Smoked loin in Brand smokehouse

Category: Meat dishes
Smoked loin in Brand smokehouse

Ingredients

Pork loin 1 kg
Mustard with grains 2 tbsp. l
Garlic 5-6 tooth
Salt, pepper, meat spices taste
Water 100 ml
Alder chips

Cooking method

  • Rinse the meat, let it dry slightly.
  • Cut the garlic and roll in a mixture of salt, pepper and spices.
  • Make cuts in the meat and stuff with garlic.
  • Sprinkle with the remaining seasonings.
  • Coat with mustard.
  • Smoked loin in Brand smokehouse Smoked loin in Brand smokehouse Smoked loin in Brand smokehouse Smoked loin in Brand smokehouse
  • We send to marinate for a day in the refrigerator.
  • Smoking mode:
  • Cold smoking 10 minutes
  • Hot smoking 40 minutes
  • Products are bookmarked according to the instructions.
  • The program is installed according to the instructions.
  • Smoked loin in Brand smokehouse
  • After 50 minutes, you get this kind of meat. With a slight haze scent. Very juicy.
  • Smoked loin in Brand smokehouse Smoked loin in Brand smokehouse

The dish is designed for

1 kg

Time for preparing:

50 minutes

Cooking program:

cold / hot smoking

Note

Since I smoked cold smoking for the first time, I will write my observations on the work of the smokehouse in the process of cooking meat.
In the program, I set cold smoking first and the time was 10 minutes.
Then hot smoking for 40 minutes.
I checked the installation of the silicone gasket in the lid of the smokehouse.
I closed it according to the instructions, turning it counterclockwise.
I pressed the start button.
Cold smoking started.
At 3 minutes, smoke appeared from the pressure indicator (a hole in the handle of the lid)
From 5 to 6 minutes, smoke came out from under the cover and pressure indicator.

Smoked loin in Brand smokehouse Smoked loin in Brand smokehouse

After the cold smoking time, the smoker switched to hot smoking mode.
At 3 minutes, there was a separate hiss from the pressure indicator.
At 5 minutes, active hiss
At 6 minutes, the valve closed and then everything went on as usual.
According to my observations, the valve closes from 5 to 10 minutes when the smokehouse is under pressure.
I think it depends on the temperature of the water poured into the smokehouse, its quantity and the amount of food.

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