The art of cooking smoked meat
Smoked meat is good, it's simple and it keeps for a long time. The cooking secrets of the crème de la crème of the Far East of the Vosges.
Cook smoked meats in simmering water
The smoked meat is pre-cooked by the butcher and arrives at your home vacuum-packed. These pretty pieces still need to be cooked. And it's very simple: in a saucepan in simmering water, never boiling. You have to cook them for more or less time depending on the size of the pieces.
In a saucepan, with vegetable stock and a bay leaf, he immerses the piece taken out of its vacuum packaging in simmering water. There is no need to salt the broth since the piece of meat is already salted initially for its preservation.
Tasty, shelf-stable meats
Why do we like smoke so much? Because these pieces keep for a long time and they transform the simplest dinner into a gourmet celebration. The kitchen and dining room are filled with warm scents. No more boredom!
Cooking times for smoked meats:
- Whole palette: 1h30
- Smoked cumin sausage: 45 min.
- Smoked sausage: 45 min.
- Snacks: 5 mins.
- Cervelas: 5 min.
- Andouille du Val-d’Ajol: 45 minutes
- Pork nuts: 1h30
- Smoked pork tenderloin: 1h30
- Smoked pork ribs: 45 min.
- Ham before smoked: 1h30
- Smoked bacon: 45 min.
The questions you ask yourself:
1. Can filet mignon also be cooked?
No, that's not necessary! Stuffed with foie gras or not, we recommend it thinly sliced as an aperitif.
2. What can I cook with smoked meat?
Sauerkraut is not obligatory but highly recommended. You can also taste smoked meats with green beans in season, green lentils, a few small potatoes will do the trick! Only one rule: keep it simple.
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