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Smoking meat with cooking is a way to reduce the smoking time by up to half the time and at the same time have excellent smoked meat for "quick" consumption.
The cooking method is used to return the water to the meat that it lost during smoking. If cooking is used, the loss is minimal. The taste is improved, because during cooking, the surface layer formed by the deposits from the smoke is drawn into the meat. Just think that the dark golden yellow color will actually dissolve in the water and lighten the meat a lot. Sausage products are cooked for different lengths of time.
The basis is partial smoking of meat, when the meat already has the required smoked flavor, is basically heat-treated, but the required temperature for safe consumption has not yet been reached inside and the meat is still stiff. This is achieved after about 5 hours of smoking. After that, the meat is taken out of the smoker and placed in a pot of warm water that has a temperature of 80 degrees Celsius. At this temperature, the meat is cooked for 45-60 minutes, when the desired temperature inside the meat is reached.
Meat treated in this way is not suitable for longer hanging storage. It is recommended to consume it within a few days, or choose another storage method.

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Raw materials:
pork tummy
pork chop
Praganda
dried garlic
ground bay leaf

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