Smoked Pork Ćevapi

Name: Geräucherte Schweine-Ćevapi
Total time: 2 h
Ingredients: 800 g Schweinenacken, grob gewolft; 200 g Schweinespeck, gewolft; 16 g Meersalz; 4 g Schwarzer Pfeffer, gemahlen; 3 g Knoblauchpulver; 2 g Natron (Backpulver); 3 g Paprikapulver, scharf

Spice MixPorkHot SmokingMedium2-3 hrs72-75 °C100-120 °CBeech + Plum

Ćevapi is a Balkan minced meat dish traditionally grilled, but here refined through hot smoking. The spiced rolls of coarsely ground pork acquire a golden-brown color and intense aroma from beech smoke. Served with ajvar and fresh onion, this is a special treat.

Ingredients(for 1 kg)

Pork neck, coarsely ground800 g

Pork fat, ground200 g

Sea salt16 g

Black pepper, ground4 g

Garlic powder3 g

Baking soda2 g

Hot paprika powder3 g

Instructions

Preparing the Meat

20 min + 6 hrs chilling

Grind meat and fat through a 4mm plate, add all spices and baking soda, and knead the mixture thoroughly. Cover and refrigerate for at least 6 hours.

Shaping and Chilling

20 min + 30 min

Shape the mixture into rolls 8-10 cm long and 2-3 cm in diameter. Place on a tray in the refrigerator for 30 minutes so the rolls hold their shape.

Hot Smoking

1.5-2 hrs

Preheat smoker to 100-120 °C. Place ćevapi rolls on an oiled grate and smoke with beech and plum wood. Turn after 45 minutes. Smoke until core temperature of 72-75 °C is reached.

Serving

5 min

Let ćevapi rest briefly and serve hot with ajvar, fresh onion rings, and flatbread.

Pro Tip

A little baking powder in the mixture makes the ćevapi particularly light and fluffy. Let the shaped rolls firm up in the refrigerator for 30 minutes before smoking.

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