Smoked brisket is a natural product at home. Proven recipes with smoked bacon

Smoked brisket is a natural product at home. Proven recipes with smoked bacon

Smoked brisket - the basic principles of cooking

Today you will learn how to cook fragrant and tasty smoked bacon, because on the shelves of stores it is difficult to find a natural product. Many people think that to do it at home is difficult, but it is not. Enough to stick to the recipe. We will also share recipes for delicious dishes from smoked bacon.

Choosing bacon for smoking, pay attention to the color of bacon and meat layer.

Breast can be hot or cold smoked, as well as cooked smoked.

Hot smoking. Brisket is marinated beforehand or rubbed with salt and spices. Leave the pork overnight so that the bacon and meat absorb the aroma and flavor of the spices. Then bacon nashpigovyvayut garlic and boil for about an hour. Cool and place it in the smokehouse, where the process of smoking will take from 2 to 4 hours, depending on the type of smokehouse.

Cold smoking. Breast rubbed with salt, garlic, spices and herbs. Leave it in this form for the night, then pour the brine and marinate in a cool place for about a week. Then they are soaked in water for 10 hours, dried for the same amount of time and sent to the smokehouse for cold smoking for two days.

Smoked and boiled bacon. Such a method is not quite possible to be called smoked; however, such brisket is not inferior in taste to that prepared in a smokehouse. Breast rubbed with spices, salt and garlic. Cook it with onion peel and smoked meat. Onion peel gives bacon a nice brown color, and smoked meat will give the taste. Thus, it will not differ in taste or color from smoked in a hot or cold way.

Recipe 1. Hot smoked breast


pork belly - a kilogram;

1 liter of 500 ml of water;

60 g of salt;

sugar - 10 g;

several peas allspice;

garlic head;

bay leaf and ground red pepper.

Method of preparation

1. Wash and dry with brisket with napkins, cut into two parts. Rub the pork with salt and spices. Peeled garlic cloves cut into plates. We put it in small cuts made in the brisket. Thus, it is necessary to nashpigovat both pieces. 2. Send the bacon to the pan, pour in water, add the peppercorns, bay leaf and cook on low heat for 40 minutes. Remove the pan from the heat and cool the bacon.

3. In the smoking shed pour out sawdust. Place the pieces of brisket in such a way that the fat does not run off on sawdust, or cover them with foil. Smoke pork 2-4 hours. Periodically check readiness. The finished brisket is cut and chewed easily.

Recipe 2. Cold smoked breast


pork belly - 10 kg;

salt - 300 g;

3 bay leaves;

sugar - 50 g;

ground red pepper - 10 g;

garlic - 4 cloves.

Method of preparation

1. Grind bay leaves in a coffee grinder. Free garlic from the husk and skip through the garlic press. Mix garlic and chopped bay leaf. Grate spicy mixture with bacon and leave to soak overnight.

2. Pour 7 liters of water into a saucepan, boil, add an incomplete cup of salt, 50 g of sugar, red pepper powder, bring to a boil and cool. Pour the received brine bacon and leave in the refrigerator for a week. Seven days later, transfer the brisket into clean water and leave to soak overnight. Then wash the brisket and leave to dry for another 12 hours.

3. Send the prepared bacon to the smokehouse for a couple of days, while it is necessary to strictly adhere to the temperature regime. Breast smoked in this way is tender and fragrant.

Recipe 3. Cooked smoked bacon


two kilograms of pork belly;

100 g smoked sausage (you can take smoked ribs or wings);

two heads of garlic;

80 g of salt;

100 g onion peel;

10 g of honey;

red and black ground pepper;

120 g of parsley;

10 g of coriander and mustard seeds;

Bay leaf.

Method of preparation

1. Wash and dry a piece of pork belly with a paper towel. Greens are sorted and rinsed.

2. Peel and chop the garlic. Then we stuff them bacon. Spread parsley sprigs, bay leaves, well washed onion peel into the saucepan and season with black pepper. On this pillow lay the brisket skin up. 3. Slice the smoked sausage into rings and spread on the brisket. In a separate bowl, bring the water to a boil, cool slightly and pour the brisket with it so that it covers the pork. Put a small load on top so that the meat does not surface. Cover with a lid and bring to a boil. 4. Add a small amount of salt and honey to the boiling brine, stir well, reduce the heat and cook for about an hour and a half.

