Smoked Pork Tenderloin

Name: Lachsschinken (Schweinefilet)
Total time: 1 h
Ingredients: 80 g Pökelsalz; 20 g Zucker; 5 Stk Wacholderbeeren; 2 Stk Lorbeerblätter; 5 g Pfefferkörner; 3 g Koriandersamen

BrinePorkHot SmokingEasy1.5-2.5 hrs65-68 °C90-110 °CHickory or Beech

Pork tenderloin cured and hot smoked. Quick to finish, fantastic result.

Ingredients(for 1 kg)

Curing salt80 g

Sugar20 g

Juniper berries5 Stk

Bay leaves2 Stk

Peppercorns5 g

Coriander seeds3 g

Instructions

Curing

5-7 days

Boil brine, cool. Soak fillets, stir daily.

Drying

12-24 hours

Rinse, pat dry. Overnight uncovered in fridge.

Smoking

1.5-2.5 hours

100 °C, smoke ON. Remove at 63 °C core (carry-over).

Pro Tip

Dry overnight in fridge for perfect smoke pellicle.

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