Czech Svíčková-Style Smoked Pork
Inspired by Bohemian Svíčková tradition, the pork is flavored with celery, thyme, parsnip, and allspice before hot smoking. The root vegetable spice blend lends the meat a subtle, earthy sweetness. Best suited for loin or back cuts.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Mix all spices and salt thoroughly. Pat meat dry, coat completely with the mixture, and let rest vacuum-sealed in the refrigerator for 12–18 hours.
Pre-Smoking
30 min.Remove meat from refrigerator and allow to acclimatize for 30 minutes. Preheat smoker with beech and apple wood to 110–120 °C.
Smoking
5–7 hrs.Place meat in the smoker and smoke at 110–120 °C until the core temperature reaches 72–75 °C. Add wood chips every 60 minutes.
Resting and Serving
15 min.Let meat rest for 15 minutes, then slice against the grain. Traditionally served with bread dumplings and sour cream sauce.
Pro Tip
Dried and ground parsnip is the key to the authentic Svíčková flavor note. Apple wood enhances the natural sweetness of the spice blend.
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