Smoked cheek

We wash the cheek under running water, put it in a bag. In a separate container, we dilute the salt with water and pour it into the same place.

Add the peppers and bay leaf, remove the air to the maximum and seal the package tightly, send it to the refrigerator for a week. During this time, we turn it over 3-4 times so that the cheek is soaked with brine properly.

Cut the finished pickled cheek into four parts. We attach a rope to each piece and hang it to dry for about 7-8 hours. During this time, all moisture should completely evaporate so that the meat is perfectly smoked.

We smoke the cheek with the help of a smoke generator (it is possible in a conventional smokehouse) on perfectly dry wood chips. This process will take 12 hours - 6 hours every day with an interval for night airing.

We are not in a hurry to eat the finished meat, he needs a little more "rest" in the fresh air (you can leave it on the balcony all night).

Patiently waiting for the right time, cut the smoked cheek into small thin slices and eat with pleasure!

Bon appetit!