Cured Pork Fillet with Crust, Hot Smoked

Summary

Prep Time	1 hr
Cook Time	2 hrs
Total Time	6 hrs
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For the crust:

Pepper, colored, ground or herbs (thyme, rosemary, garlic) or paprika powder, garlic, pepper

Cured Pork Fillet with Crust, Hot Smoked

Instructions

Mix all ingredients and massage vigorously into the pared fillets. If you like the meat less salty, you can reduce the amount of salt by 5 - 10 g. Everyone should find out for themselves.
Then vacuum seal the fillets individually and let them rest in the refrigerator for 3 days. Massage briefly and turn once a day.
Wash the meat briefly and pat dry. Now rub the spices for the crust. I usually make several fillets, using herbs and spices for each one. Now vacuum seal again individually and place in the refrigerator again for 2 days.
Take out the fillets and let them sit for 2-3 hours at room temperature. Now it`s time to hot smoke, I`ll do it with a smoker.
Bring the smoker to a constant temperature of 110 - 130 ° C. Smoke the fillets with a lot of smoke (I use beech wood) to a core temperature of 65 ° C. This takes about 2 hours.
Let the meat cool and put in the fridge for a day.
It tastes best when it is very finely sliced.
Tip: If the weather does not cooperate with smoking, it is also no problem to extend the rest days by one day at a time.

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