HOW WE SMOKED PORK SERBIAN WAY PART 1

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner, while pork loin is more affordable.

smoking wood chips

💰Cheaper: alder or hickory sawdust

Alder or hickory sawdust is more accessible and still imparts good flavor.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper offers a different flavor profile at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for cooking.

Defrost the pork shoulder if frozen.

Put a layer of sea salt at the bottom of a container.

Place the pork shoulder in the container with salt.

Add ground black pepper, juniper berries, and bay leaves to the pork in the container.

Cover the pork with more salt and let it sit for 7 to 10 days to dehydrate.

After 7 days, wash off the salt and soak the pork for a while.

Hang the pork to dry for a day before smoking.

Cooking Techniques

Equipment Needed

Spice Level: