20.05.2020
88
Recipe information
Cooking:
2 hour 7 min.
Complexity:
Middle
Calorie content:
16.76
Carbohydrates:
1.74
Fats:
0.68
Squirrels:
0.91
Water:
2.1
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Pork tenderloin | 1.5 Kg |
| 2. | Water | 2 L |
| 3. | Salt | 1/3 Art. |
| 4. | Sugar | 1/4 Art. |
| 5. | Black pepper | 1 Tsp |
| 6. | Fennel | 1 Tsp |
| 7. | Sage | 2 Tsp |
| 8. | Rosemary | 1 Tsp |
| 9. | Garlic | 3 clove |
| 10. | Thyme | 2 Tsp |
| 11. | Lemon zest | 1 Tsp |
| 12. | Pork belly | 1 PC. |
Cooking
1. Stage
Dissolve salt and sugar in water, place the meat there and leave in the refrigerator for two hours.
2. Stage
Fry fennel and pepper, then grind in a coffee grinder. Mix with other spices.
3. Stage
On the pork belly, make incisions with a knife (wire rack) half a centimeter. Apply spices and massage your hands thoroughly.
4. Stage
Choose the meat from the refrigerator, dry it with a paper towel and wrap it in the brisket.
5. Stage
Smoke the roll at a temperature of 70 degrees for three hours.