Polish Bigos-Style Smoked Pork
Inspired by the Polish national dish Bigos, this pork is seasoned with juniper berries, bay leaf, and marjoram then hot-smoked. The hearty smoky note harmonizes perfectly with traditional Polish stew flavors. Ideal for ribs or shoulder.
Ingredients(for 1 kg)
Instructions
Curing
24 hrs.Mix all ingredients. Pat meat dry, rub evenly with the curing mixture, and let rest vacuum-sealed in the refrigerator for 24 hours. Turn daily.
Rinsing and Drying
1–2 hrs.Briefly rinse meat under cold water, pat dry, and air-dry at room temperature for 1–2 hours until the surface is slightly tacky (pellicle forms).
Smoking
6–8 hrs.Preheat smoker to 110–125 °C using alder and juniper wood. Place meat and smoke until an internal temperature of 72–75 °C is reached.
Cooling
15 min.Remove meat from smoker and let rest uncovered for 15 minutes. Then slice thinly and serve.
Pro Tip
Placing juniper wood or twig pieces directly on the coals creates an authentically bitter smoke aroma typical of Polish smoked products.
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