Boerekos met 'n Twist: BEROKING VAN VLEIS OP DIE STOOF / Smoking meat on the stove top
BEROKING VAN VLEIS OP DIE STOOF / Smoking meat on the stove top
Skaap worsies, Vark "rashers" word alles tuis gerook!
Ek berook gereeld kleiner stukkies vleis vir ‘n verskeidenheid disse wat ek maak. Die aroma en geur is sag en nie so sterk soos die vleis stukke wat vir ure in groot rook oonde gerook is nie. Ek geniet beide en vir myself is dit net nie die moeite werd om so ‘n groot kontrepsie te bou nie. Dus het ek met die jare maar geleer om self op die stoof die ding te doen. Ek rook vis, hoender stukke, varksnitte en vele meer, selfs paparika en soetrissie! Die hout wat ek gebruik is Oak chips wat jy by Freddie Hirsch en Safari speserye kan bestel. Ek het ook al by Builderswarehouse en sommige Makro’s by die braai afdeling gekry. Maar vir my wat op die platteland woon voel dit soms of alles onbekombaar is. Dus liewe lede moenie kommer, ons het Rooibos tee!
5 - 10 liter grootte kastrol
Metaal stoom rakkie of enige draadrakkie selfs ‘n potstaander kan werk.
Rooibos tee of hout van keuse om voedsel mee te berook.
MERKE GEREED EN ROOK!
Afkoel rakkie vir rook werk
1. Frommel eers ‘n stukkie foelie liggies op en vou weer oop. Plaas dit onder in die kastrol. Strooi so 5 gebreekte rooibostee sakkies onder op die foelie. Plaas nog ‘n stukkie foelie bo-oor die tee blare. (Die laaste lagie moet ook so opgefrommel word en net baie lossies bo oor gesit word sodat die rook stadig kan versprei.)
2. Plaas nou die rakkie bo op en dan die vleis snitte. Moenie te veel vleis op ‘n keer insit nie. Die lug moet vryelik tussen die stukke vleis en groente deur beweeg.
3. Maak ‘n vadoekie nat (kaasdoek werk die beste) en sit dit oor die oop kastrol en sit die deksel op. Neem weer foelie en vou dit baie styf oor die deksel en rant vas sodat geen rook of vog kan ontsnap nie.
4. Rook die vleis eers vir 5 minute op die hoogste hitte om die tee aan die brand te kry.
Seel die kante van die kastrol baie dig
5. Rook dan die vleis vir 15 minute op medium hitte vir klein vleis snitte en 30 - 40 minute vir groter vleis snitte.
6. Verwyder die kastrol dan van die hitte en laat dit staan totdat die kastrol koud is. Dan eers mag jy oopmaak. Onthou die doel van die rook is nie om die vleis gaar te maak nie, die tyd is net te min. Onthou as jy dalk te lank rook omdat jy die vleis wil gaar kry mag dit ‘n slegte bittersmaak tot gevolg hê. Jy moet die vleis se gaarheid toets en dan besluit watter verdere gaarmaak metode jy gaan volg.
Hierdie is 'n Cobb en word op die stoof ook gebruik!
SMOKING OF MEAT ON THE STOVE
I regularly smoke smaller pieces of meat for a variety of dishes that I make. The aroma and flavour is mild and not as strong as the meat that is smoked in large smoke ovens for hours. I enjoy both and for myself it's just not worth building such a large contraption. Over the years I taught myself to do it on the stove. I smoke fish, chicken pieces, pork cuts and many more, even paparika and sweetpeppers! The wood I use is Oak chips that can be ordered at Freddie Hirsch and Safari spices. I also have found it at Builderswarehouse and some Macros at the grill section. But for me who live in the country it sometimes feel that everything is unavailable. So dear members do not worry, we have Rooibos tea!
5 - 10 liter size saucepan Aluminum foil
metal steam tray or any wire rack even a pot holder works.
Rooibos tea or timber of choice to smoke food.
ON YOUR MARKS READY AND SMOKE!
Cooling rack for smoking work
1. Crumble a piece of foil lightly and fold open again. Place it on the bottom of the pan. Sprinkle about 5 broken rooibos tea bags on the foil. Place another piece of foil over the tea leaves. (The last layer must also be crumbled and put very loosely on top so that the smoke can spread slowly.)
2. Place the wire rack on top and then the cuts of meat. Do not add too much meat at a time. The air should flow freely between the meat and vegetables.
3. Wet a cloth (cheesecloth works best) and put over the open saucepan and cover it with the lid. Take foil and fold it very tightly over thelid and edge so that no smoke or moisture can escape.
4. Smoke the meat for 5 minutes at the highest heat to get the tea on fire.
5. Smoke the meat for 15 minutes on medium heat for small cuts and 30 - 40 minutes for larger cuts.
6. Remove the saucepan from the heat and let it stand until the pot is cold. Only then you can open it. Remember that the purpose of smoking is not to cook the meat, the time is just not enough. Remember when you smoke for too long because you want to get the meat cooked it may lead to a bitter taste . You must test the meat's doneness and then decide what further cooking method you are going to follow.