Smoked brisket

Skillfully cooked smoked brisket can be a great dish of meat cuisine. The main thing is to follow the recipe accurately and then you can please your household with a tasty, and most importantly, much more useful product than those offered by sellers of modern grocery stores.

Brisket is a meat that is layered with lard and refers to the brisket part of pork, beef or lamb carcass. The brisket is also called meat behind the shoulder blades on the sides of the abdominal part of the carcass (Korean). Remarkably, brisket is prepared with or without skin in various ways, but the bones are not separated from the meat. The size of the fat or sebaceous layer of smoked brisket reaches an average of up to 3 cm.

In cooking, the most popular brisket is smoked, baked or boiled. Depending on the type of meat from which the product is made, they distinguish between smoked brisket from: lean pork, beef, lamb or veal. Smoked pork belly is the most common and popular. The calorie content of smoked brisket can change under the influence of several factors.

An important role is played by the type of meat from which the semi-finished product was cut, as well as the method of cooking the dish. For example, pork meat is considered fatter than beef or lamb, so the calorie content of smoked pork brisket will be much higher than that of beef. Brisket can not only be smoked, boiled and baked.

The brisket makes a great homemade lard. Many undeservedly deprive this product of attention, believing that lard is very high in calories. In fact, lard is an essential product for human hormonal and cellular activity. Smoked brisket includes vitamin groups such as vitamin E, V2, V1, PP and Niacin equivalent.

Smoked brisket meat contains a number of useful macro- and microelements, as well as active natural compounds in the form of iodine, calcium, magnesium, sodium, phosphorus. Smoked brisket refers to rather fatty foods. However, this is its distinctive feature. The composition of smoked brisket contains a large amount of saturated fatty acids essential for the human body.

Smoked brisket is not only served in the form of a snack or cut, along with other meat and sausage products, it is added as an ingredient in pea or bean soups. Americans' national and favorite dish is scrambled eggs with toasted smoked brisket or bacon.

Manufacturers of meat products make smoked brisket using sodium nitrate color fixers, which does not benefit health, so it is better to adopt one of the many recipes for preparing brisket at home.