Smoked Meat French Style

Procedure:

1. Place the meat pieces in the brine
2. The brine is prepared by boiling all the ingredients, except salt, in water
3. Meanwhile, the pieces of meat are piled and pressed firmly into the salt and left to lie in a stoneware or wood vessel
4. After cooling, the brine is slowly poured over the meat
5. The small pieces of meat are marinated for 2 to 3 weeks, the large pieces for 3 to 4 weeks
6. After this time, the meat is soaked in water for 2 to 3 hours, dried and hung on lines or hooks to dry
7. 8. For immediate consumption, the meat is smoked with hot smoke for three quarters of an hour and served directly from the smokehouse 9. The second option is used if the meat is to have a longer shelf life, smoked in hot smoke as in the first method, and then left hanging in cold smoke for 3 to 4 hours
11.

Recommendation:

For more see the articles on smoking in our cooking school, e.g.:Meat suitable for smokingSmoking fatty productsInfusions and spices for smoking …

Note:

French recipes:Prepare a brine of salt, a few cloves of garlic, finely chopped onion, bay leaf, peppercorns and a little sugar. The brine must be so thick (it must be so saturated with salt) that the raw egg floats in it and touches the surface. The meat is put into a stoneware barrel and pressed so that it is well covered by the liquid. If necessary, use a boiled stone to weigh down the meat. The meat is smoked exclusively with cold smoke, i.e. using smoking meal, and you must keep the temperature as low as possible. It is recommended that one smoking phase, i.e. one load of smoking meal per day, should take about 4 to 5 hours. The ham rolls or bacon may be rubbed with paprika or crushed pepper before or after smoking.