Welcome to a recipe that takes your palate on a culinary journey through the Swiss Alps, spiced with the taste of home thanks to Helvetic Barbeque’s “SauguĂ€t Rub”.

Ingredients:

For the Brine:

  • 2 liters of Thurgau apple juice
  • 120 grams of salt
  • 150 grams brown sugar
  • Fresh herbs of your choice (rosemary, thyme)

For the chop:

  • 1 large pork chop in one piece (approx. 1 kg)
  • “SauguĂ€t Rub” from Helvetic Barbeque

Instruction:

  1. Brine preparation:
  • Mix the Thurgau apple juice with salt and sugar in a large saucepan.
  • Heat the mixture gently until the salt and sugar dissolve.
  • Add fresh herbs and leave the brine to cool.
  1. Insert the chop:
  • Place the chop in the cooled brine and refrigerate for 6-12 hours.
  1. Seasoning and smoking:
  • Take the chop out of the brine, pat it dry and rub it with the“SauguĂ€t Rub“.
  • Preheat the smoker and smoke the chop at a low heat (approx. 110-120°C) to a core temperature of 62°C.
  1. Resting phase:
  • Leave the chop to rest for another 10 minutes after smoking.

Serving suggestion:
Carve the chop and serve with a side dish of your choice or follow our recipes. Inspire

Get the “SauguĂ€t Rub” for this recipe directly here: SauguĂ€t Rub.

E GuÀtÀ!

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