ya_jurka has added a photo to the pool:
Wood smoked pork tenderloin.
1. For cure: For 1kg of raw meat (you can use any kind of meat) mix 10g of regular salt and 10g of "Prague powder № 1". Put into refrigerator for 5 days. Turn meat every day from side to side. Keep close tight.
2. Dry on room temperature for 6 hours.
3. Smoke in the smoker on on the top shelf for 3,5-4 hours, keep temperature inside of the smoker 90C (195F).
Never put "Prague powder № 1" more than 10g for 1 kg of meat. And make sure you are using "Prague powder № 1", do not use "Prague powder № 2" for this recipe.
via Recipes to Share Pool http://ift.tt/2cWpKI9
No comments:
Post a Comment