OficialCarneAhumado en frío
Cold-smoked cured pork loin
Polędwica — cured, dried, cold-smoked below 24 °C
Seguridad
- This is a raw, cold-smoked product. Do not vacuum-pack it at home — anaerobic storage of an under-processed cured meat is a botulism risk.
A dry-cured pork loin, cold-smoked over several sessions. The cure is what makes it safe; the numbers here stay well under the nitrite ceiling.
Whole pork loin, trimmed
Ingredientes
| Peklosól | 75 g |
| Black pepper | 25 g |
| Juniper berries, crushed | 15 g |
Preparación
- Cure the loin with the peklosól mix for 10 days in the fridge, turning daily.
- Rinse, pat dry and rest uncovered in the fridge 24 h to form a pellicle.
- Cold-smoke below 24 °C in sessions until it takes the colour you want.
Programa de ahumado
- 1Secado22 °C720 min
- 2Ahumado24 °CAhumado 40%480 min
Fotos
Aún no hay fotos — comparte la primera.
La seguridad alimentaria es responsabilidad del cocinero — respeta las temperaturas internas y los avisos de arriba.
Comentarios
Sin comentarios — sé el primero.