Schweinelende Räuchern von Anfang bis Ende erklärt
Vogtland Generalist
3,891 views
If you want to know how to smoke pork loin, this video is for you.
Recipe:
Quantities per 1 kg
Ingredients:
38g curing salt or 30g
2-3g ground pepper
A pinch of sugar
1 to 1.5 teaspoons crushed juniper berries
Rosemary
Bay leaf
Preparation:
Place the ingredients in a bowl and roll the loin until everything adheres to the meat.
Vacuum sealing:
Thin for 3 days, thick for 5 days
Wash, trim, and dry
Smoking:
10 to 12 hours of smoking
10 to 12 hours break (refrigerate)
10 to 12 hours of smoking
4 Comments
Schweinelende Räuchern von Anfang bis Ende erklärt
Vogtland Generalist
3,891 views
If you want to know how to smoke pork loin, this video is for you.
Recipe:
Quantities per 1 kg
Ingredients:
38g curing salt or 30g
2-3g ground pepper
A pinch of sugar
1 to 1.5 teaspoons crushed juniper berries
Rosemary
Bay leaf
Preparation:
Place the ingredients in a bowl and roll the loin until everything adheres to the meat.
Vacuum sealing:
Thin for 3 days, thick for 5 days
Wash, trim, and dry
Smoking:
10 to 12 hours of smoking
10 to 12 hours break (refrigerate)
10 to 12 hours of smoking