Swedish Gravad-Style Cured Smoked Pork
Following the principle of the Swedish gravlax method, the pork is first dry-cured with salt, sugar, and juniper before being gently hot-smoked. The unique combination of curing and smoking produces tender, aromatic meat with a Scandinavian character. Perfect for thin slices as a starter.
Ingredients(for 1 kg)
Instructions
Curing
24–48 hrs.Mix all ingredients and generously rub the meat on all sides. Wrap in cling film, place on a tray, and weigh down. Cure in the refrigerator for 24–48 hours, turning every 12 hours.
Rinsing and Pellicle
2 hrs.Remove meat from film and rinse thoroughly under cold water. Pat dry and air-dry at room temperature for 2 hours until a glossy pellicle layer forms.
Gentle Smoking
4–6 hrs.Set smoker with alder and juniper to 90–105 °C. Place meat and gently smoke until an internal temperature of 68–72 °C is reached. Maintain constant temperature.
Cooling and Serving
1–2 hrs.Allow meat to cool completely. For optimal flavor, refrigerate for 1–2 hours, then slice paper-thin with a sharp knife and serve with mustard-dill sauce.
Pro Tip
The longer the curing time, the more intense the flavor. For an especially Scandinavian character, add some fresh chopped dill to the curing mix and slice the finished meat very thinly.
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