Cold smoked loin

Rub the cut with salt and place in a container. Salt for 12-14 days at a temperature of 4-6 degrees Celsius, turn over and lightly massage in the middle of the process. After salting for a day or two, you can add a little dry wine, pre-draining the remaining brine.
After salting, we tie the loin and hang it out for drying at a temperature not exceeding 12 degrees Celsius for a day or two. We place the product in a smoking cabinet and smoke it intermittently – for example, in 3 sessions of 6-8 hours for 3 days. In between smoking sessions, the meat rests, being ventilated at a temperature not higher than 12 degrees. At this time, 1-2 coats of pectin coating can be applied to the surface with a brush with little or no spices. After smoking, we keep the loin in a climatic chamber at a temperature of 6-8 degrees for 15-20 days.

COMPOSITION:

• Loin
• Nitrite salt – 23 g / kg
• Orient extract – 1 g / kg
  Spice mixture for rubbing:
• Basil / Oregano;
• Marjoram;
• Paprika;
• Dry white wine (ratafia cherry, plum)