Hot-Smoked Meat in a Smokehouse
Description
The appetizer is quick and easy to prepare. Smoking meat in a smoker is very simple. First, rinse the meat, rub it with salt, and add garlic and bay leaf. Leave to marinate under weight in the refrigerator for 24 hours. Prepare the smoker – line the bottom with foil to catch the fat, add wood chips (alder works well), and set the rack in place. Put the meat on the rack, close the lid, and smoke for 50 minutes. About halfway through, open the lid once to let the smoke escape. Remove the finished meat from the smoker, slice it, and serve. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
For smoking, a good piece of pork with skin and fat is ideal. Rinse the meat, rub it with salt, and make small incisions. Insert thin slices of garlic into the incisions and arrange bay leaves over the surface. Cover the bowl with the meat with a lid, place a weight on top, and refrigerate for at least 24 hours.
- 2
Step 2
Soak the wood chips in advance for some time, then pour them into the smoker lined with foil. Place the rack.
- 3
Step 3
Place the meat on it, having first removed the bay leaf. You can leave the garlic. Close the smoker with the lid and place it over the fire for half an hour. Then open the lid, release the smoke, and close it again, leaving the meat to smoke for another 20 minutes.
- 4
Step 4
Remove the cooked meat from the smoker, slice it, and serve. Simple and delicious.