Boiled smoked brisket: calorie content, recipes with photos, videos

With all the variety of choices on store shelves, it has become almost impossible to buy truly tasty pork belly. Manufacturers reduce the cost of the manufacturing process, which negatively affects the benefits and taste. Home-cooked smoked brisket is a high-quality product created according to all the canons of culinary art. The delicacy has an amazing aroma and exquisite taste. It can be used every day or served on a holiday table as a signature dish. Preparation does not require any special skills or sophisticated equipment. Even a novice cook can cope with the task.

Calculation of caloric content of a product per 100 grams

The calculation of the calorie content of 100 grams of product is based on previously known indicators of BZHU (abbreviation: proteins-fats-carbohydrates). The calculation method is the summation of these data (obtained by laboratory analysis and calculations) previously multiplied by a value equal to the energy released (calories) during their splitting. So, for example, 1 gram of protein or carbohydrate can release energy equal to 4.1 kcal, and fat a little more than 9. In calorie calculations, these numbers are usually rounded to whole numbers, as is the result itself.

Our example involves proteins - 10.97 grams, fats - 44.98 grams and carbohydrates - 3.67 grams, contained in 100 grams of product. Next we perform the calculation:

Energy value of 100 grams = 10.97 (proteins)*4 + 44.98 (fat)*9 + 3.67 (carbohydrates)*4 = 43.88 + 404.82 + 14.68 = 463.4 kcal

Our calculated calorie content is more than 250 kcal, which means that boiled-smoked pork belly is a high-calorie product with a high protein, fat and low carbohydrate content.

Beneficial features

Boiled and smoked pork product is characterized by juiciness and tenderness, which is why many people like to eat it. In small quantities, the delicacy can have a beneficial effect on the human body and bring benefits to it.

The tasty, low-calorie smoked product contains a lot of protein, which is easily digestible. The vitamins and minerals that the delicacy is rich in can have a positive effect on the functioning of the heart and blood vessels, the composition and functions of the blood. Eating smoked brisket helps normalize the activity of the nervous system and restore muscles and bones. People who regularly eat this type of meat report improved condition of their hair, nails, and teeth.

Calorie calculation for a 150 gram serving

As an example, we will give the calculation of a portion equal to 150 grams - this is one of the standard weight measures that is popular. Its calorie content can be calculated by simple calculation.

The easiest and most universal option (suitable for calculating any volume of a product or ready-made dish) is calculation by multiplying the known calorie content (100 grams) by a factor of 1.5 obtained from division (150 / 100 grams).

Calorie content of 150 grams of serving = 463 * 1.5 = 694.5 kcal.

How to cook boiled smoked brisket

The recipe for cooking smoked brisket at home is quite simple. The whole procedure takes from 30 minutes to 2 days, depending on the smoking method.

Boiled-smoked brisket in a hot-smoked smokehouse

Dry the boiled brisket by hanging it in the open air for several hours. Place special wood chips from fruit trees - apple, cherry, apricot, plum, pear, alder - into the smokehouse. You can use a sprig of juniper. You should not overuse conifers - they give a tart, resinous taste. Birch is also not suitable.

Place the tray and wire rack and place the meat. Smoke at 100 degrees for 1-3 hours. Cooking time directly depends on the thickness of the pieces and personal preferences of the cook.

Important! Only wet wood chips should be used in the smokehouse!

4

Before you start smoking, you must carefully read the instructions included with the unit.

Recipe for boiled cold smoked brisket

Cold smoking takes longer, but the excellent result is worth the 2-7 days of waiting. Boiled-smoked brisket turns out aromatic, with an amazing delicate taste. The smoking period depends entirely on the size of the parts, so you shouldn’t use too large ones.

After boiling, the meat should be well dried in air for 120-180 minutes. Hang in a smoking cabinet at a temperature of 24-36 degrees for 2-7 days. Place the finished smoked meats in the open air for a day. After this, put it in the refrigerator for 2-3 days so that the brisket is completely ripe.

