In house conditions it is possible to prepare practically any product. With use of an oil lamp it is easy to impact to habitual dishes unusual relish. It is good to give such products as on a holiday table, and daily at dinner.
It is required to you
- gammon;
- smoking device;
- sawdust;
- salt;
Instruction
1. Take gammon and wash carefully its baking plate with water. Dry a towel. One day before preparation, put it in the separate capacity, better enameled. Take salt, it is desirable large, rub with it a steak. Put it for day in a cold spot.
2. Prepare a bucket, it has to be with a cover. Fill in it sawdust so that the layer no more than 10 centimeters was formed. Tie the gammon which is previously wrapped in a dense layer four times of the put gauze to the cover handle, turn a cover the handle down and densely close. The self-made smoking device is ready. It can be put on slow fire.
3. Use ready smoking devices, readiness of gammon is measured by eye. The kilogram pork steak can be smoked well approximately in 1-2 hours. All this procedure should be performed in the open air, it is possible even on a brazier, previously having established on it a lattice.
4. Take sawdust of deciduous origin as fir-tree and pine contain many resinous substances. They can give to smoked products bitterish smack. If in economy there is no cover, the piece of plywood can replace it, only in the middle it is necessary to make at first an eyelet to bind meat.
5. Have meat when smoking so that it didn't adjoin with each other and wasn't very close to the place of formation of smoke. You can lay between them a gauze or bind plates. Don't allow fire to inflame strongly - for this purpose periodically pour the moistened sawdust. You watch smoke temperature on the thermometer.