Natural pork cutlet smoked in Brand 6060 smokehouse

Category: Meat dishes
Natural pork cutlet smoked in a Brand 6060 smokehouse

Ingredients

Natural pork cutlet 4 things.
Kiwi 2 pcs.
Salt, spices taste

Cooking method

  • We clean and chop the kiwi.
  • Rub the cutlets with spices and kiwi. Leave in the refrigerator for 12 hours, then salt it just before cooking.Natural pork cutlet smoked in a Brand 6060 smokehouse
  • Before placing the cutlets on the grill of the smokehouse, remove the kiwi slices
  • Pour 100 ml of water on the bottom of the saucepan, put a jar with apple tree branches, put cutlets on the wire rack and put them on the "Hot smoking" program - 35 minutes.
  • The smell from the apple tree is pleasant, not annoying.

Cooking program:

Hot smoking

irman
Oh, what cute cutlets, beautiful.
Twist
Olyawhat yummy !!! Well, very nice and delicious !!!
MariV
And how my little men like it - delicious, fast, without much hassle!
Twist
Mine, too, just give such things!
Medusa
It is known that mashed kiwi fruits can make almost any tough meat for barbecue tender (most likely due to their high iodine content). However, the authors of this method of preparing meat for gatherings in nature warn that even by adding only 2-3 kiwi fruits per kilogram of meat, it can "creep" in just a few hours of aging to such an extent that it will not stick to skewers.
So the grill is perhaps the only correct solution when cooking smoked meat products with coating or adding kiwi.
MariV
Where did you get such knowledge - the high iodine content in kiwi?


"Just one kiwi every day will cover the daily dose of vitamin C, which strengthens our immunity, blood vessels, increases the body's resistance to infections and helps us fight all kinds of stress."

Luysia
Quote: MariV

And how my little men like it - delicious, fast, without much hassle!

And yesterday I showed your cutlet to my husband, like look, what else the smokehouse can do!
Medusa
Information about the ability of kiwi to make almost any meat for kebabs soft and tender is widespread on the Internet. 🔗
True, opinions on the mechanism of such a powerful effect of small kiwi supplements differ or are absent altogether.
I will express my thoughts on this, based on the experience of studying such a phenomenon as synergy.
Indeed, there is not so much iodine in kiwi - 2 mcg. However, kiwi contains a significant amount of vitamin C (ascorbic acid) and a number of other microelements, which in combination with iodine can multiply the "softening" effect of such a marinade on the fibers of old / tough meat (synergistic effect). The effect of kiwi on tough meat has been tested by me many times in practice and has a place to be!
If you have any other information / considerations explaining the real ennobling effect of kiwi on the flesh of not superior quality, welcome!

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