Danish Smørrebrød-Style Smoked Pork
This tender hot-smoked pork fillet is seasoned in the Danish Smørrebrød tradition: mild, slightly sweet with dill and mustard. The delicate spice combination makes it ideal as a topping on dark rye bread. A Nordic delicacy for food lovers.
Ingredients(for 1 kg)
Instructions
Marinating
8–12 hrs.Mix salt, sugar, pepper, and dill, then stir together with mustard to form a paste. Rub meat completely with the paste, wrap in foil, and marinate in the refrigerator for 8–12 hours.
Drying
1 hr.Remove meat from foil, rinse cold, pat dry, and air-dry uncovered at room temperature for 1 hour until a slightly tacky surface forms.
Smoking
3–5 hrs.Preheat smoker with alder and apple wood to 100–110 °C. Place meat and smoke until an internal temperature of 68–72 °C is reached.
Cooling and Slicing
30 min.Let meat cool for 30 minutes, then slice thinly. Serve on dark rye bread with butter, pickled cucumber, and fresh dill.
Pro Tip
Pork tenderloin is lean and cooks quickly. Monitor core temperature carefully to keep the meat juicy. Alder wood provides the typical mild Nordic smoke aroma.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.