Meat

Hamburgerryg (smoked pork loin)

Salt-cured then smoked pork loin, with pink flesh and a delicately smoky, slightly sweet flavour. It's eaten cold or lukewarm, sliced thinly, often on rye bread.

1 h 50
8 servings
Medium
Moderate
🇩🇰 Denmark

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Instructions

Mix the salt, sugar, crushed juniper and pepper to make a dry cure.
Rub the meat generously with this mixture and leave it in the fridge for 24 hours.
Rinse the meat under cold water and dry it thoroughly.
Wrap the loin in baking paper and place it in a dish with the bay leaf.
Bake at 120 °C for about 90 minutes, until a probe reads 65 °C at the centre.
Brush the meat with molasses or honey, then give it a light smoke on the barbecue if you have one, or on very low heat for 5 minutes in a covered pan.
Let it cool completely before slicing thinly and serving cold.