9 delicious recipes with smoked meat in the main role. Try them all!

Can you beat the taste of smoked meat?

Then try our smoked meat recipes that your whole family will enjoy.

Try smoked soup, stuffed dumplings or baked potatoes.

We also have a tip for you on how to prepare smoked beef brisket yourself and absolutely simply.

So let’s do it!

Baked smoked in fruit marinade

A luxurious delicacy that you simply have to try! Baked smoked meat with sweetness is an absolutely delicious affair that will be appreciated by even the most demanding guests.

Ingredients

• 1 piece of smoked meat
• 1 cup of pear juice
• 1 cup orange juice
• 0.5 cup cane sugar
• 0.5 cup of honey

Method

1. Preheat the oven to 200 °C.
2. Pour pear and orange juice into a deep baking dish (you can also add water), mix and put the smoked meat in it (the meat should be covered about half way).
3. Cover the roasting pan with aluminum foil and bake the meat at a temperature of 200°C until tender.
4. Pour the fruit mixture over the meat while baking, adding water if necessary.
5. When the meat is soft enough, remove it from the oven and prepare the glaze.
6. Mix honey with sugar, pour this mixture over the meat and let it cook until golden (you can use the grill function, but be careful not to burn the meat).
7. Serve the smoked meat prepared in this way with whole grain bread, horseradish and pickled cucumbers, or with different types of potato salads.

Slovak dumplings with cabbage and smoked meat

Dumplings belong to the traditional Slovak food with an unmistakable taste. Try this variation with cabbage and smoked meat. You will lick yourselves!

Ingredients

• 3 potatoes
• 300 g semi-coarse flour
• 1 egg
• 200 g of sauerkraut
• 200 g of smoked meat
• 1 onion
• salt and pepper to taste
• cumin to taste
• 1 tablespoon of oil

Method

1. Peel the potatoes and finely grate them.
2. Squeeze all the water out of them.
3. Add flour, salt and eggs to the grated potatoes.
4. Work out the dough.
5. Bring water to a boil in a saucepan.
6. Place the dough in a gnocchi sieve and push the gnocchi into the boiling water.
7. Cook for about 8 minutes, until they float to the surface.
8. Drain the cooked gnocchi and leave them in a bowl.
9. In a pan, fry finely chopped onion and cubed smoked meat in oil until golden.
10. Add sauerkraut, cumin, salt, pepper to the meat and onion and fry everything together for a while longer.
11. Serve dumplings mixed with cabbage and smoked meat.
12. Garnish with spring onions or chives.

Pea porridge with smoked meat

Not everyone is in love with pea puree, but that can change with our recipe! Serve it with smoked meat and pickles and believe me you will enjoy it.

Ingredients

• 500 g of dry split peas
• 500 g of smoked meat
• 2 carrots
• 1 parsley
• 1/4 celery
• 1.5 onions
• 1-2 pcs (doesn’t have to be) potatoes
• 15 balls of black pepper
• 5 balls of allspice
• 2 bay leaves
• 3 cloves of garlic
• 2 tablespoons plain flour
• 2 tablespoons lard
• marjoram to taste
• a pinch of dried sage
• water as needed
• salt to taste

Method

1. Rinse the peas and soak them in cold water for 8-12 hours, preferably overnight.
2. Then drain the water, cover with clean water, boil for 10 minutes and drain again.
3. Cook the meat with root vegetables, half of the onion and spices until soft, about 2 hours, depending on the amount of meat.
4. Set the broth aside.
5. Pour the meat broth over the pre-cooked peas, add a chopped potato, a pinch of salt and cook until soft.
6. Fry finely chopped onion in lard, add 2 tablespoons of plain flour and fry until golden.
7. Add this broth to the cooked pea mash, which will thicken to a reasonable thickness.
8. If necessary, add meat stock, press the garlic, season with salt and cook for a while.
9. Finally, add marjoram to taste.
10. Cut the smoked meat into slices, add to a portion of porridge and garnish with fried onions.
11. Serve with pickles and bread.

potato dumplings filled with smoked meat

A beloved classic that no one will ever despise. Prepare delicious stuffed potato dumplings according to our recipe and you will never want another!

