Raw-Smoked Meat
A source of protein, iron, and B vitamins, this meat is filling and works well as a dense meat snack without excess carbohydrates. Long drying and gentle smoking give it a deep meaty flavor, firm texture, and pronounced aroma.
Rub the piece of pork (1 kg) with nitrite salt (28 g) and raw-smoked sausage spice blend (3 g), then wrap the meat tightly or vacuum-seal it. Leave it to cure in the refrigerator at 2-4°C for 10-14 days, turning it daily and gently massaging the bag so the brine distributes more evenly.
After curing, remove the meat, dry it with paper towels, and let the surface dry completely. It is convenient to leave the piece on a rack in the refrigerator for 8-12 hours or warm it in a smoker or oven at 40-45°C for 1-2 hours without smoke.
Only once the surface is dry, start gentle smoking, without raising the temperature too sharply, so the protein does not set harshly and the meat does not begin to cook. After smoking, hang the meat in the refrigerator or curing chamber and bring it to a weight loss of about 30-35%.
In a home setup this often takes another 10-20 days, depending on the thickness of the piece and humidity. The finished meat should become firm, aromatic, and noticeably darker on the cut; after that it is best to rest it for another 1-2 days in the refrigerator before slicing thinly.
(13)
- :
- : ,
- :
- :
- : ,
- :
- :
- :
- :
- :
- :
- :
- : ,
If you have any questions about the recipe "Raw-Smoked Meat", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
