1.5 kg of pork ribs
50 g of salt
20 g of nitrite salt (you can do without it, then replace it with ordinary salt)
2 cloves of garlic
4 tablespoons of ketchup
1 tablespoon of ground pepper.

Marinate the ribs for 8-12 hours. You can Ts more.
Simmer over moderate heat for 2 hours. (The temperature in the middle of the smokehouse should be 80-90 degrees, so I recommend ordering a thermometer for the smokehouse to monitor and regulate the temperature)

The second marinade is for pork. It goes with dry white wine, the meat turns out incredibly tasty.

Mix in equal parts:
Olive oil
White wine.
Beat: 1 tbsp of dry mustard
1 tablespoon of ground pepper
1 tbsp paprika (optional)
2 cloves of garlic (grated)
2 tablespoons of salt
1 tablespoon of nitrite salt (optional).

This marinade is designed for 1.5 kg of pork.
Marinate for 8-12 hours. You can do more.
Bake for 1.5 hours at 80-90 degrees.

Smoked meat should be cooled before consumption.

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