5. Chop garlic through a press, mix with mustard seeds, coriander, red and black pepper. The resulting mixture is rubbed chilled pieces of brisket, laid in a bowl and put in the fridge for a day.

Recipe 4. Smoked bacon beans


Half a kilo of red or white beans;

150 g cooked smoked bacon;


three tomatoes;

two cloves of garlic;

50 g of ketchup;

1.5 liters of water;

ground black pepper and salt.

Method of preparation

1. Sort out the beans, rinse and fill with a liter of water. Leave for the night to swell. The next day, pour in another half-liter of water, as soon as it boils, remove the foam and cook on low heat with the lid closed until done. With boiled beans pour water.

2. My tomatoes, make small cuts crosswise, pour boiling water, peel and cut into small cubes. Clean the garlic and finely chop with a knife.

3. Peeled onion chop half rings. Boiled smoked bacon cut into strips. Put the pan on the fire and fry the brisket in it with the onions, then add the chopped tomatoes, ketchup and simmer for five minutes. Add garlic at the end.

4. Mix the boiled beans with the fried mixture of bacon, tomatoes and onions, salt, season with pepper, put on the fire and bring to a boil. Serve the dish with greens and red wine.

Recipe 5. Smoked Bacon Soup


350 grams of broth;

two potatoes;

small carrots;

30 g of celery root;


smoked bacon - 100 g;

butter - 20 g;

ground black pepper, salt and bay leaf;

30 g sour cream;

two liters of water;

egg noodles.

Method of preparation

1. Clean and rinse all vegetables. Cut potatoes into medium-sized chunks, chop onions, carrots, and chop celery root on a small grater segment.

2. Pour broth into water and boil. Put potatoes in boiling broth.

3. In butter, fry carrots, onions and celery until golden. Cut the bacon into small cubes and fry it in butter too. 4. Fried bacon add to the broth. Continue cooking the soup for another 20 minutes. Add egg noodles, boil for no more than five minutes and set aside the pan. Serve the soup with chopped greens and sour cream.

Recipe 6. Noodles with mushrooms and smoked bacon


200 g of Rolton noodles;

150 grams of smoked bacon;

champignons - 100 g;

onion head;

50 g Parmesan;

butter - 20 g;

jar of canned tomato slices;

some vegetable oil;

black salt and pepper;


Method of preparation

1. We clean the onion and chop into small cubes. Rinse the champignons, dry them and cut into plates. Smoked bacon finely cut.

2. Put the pan on the fire, pour in the vegetable oil and fry the finely chopped onion on a low heat, add the mushrooms, fry for five minutes, and lay out the chopped smoked bacon. Fry for a couple of minutes, add shredded tomatoes. When the sauce boils, salt and season with pepper.

3. Boil the noodles in salted water, fold it in a colander, add butter and spread on a plate. Pour over the prepared sauce, sprinkle with grated cheese and chopped parsley.

Recipe 7. White radish salad with smoked bacon


two white radishes;


200 g smoked bacon;

on a pinch of salt and black pepper;

30 ml of olive oil.

Method of preparation

1. Peeled radish rubbed with long strips of grated. Peeled onion cut into small cubes.

2. In a frying pan, heat a small amount of olive oil and sauté the onion in it until golden. Brisket cut into small cubes, send to the pan and continue to fry.

3. Salt radish and season with pepper. Add to it the fried onions and the backing and mix well.

Recipe 8. Salad with smoked bacon leaves


300 g of lettuce and smoked bacon;

70 g of mayonnaise;

1/2 head of red and white onions;


Method of preparation

1. Cut the brisket into a short straw and place in a salad bowl.

2. Lettuce leaves sort out, rinse, shake off excess moisture and put to the brisket. 3. Peel the red and white onions, wash and chop into thin half rings. Transfer to the remaining ingredients. Season with mayonnaise, salt and mix. If desired, mayonnaise can be replaced with any vegetable oil.

Recipe 9. Snack Cake for Breakfast


3 eggs;

incomplete glass of flour;

half a liter of milk;


150 g smoked sausage;

smoked bacon - 200 g;

100 g of hard cheese;

h. Spoonful of slaked soda;



Method of preparation

1. From milk, eggs, flour and soda, knead the dough liquid consistency.

2. Peel the onions and chop them into small cubes. Melt butter in a frying pan, and fry in it finely chopped sausage, onion and smoked bacon. A mixture of onions and smoked meat and onions cool and put in the dough. Mix well.

