Hot smoked fillet of pork

[rivergirl]

I brined the pork for 24 hours. I think that's long enough but time will tell.
The brine mix was
2 cups sea salt ( I used our own
1 cup brown sugar
1 1/2 tbsp mustard seeds, coriander seeds, thyme ,peppercorns
1 tbsp. juniper
Heaped teasp of cloves
.. ..Allspice berries
Good pinch mace
Grated orange
Garlic
2 bay leaves


I blitz all the spices and mix with sugar and salt. I don,t add the garlic or the orange rind to the mix so that I can keep any left over spice/ salt mix . I only add it to the batch that I am using.

Washed and dried the fillet and then rolled it in a Cajun spice mix. I make my own and don't put salt in it .

Fingers crossed that it works!!!

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[rivergirl]

Sorry that's 1 1/2 tablespoon each of those spices. But it's all down to personal preference what you use . I like rosemary if I am doing lamb. And it's good on bacon as well.

[rivergirl]

And cooked, it is really tender and smoky and will make a fantastic biriani for tomorrow!!

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[minesamojito]

Looks wonderful, love your spice mix, great to see juniper in it
Cheers
Marcus

[cannyfradock]

Lovely brining and cooking. Shame to put such a lovely pice of pork in a Biriani....



Terry

[rivergirl]

You're okay Terry only half of it! The other half is for salad tonight..... Marcus I love juniper and use it in my bacon brine as well

[rivergirl]

Terry the meat was def. not wasted in the biriani !!! It was so tender and added a lovely smokiness served with roasted masala spiced sweet potato

[h12rpo]

Nom nom, could you detail your smoking process for us Les ?

[rivergirl]

Ian , I will, I left my ipad in blighty but hopefully will get it back this weekend . So I can explain with photos !!!! before I made the cupboard smoker I used to put a sweet tin of wood shavings in my gas BBQ and hot smoke by cooking the meat in the indirect cooking method, its the same for the charcoal but I also sling on some wood OR cook the meat on the walnut plank both also using the indirect method. As you are cooking over indirect heat you could put veggies underneath the meat to catch the juices ..................
Will [post some pictures which should help ( I hope )
Cold smoking