Smoked and boiled carbonade

1. Stage

Peel the meat, wash and dry it with paper towels. If you have a loin - the ribs must be removed. Weigh it, because the calculation of water and salts should be carried out for a "clean" piece. I want to say right away: I understand perfectly well that the name of this dish is not quite correct - "carbonad" is already cooked baked meat. Nevertheless, the vast majority of visitors to this site calls this particular cut of meat a carbonad. So I suggest not to argue about the correctness of the name and leave it as it is...

2. Stage

Dissolve salt in cool boiling water and "tip" the meat. Let's try to do it evenly. Of course, for this operation it is desirable to have an injector, but I get out of the situation with the help of an ordinary 20cc syringe. The only inconvenience is a thin needle. In order not to clog the needle, I have to keep the piston slightly pressed with one finger all the time...

3. Stage

Rub the pounded meat with your favorite spices, wrap it in two layers of clingfilm and send it to the refrigerator for 24 hours for salting. During salting it is necessary to occasionally take the meat out of the fridge and massage it with your hands for even salting. I like this salting method in two ways: 1 - meat is salting quickly, no need to wait 3 - 7 days, as in the usual "wet" salting. 2 - also do not need "complex" calculations - weight of meat + volume of liquid (depending on the dishes), for all this to calculate the norm of salt and nitrite - here much easier...

4. Stage

After salting, remove the meat from the foil, rinse it from spices, dry it with paper towels and tie it as shown in the photo. You can use a molding mesh, if you have in the household. It is desirable, before smoking, to hang the meat for a couple of hours in a cool room or outdoors, covering it with gauze, so it would dry out well...

5. Stage

Put the meat on the grate of the smoker and "start the process". Details: - I have the simplest smokehouse - a box with two grates, that's why I describe the process for such a "gizmo". - I smoke meat on the top grate on beech-alder wood chips. About 1.5 hours in "intermittent" mode. That is - in a pipe, which is welded on the lid, I put a thermometer and keep the temperature from 48 to 55 degrees (about). The time is as follows: 10 minutes on "heat", after the appearance of smoke, of course, then 7 ... 8 minutes I move from the fire, well, etc...

6. Stage

After smoking the meat should be hung out for a couple of hours to air it out...

7. Stage

In a suitable pot heat water to room temperature, immerse meat in it. Slowly bring the temperature to 73 degrees and cook the meat until it reaches 68 ... 70 degrees in the middle of the piece. For example: I cooked the meat for a total of 1 hour and 50 minutes. From reaching 73 degrees to the end of the process - 40 minutes. We cool it in ice water for half an hour. Let dry, wrap in paper (NOT IN POLYETILEN!!!), and send it to the fridge for 12 hours...

8. Stage

The meat is soft and juicy. Perfectly cuts. Has an even pinkish color. I also want to say: if you do not have a smoker, but you have a nitrite salt, a thermometer and a syringe - prepare the same dish, but without smoking. It also turns out very tasty, though without the flavor of smoked...

9. Stage

Bon Appétit!!!