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Reply to "lachsschinken recipes?"

This is the closest I've come try it and tell me what you think?
for 7-8 lbs pork loin.
1/2 cup table salt
1/3 cup sugar
2 tsp. cure #2
3 Tbs. black pepper
1 Tbs. garlic powder

Use fresh pork loins
divide marinade in half and rub half on loins . Put into freezer bags and let sit sealed in the fridge for 9 days . Drain any moisture.
Then after 9 days rub other half of marinade on to loins re seal in freezer bag and drain moisture when needed for another 9 days. Remove loins from bags and air dry for about 1 hour.
Cold smoke for 1 hour .
Then remove from smoker and hold at 80 degrees F for 12 hours.
Then holt it at around 60 degrees F and around 80% humidity for 17 more days.
Then I trim the outer removeing the salt brine and smear the lard to seal it and keep it's moisture.
Try it Its pritty darn close!
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