INGREDIENTS

• 800 g potatoes (cooking type C)
• 300 g of smoked neck
• 200 g coarse flour
• 80 g of baby semolina
• 1 egg
• plain flour on a floured roll
• salt

METHOD

1. Boil the potatoes in their skin until soft and let them cool completely.
2. Meanwhile, cook the smoked meat completely submerged in water for about 20 minutes.
3. Take it out on a baking sheet, let it cool and cut it into small cubes.
4. So that the dumplings don’t boil while waiting for the water to boil, fill a large pot with at least 3 liters of salted water and bring to a boil.
5. Peel the cooled potatoes and grate them on a fine grater.
6. Add flour, semolina to the grated potatoes and beat the egg.
7. Add salt and work into a soft and non-sticky dough with your hands.
8. Divide the dough into 4 parts and on a floured rolling pin gradually roll it out into a sheet about 0.5 to 1 cm high.
9. Divide it into squares with an edge of about 8 cm.
10. Place a mound of smoked meat in the center of each square.
11. Bring all four pieces of dough together and use your hands to form a round dumpling.
12. Carefully move the finished dumplings into the boiling water and bring to a boil again as quickly as possible.
13. Peel them off the bottom with a wooden spoon and cook for 10 to 12 minutes, depending on the size of the dumplings.
14. Then drain them, pierce each one with a fork and serve immediately.
15. You can serve the dumplings with steamed sauerkraut or fried onions.

Smoked loin with mashed potatoes

Make this delicious yet simple recipe that your whole family will love!

Ingredients

• 1 kg of potatoes
• 2 sour apples
• 1 onion
• a little oil
• 3 tablespoons of butter
• 200 ml of milk
• pinch of salt
• 600 g of smoked loin

Method

1. Clean, boil and partially drain the potatoes, mash and mix well.
2. Boil the milk with butter and salt and gradually stir it into the potatoes.
3. Boil the cleaned apples to a pulp with a little water, add them to the potatoes and wipe them smooth.
4. Finely chop the onion, fry in oil until pink and add to the porridge.
5. Wash and cook the meat.
6. Cut it into slices when it is half cool and serve with porridge.

Smoked soup with hailstones

This delicious, hearty soup made of smoked meat, groats and vegetables is full of flavor and perfectly filling and warming. Try it yourself!

INGREDIENTS

• 750 g of smoked meat, I can also use bones
• 2 bay leaves
• 5 balls of black pepper
• 2 balls of allspice
• 250 g of groats
• 2 tablespoons lard
• 1 onion finely chopped
• 2 potatoes, peeled and diced
• 1 diced carrot
• 1 diced parsley
• 1 teaspoon marjoram
• salt, parsley for decoration

METHOD

1. Put the smoked meat in a pot and pour 2 liters of water.
2. Add bay leaf, pepper, allspice and cook for about an hour.
3. Cover the hailstones with twice as much cold water and let them stand for at least 45 minutes.
4. Then cook them according to the instructions, rinse with cold water.
5. Heat the lard in a pot, add the onion and let it become vitrified.
6. Pour the smoked meat stock through a colander, add the potatoes and cook for 10 minutes.
7. Add vegetables, grits, cook for another 15 minutes.
8. In the meantime, cut the meat into pieces, put it in the soup, season it with marjoram, or salt it and garnish it with parsley.

Smoked with horseradish sauce

Try this simple traditional recipe for horseradish sauce with smoked meat. Even a complete beginner can handle it!

