Hot-Smoked Pork in a Smokehouse
Description
The recipe won't take much time. Make smoked pork at home. Boil a brine from water and spices, cool it, and pour it over the pieces of meat. Place the pot with the pork in the refrigerator for 4 days so it cures well. Then tie the pieces of meat with string, hang them, and let the brine drain off. Next, place them in a smoker and smoke for 2.5 hours over medium heat. Remove the finished smoked pork, cool it, and serve. This meat keeps well in the refrigerator for several weeks. It can be served warm or chilled.
Instructions
- 1
Step 1
First, the meat needs to be marinated. To do this, prepare a brine – add salt, spices, garlic cut in half, bay leaf, and pepper to water. Bring the brine to a boil, simmer for 3 minutes, and let cool.
- 2
Step 2
Wash the meat, cut it into pieces, and place it in the brine for 4 days. Keep the pot with the meat in the refrigerator during this time.
- 3
Step 3
Tie the salted meat with twine and hang it for 2–3 hours so the excess liquid can drain well. Add alder wood chips to the smoker.
- 4
Step 4
Hang the meat in the smoker, close the lid, and place over medium heat.
- 5
Step 5
If you will be cooking at home on a gas or electric stove, be sure to open all the windows, as enough smoke will seep through during 2.5 hours of smoking. It is best to operate the smoker outdoors in the open air. Remove the finished smoked pork, let it cool, and serve. Store any leftovers in the refrigerator.