5

Under no circumstances should wet pieces of brisket be placed in the smoker.

Boiled smoked brisket cooked with liquid smoke

The easiest and fastest way to impart a smoky flavor to a brisket is to spray it with liquid smoke. If the household does not have its own smokehouse, or is running out of time, a bottle of a substitute will solve the problem. You can prepare it in two ways:

• place the boiled brisket in the marinade with liquid smoke added according to the instructions for several hours;
• Coat the soaked raw materials with liquid smoke and bake in the oven until cooked - about 30 minutes.

Advice! You can use simple baking technology in a disposable smokehouse. The set includes foil and wood chips.

The brisket should be placed on wood chips, packed tightly, and baked in the oven at 180 degrees for 90-120 minutes.

Vitamin content

Table 1

Boiled-smoked pork belly contains vitamins with high, medium and low levels, if we consider them according to the approved standards for the significance of the nutritional value of the product.

At the highest level of importance in the food value chain are:

• B1, required to normalize the nervous and muscular systems.
• PP, participates in the formation of hemoglobin.
• B4, is involved in the biosynthesis of heme and proteins, cell proliferation, and tissue respiration.
• B6, participates in the metabolism of lipids and amino acids.

Vitamin B2 is at a medium level of importance; it maintains body tone.

Vitamins of low content include:

• E, keeps the muscular system in good shape.
• B9, supports the hematopoietic and digestive system.

Selecting and preparing brisket

To make a homemade delicacy tasty and of high quality, you need to take a responsible approach to the choice of raw materials:

1. The meat must be fresh, from a healthy young pig or piglet. It is better to opt for farm products, with skins that have undergone a tarring procedure. This kind of pork is the most delicious.
2. The surface of the piece must be clean, free of plaque, mucus, mold and foreign, pungent odors.
3. Preference should be given to a chilled product, since a defrosted product loses its taste.
4. Brisket is meat that has layers of fat. It is necessary to select those parts in which the ratio of veins is at least 50x50. It would be great if there was more meat.

Before the smoking procedure, purchased meat must be properly prepared.

Advice! To save time and effort, you should choose larger cuts of meat. The finished boiled-smoked meat product can be frozen, which will extend its shelf life to six months.

2

A good brisket should contain layers of meat and fat in an approximate proportion of 70x30%

Pickling

Purchased meat must be cut into portions and salted. The procedure can be done in several ways:

1. Dry is the simplest and most affordable. The products should be rubbed with salt with the addition of spices to taste (black and allspice, paprika, cumin, coriander) and a small amount of sugar, and placed in an enamel or glass container. Refrigerate for at least 5-7 days, turning occasionally.
2. Brine - using brine and spices. For 10 liters of water you need to take 200 g of salt and 40 g of sugar. The raw materials should be completely immersed in water. If necessary, you can use oppression. Salting period is 2-3 days.

You can add fresh or ground garlic, bay leaf, and any herbs to the brine to taste.

Pickling

For the marinade you need to take 5 liters of water, 100 g of salt and 25 g of sugar. Bring to a boil, add black or allspice, bay leaf, any spices to taste, honey. Cool to room temperature. Pour over the meat and refrigerate for 2-3 days.

3

Juniper berries in the marinade give the finished product a magnificent, subtle aroma and amazing taste

Syringing

The extrusion procedure allows you to speed up the salting process up to 24-36 hours. To do this, a brine of 50 ml of water, 10 g of salt and 2 g of sugar should be taken into a syringe and injected into pieces of meat with a total weight of 1 kg, making punctures at an equal distance from each other. Prepare another portion of brine and moisten the top of the semi-finished product well, put it in a plastic bag with spices, and tie it. Place in the refrigerator and stir the meat occasionally, kneading slightly.

After salting is completed, the semi-finished product must be soaked. This is important because it balances the flavor of the less salty middle and outer layers. Otherwise, the salt will be distributed unevenly throughout the smoked meat. To do this, remove the pieces of meat from the brine, rinse under the tap, and soak for 2-3 hours in cool water. For very thin slices, 30 minutes is enough.

