Cheese calculator
Winemaking
Baleron is one of those cold cuts that never go out of style. Pork neck absorbs seasonings perfectly, and long, slow smoking gives it a tender, springy texture and deep flavor. This recipe works perfectly for people who are just starting out with smoking. It’s a great recipe for those looking for a tried-and-true method for homemade baleron. Simple ingredients, clear proportions, and a traditional preparation method deliver a wonderful flavor you’ll want to come back to.
Recipe for smoked pork neck (baleron)
Preparation:
- Transfer the pork neck to a container that can be tightly sealed.
- Rub the meat thoroughly with curing salt. Optionally, dissolve 5 g of curing salt in 60 ml of water and use the solution for additional injection. Then place it in the container or, for a better result, vacuum-pack it.
- Refrigerate for at least 7 days.
- After curing, put on meat netting, secure it, and hang the pork neck on smoking hooks.
- Leave to dry for at least 24 h.
- Transfer to the smoker. The smoking temperature should be 55°C. Smoke the meat until it develops the desired color — this should take about 3 hours. For smoking we recommend using alder wood chips.
- Poach the smoked pork neck in water at ~85°C until the internal temperature reaches 68–74°C.
Enjoy! ...because homemade is better!
