Smoking beaver meat

We cut off most of the meat from the carcass, leaving about 1.5 cm on the bone. The pulp is sent to the freezer - it will be useful for other dishes, cutlets, for example.

Pour water into a saucepan, add allspice and black pepper, bay leaf, lemon, cut in half, salt, favorite spices. In such a fragrant brine, boil the edged bones for 60 minutes, then remove from the heat and leave to infuse for 3 hours.

In the evening, remove the meat from the pan, rub with salt, garlic, red pepper and mustard. Spread on a spacious baking sheet and leave to dry overnight.
In the morning, we heat the meat in the microwave to avoid black carbon and, hanging it in a gauze bag, cook it in a prepared smokehouse for 3-4 hours.

In order to feel all the taste inherent in bobratin, we give the meat a rest and air out after smoking for about 5 hours.

Yummy! Bon appetit!