How and how long to cook brisket before smoking

After soaking, the semi-finished product must be boiled:

• tie pieces of pork with twine and wrap in cling film;
• Place an inverted plate in the bottom of the pan, place the brisket, add water so that it completely covers it;
• cook at 80 degrees for about 3 hours for thick cuts, the inside of the brisket should be about 69-70 degrees.

The product can also be baked in the oven, setting the temperature to 80 degrees for 3-4 hours.

Boiled-smoked brisket made using nitrite salt in an amount of 2% by weight of the meat product is tastier, more aromatic and safer. The substance has antibacterial properties. It also acts on botulism bacteria.

Summarize

• Pork belly is known for its excellent flavor, versatility and low cost, all of which make it a staple ingredient in many cuisines around the world.
• However, compared to other cuts of pork, pork belly contains more calories, total fat, and saturated fat. It also contains about half as much protein as other cuts of pork.
• If you enjoy eating pork belly, it may be best to make small portions and eat it on special occasions.

The article was prepared by experts for informational purposes only. It should not be used as a guide for treating medical conditions and is not a substitute for professional medical advice, diagnosis, or treatment. In case of illness or any symptoms, you should always consult a doctor and not self-medicate.

Tags: Pork

About the author: Alexander Fedorov

Candidate of Biological Sciences, biologist, nutrition expert. Graduated from Stavropol State University with a degree in Biology at the Faculty of Biology and Chemistry.

Related Posts
• Masago in rolls: what is it? The benefits and harms of capelin caviar
• Haddock: benefits and harm to the body
• Mackerel: benefits and harm to the body

« Previous entry

What is pork belly?

Pork belly is a boneless cut of meat that comes from the lower belly of the pig.

After the butcher has removed the ribs and loin from the pig, the tender pork belly may remain. This may explain its lower price at the local meat market.

Because pork belly has a high fat content, it is best cooked using one of the following methods:

• slow roasting
• oven baking
• extinguishing
• deep frying
• grilling
• smoking
• roasting

If you want the most tender pork belly, you can choose a slow, moist cooking method such as braising.

These cooking methods distinguish pork belly from bacon, which is pork belly with the skin removed and cured, salted, and smoked. Cooks often fry bacon in a pan or cook it in the oven.

Summary:

Pork belly is a boneless, fatty cut that comes from the underbelly of a pig. You can cook it in a variety of ways such as slow roasting, sautéing or grilling.

Recipes for smoked-boiled brisket at home

To make the recipe clear, I will divide all the steps into blocks. This will make it easier for the reader to navigate the text and look for the right step. I’ll say right away that the recipe is suitable for any single-chamber or double-chamber smokehouse. It has been tested many times not only by me, but also by friends and relatives.

I strongly recommend that smokehouse owners purchase a temperature meter. Only with it you will be able to make high-quality, juicy, soft and safe meat and fish products. The process will be simplified many times over. Electronic models with removable sensors are very convenient to use.

Are there any benefits to eating pork belly?

There are many culinary benefits of pork belly.

Taste

Pork belly is known for its juicy and rich flavor.

You can enhance the rich flavor of pork belly by cooking it over low heat to render and break down the fat.

Given the strong fatty flavor of pork belly, you can serve the dish with light, fresh ingredients such as cucumber, lettuce, citrus, herbs and pickled onions.

Versatility

Pork belly's versatility makes it a popular ingredient in many cultures.

You can find it in sandwiches, burgers, stews, ramen, tacos, tamales and many other dishes. It is also served on its own, fried, grilled or deep-fried.

Moreover, many dishes use crispy pork belly as a side dish.

Economic efficiency

If you're looking for a tasty yet affordable meat, pork belly is a great option. It is less expensive than other cuts of pork such as tenderloin and loin.

Summary:

You may find that pork belly is an ideal dinner option due to its versatility, rich flavor, and low cost.