Hot Smoked Pork

Hot smoked pork is a real delicacy that will delight everyone at the festive table. Also, the meat is not only tasty but also the most natural and useful, because you know exactly how smoked, which added spices to the bowl and most importantly – that did not use liquid smoke or other additives. True, you need to tinker with the dish but believe me, it’s worth it. Hot smoked pork turns out juicy, fragrant and very appetizing!

Ingredients

• Fresh pork – 1.5-2 kilograms
• Large garlic – 1-1.5 heads
• Rock salt – to taste
• Ground black pepper – to taste
• Bay leaf – to taste
• Dried thyme spice – to taste
• Paprika spice – to taste
• Dried onion powder – to taste

Directions

1. So, first, use a knife and separate the cloves from the head of garlic. After that, each tooth is peeled and washed under running water. Spread the vegetables on a cutting board and with the help of the same sharp tools chop finely and then transfer the garlic to a bowl. Note: the finer we chop it, the tastier our meat will be.
2. Prepare a mixture of spices in any proportion at your discretion. For example, if you want to cook sharper meat, you can add more garlic and onion powder to pork. A spice such as thyme complements the taste of pork very well. Therefore, it can be added in larger quantities than other spices. Paprika will give the dish a brighter colour and spicy sweetness. I usually prepare the mixture by adding spices “by eye”. In this regard, pour salt, ground black pepper, thyme, paprika and dried onions in a bowl with garlic. But bay leaves, I usually put in small quantities, because, despite their fragrant aroma, this spice overshadows the smell of other spices. Therefore, I grind each leaf with my hands into small pieces and also add them to the bulk. Using a tablespoon, mix everything well to form a homogeneous mass.
3. To cook hot smoked pork, it is best to take a piece of pork such as ham or shoulder. Also, a very tasty dish comes from the loin, though a little dry. Therefore, it is up to you to decide which part of the pork to process. The main thing is that the meat was one piece, weighing 1-1.5 kilograms. So, first of all, wash the pork well under running warm water. After that, wipe the meat dry with kitchen towels and spread on a cutting board. Using a knife, cut the skin if necessary and cut the bones. Note: if the pieces of meat are thick enough, then the dish may not be well smoked. Therefore, the approximate thickness of the pork should be 7-10 centimetermetres. Transfer the processed meat to a free medium bowl.

   

4. In a food bag, pour a mixture of spices and place the pieces of pork there. Now mix everything well with clean hands until the meat absorbs the seasoning. Note: the pork can be laid out on a cutting board and carefully rubbed on all sides with a mixture of spices, and only then put everything in a food bag. So, close the package tightly with a zipper, put everything in a bowl and put in the refrigerator to marinate for 4 days. It may take a long time, but then the meat will be tastier after hot smoking.
5. I have a barbecue, which is very convenient to smoke pork, as it can be taken outside and the room will not be permeated with the smell of smoke. But before you do, you need to prepare pieces of wood. For hot smoked meat, it is best to use alder wood or fruit tree, such as cherries. So, cover the bottom and walls of a large metal bowl with food foil and place pieces of wood in this container.

   

6. Now install an electric stove on the bottom of the grill. On its surface, we put a bowl with a tree and we establish a lattice for a grill. Note: if you wish, if you have such a kitchen appliance on hand, you can install a thermo directly in the grill for baking dishes in the oven. That’s it, our smokehouse is ready, so you can start cooking the dish itself.
7. After the pork is well marinated, remove the bag of meat from the refrigerator, and the pieces of pork are placed on the grill. Turn on the electric stove and smoke the meat for 3-4 hours at a temperature of 70 ° -90 ° C. In the first 30 minutes, when the pieces of wood crackle and smoke goes, keep the dish under the lid so that it absorbs the aroma, and after the allotted time immediately remove the grill lid so that the meat does not absorb the bitterness. After 10-15 minutes, cover the dish again with a lid and continue to smoke it at a given temperature. When the pork is ready, it will acquire a golden-brown and very appetizing ruddy colour. After smoking the meat, open the lid of the grill, using kitchen tongs, turn off the electric stove, and the pork with a fork or kitchen tongs transfer to a free bowl or on a cutting board to cool to room temperature. Wrap hot smoked meat in food foil and store in the refrigerator.
8. Once the hot smoked pork is ready, the meat can be served. You can treat friends and relatives with this meat as a snack to vegetable dishes or salads with fresh vegetables. And you can cut the meat into flat portions and serve as sandwiches with bread and salad leaves.
   Bon appetit!

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