*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Ingredients

  • 1 kg pork fillet
  • 1 tbsp of salt (40g)
  • 1 tsp of sugar
  • Crushed garlic
  • Black pepper
  • Dried herbs

Recipe

  1. Marinate the meat in a deep dish and place it in the refrigerator.
  2. Let it marinate for about 4 days, turning it over a couple of times.
  3. When marinating is complete, rinse the salt off the meat with cold running water. After washing, dry the meat thoroughly with a paper towel.
  4. Wrap the meat in 3-4 layers of gauze and hang it in a dry place.
  5. Leave it to hang for 3 days.
  6. After three days, you can start cold smoking (without charcoal).
  7. Fill the cold smoking generator with wood dust and place it on the ash grate (instead of charcoal).
  8. Keep both vents (top and bottom) slightly open to allow minimal air circulation.
  9. Use a tea candle to light the wood dust. Once the wood dust is well-lit (after about 10 minutes), you can remove the candle.
  10. Place the meat in the kamado and close the lid. The cold smoking process has begun.
  11. For this amount of meat, smoking will take 3-4 days.
  12. The smoking time will also depend on the quality of the cold smoking generator. The KamadoClub generator smokes for 16-18 hours. Weather conditions can also affect the smoking process.
  13. After smoking, the meat should hang for a few days in a dry place, ideally for 5-7 days.
  14. And Christmas is here!
  15. Enjoy!

*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Required tools

**In this book you'll find all important information how to use kamado grill and how to prepare and to cook delicious foods with no mistakes.