Smoked cattle

Recipe Recommendations

• beef brisket
• smoked salt 540 grams
• brown sugar 360 grams
• liquid smoke 240 grams
• pecan appropriate amount
• leguminous shrubs appropriate amount

• other
• other
• several days
• simple

Steps for Smoked cattle

1

(8 kg of cool water, 240 g of fumigated salt, 160 g of red sugar, 120 g of liquid smoke, walnuts and beans shrubs) pour water into a container with salt, sugar and liquid smoke. Smuggle until the ingredients are fully dissolved in the water. Put salt water in the fridge and take it out when it's used。

2

Usually, a part of the calf is cut off, and some people like to cut off all the fat, some of them. And we're in the middle, cutting off big, full pieces of fat without breaking apart。

3

The salt water is added to the syringe, which is then injected directly into the meat, so that it is salted for 24 to 48 hours. (It can also be salted in the old way -- simply putting the meat in salt water, still, which would take five to seven days to make. Either way, pick up the calf and put it in the fridge

4

What needs to be done in the bacon is to add a small amount of salt to the bowl and Prague powder 1 -- also known as Insta cure 1 or conservation salt, to mix up until it is integrated. (This is entirely optional. But you know, it's pretty funny. If you want to make a smoke ring -- make a pink side on the outside of the meat

5

Put the calf in salt water for two to three hours or more. The longer you put it, the deeper you get. Important tip: When you add pink salt to salt water, you have to read the instructions. Pink salt is very good。

6

MAKE CUCUMBER (240 G HONEY, 120 G LIQUID SMOKE, WALNUTS AND BEANS SHRUB, 60 G LIQUID AMINO ACID OR SOY SAUCE) WITH A MEDIUM BOWL THAT MIXES THE ABOVE RAW MATERIALS AND HEATS THEM UP TO 155°F (68°C)

7

To the calves: to the surface of the meat in a balanced manner. Make sure you can keep half the tarts. We'll do it again. Put the cow in a heavy plastic vacuum。

8

COOKING: 24 HOURS OF COOKING AT 154°F/68°C, WHICH MAKES THE CALF SOFT AND JUICY. NOTE: THIS COMBINATION OF TIME AND TEMPERATURE ABOVE IS A GOOD CHOICE FOR US TO MAKE CALF, BUT EVERYONE HAS THEIR PREFERENCES. YOU CAN CUSTOMIZE YOUR OWN TIME TEMPERATURE MIX。

9

Feeding cattle: grinding all formulations into medium granular form (300 g sals, 200 g red sugar, 120 g pepper powder (or smoked pepper), 100 g black pepper powder, 45 g mustard powder, 30 g onion powder, 15 g garlic powder)

10

Once the calf has finished cooking, take it out of the bag, dry it and brush the other half. Why is it the second time? Because it's a sticky surface, it's easier to brush。

11

PREHEAT OVENS TO 257°F/125°C

12

BRUSH THE CALF, BAKE IT: POUR IT ON THE MEAT, THEN BAKE IT. IT'S BEEN COOKING UNTIL IT'S FORMED, ABOUT THREE TO FOUR HOURS, COOLED AND CUT FOR A FEW MINUTES. NOTE: IF YOU HAVE A SHORT TIME, YOU CAN BAKE FOR ONE HOUR AT 302°F/150°C, THEN HEAT UP TO 390°F/199°C WITH A ROTTING OVEN, AND BAKE FOR AN ADDITIONAL 5 TO 10 MINUTES, WHICH WILL HELP TO FORM THE SKIN。

13

Let's eat! The calf with the scrawny skin -- with our favorite roasting sauce -- is so delicious. No one will believe you didn't smoke this piece of meat

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