Ingredients

• 1 kg of smoked pork neck
• 50 g of butter
• 2 tablespoons plain flour
• to taste (fresh grated) horseradish
• salt to taste
• granulated sugar to taste
• lemon juice to taste
• 250 ml cooking cream
• 100 ml of milk
• 1 medium onion
• 2 tablespoons of oil
• 300 ml of smoked meat broth

Method

1. First, cook the smoked meat.
2. Fry plain flour in heated butter until golden brown.
3. Cover with milk and cook over low heat for about 10 minutes.
4. Mix in the broth from the smoked meat (about 3 dl), and add the grated fresh horseradish.
5. Cook slowly for another 10 minutes, adding salt if necessary.
6. Be careful with salt, the broth is salty from being smoked.
7. Add sugar and lemon juice to taste.
8. Finally, add good quality cooking cream.
9. Bring to a boil.
10. Fry the chopped onion in oil until brown.
11. Place the sliced meat on a plate and sprinkle with fried onions.
12. Serve with dumpling.

French potatoes with cheese and smoked meat

Delicious gluten-free food that you can easily enjoy even during a diet. It is simple to prepare and yet delicious. Enjoy it!

Ingredients

• 900 g of potatoes
• 450 g of smoked meat
• 100 g of grated Edam
• 3 eggs
• 220 ml of milk
• 100 g of onion
• 20 g oil / ghee / lard
• salt and pepper to taste

Method

1. Boil the potatoes in their skins (you can do it the day before).
2. You can also cook the smoked meat, but you don’t have to.
3. Hard-boil 2 of the 3 eggs (leave 1 raw) and cut them into cubes after cooling.
4. Cut the onion into small cubes.
5. Cut the boiled and peeled potatoes into cubes through a sieve.
6. Also cut the smoked meat into cubes.
7. Put the chopped potatoes, smoked and eggs in the baking dish and mix gently.
8. Fry the onion in fat and add to the mixture in the baking pan.
9. Mix the grated cheese, 1 raw egg, salt and pepper in the milk.
10. Pour this mixture over the rest of the ingredients already in the baking dish and gently mix them together.
11. Place the baking tray in the oven at 160°C and bake for approximately one hour.
12. Enjoy your meal!

Smoked Beef Brisket for Beginners

Try to prepare your own smoked meat, which you can beat yourself up after. With our instructions, absolutely everyone can do it!

Ingredients

• 4.5 kg boneless beef brisket
• 1/2 cup cane sugar
• 1/3 cup salt
• 1/3 cup paprika
• 1/3 cup dried chilies
• 1/4 cup black pepper

Method

1. Trim the fat from the meat, rub it thoroughly with the spice mixture and heat the smoker or grill to a temperature of approx. 107 degrees Celsius.
2. Place the meat in the smoker and leave it there until the internal temperature of the meat reaches 74°C (about 7 hours).
3. Remove the brisket and wrap it in foil, then return the meat to the smoker/grill and leave it there until the thickest end of the brisket reaches 93°C.
4. Check doneness so that the thinnest end of the meat is soft.
5. Leave the brisket wrapped in foil and let it rest for at least 45 minutes before slicing.
6. Serve and enjoy!

How to properly smoke meat

• To smoke meat, ideally use a smoker , but if you don’t have one, a gas or charcoal grill will do.
• In the latter case, you stack the charcoal on one side of the grill , leaving the other side empty and you can fire up the grill.
• The side with the coals heats up as usual, which is ideal for steaks, but the smoking magic happens on the other side .
• If you want to smoke on a gas grill , just turn on the burners on one side of the grill and leave the others off.
• As with a charcoal grill, you’ll need to experiment for a while to figure out exactly how to reach your desired temperature of 107-135 degrees Celsius.
• A trick to prevent the meat from drying out and help keep it moist and flavorful is to put a grill tin (about half filled with water) inside the grill on the side where there are no coals.
• The water absorbs the heat and then re-radiates it, helping to keep the overall temperature of the grill consistent .
• The smoking time is different.
• It depends on many factors such as the size of the meat, the temperature during smoking, the amount of salt and moisture.
• It is most reliable to check the temperature of the meat with a meat thermometer .

And how did you like our recipes today? Write to us in the comments!