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Cold smoked and dried pork loin
2021-04-30
https://www.metro.ca/userfiles/image/recipes/Longe-porc-fumee-froid-sechee-11608.jpeg
PT00M
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*This recipe is prepared in a smoker.
Salting: 14 days
Cold smoking: 10 hours
Drying: 25 days (optional)Using a mortar and pestle, coarsely grind the chili flakes, peppercorns and fennel seeds. Divide the mixture in half. Reserve one half for later.Add salt to one half of the spice mixture and mix well. Add the nitrite and mix well. Add sodium erythorbate and mix well.Rub pork loin with mixture.Tie the pork loin tightly, as it will lose volume during drying.Place the loin in a hermetic bag. Remove air from bag and seal. Place the bag in the refrigerator and let rest for 14 days, turning the meat every day.When ready to cook, preheat the smoker to cold according to the manufacturer's instructions. Add the selected wood to the smoker.Remove the loin from the bag. Rinse pork loin in cold water for 2 to 3 minutes, rubbing with hands to remove salt and aromatics. Pat the loin dry with paper towels to remove water.Measure the weight of the loin to determine the water loss for drying.Add orange peel to reserved spice mixture.Rub pork loin with spice mixture.Place pork loin on smoking rack. Smoke cold for 10 hours.Optional: place the piece of meat in the refrigerator and let it air dry for 25 to 30 days, until a 30 to 35% weight loss.Source: Recipe from the book Fumoir par le Maître fumeur
Photo credit: Éditions Pratico-Pratiques
10-12
0
0
0
0
0,18 oz (45 g) salt
0,2 once (5 g) of nitrite
0,23 oz (6,5 g) sodium erythorbate
1/4 cup (60 ml) de chili flakes
1/4 cup (60 ml) peppercorn
2 Tbsp. (30 ml) fennel seeds
1/2 pork loin, about 2kg ( 4 1/2 lb)
1 orange, zest only
Cold smoked and dried pork loin
10-12
Main course
0:00
Preparation
0:00
COOKING
0:00
TOTAL TIME
Ingredients
-
0,18 oz
(45 g)salt
-
0,2 once
(5 g)of nitrite
-
0,23 oz
(6,5 g)sodium erythorbate
-
1/4 cup
(60 ml)de chili flakes
-
1/4 cup
(60 ml)peppercorn
-
2 Tbsp.
(30 ml)fennel seeds
-
1/2
pork loin, about 2kg ( 4 1/2 lb)
-
1
orange, zest only
Preparation
*This recipe is prepared in a smoker. Salting: 14 days Cold smoking: 10 hours Drying: 25 days (optional)
Using a mortar and pestle, coarsely grind the chili flakes, peppercorns and fennel seeds. Divide the mixture in half. Reserve one half for later.
Add salt to one half of the spice mixture and mix well. Add the nitrite and mix well. Add sodium erythorbate and mix well.
Rub pork loin with mixture.
Tie the pork loin tightly, as it will lose volume during drying.
Place the loin in a hermetic bag. Remove air from bag and seal. Place the bag in the refrigerator and let rest for 14 days, turning the meat every day.
When ready to cook, preheat the smoker to cold according to the manufacturer's instructions. Add the selected wood to the smoker.
Remove the loin from the bag. Rinse pork loin in cold water for 2 to 3 minutes, rubbing with hands to remove salt and aromatics. Pat the loin dry with paper towels to remove water.
Measure the weight of the loin to determine the water loss for drying.
Add orange peel to reserved spice mixture.
Rub pork loin with spice mixture.
Place pork loin on smoking rack. Smoke cold for 10 hours.
Optional: place the piece of meat in the refrigerator and let it air dry for 25 to 30 days, until a 30 to 35% weight loss.
Source: Recipe from the book Fumoir par le Maître fumeur Photo credit: Éditions Pratico-Pratiques
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
