Smoked Pork Muscle

Pork meat is an excellent choice for preparing a savory delicacy, and the process of curing and smoking will transform the pieces of meat into a true culinary treasure. We start by choosing the right pork, preferably the leg, which will be cut into medium-sized pieces. It is important not to leave the leg whole, as it will be harder to cure. By cutting it into strips longer than the thickness of a chop, we ensure that each piece will marinate evenly.

Once we have cut the meat, we generously sprinkle it with coarse salt, making sure to cover each piece. Then, we place the meat in a plastic container and cover it with a cloth, letting it cure for four days. It is recommended to turn the pieces of meat once a day to ensure that the salt penetrates well into each portion. After the four days of curing, we take the meat out of the container and wipe it with a dry cloth to remove the excess salt.

To prepare them for smoking, we pierce one end of each piece and thread a string through them so that we can easily hang them. We place them in a well-ventilated area, such as a balcony, where we let them dry for two days. This step is essential to allow the meat to release moisture before it is smoked.

When the meat is well dried, we prepare for smoking. We use a smoker and ensure that we have wood for the fire, which we let turn to embers. After the flames have died down, we add sawdust (make sure it is not from resinous wood) and wait for it to start smoking. We hang the pieces of meat about 1.5 meters from the heat source, being careful not to expose them directly to the flame.

The meat will begin to take on a beautiful reddish color and will be smoked for about two days, dedicating 3-4 hours a day to the smoking process. Once we are finished, we take the meat out of the smoke and let it air out in a cool place for another two days. During this time, the flavor will intensify, and the meat will become a true delight.

After this lengthy process, the smoked pork can be consumed as an appetizer, sliced thin, or used in various culinary dishes. It is a true delight for the taste buds! Enjoy your meal!

 Ingredients: fresh pork tenderloin (or we can use any pork meat) coarse salt (without iodine)

 Tags:  meat pig christmas and new year's recipes gluten-free recipes lactose-free recipes