Smoked Pork Kidneys
Pork kidneys are first cured in a mild brine to reduce their intense natural flavor. They are then cold-smoked at low temperature until they develop a golden-brown color and a delicate smoky aroma. The result is a robust, rustic smoked product with a soft texture.
Ingredients(for 1 kg)
Instructions
Preparation
12-24 hoursHalve kidneys, carefully remove membranes, fat, and urinary ducts. Soak in plenty of cold water for at least 12 hours, changing the water several times.
Curing
24 hoursDissolve curing salt, sugar, juniper, pepper, and bay leaves in water. Fully submerge kidneys in brine and cure in the refrigerator at 4 °C for 24 hours.
Drying
2 hoursRemove kidneys from brine, rinse, and pat thoroughly dry with paper towels. Let rest on a rack at room temperature for 2 hours until the surface is slightly dry.
Smoking
6-8 hoursPreheat smoker to 80-90 °C. Place kidneys in smoker and smoke with beech and juniper until an internal temperature of 72-75 °C is reached and the surface is golden brown.
Pro Tip
Soaking is crucial to neutralize the strong urine flavor – change the water at least twice during the soaking phase.
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