Smoked fillet - smoking is possible even on the stove in the apartment.

Such a smokehouse is a device that resembles a large goose bowl with a lid, inside of which there is a grate for meat and compartments for sawdust and coals. Smoking is produced by smoke from small sawdust, which smolders from the contact of the bottom of the smokehouse with a burning burner. This procedure is best performed on a balcony or loggia on an electric stove. But there are also craftsmen who manage to smoke right in the kitchen.

See video: DIY smokehouse for a city apartment.

How to marinate meat for smoking.

Take the pork loin and remove the bone if there is any. As a result, you should get a piece that will fit in the smokehouse.

Immerse the prepared fillet in chilled brine for two weeks, which is boiled from water (5 liters), salt (900 g), sugar (25 g), food nitrate (25 g).

When the meat's soaking time is up, rinse it under cold, clean water, dry it with a linen cloth, and place it on a rack in the smoker.

To make the piece whole, be sure to tie the meat with twine.

Continue smoking the fillet until the meat acquires a pleasant dark shade.

Remove the meat from the smokehouse, let it cool, wrap it in parchment and hang it in a cool, ventilated place (an open balcony or a barn in a private house).

Delicious smoked fillet, prepared at home, must be consumed within three or four months, because after this time it begins to lose its juiciness and aroma.

See also video: Smoked chicken fillet (cooking recipe).