Debrecen Roast
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Boneless roast, cooked and then smoked in a paprika-egg wrapper.
Ingredients:
Post:
1. First, bone out the rest of the roast, trimming off the trim and excess fat
2. Cut the trimmed roast into two equal parts, put the stripped meat together, always the higher end on top of the lower one, wrap the trimmed roast neatly with twine and tighten well to keep it straight
3. At one end of the roast make a loop of twine to hang the roast on a stick
4. Cook the roast at a temperature of 75-80 °C for about 1.5-2 hours, after cooking remove it from the pot and hang it to cool
5. The next day, brush the roast with sweet paprika whisked in eggs, put it in a warm smoker (50 °C) and smoke it with slightly warm smoke
6.
Note:
For more on smoking, see our cooking school.
