We smoke meat after purchasing it in the village

Traditionally, at the beginning of winter, we buy meat in the village in large quantities, so that it will last for a whole year. We just freeze some of them, we use some for cooking stew. Also, everyone in our family loves bone-in smoked meat that my husband cooks.

His smoker is a very bulky device on the edge of our vegetable garden. It consists of the actual smokehouse, in which food is hung, a long chimney in which the smoke is cooled, and a stove, which he charges with wood from wood species. He especially likes apple and other fruit woods. All friends and acquaintances order him smoked meat, bacon, chicken. For this, of course, they collect the appropriate firewood, which we have in great deficit.

Before smoking, the meat must be marinated and salted. Only then can it be smoked, otherwise it will be unsuitable for food. The salt softens the fibers and makes the meat tender.

We cut the thickest pulp from the bones into minced meat, leaving a hefty layer.

Then a mixture of large amounts of garlic, salt, bay leaf and a mixture of spices is prepared, which we always bring from trips to the sea. We buy them there in the villages and villages in large quantities. The proportions are arbitrary. The mixture should give juice along with the meat to soak.

After the pieces have been marinated in this mixture for about 2-3 days, they need to be hung on hooks for smoking and hung in the smokehouse. And for about 10-16 hours to smoke with the smoke from wood firewood. This method makes the finished product not too smelling, but moderately smoky and juicy.

After this time, the aromatic smoked meat that melts in your mouth is ready. It is cut into thin slices and used as a delicacy. This is a great snack and treat for meat eaters.

Of course, the process of smoking meat cannot be called simple. But if desired, everyone can build a smokehouse and use it for family needs.