Smoked pork loin

0 0
Smoked pork loin

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Medium




First of all smoked pork is a perfect winter product. I would highly recommend using best meat cuts: pork loin, neck, pieces with much fat and low content of conjunctive tissues.
Smoked pork fits any snacks, sandwiches, tapas; can also be a main salad ingredient and a main dish, by the way.
It can be kept in fridge in plastic seal bag for 3-4 months and when it is well-frozen it can be kept in freezer for lifetime. At home it is possible to smoke at once up to 15 kg of meat by pieces of 1-2 kg each.
Pork loin – 1750 gr
Salt – 2,5%
CUR 1 – 0,25%
Black pepper, coriander – 0,5%
Smoked red pepper, Chili and jalapeno peppers – 0,5%
Garlic (granulated) – 0,25%
The meat should be rubbed with a mixture of spices, placed in a plastic seal bag and put into fridge for 5 days. Mind you need to turn the meat upside down every day.
Later you rinse the meat with water and thoroughly dry it in the open air.
The smoking is performed on any fruit-tree sawdust.
Hot smoking over temperature limits from 40C to 90C till the temperature inside the product is 65-72C during 6 hours. Later the meat should be cooled down.
Cold smoking 3 days.
After smoking it is better to cure the meat till 15-25% of its weight is lost.
Keep in plastic seal bag.

(Visited 2,742 times, 1 visits today)


Meat & poultry sausage
Assortment of 5 stewed meat types
Meat & poultry sausage
Assortment of 5 stewed meat types


× You need to log in to enter the discussion

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.