and mustard. Lay out on a spacious baking sheet and leave to dry all night. In the morning, we heat the meat in the microwave to avoid black carbon monoxide and, hanging in a gauze bag, cook in a prepared smokehouse for 3-4 hours. In order to feel all the taste inherent in bobryatina, let the meat rest and ventilate after smoking for about 5 hours. Tasty! Enjoy your meal!