Smoked Pork Ears

Name: Geräucherte Schweineohren
Total time: 4 h
Ingredients: 25 g Nitritpökelsalz; 8 g Paprikapulver, geräuchert; 5 g Knoblauchpulver; 4 g Schwarzer Pfeffer, fein gemahlen; 4 g Zwiebelpulver; 2 g Cayennepfeffer

Curing MixPorkHot SmokingEasy4-6 hrs75-80 °C105-120 °CBeech + Apple

Pork ears are transformed into an intensely aromatic dish through curing and hot smoking. The gelatinous texture of the cartilage combines with the deep smoky note for a distinctive flavor experience. Especially popular as a snack, added to stews, or sliced cold.

Ingredients(for 1 kg)

Curing Salt (Prague Powder)25 g

Smoked Paprika8 g

Garlic Powder5 g

Black Pepper, finely ground4 g

Onion Powder4 g

Cayenne Pepper2 g

Instructions

Cleaning and Curing

24 hours

Wash pork ears thoroughly, remove bristles and singe if needed. Mix all spices and rub the ears completely. Vacuum seal or cover and cure in the refrigerator at 4 °C for 24 hours.

Pre-cooking

30-45 minutes

Remove ears from the refrigerator, rinse, and pre-cook in simmering water with a splash of vinegar and a bay leaf for 30-45 minutes. Allow to cool and pat dry.

Smoking

4-6 hours

Preheat smoker to 105-120 °C and add beech and apple wood. Hang or place pork ears on the grate and smoke to an internal temperature of 75-80 °C. The surface should be golden brown and slightly crispy.

Pro Tip

Pre-boil pork ears for 30 minutes in water with a splash of vinegar before smoking – this shortens smoking time and significantly improves the texture.

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