The chop smoked according to this recipe is great just like that, on bread together with pickles, but it is also excellent as part of cold meat bowls, or you can use it on bread. The advantage is the preparation time, because we pickle it for only 2 days, then it can be smoked and eaten immediately after use!
Ingredients:
| 1.5-2 kg |
of pork chops |
| 4-5 pcs |
of garlic cloves |
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| 4-6 tablespoons |
full fat mustard |
|
For the chop wrapping mixture: |
| 4 tablespoons |
brown sugar or 3 tablespoons brown sugar + 1 tablespoon orange sugar |
| 1 tablespoon |
salt |
| 1 tablespoon |
sweet ground red pepper |
| 1 tablespoon |
dried lemon zest |
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| 1 teaspoon |
ground pepper |
|
Other: |
|
food wrap |
Procedure:
Press the garlic, rub it thoroughly into the cleaned, dried chops.
Next, brush the chop with mustard, then roll in the mixture prepared by mixing the ingredients listed in the ingredients for the mixture.
Wrap the prepared cutlet in cling film, place in the fridge and leave to rest for 2 days.
Remove the cutlet from the cling film, skewer it on a hook and leave at room temperature for 1 hour.
Heat the smoker to 70-80 °C, smoke for 6 hours, occasionally moistening the sawdust if smoking with sawdust.
Let the meatballs cool and harden slightly for about 15 minutes after removing them from the smoker, then slice them into thin slices and you can start. It is also great the next day, cold.
smoked with warm smoke