What is smoked meat ?
Smoked meat is a prehistoric method of processing red meat (and fish). The aim is to preserve these protein-rich foodstuffs, which can break down quickly for a long time.
Making Smoked meat
Smoke meat is meat whose moisture content is lowered through the smoking process.
How to make Smoked meat as follows:
Ingredient
- 1 kg of fresh meat,
- 1 tablespoon sugar,
- 1 tablespoon salt,
- 1 teaspoon ground pepper,
- 0.5 teaspoon of burp, and
- 1.5 liters of clean water.
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How to make- Prepare the smoking material in the form of wood, coconut husk or husks.
- Cut the meat 5 cm long, 3-5 cm meat wide or according to taste.
- Mix sugar, salt, saltpeter, and ground pepper until blended, spread on the meat and let stand for a while.
- Dip the meat that has been mixed with the spices briefly in boiling water, then drain meat and hang on the wire hangers.
- Hang and arrange the meat in the hot smoker drum so that no parts stick to the drum wall as it will cause it to burn.
- Smoke on low heat (±32°C) for approximately 4 hours while turning.
- Continue make smoking at higher temperature (± 65°C) for about 2 hours until brown, then remove.
The Smoked meat is ready and can be reprocessed into other dishes. |
