Smoked Pork Stomach
The pork stomach is cleaned, treated with a flavorful curing mixture, and then smoked to create a delicious offal specialty. This traditional product is particularly well known in regional German cuisine and impresses with its bold aroma. The long smoking time at moderate temperature ensures a firm texture and intense flavor.
Ingredients(for 1 kg)
Instructions
Cleaning
1 hourThoroughly rinse the pork stomach inside and out under running warm water. Scrub vigorously with coarse salt and a splash of vinegar, then rinse several times in fresh warm water until no unpleasant odor remains.
Curing
48 hoursMix all spices with curing salt. Thoroughly rub the cleaned stomach inside and out with the cure mixture. Place in a zip bag and cure in the refrigerator at 4 °C for 48 hours. Turn every 12 hours.
Drying
2-3 hoursRemove stomach from bag, rinse cold, and pat very thoroughly dry with paper towels. Hang on a hook or rack and air dry at room temperature for 2-3 hours until the surface is completely dry.
Smoking
5-7 hoursPreheat smoker to 90-100 °C and add beech and cherry wood. Place the stomach in the smoker and smoke continuously until an internal temperature of 72-75 °C is reached. Brush with a little beer halfway through.
Pro Tip
Occasionally brush the stomach with a little beer or apple juice during smoking to keep the surface moist and prevent the skin from cracking.
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