Hot smoking meat in the smokehouse at home

6 servings
3 days

How to smoke hot smoked meat in a smokehouse? Prepare the products. For smoking, take pork. You can take any part of the mascara. But the most delicious will be pork layers with a little lard with skin. Marinate it first. How to make a marinade? Pour the required amount of water into the pan.

Add the peeled and chopped garlic, pepper, dry basil, salt and sugar to it. Break the bay leaf into pieces and add the juniper along with the berries. Place the pan on a heat and bring to a boil. Then remove from the heat, cover and cool to room temperature. Immerse the pork in a cooled marinade so that it is completely covered with liquid. Top with anything heavy to keep the meat from rising above the surface.

Leave the meat to marinate in this form for two days at room temperature. Two days later, remove the meat from the marinade and rinse in running water. Let the water drain completely from the meat.

Wrap each piece with thread and hang in a well-ventilated room for another day. My meat hung in the kitchen near the window.

For smoking on the bottom of the smokehouse, pour some alder sawdust. Put the meat on a smokehouse rack. There is no need to remove the threads. Place the grill in the smokehouse, cover and cook over heat for 50 minutes. Then remove the smokehouse from the heat and allow to stand without opening for another 10-15 minutes.

Ready-made meat can be eaten immediately hot. And after it lies in the fridge, it can be cut into sandwiches or as a snack. The aroma coming from the finished meat is fantastic and it is impossible not to try the piece hot. Help yourself!