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Tuesday, October 24, 2017

GAS SMOKER: SMOKY PORCHETTA

Hard
Difficulty:Hard
Prep Time:48 Hours
Cook Time:90-105 Minutes
Cook Temp:HIGH: 160-180 °C then MED: 135-160 °C
Int Temp:Med - 60 °C ; Well Done - 75 °C

GAS SMOKER: SMOKY PORCHETTA

Difficulty:Hard
Prep Time:48 Hours
Cook Time:90-105 Minutes
Cook Temp:HIGH: 160-180 °C then MED: 135-160 °C
Int Temp:Med - 60 °C ; Well Done - 75 °C

Ingredients

  • Pork loin or belly
  • RUB
  • 1 tblsp salt
  • 1 tblsp
  • 5 spice powder
  • 1 tblsp sugar
  • ½ tblsp garlic powder
  • ½ tblsp pepper
  • ¼ tblsp fennel seed
  • ¼ tblsp ginger powder
  • BRINE
  • Water
  • Table salt
  • NEED
  • Apple wood chips
  • Cooking string
  • Baking tray
  • Brine bucket
  • Fork or spike tenderiser

Description

Whilst this isn’t a simple recipe, the result if you invest the time, will prove amazing. Crispy

Directions

  • 1. Day 1 - Prick the skin of the pork all over with a canvas needle, carving fork or “docker” style tenderiser.
  • 2. Day 1 - Prepare a brine of 1 tablespoon of salt to 1 litre of water.
  • 3. Day 1 - Add a tablespoon of the rub and submerge the loin in the brine overnight in the fridge.
  • 4. Day 2 - Mix all of the rub ingredients together in a separate bowl and set aside.
  • 5. Day 2 - Remove the pork from the brine and dry thoroughly.
  • 6. Day 2 - Rub the meat side of the pork, the sides and the ends generously with the spice rub.
  • 7. Day 2 - Line a baking tray with baking paper and place the belly on the tray skin-side down and refrigerate uncovered over night or up to 24 hours so it can absorb the flavours.
  • 8. Day 3 - Preheat your Hark gas smoker to HIGH: 160-180°C (320-356°F).
  • 9. Day 3 - Remove pork from the refrigerator and place in skin side down on a board and cover with the leftover rub.
  • 10. Day 3 - Place the tied pork into your smoker and cook for approximately 45 minutes.
  • 11. Day 3 - Then reduce the heat to MED (approximately 150°C) and cook the Porchetta for another 45-65 minutes until the internal temperature reaches 60°C (Medium) and 75°C (Well Done), depending on your preference.
  • 12. Day 3 - If you’d like crackling, rub the skin with a little baking soda or salt before placing it in a BBQ tray and exposing it high radiant heat, by placing it on your gas BBQ or in your oven.
  • 13. Day 3 - Allow the porchetta to rest about 15-20 minutes before carving.
  • 14. Day 3 - Carve and serve with apple sauce and your favourite greens and cooked potatoes.

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