Cutting and smoking pork carcass (vol 2)
The meat prepared and pre-salted on day 1 is now ready to go in the oven – time to get started!
We will begin by learning how to prepare the ovens and pre-process the smoked meat. After placing the meat in the oven, we will calmly monitor its cooking.
Since baking takes time, we fill the waiting periods with various activities:
If we didn't have time for quick grilling and sausage making on day 1, we'll do it now.
Let's learn new grilling and BBQ techniques.
We enjoy the day with other fun activities.
The smoking time depends on the temperature of the oven and the size of the meat pieces. Although the best smoked meat is prepared with a longer cooking time of 12 – 24 hours, we can play around with the size of the meat pieces and reduce the time to 4 – 6 hours. Taking all processes into account, vol 2 takes a minimum of 7 – 8 hours.
