Cold smoked pork loin with some salad, tai basil, and a horseradish / Dijon mustard crème.
The texture of the loin is more comparable to smoked salmon than to pork meat. Butter soft.
24 h cold smoked over beech wood powder. I completely forgot about the sauce/ crème even through it was a good match to it, it clearly would have overlaid the fine delicious smoking flavor.
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1.3 Kilogram of pork loin Insta cure, Herb-spice rub, curing time 9 Days vacuumed + 3 Days “exposed” to air at 5° C after cleaning of the surface..
Beech wood cold smoke @ 26° C. I wrap all my smoking goods in cheesecloth, I like the smoking flavor enhancement of the smokes carbon acids and preserving effects of the phenols, but want to protect it from side products of the smoking as tar and soot.
3 x 8 hr smoking with 12 hr resting at 5° C between each run.
In the front there are some Pitina Friulana (salami without casing from roe deer and lamb), atm in a 4-week curing run. It is an old northern Italian recipe I recently came across..
After removing the cheesecloth, it looks clean and certainly the smoking and spice flavors turned on the lights.
