Smoked Pork Cheeks

Name: Geräucherte Schweinebäckchen
Total time: 48 h
Ingredients: 30 g Nitritpökelsalz (NPS 0,4-0,5%); 8 g Brauner Zucker; 4 g Schwarzer Pfeffer (grob gemahlen); 4 g Knoblauchgranulat; 5 g Paprikapulver (edelsüß); 2 g Koriander (gemahlen)

Curing MixPorkHot SmokingMedium48 hrs curing + 6-8 hrs smoking88-93 °C110-120 °CBeech + Cherry

Pork cheeks are rich in connective tissue and collagen, making them particularly tender and juicy when slowly hot-smoked. A hearty curing mix of NPS and spices penetrates deep into the meat, providing an intense flavor. The result is buttery tender cheeks with a deep smoky aroma, excellent as a main course or for sandwiches.

Ingredients(for 1 kg)

Curing salt (NPS 0.4-0.5%)30 g

Brown sugar8 g

Black pepper (coarsely ground)4 g

Garlic granules4 g

Sweet paprika powder5 g

Coriander (ground)2 g

Instructions

Curing

48 hours

Combine all curing mix ingredients. Rub the cleaned cheeks all over and massage in. Vacuum seal and cure at 3-5 °C in the refrigerator for 48 hours. Turn daily for even distribution.

Preparation

2 hours

Remove cheeks from the bag, rinse under cold water, and pat dry. Equilibrate at room temperature for 2 hours. Preheat smoker to 110-120 °C, add beech and cherry wood.

Hot Smoking

6-8 hours

Place cheeks in the smoker and smoke at a consistent 110-120 °C. Monitor core temperature regularly. At 88-93 °C the cheeks are done and the collagen fully converted. Let rest for 10 minutes.

Pro Tip

Pork cheeks have a lot of collagen – always smoke them to 88 °C core temperature so the collagen converts to gelatin and the meat develops its characteristic tenderness.

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