Summary

Ingredients

• 2 pork fillet (s), approx. 500 g each
• 35 g curin salt
• 2 g pepper, crushed
• 1 g rosemary
• 6 coriander seeds, crushed
• 2 g powdered suar
• 1 g mustard flour
• 5 juniper berries

For the crust:

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

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Instructions

1. 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.
2. Then vacuum seal the fillets individually and let them rest in the refrigerator for 3 days. Massage briefly and turn once a day.
3. 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.
4. 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.
5. 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.
6. Let the meat cool and put in the fridge for a day.
7. It tastes best when it is very finely sliced.
8. 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.