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:
- 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.
- Insert the chop:
- Place the chop in the cooled brine and refrigerate for 6-12 hours.
- 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.
- 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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