Smoked meat
Description
The recipe won't take much time. Pork tenderloin should be marinated for 7 days. Then dry it, leave it in the refrigerator, and only then smoke it. The finished cured meat can be stored in the refrigerator and eaten both on its own and as an ingredient in other dishes. Serve the appetizer at the table.
Instructions
- 1
Step 1
Cut the pork tenderloin into large pieces, 15–20 cm long.
- 2
Step 2
Mix half a liter of water with black pepper, mustard, juniper berries, coriander, cloves, bay leaf, and chili pepper, and bring to a boil. Then cool, mix with the remaining water, and add salt and sugar. Submerge the meat in the resulting marinade, weigh it down, and refrigerate for 7 days.
- 3
Step 3
Drain the marinade, pat the meat dry with paper towels, and leave it under weight in the refrigerator for another 15 days.
- 4
Step 4
After that, spread the meat on a rack and leave it in a well-ventilated room to air-dry for 24 hours.
- 5
Step 5
Smoke the meat prepared in this way in a cold-smoking chamber over alder wood chips. Smoke for 12 hours at a temperature no higher than 30°C. Spread the smoked meat on the rack again and dry for another 3 days.