Pork Loin in Pepper Crust

Name: Schweinelende im Pfeffermantel
Total time: 5 d
Ingredients: 28 g Nitritpökelsalz (NPS); 8 g Schwarzer Pfeffer, grob gestoßen; 4 g Weißer Pfeffer, gemahlen; 3 g Grüner Pfeffer, getrocknet; 3 g Roter Kampotpfeffer, grob gestoßen; 4 g Brauner Zucker

Pepper CrustPorkCold SmokingMedium5-7 daysN/A15-25 °CBeech + Oak

The pork loin is refined with a robust pepper crust and then cold-smoked. The combination of different types of pepper creates a complex, spicy flavor that harmonizes perfectly with the fine smoke. A treat for all pepper lovers.

Ingredients(for 1 kg)

Curing Salt (NPS)28 g

Black Pepper, coarsely crushed8 g

White Pepper, ground4 g

Green Pepper, dried3 g

Red Kampot Pepper, coarsely crushed3 g

Brown Sugar4 g

Instructions

Basic Curing

3-4 days

Mix curing salt and sugar. Rub the pork loin with this, vacuum seal and cure in the refrigerator at 4-6 °C. Turn daily.

Applying Pepper Crust

15 minutes + 12 hours drying

Rinse and pat dry the meat. Mix all pepper varieties and firmly press the meat all around to form an even crust. Allow to dry uncovered in the refrigerator for 12 hours.

Cold Smoking

3x8 hours

Cold-smoke the loin at 15-25 °C with beech and oak. Three smoking sessions of 8 hours each with 8-hour breaks in between. After the last smoking session, allow to mature in the refrigerator for 2 days.

Pro Tip

Briefly toast the peppercorns in a dry pan before grinding to activate the essential oils. This significantly intensifies the aroma of the crust.

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