Smoked pork muscle like in Botosani

Name: Smoked pork muscle like in Botosani - Marcheta J.
Ingredients: pork muscle from the slaughtered pig salt 3 bay leaves 1 tablespoon whole pepper 1 tablespoon allspice 100 ml homemade red wine 2 heads of garlic 1 teaspoon ground pepper 1 tea

Meat - Smoked pork muscle like in Botosani by Marcheta J. - Recipia

Smoked Pork Tenderloin from Botoșani is one of the recipes I make in the fall or winter, especially after the pig is slaughtered. I learned to prepare it using the traditional method, taking my time and being patient with each step. I've noticed that if you respect the salting and marinating times, the taste and texture turn out just right. Quick Info Total time: 6-7 days, including salting, boiling, marinating, and smoking Actual preparation time: under 2 hours (spread over several days) Boiling time: about 1 hour, depending on the thickness of the tenderloin Servings: varies depending on how much tenderloin you have; usually 1-2 medium pieces Difficulty: medium Recipe type: smoked delicacy for appetizers or cold snacks Ingredients pork tenderloin (either whole tenderloin or smaller cuts) salt (for dry curing) 3 bay leaves 1 tablespoon whole peppercorns 1 tablespoon allspice 100 ml homemade red wine (for marinating) 2 heads of garlic 1 teaspoon ground pepper 1 teaspoon sweet paprika 1 teaspoon meat seasoning 50 ml homemade red wine (for garlic paste) Preparation Steps 1. Take the whole pork tenderloin, sprinkle it evenly with salt on all sides, and place it in a cool dish. I usually put it in the fridge or a cool room. Let it sit like this for two days. 2. After two days, tie the tenderloin with string, not too tightly, just enough to hold its shape. 3. For the marinade, put water in a pot (enough to cover the tenderloin), add the bay leaves, whole peppercorns, allspice, and 100 ml of red wine. Place the tenderloin in and let it simmer on low heat. The boiling lasts about an hour, depending on the thickness of the piece. I check with a toothpick: if it goes in easily, it's done. 4. Remove the tenderloin from the marinade and let it cool, but not completely before the next step. 5. While it cools, make a paste from crushed garlic, sweet paprika, ground pepper, meat seasoning, and 50 ml of wine. The mixture should be thick enough to spread well on the meat. 6. Coat the boiled tenderloin on all sides with the garlic and spice paste, using your hand or a kitchen brush. 7. Place it back in a cool place and let it sit uncovered for 3-4 days in a cool area. 8. Finally, prepare a smoker with cherry wood. I use thinly cut wood. Place the tenderloin in the smoker and leave it until it acquires a nice, not too dark color, usually taking a few hours. 9. Remove the tenderloin and let it cool at room temperature until it is cool. After cooling, it can be sliced and served as an appetizer. Why I Make This Recipe Often Because it keeps well in the fridge, has a clean taste, is not complicated, and works for both festive platters and breakfast. You can slice as much as you need and keep the rest in the fridge for a few weeks. Tips and Variations Tips Use fresh meat, preferably right after butchering. Don't skimp on the salt; otherwise, the meat won't preserve well. When boiling, don't let it boil too hard, or the meat will become dry. Substitutions If you don't have allspice, you can skip it, but the flavor will be simpler. The red wine can be any table wine, it doesn't have to be special. Cherry wood can be replaced with other hard woods if you can't find it, but the aroma will be different. Variations You can adjust the amount of garlic according to your taste. If you want a spicier flavor, you can add a bit of hot paprika to the paste. Serving Ideas Thinly sliced on a cold platter, alongside cheese or hard cheeses. It also goes well on toasted bread, with a pickled vegetable salad. You can use it for cold sandwiches, sliced very thin. Frequently Asked Questions 1. Can I use only tenderloin, not the whole cut? Yes, you can use tenderloin; it will be more tender, just check the boiling time to avoid overcooking. 2. Is it necessary to smoke with cherry wood? Cherry wood gives a fine aroma and a pleasant color, but you can use other woods (beech, oak), just make sure they are not resinous. 3. How long does it last in the fridge? In the fridge, well-wrapped, it lasts 2-3 weeks without problems. 4. Do I have to use 2 heads of garlic? You can use less if you don't want a strong flavor, but in the traditional version, garlic is quite present. 5. What do I do if I don't have a smoker? You can improvise one in the yard or on the balcony, but it's hard to replicate the aroma in the oven since it lacks cold smoke. Nutritional Values Estimation for 100 g of smoked tenderloin (values may vary): Calories: approximately 160 kcal Protein: 26 g Fat: 5 g Carbohydrates: under 1 g These values are approximate and depend on how lean the tenderloin is and how much paste remains on the meat. It can be consumed without major concerns if you are careful about fats. Storage and Reheating Smoked tenderloin is best stored in the fridge, wrapped in paper or cheesecloth, not in tight foil or plastic. It keeps well for up to three weeks. I do not recommend reheating; it is consumed as a cold cut. If you have multiple pieces, you can also keep them in a cool cellar or pantry, but be careful with humidity.

Smoked pork muscle like in Botosani

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