Hungarian Paprikás Smoked Pork
A spiced smoked pork inspired by Hungarian tradition, enriched with sweet and smoked paprika. The combination of garlic, caraway, and paprika gives the meat a deep, aromatic character. Especially suited for shoulder or neck cuts.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Mix all ingredients thoroughly. Pat the meat dry and generously rub with the paprika mixture. Let rest vacuum-sealed or covered in the refrigerator for 12 hours.
Smoking Preparation
30 min.Remove meat from refrigerator and bring to room temperature. Preheat smoker to 110–120 °C. Soak beech and cherry wood chips.
Smoking
8–10 hrs.Place meat in the preheated smoker. Add wood chips regularly. Smoke until an internal temperature of 72–75 °C is reached.
Resting
20 min.Remove meat from smoker and let it rest loosely wrapped in foil for 20 minutes to allow juices to redistribute.
Pro Tip
Use a mix of sweet and smoked paprika for maximum depth. Beech provides a mild smoke flavor, while cherry adds a fruity note.
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