How to smoke, simmer, fry, boil, dry meat

Before you cook delicious meat you need to choose it correctly. Meat must be young. Only in this case, you can expect that the dish will be tender and juicy.

Meat is an extremely useful product for the body. According to nutritionists, a person will become strong and healthy if meat dishes are present in the diet.

It contains proteins, the main building material of the body. In addition to nutrients and cholesterol. According to the recommendations of nutritionists, meat dishes should be eaten in a day.

How to smoke meat in a home smokehouse

Many like smoked products, they often buy them, without thinking that they are easily prepared at home. For this you need to equip the smokehouse at the cottage.

To begin with, I will tell you how to make a smokehouse in the villa area, because without this device to cook smoked meat is problematic.

For the device of the smoking shed there will not be required high-tech tools and a lot of time for work.To smokehouse need a steel barrel, a couple of bricks, a few metal bars and a bayonet spade.

How to make a smokehouse at home

  1. Mark the place of the future hearth, trench and a small depression. Here we put a barrel.
  2. Getting started with a shovel. We dig a hole 40 cm deep and 70 cm wide.
  3. At this level we dig a trench about two meters long. She plays the role of the chimney.
  4. We spread the hearth on the edges with bricks, on which we subsequently install a barrel without a bottom.
  5. Before smoking, cover the chimney and hearth with a steel sheet. We put the steel rods across the barrel. For them we hang the meat with the help of hooks.

Your personal smokehouse is ready. We proceed to cooking. In such a smokehouse you can cook sausages, fish, lard.

Step-by-step smoking recipe

  1. Prepare the meat before smoking. Rub the piece evenly with the mixture for salting. The composition of the mixture - a kilogram of salt, 100 grams of garlic, 40 grams of sugar.
  2. Meat is laid in a stainless container and carefully pour in a mixture for salting. Leave for a week in a cool place.
  3. In a week, a pickle will appear. If it is not much, you can add your own.Prepare the brine by adding 1.5 kilograms of salt in 10 liters of boiled water.
  4. During maturation, the brine is poured into the container. The liquid should cover the meat. After a month, the product is ready for further preparation.
  5. Before smoking, we take the meat out of the tank and immerse it in cold water for several hours and soak it. At night we dry, and in the afternoon we smoke.
  6. For smoking use dry sawdust and firewood. I use hornbeam, ash, beech and alder.
  7. Use raw wood is impossible. They burn slowly and emit raw smoke that leaves soot on the surface of the meat.
  8. When the meat becomes golden brown, and the surface is compacted, remove the sample.
Video Tips

Smoking a large chunk requires a lot of effort. Smoking a bird is much easier. It is enough to marinate and smoke in a day. Marinade is made from a glass of water, 10 heads of garlic, a spoonful of salt and black pepper.

How to stew meat so that it is soft and juicy

Soft and tasty stew

Stew - a dish that has a lot of fans. Almost every person will taste this dish with joy. True, not everyone knows how to cook it, so that it is soft and juicy.

Before stewing meat, you need to learn a few cooking features. Mutton and beef are usually stewed in large pieces.Beef take the shoulder, the shoulder part of the scapula or the lateral part of the back leg. In lamb and pork, they prefer the shoulder blades and brisket.

  1. Before stewing, large pieces are fried until crusted. After that they are put in a saucepan, half-filled with water and stewed over medium heat until cooked.
  2. Tasteful and aromatic qualities of stew can be easily improved. To do this, during the quenching add chopped and fried vegetables and spices. These include carrots, parsley, onion, cinnamon, pepper, bay leaf.
  3. There are recipes on which kvas, wine, citric acid, tomato paste is added to the meat. Wine, spices and herbs are added a quarter of an hour before the end of the fire.
  4. If meat is stewed with small pieces, they are placed in a pan with fried vegetables and completely poured with boiling water.
  5. Quenching is not friendly with a strong boil. Otherwise, it will lose its flavor and juiciness.
  6. Large pieces in the process of extinguishing turn over. So it comes to readiness evenly. In total, cooking takes at least two hours.
  7. After quenching, the broth always remains. On the basis of it they make a wonderful sauce.

Home recipe video

In some cases, the side dish is cooked with meat. And this is no accident, because the dish is juicy and soft.

Step-by-step recipe for beef stew in a pan

  • beef - 500 g
  • onion - 2 heads
  • fat - 50 g
  • carrot - 1 pc.
  • sugar, tomato paste, crackers
  • greens, salt, parsley root, spices.
  1. Beef cut into slices. Next, beat off, lightly salt and pepper, roll copiously in breadcrumbs.
  2. Send the prepared beef to a heated frying pan and fry until golden brown.
  3. Upon completion of frying, move to a deep saucepan, top with chopped and fried vegetables: onions, carrots and parsley.
  4. Add a little salt, tomato paste and pour warm water.
  5. Cover the dishes with a lid, stew for at least 60 minutes. After adding spices, sugar and crackers, reduce the heat and continue quenching.

