Smoked Bacon in Honey without Smoking. What to cook from podcherevka? Podcherevok in Liquid Smoke. Brisket in the Oven. Bacon from the interlayer (peritoneum) is a meat delicacy with your own hands. Try cooking meat this way at least once. I am sure that this delicacy will be appreciated by your family and friends. The brisket turns out to be much tastier, juicier and more fragrant than the one bought in the store.
Cooking method:
- dry ambassador (2% of the salt mixture from the weight of meat, 50/50 of ordinary salt and nitrite salt) for 5-6 days in the refrigerator
- after salting, rinse the pieces under running water
- add liquid smoke to the meat bag for 5 minutes
- preheat in the oven at a temperature of 50-60 degrees for 1 hour
- bringing to readiness (68-70 degrees in the center of the meat) at a temperature of 80-85 degrees (approximate time 2 hours)
- cool in a cool place
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6 сен 2024
