Sunday, 20 December 2015

Smoked meat

Hi there,

Christmas is going and in my house the preparations are in progress :). I would like to tell you about home-made smoked meat. Where has this idea come from? As you know, today many meat and cold cuts producers economize on production costs. They often add to their products many preservatives, which could be harmful for our health. These are for example potassium sorbate or glutamade. In meat you can also find unneccessary liaisons like guar or xanthan gum. You could not be sure what is really in a piece of meat you eat, It is also said that in cold meat there is little real meat. I am sure you like sausages, who does not like them? However, have you ever read the list of ingredients on a packaging? Many people do it rarely or never. Somebody could say that there is no list on a packaging or there is too long queue behind them to ask a sales assistant. It is true that many people are angry when one asks for many 'unimportant' things, making them waiting so much time for their queue. My family has found a solution to all of these problems,

I live in a detached house in village so my father has decided to built a smokehouse. It is small but very useful and profitable. It has been made with bricks with a chimney as a part. My parent buy about thirty kilos of pork to smoke. They do it with bacon, loin and ham. The product are very delicious and a big advantage of this method is that meat can stay fresh for so much time. It is a possibility to froze it and it does not change its taste. Nonethless, it is important to remember that meat must be marinated for almost one day. All the smoking process can last from one to three days. It depends on th effect you would like to achieve. I am very happy with the opportunity of having a home-made smokehouse. I know what I eat. I can buy a certified and safe meat to prepare really delicious cold cuts. Somebody could say that the taste is not nice for them. In fact, cold meat bought in a shop has different taste than that home-made because of flavour enhancer.

Next week when I got home, I will upload photos of Christmas smoked meat :).

No comments:

Post a Comment