Friends, you can make boiled and smoked delicacies very simply, without extra equipment and even without the ability to smoke. Of course, I am a supporter of natural smoking, but you can do it this way. Ingredients: 1. Meat (chop, neck, ham ...) - 1 kg 2. Nitrite salt - 10 g / kg 3. Table salt - 10 g / kg 4. Water - 100 ml / kg 5. Sugar - 3 g / kg 6. Liquid smoke - 1.5 tbsp. Equipment: 1. Medical syringe (50-100 cc) 2. Thermometer with probe 3. Thermometer for measuring oven temperature 4. Oven with convection (preferably) 5. Food film Technology: Prepare a saline solution. Weigh a piece of meat, multiply its weight by 10% - we get the weight of water. Multiply the weight of the meat by 2% to get the weight of the salt (half of which is regular, half is nitrite). Mix the salt and sugar in water. Use a syringe to inject the brine into the piece of meat. The brine will leak out a little, so take the leaked out into the syringe and inject it back into the meat. Place the meat on the film, rub it with one tablespoon of liquid smoke on top and wrap it tightly in film so that nothing leaks out. Put it in the refrigerator and salt at a temperature of +2-+4C for 3-4 days. For better salting, you can take the piece out once a day and massage it briefly. After salting, remove the film, wipe the piece dry with a paper towel and leave it to warm at room temperature for 4-5 hours. Heat treatment: Place the meat on the grill in a cold oven, insert the temperature probe into the center of the piece, turn on the lower, upper heating elements and convection and bring to +90C inside the oven. At this temperature, bring the temperature inside the piece to +58-60C. Pour boiling water into the tray at the bottom of the oven and cook with steam at a temperature of +80-85C in the oven to +68-69C in the center of the piece. Cool the piece at room temperature for an hour, then cool in the refrigerator for 12 hours. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... INKBIRD thermometers: Buy Inkbird IBT-4XS: http://bit.ly/2Zz9xBz Inkbird on VKontakte: https://vk.com/inkbird_official Inkbird website: https://www.ink-bird.com/ ----------------------------------------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss VKontakte group: https://vk.com/domkolbasa ----------------------------------------------------------------------------------------------------------------------------------------------- My chamber for raw drying: • Chamber for raw drying. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!