I recommend serving the dish with boiled beans, pasta or fried potatoes. Put a little meat on a plate with a side dish, pour over the sauce, left after stewing, sprinkle with chopped greens.

How to tasty fry the meat in a pan

Photo of meat in the pan

I'll tell you how to fry the meat in a frying pan, so that it is juicy and soft.

  1. The best meat for frying is pork. Mutton and beef is better to bake or stew.
  2. Thawed in a deep saucepan without water for three hours. It should not defrost completely. If ice remains inside the piece, it will not interfere with the preparation.
  3. Before frying, thoroughly wash, remove the veins and dry with a napkin.
  4. I do not recommend salting at the beginning of cooking, because a lot of juice will be lost and it will not turn out soft and juicy.
  5. Fry in a well-heated oil. I send the pieces to the pan after a light white smoke begins to appear.
  6. If you want to fry meat quickly, cut it into small pieces. If a lot of pieces, fry parts. Each piece should be bathed in oil. As a result, it will crust, which will prevent the loss of juice.
  7. Cooks make the mistake of putting many pieces of finely chopped meat in the pan. Pieces that are on top, do not touch with oil and quickly lose their juice.
  8. If large pieces are fried, they are carefully beaten and bathed in breadcrumbs. I use a mixture of flour and eggs for breading.
  9. Large pieces in breadcrumbs seasoned with spices before frying. Small pieces without breading - at the end.
  10. From spices I use coriander, pepper, parsley, garlic, celery and dill.

Choose a free minute, take the meat out of the freezer and cook for the family. Undoubtedly, everyone will be delighted with this treat.

How to cook meat

Agree, it is difficult to refuse a portion of baked or stewed meat. However, if you constantly use such dishes, there is a desire to try something light. Boiled meat will come to the rescue.

  1. To make boiled meat juicy and tasty it is dipped in boiling water. Dvarivat product over low heat.
  2. If boiled in one piece, the mass is chosen not more than two kilograms. Otherwise it will be bad or uneven.
  3. Cooked bacon, scapula, parts of the legs. The cooking time depends on the size of the piece, part of the carcass, age. For example, the meat of a young chicken is cooked for no more than an hour. Beef - 3 hours. In addition to meat, you get a wonderful broth.
  4. Readiness is checked by puncture of the piece in the thickest place with a needle or knife. If the knife passes easily, and a clear juice comes out of the hole, the meat is ready.
  5. Digesting is not recommended. Otherwise, during the cutting, the piece will scatter. If you intend to eat later, do not get out of the broth.
  6. Old beef is smeared with mustard a few hours before cooking, and washed before cooking.
  7. If the chicken meat is not softer it is removed from the pan, immersed in cold water for a few minutes and then returned to the broth.
  8. To beef cooked faster, they beat it off and add a couple of tablespoons of vinegar. For 2 liters of water, three tablespoons is enough.
  9. If the meat smells unpleasant during cooking, put a few pieces of charcoal in the pan.

How to fuss meat at home

Exquisite dried jamon

Dried meat is a popular cold snack. It is distinguished by nutritional value and excellent taste.

I know two ways of drying. The first is perfect for the villagers, because you will need a barn, an attic or any other dark room. It is wilted in spring or autumn, since the temperature of bringing should not exceed 10 degrees above zero.

Recipe number 1 - rustic

  • meat
  • water
  • salt
  • sugar
  • vinegar
  • spices
  1. Take a piece of meat and remove large tendons. Cut into long strips along the fibers. The thickness of the strips does not exceed 5 cm.
  2. Make a strong pickle. In one liter of water, dissolve 200 grams of salt and add some spices. Stir, put on the stove and let it boil.
  3. Meat strips immerse in boiling brine for a few minutes. After remove and dry.
  4. Suspend cooled strips in a dark room with moderate humidity for drying. The cooking process will end in about 20 days, a little longer than chicken basturma.

Recipe number 2 - urban

Now tell the city method of drying.

  • meat
  • water
  • salt
  • sugar
  • vinegar
  • spices
  1. Remove bones and tendons from meat. Cut into strips, no more than 1 cm thick. Additionally, strips can be beaten off.
  2. Cooking mixture. For a kilo of meat, take a teaspoonful of sugar and ground pepper, a tablespoon of coriander and half a stack of salt.
  3. Wipe each strip on both sides with vinegar, roll in the prepared mixture and place tightly in an enamel or stainless container.
  4. Dishes with meat sent to the refrigerator for a quarter of the day. Then take out the container, turn the pieces over and put them back in the refrigerator for 6 hours.
  5. After this time, rinse the meat in diluted vinegar and hang in a ventilated place, covering with gauze. Drying will end in 48 hours.

Before you dry the meat, be patient.Believe me, it will be required, because you want to taste the food as soon as possible.

Video recipe

On any family table there are amazing and delicious meat dishes. Without them, it is difficult to imagine a New Year and holiday menu. In the article I tried to open the topic of cooking meat as widely as possible. Hope I managed it.

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Remember, to cook good meat dishes do not have to be a genius of the kitchen. The main thing is that there was a good recipe at hand.

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