Smoked baleron
Smoked baleron
Apr 17, 2024
By
Borniak
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Smoked baleron is a traditional Polish meat product made from carefully selected cuts of pork neck. Its delicate, slightly salty note and soft texture make it an excellent addition to sandwiches or as an ingredient in cold appetizers.
INGREDIENTS
Meat:
- 2 medium-sized pork necks (about 2 kg each)
Marinade:
- 5 bay leaves
- 1 teaspoon of black pepper
- ½ teaspoon of mixed peppercorns
- ½ teaspoon of allspice
- 1 teaspoon of sweet paprika
- 1 teaspoon of coriander
- 2 teaspoons of granulated onion
- 5 cloves of garlic
Brine:
- 2.5 liters of water
- 112 g of curing salt
- 5 bay leaves
- 5 allspice berries
- 4 cloves of garlic
- 1 teaspoon of mixed peppercorns
- 1 teaspoon of brown sugar
Poaching:
- 4 bay leaves
- 10 allspice berries
- 3g - 1 teaspoon of black pepper
- 3 cloves of garlic
TOOLS
- Meat injection syringe
RECIPE
Marinade:
- Wash the meat and pat dry with a paper towel.
- Grind all the spices in a mortar.
- Tenderize the meat using a tenderizer or by pricking with a fork.
- Rub the tenderized meat with the spice mixture and refrigerate for 24 hours.
Curing:
- Pour 2 liters of water into a container, add salt and stir until dissolved.
- In a separate pot, heat 0.5 liters of water, add spices, and simmer for 3 minutes.
- Cool the broth, strain through a fine sieve, and combine with the salt solution.
- Prepare a meat injection syringe.
- Inject the pork neck with the brine at four points, using 120 ml of brine.
- Place the meat in a stone pot*.
- Cover with brine and keep in a cool place** (4°C - 6°C) for 5 days.
- Turn the meat daily during curing.
*pot – if you do not have a suitable pot, you can use a zip-lock bag.
** the pork neck can be placed in the refrigerator to maintain the proper temperature.
Smoking:
- Remove the pork neck from the brine, rinse with cold water, and pat dry with a paper towel.
- Place the meat in a meat netting or tie with string and place in the smoker.
- Set the temperature to 30°C, turn on the dehydrator for 3 hours.
- After this time, turn on the smoke generator.
- Smoke the baleron at 55°C for about 4 hours until the desired color is achieved.
Poaching:
- In a pot, heat water with spices to 90°C.
- Place the baleron in the hot water and poach for 1.5 hours until the internal temperature of the meat reaches 68°C.
- Monitor the water temperature to prevent it from boiling.
Enjoy your meal!