Smoked Pork Heart
Pork heart is an especially firm and flavorful offal cut that is excellent for smoking. A multi-day dry cure intensifies its flavor and firms its texture. Hot smoking with beech wood develops a rich, deep smoky aroma.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesWash the pork heart under cold water. Remove excess external fat, arteries, and tendons. The heart can be scored on the side to open the chambers and remove blood residue.
Dry Curing
3-4 daysMix all spices and rub the heart thoroughly. Vacuum seal or wrap tightly in plastic wrap and cure in the refrigerator at 4 °C for 3 days per kilogram. Turn daily.
Drying
3 hoursRemove heart from vacuum, rinse cold and pat thoroughly dry with paper towels. Let air dry on a smoking rack for 3 hours at room temperature until the surface is dry and slightly tacky.
Smoking
4-6 hoursPreheat smoker to 100-110 °C with beech and oak. Place heart in smoker and smoke until an internal temperature of 72-75 °C is reached. Allow to rest briefly before slicing.
Pro Tip
Scoring the heart lengthwise allows for more even curing penetration and ensures the smoky aroma permeates deeper into the meat.
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