Smoked rolled shoulder
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Boneless, aged pork shoulder smoked in a smokehouse to a golden brown colour.
Ingredients:
Procedure:
1. Dry the boneless shoulder with a towel, trim the fringe of meat, clean it and then shape the shoulder
2. Tie the shaped shoulder tightly and neatly with twine and then roll it up
3. Finish the rolled shoulder with a loop of twine, on which the shoulder will then be hung in the smoker
4. Place the tied shoulder in water at a temperature of 40-50 °C and let it warm up for 60 minutes
5. Hang the dripping, rolled shoulder in a smoker heated to 50 °C and, once the meat is dry, smoke it with hardwood sawdust until golden brown.
The smoking process:- First, let the meat dry over a bright, gentle hardwood fire. Once the wet look on the meat begins to disappear, we start the fire with hardwood chips to begin the actual smoking process. The smoking time depends on the size of the meat – Meat that has been heated in warm water needs less smoking time, takes up the aromatics from the smoke more easily, and the colour and flavour is more subtle.
Note:
For more on smoking, see our cooking school: smoking.
