7 Smoked and Poached Pork Loin with Delicate Aroma - Borniak

Smoked and Poached Pork Loin with Delicate Aroma

Smoked and Poached Pork Loin with Delicate Aroma

Smoked and Poached Pork Loin with Delicate Aroma

This recipe is a traditional method for preparing pork loin, which includes marinating the meat in a brine with aromatic spices, then smoking to achieve a deep flavor, and poaching to ensure the right tenderness and juiciness. This process guarantees a rich and complex aroma, perfect for lovers of refined meat dishes.

INGREDIENTS

  • 1.5 kg pork loin

Brine:

  • 1.2 liters of water
  • 80 g of curing salt
  • 10 allspice berries
  • 10 bay leaves
  • 10 black peppercorns
  • 2 tablespoons of crushed marjoram
  • 5 cloves of garlic

Poaching:

  • 5 bay leaves
  • 10 allspice berries
  • 15 mixed peppercorns
TOOLS

RECIPE

Brine:

  1. Pour 1.2 liters of water into a large pot.
  2. Add 80 g of curing salt, 10 allspice berries, 10 bay leaves, 10 black peppercorns, and 2 tablespoons of crushed marjoram to the water.
  3. Cook on low heat for 15 minutes.
  4. After cooking, cool the brine.
  5. Add 5 thinly sliced garlic cloves to the brine and then mix. *Crushed marjoram - rub in your hands to release the essential oils.

Marinating:

  1. Place the meat in the cooled brine, ensuring it is completely covered*.
  2. Store the meat in the brine in a cold place at about 5°C for 4 days**. Turn the meat twice a day.

*If you do not have a suitable container, you can use a zip-lock bag.

**If you do not have a suitable place, you can store it in the refrigerator.

Smoking:

  1. After 4 days of marinating, remove the meat from the brine and pat dry with a paper towel.
  2. Wrap the meat in a smoking net or tie with smoking twine.
  3. Place the meat in the smoker, set the temperature to 30°C, and turn on the dehydrator for two hours*.
  4. Then, turn on the smoke generator and smoke the meat for 4 hours at 60°C.
  5. After smoking, cool the meat.

* Before turning on the smoke, ensure the meat is properly dried; it should be dry to the touch.

Poaching:

  1. Boil the poaching water with 5 bay leaves, 10 allspice berries, and 15 mixed peppercorns.
  2. Heat the water to 85°C (the water should be hot but not boiling).
  3. Place the meat in the hot water and poach for 40 minutes, ensuring the water does not boil.
  4. Check that the meat has reached an internal temperature of at least 68°C.

Enjoy your meal!

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