Chapaevskaya undercap in a pressure-cooker smokehouse

Category: Meat dishes
Chapaevskaya undercap in a pressure-cooker smokehouse

Ingredients

Podcherevok 1.5KG
Kiwi 1 PC.
Salt, spices taste

Cooking method

  • My underwire.
  • Peel the kiwi, finely chop, add spices and rub the underwire.
  • Leave to marinate in the refrigerator for a day.
  • Then pour about half a liter of water into the pressure cooker bowl. We put the undercorns in the water, add bay leaves and peppercorns. We put on the program "baking" - 50 minutes.
  • Then, when the process is completely completed, we take out the undercap, cool it, put the smokehouse on the grate, put it on - cold smoking for 25 minutes, hotter for 10 minutes.
  • The smoking material is apple shavings.


Natalyushka
Looks very appetizing
I'm sorry, but what is the papillary?
nut
This is the brisket
kirch
Quote: nut

This is the brisket

No, the undercorn is not a brisket. I don't know how to explain, but there are piglet papillae on the skin
Alisjon
Quote: kirch

No, the undercorn is not a brisket. I don't know how to explain, but there are piglet papillae on the skin

And in different areas of our vast homeland it is called "shelf", "animal" and I suspect that there are many more)
"podcherevok" is from the old Russian "belly", ie belly.
MariV
Quote: Natalyushka

Looks very appetizing
I'm sorry, but what is the papillary?

The undercap is the lower part, the abdomen of a pig. Sold in the markets - leather, on it is a layer of fat and meat, sometimes with cartilaginous ribs.

I buy this product quite often; until there was an electric smokehouse, smoked in a portable smokehouse... Now the process has been greatly simplified, which I am personally very pleased with.
Luysia
Olya, what a beauty!

I want to clarify, you first boiled (baked with water) in a pressure cooker, and then smoked in a smokehouse?

I plan to do this whole process in Brand 6060 ...
MariV
Yes, Lyusenka, she baked Lakuchinka in her old lady's pressure cooker.
Creamy
Great recipe! And I have a question. And why according to Chapaevski7 I suppose that this is what they do in the city of Chapaevsk, Samara region, or am I mistaken?
Luysia
Quote: MariV

Yes, Lyusenka, she baked Lakuchinka in her old lady's pressure cooker.

I see, I think the smokehouse will work too ...
MariV
Quote: Creamy

Great recipe! And I have a question. And why according to Chapaevski7 I suppose that this is what they do in the city of Chapaevsk, Samara region, or am I mistaken?
Because all this is happening in my village, in Chapaevka, the former Chapel.
Creamy
Thank you! : flowers: Now I understand.
Regina V.
I'll go and I'll smoke the salted brisket, but with the cold method.
Nettle
And, if it's not a secret, how do you do it ??
Regina V.
Quote: Nettle

And, if it's not a secret, how do you do it ??
Mom salted the brisket like salted lard. And in the Brand pressure cooker-smoker on the cold smoking mode for 2 times for 10 minutes, so as not to cook.
Raw smoked pork is my weakness. I smoked the pork stew like that the other day. Purchased ribs cost incredible money and it is still unknown what quality.
MariV
Regina V., I did not do it this way. Need to try.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers