Smoked and boiled breast

1. Stage

The cold-smoking season is over, since our smoke machine only works at plus temperature. And this installation "lives" outside. But we want some smoked meat... I can't afford to buy it in a store. So I decided to smoke with liquid smoke. If you are an ardent opponent of this product, just close my recipe! So, let's begin. I had a very nice piece of brisket, meaty.... First, we prepare the marinade. We dissolve 50 grams of table salt and nitrite salt in 1 liter of water. The nitrite salt will allow us to preserve the beautiful color of the meat and lengthen the shelf life a little. Do not be afraid of nitrite salt! One bunch of parsley has a concentration of nitrite barely more than... Add sugar, peppers and bay leaf. Let the marinade cool to 12-15 degrees. Add finely chopped or crushed garlic and 2 tablespoons of liquid smoke. Pour over our brisket.

2. Stage

Put in the fridge for 5 days. During this time, turn the brisket in the marinade at least daily. Ugh, waited until those days are over. Moving on. Rinse brisket under running water, dry. Tie it with string.

3. Stage

We wrap the pieces of brisket in clingfilm very tightly, in several layers, and then 2 options: in a pan or in the oven. Pour room temperature water in a saucepan with a plate upside down on the bottom (so that the meat does not come into contact with the metal). Boil at 80 degrees until the temperature inside the piece reaches 69 degrees. That's about 3 hours for this amount. EXAMPLE!! Or put it in the oven, set the temperature to 80 degrees and also up to 69 degrees inside. It took me 3 hours and 45 minutes. Remove from foil. We brush on the liquid smoke and put it back in the oven... I put a rack on the highest level, on which I hook the brisket. Under the bottom of the tray. The oven temperature is 85-90 degrees, convection mode, about 45-60 minutes.

4. Stage

Take out, wrap in parchment. Let it rest for at least 12 hours. That's it!!!