Cooked pork loin (smoked and sous-vide)
Please enter how much meat you want to use in the "Portions" field (decimal places allowed). The necessary quantities of ingredients will then be calculated automatically.
That is needed
- 1 kg pork loin / pork loin (cleanly parried)
- 25 g curing salt / NPS (nitrite content 0,4%-0,5%)
- 25 g Herbs & Spices (Trusted spice mix. I used my own rub "Flames" (see info section below).)
Instructions
Curing
- Mix the NPS and spices together and rub the meat thoroughly.
- Put everything in a vacuum bag (including NPS and spices that have not stuck) and seal it.
- Allow to cure for 12 days in the refrigerator at <7°C. Turn once a day and massage briefly if necessary.
Preparation
- After the curing time, remove the meat from the vacuum, wash it and pat it dry
- Coat again with a spice or mixture of your choice (I used my "Flames" rub again).
- Set the smoker to 65°C and dry the meat in it for about 90 minutes
- Then increase the temperature to 85°C and smoke for another 90 minutes. You can use chips or shavings as you wish.
- After the smoking time, vacuum seal the meat again and leave it in a water bath at 68°C for four hours. A sous-vide stick is very helpful for this.
- After cooking, remove the meat from the vacuum and allow it to cool. Then cut it into thin slices and enjoy it - as a cold cut on bread or simply as a snack.
Notes
If you like the recipe with my Flames Rub If you want to recreate the one I used, you can buy it in my online shop at https://www.hoevelgriller.de/gewürze/flames/ shopping.
A recipe from https://www.raeucherwiki.de