Grilled Basturma
Main Dishes • Ukrainian
Description
Grilled Basturma
Ingredients
- Brown Sugar 2 tablespoons
- Ground Black Pepper 5 tablespoons
- Ground coriander 4 tablespoons
- Pickled garlic 2 tablespoons
- Ground clove 1 tablespoon
- Bay leaf to taste
- Pork tenderloin 5 lbs
Step-by-Step Guide
Step 1
For the brine, mix liquid smoke, brown sugar, black pepper, coriander, granulated garlic, cloves, and bay leaves in a small bowl. Rub the mixture onto the pork loin and place it in a large resealable bag. Store the bag in the refrigerator for 4 days, turning it twice a day.
Step 2
After 4 days, remove the meat from the bag and rinse it under cold water. Then place the pork loin in a large container, fill it with water, and let it sit. After 30 minutes, drain the water and gently pat the meat dry with paper towels.
Step 3
For the seasoning, mix black pepper, coriander, and garlic in a small bowl. Rub the mixture onto the pork loin.
Step 4
Preheat the smoker or grill to 230°F (230 degrees Fahrenheit). Smoke the meat for 4-6 hours until done. Remove from the smoker, wrap in aluminum foil, and let the meat 'rest' for 1-2 hours. Slice and serve hot or refrigerate. Cold meat should be sliced thinly.
Step 5
For the seasoning: 3 tablespoons coarsely ground black pepper, 2 tablespoons coarsely ground coriander, 1 tablespoon granulated garlic, wood for smoking.
Step 6
Enjoy your meal!
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