3. Preheat the oven to 200 degrees. Grease the form with butter, pour the dough into it and bake for about half an hour. Five minutes until cooked, sprinkle grated cheese on the cake. Cut the finished cake into pieces and decorate with chopped greens.

Recipe 10. Fried eggs with tomatoes and smoked bacon


smoked pork belly - 100 g;

three eggs;


clove of garlic;


a tomato;

50 grams of cheese;

a pinch of salt.

Method of preparation

1. Remove the skin from the brisket and cut into small cubes. Put it in a dry frying pan and fry.

2. Peel the onions, rinse and finely chop. Add it to the bacon and fry while stirring constantly. Chive garlic free from husk and chop with a knife. Send it to the pan and fry for a couple of minutes. Then put crushed cilantro and diced tomato. Fry until the juice evaporates.

3. Smash the eggs into this mixture and stir fry continuously. It is necessary to ensure that the eggs do not dry out. A few minutes until cooked, sprinkle with grated cheese.

Recipe 12. Solyanka of sauerkraut with smoked bacon


half a kilo of sauerkraut;

100 g smoked pork belly;

50 grams of fat;

two sausages;

onion and carrot;

salt and ground black pepper.

Method of preparation

1. Freshly cut the lard into thin slices. Rinse sauerkraut several times and leave in a colander until water is drained. 2. Put fresh fat in a cauldron and warm the fat. Remove the cracklings. Put in the fat, finely chopped onions. As soon as it becomes transparent, add the grated carrot and fry for another five minutes.

3. Put the cabbage to the onions and carrots, pour in a cup of water and simmer over low heat, stirring constantly, for about an hour.

4. Cut the sausages into rings, and smoked bacon thick enough sticks. Put the meat products to the cabbage, stir and simmer another quarter of an hour under the lid. Put the ready hodgepodge on a plate and serve with black bread.

Recipe 13. Kugel


two kilograms of potatoes;

200 g smoked pork belly;

two bulbs;

50 g of vegetable oil;

200 ml of 20% cream;

10 g of salt and a pinch of ground black pepper.

Method of preparation

1. Turn on the oven at 190 degrees. Meanwhile, peel the onions, and cut it finely together with smoked bacon. Put the pan on the fire and fry the brisket and onion for 10 minutes. Cream poured into a saucepan and heated (but do not boil!).

2. Peel potatoes, well wash. Half of the three in the large segment. We rub the rest finely. The separated juice is poured, and pour the grated potatoes with hot cream. Add here the fried onions, salt and season with pepper.

3. We grease the baking mold with butter, put the potato mass into it, level the surface and put in the oven for about forty minutes. Ready to cook the dishes on plates, pour sour cream and serve.

Recipe 14. Snack from zucchini with smoked bacon


medium size zucchini;

five tomatoes;

150 g pork smoked bacon;

150 g of smoked and hard cheese;

garlic head;

200 g of mayonnaise;

on a pinch of salt and black pepper.

Method of preparation

1. Wash young squash and wipe with a napkin. Cut into rings of average thickness at the rate of two pieces per person and salt. Washed tomatoes cut into cubes. Grate the two types of cheese and mix.

2. Cut the rest of the zucchini into cubes. Peel and chop the garlic. Cut the pork belly together with the skin into small cubes. 3. Put vegetables, cheese and bacon in a deep plate, add mayonnaise and mix well. Season with pepper and mix well.

4. Turn the oven on at 250 degrees. Grease a baking sheet with butter, put circles zucchini. For each, put a mixture of cheese, bacon and vegetables, pour mayonnaise and send in the oven for half an hour. Serve hot.

Smoked bacon - tips and tricks from experienced chefs

  • For smoking brisket, firewood or sawdust of deciduous and fruit trees are best suited. It is very important that the wood is not wet, otherwise the smoke during smoking will emit moisture, which will settle on the brisket, which will spoil the taste of the final product.
  • Herbs and branches of bushes, such as juniper, mint, and sage will improve the taste and aroma of smoked bacon.
  • To prevent mold from appetizing smoked bacon, it is recommended to sprinkle with red pepper and rub it in slightly.
  • Choose a meaty brisket for smoking, as the meat is soaked with spices more quickly and the final product will be more aromatic and tastier.
  • It is better to store smoked bacon wrapped in gauze or cloth.
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