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Meat
Delicatessen Hot-Smoked and Boiled Loin
A delicate, boiled-and-smoked pork loin prepared via sous-vide with a cold smoke generator. This technique keeps the meat exceptionally juicy and aromatic through low-temperature cooking and smoking.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Prepare the curing mix per 1 kg of pork by combining nitrite salt, regular table salt, allspice, and cardamom.
2
Rub the pork thoroughly with the prepared curing mix.
3
Seal the seasoned meat in a vacuum pouch.
4
Cook the meat using the sous-vide method at the target temperature.
5
After the sous-vide bath, process the meat in a smoke generator to impart that signature smoky aroma and flavor.
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