Peritoneum roll in pressure cooker-smokehouse Unit 1210

Category: Meat dishes
Peritoneum roll in pressure cooker-smokehouse Unit 1210

Ingredients

Pork peritoneum about 1.5-2kg
Dijon mustard 2-3 st. l.
Garlic
Spice

Cooking method

  • Wash the brisket (peritoneum), dry it with a paper towel, put it skin down and prepare the mixture for coating. To do this, I grinded the following spices in a mortar: thyme, marjoram, a little rosemary, coriander, mustard seeds, allspice, white and black peppercorns (everyone can edit the set to their liking). After that we mix everything with mustard. We return to the meat, salt it, spread it with some of the mixture, distribute the grated garlic on top (my family loves garlic, so I took a lot of it). Now we fold the meat into a roll and tie it. Rub with salt, spread with the remaining mixture and put in a pickling bag in the refrigerator or in a cool place. My meat was marinated for almost a day. Before cooking, I took out our piece and let it warm up a little.
  • Pour 150 ml of water into the bowl for the smokehouse, take 1.5 tbsp of chips. l. (I was afraid that the piece was very large). I put my roll on the smoking rack, it barely fit. Then I decided to act according to the instructions and first turned on the cold smoking mode for 25 minutes to give a stronger aroma, and then hot smoking for 1 hour. After stopping the program, I let the pressure cooker release the pressure itself, then took out the roll and put it in a bread pan (I didn’t think of anything else to keep its shape). Put it in a cool place to cool down. Here I made a small mistake, it should be noted deliberately. For a good shape and easy cutting, it was necessary to put the roll under oppression, but I was so sorry for the juice that stood out from the roll that I did not do this, and it turned out to be a little looser than it should have been a cold appetizer. But this did not worsen the taste at all, I would like to believe that the opposite is true.

Cooking program:

Cold + hot smoking

Note

I beg your pardon, but I determined the weight of the meat by eye, so it is given approximately.
Next time, perhaps, I'll start with hot smoking and finish with cold, contrary to the instructions (I liked the fish and chicken breast more)

Tanyulya
Looks good roll A cutter does not
Merri
And you can forget about sausages!
Natusya
The beauty! I'll try to do it in the airfryer. Thank you.
Stirlitz
Wai, wai, wai ...... what a beauty. My soul could not stand it, I ordered myself and my aunt as a gift. Will bring 19. I love to make this recipe in the oven, it turns out a very tasty roll, but it is always eaten instantly. Now I will make it in the smokehouse. Girls, thank you that you are, but definitely sick, how many times she told herself-ENOUGH! But everything is so contagious, I can't resist ...
Tanyulya
Quote: Stirlitz

Wai, wai, wai ...... what a beauty. My soul could not stand it, I ordered myself and my aunt as a gift. Will bring 19. I love to make this recipe in the oven, it turns out a very tasty roll, but it is always eaten instantly. Now I will make it in the smokehouse. Girls, thank you that you are, but definitely sick, how many times she told herself-ENOUGH! But everything is so contagious, I can't resist ...
Don't hold back your desires Tatyan, Congratulations
Stirlitz
Tanyulya, Thank you. My aunt also sits in anticipation, only worries if she can handle the technique, she is 70 years old.And I tell her that there is nothing complicated there, and when I talk about hot smoked mackerel and what you’re doing here, she even started a notebook, says that it’s just miracles. And since she loves mackerel very much, she was indescribable delight. At the weekend I'll go to her and show all your videos, I will make the old woman happy.

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