The recipe is not complicated, but it is necessary to have a small smokehouse for hot smoking, as well as time for a picnic. As a rule, fish, pork ribs and legs are smoked. But don't be afraid to smoke a pork leg or tenderloin. Your loved ones will be pleasantly surprised by the resulting dish.
It is necessary
- Pork tenderloin or ham - 1 kg
- table salt - 60 grams
- granulated sugar - 10 grams
- coriander seed - 10 pieces
- black peppercorns - 5 pieces
- saucepan with a capacity of 3 liters - 1 piece
- portable smokehouse for hot smoking - size (WxHxD) 500x175x270 mm
- alder sawdust - 100 grams
Instructions
Step 1
Pour 1 liter of water into a saucepan, add 2 tablespoons of salt, 1 teaspoon of sugar. Add coriander and black pepper to the water. Bring the prepared solution to a boil and cool to room temperature.
Step 2
Rinse the meat in running water and put in a prepared and cooled marinade. The meat should be completely covered in liquid. If the marinade is not enough, then you can add boiled water at room temperature. Marinating meat should take at least 12 hours.
Step 3
Make a small fire in a specially equipped place. Pour alder sawdust into the smokehouse, put the prepared piece of meat on the wire rack, close the lid and put on fire. You can put the smoker on hot coals. The smoking process takes 50 minutes.
