Smoked Pork Loin Bones
Smoked Pork Loin Bones
15 Jan 2025
By
Borniak
Views 23
Smoked bones are an indispensable base for traditional Polish soups such as żurek, white borscht, bean soup, or pea soup. Their deep, smoky aroma enriches the broth's flavor, giving it a distinct and unique character. Prepared in a smoker, the bones gain not only a golden hue but also an exceptional aroma.
INGREDIENTS
- 2 kg of pork loin bones
- 1 liter of water
- 80 g of salt
- 5 allspice berries
- 5 bay leaves
- 3 garlic cloves
- 10 peppercorns
TOOLS
RECIPE
Meat Brining:
- Prepare the brine by mixing 80 g of salt, 5 allspice berries, 5 bay leaves, 3 garlic cloves, and 10 peppercorns in 1 liter of water.
- Place the bones in the brine, ensuring they are fully submerged.
- Store in a cool place or in the refrigerator for 12 hours to allow the meat to absorb the spices.
Smoking:
- After removing the bones from the brine, gently pat them dry with a paper towel.
- Place the bones in a smoker heated to 30°C.
- Dry for approximately 4 hours* using a mechanical dryer until the surface feels dry to the touch.
- Set the smoker temperature to 60°C.
- Fill the smoke generator with plum wood chips.
- Smoke the bones for 3.5–4 hours until they acquire a golden color and a smoky aroma.
- Increase the smoker temperature to 120°C.
- Smoke for about 1.5 hours until the internal temperature of the meat, measured near the bone, reaches 68°C.
Tips:
- Moisture Control: Ensure the meat is thoroughly dried before smoking – this is key to achieving the right color and texture.
- Additional Flavors: To enhance the taste, add your favorite spices, such as rosemary or thyme, to the brine.
- Serving Suggestions: Smoked bones are perfect as an addition to soups, stews, or roasted vegetables.
*The drying time before smoking may vary depending on air humidity, fat content in the meat, the size of the batch, and initial towel drying. Drying may take between 2 to 4 hours.