Summary

Ingredients

• 1 suckling pig (up to approx. 5 kg)
• Sea salt, coarse, to taste

Also: (for the lake)

• 1 ½ liters water
• 140 g salt
• 4 clove (s) garlic, finely chopped
• 3 onion (s), cut into half rings
• 1 tablespoon king pepper, ground (alternatively: another pepper mixture and 3 allspice grains)
• 2 tablespoon cane sugar
• 3 bay leaves

Also: (for the rub)

• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon king pepper, ground or another pepper mixture
• 1 teaspoon salt

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Instructions

1. Put all the ingredients for the brine in a saucepan and briefly bring to the boil. Then pour the mixture through a sieve. The brine should have cooled down by the time it splashes.
2. Cut the pig skin in a diamond shape at a distance of approx. Three to four centimeters. Squirt all of the brine evenly into the pig. Make sure that the brine is injected into the center of the meat and that all large muscle areas are reached. It is best to work at a distance of five centimeters.
3. Mix the spices for the rub and distribute in the pork. Wrap the entire pig tightly in cling film and refrigerate for at least twelve hours.
4. After the marinating time: distribute the sea salt into the pork cuts.
5. Heat the smoker to a cooking space temperature of 120 degrees and place the pig in it. Provide the suckling pig with a thermo. After four to five hours the pig has reached the core temperature of 73 degrees and should be removed from the smoker.