Smoked loin in beer marinade

Pork loin marinated in a mixture of Belgian ale and seasoning for American barbecue, it turns out very juicy and tasty. Fry it is grilled over coals with wood for smoking, and the meat will acquire mouth-watering aroma of spices, hops and haze. Share with друзьями: Time: 49 мин. a plus marinating time Difficulty: easy Servings: 6 – 8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Beer Marinade and Pork

• 2.2 – 2.7 kg. the central part of the boneless pork loin, sliced into steaks 2.5 cm thick.
• 0.7 l belgian blond ale
• 2 tbsp. l brown sugar
• 2 tsp sea salt
• 3 tbsp. l grape seed oil
• 3 tbsp. l malt vinegar
• 1/4 Art. chopped tarragon leaves
• 6 peas of allspice
• A pinch of ground American seasoning mixture, recipe see below

American barbecue seasoning mix

• 1 tbsp. l mixture of 4 peas peas
• 1 tbsp. l black pepper peas
• 1 tbsp. l dried bay leaf chopped
• 1 tbsp. l dried lemon peel
• 2 tsp dried shallots
• 2 tsp fried sublimated garlic
• 1 tsp anise seed
• 1 tsp coriander seed
• 1 tsp crushed red pepper flakes
• 0.5 tsp allspice peas
• 0.5 tsp sea salt
• Combine all the ingredients in a bowl

Smoking tool

• 2.2 kg smoked apple sticks
• 2 sprigs of rosemary
• Tray for eye-catching juice

Recipes with similar ingredients: pork, light beer, laurel leaf, sea salt flakes, grape oil, allspice, Anise seeds, coriander, black peppercorns, rosemary, tarragon

Recipe preparation:

1. In a shallow glass or ceramic casserole mix whisk light beer, sugar, salt, grape oil, vinegar, tarragon, allspice and a pinch of American mixture for B-B-Q. Put the pork steaks in the marinade. Rub the mixture into them, cover and refrigerate for 4 – 5 hours. Once for that time turn the meat in the marinade on the other side.
2. Remove the meat from the refrigerator and 30 minutes before smoking leave at room temperature. Soak an apple beam in water and sprigs of rosemary and light 7 kg. charcoal. To the bars where the meat will be grilled, install a pan with water to increase moisture and collecting dripping fat.
3. When the coals are hot and white, blow them several times, to light a fire, and evenly distribute. Put on top a few soaked bars. Be careful not to put out flame. Smoke for 50 minutes. Smoke start with half prepared bars, stack them on both sides of the meat. Still light the flame a little and close the lid of the barbecue. Open the chimney and remove the cap of the pipe.