Cold-smoked pork fillet from the UDS - Schwager's BBQ - World Latest Movie, Series, Videos and Trailers | fetery.com

Cold-smoked pork fillet from the UDS

99,222 views

Schwager's BBQ

Published on Jan 7, 2017

About :

The colder winter days are perfect for cold smoking! And that's exactly what we did with a delicious pork fillet. When it comes out of the hickory smoke after a total of ~18-20 hours, the aroma is simply breathtaking! We are absolutely delighted with this delicacy - even if it takes a little longer in terms of time! Nevertheless, we definitely recommend it =) Best wishes and enjoy watching the video! Curing spices per kg: 35-40g nitrite curing salt 3 tbsp pepper 1 tbsp sugar 2-3 juniper berries 1 tsp oregano 1 tsp onion granules 1 tsp garlic granules 1/2 tsp coriander seeds 1/2 tsp fennel seeds Brief timeline: cure for 3-5 days (we did it for just under 3.5 days) soak for 2 hours, burn for 48 hours, smoke for 2x ~8-9 hours, air out for at least 18-24 hours in between, finally air out for 2 weeks, then vacuum seal or enjoy straight away

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