Number of servings: 2-3. Preparation time: cooking 12.5 hours, baking 3-3.5 hours.
INGREDIENTS
For salting:
- 1 cup of salt
- 1 L of room temperature water
- 4 pork loins weighing about 0.7 - 1 kg each
For the marinade:
- ½ cup neutral oil (rapeseed, corn, olive, etc.)
- 2 tablespoons of ground white pepper
- 1 tablespoon of salt
For baking:
- 0.95 l dark beer;
- 3-4 cups of curry nut flakes (soaked in water for 30 minutes)
PREPARATION
It's time to remember rotary spit and make something delicious.
The rotisserie gives you so many options to cook large cuts of meat to perfection, from simple chicken to large steaks and one of the many favourites, pork loin. It is recommended to buy pork as fresh as possible and one that has not been frozen before. Freezing can affect baking. The bigger the rack, the better, because it takes time for the pork skin to brown nicely, and for the meat inside to not be overcooked.
Dissolve the salt in room temperature water in a large food bucket or bowl. It should be large enough to hold all the pork loins at once.
Place the pork carcasses in the water, cover them and leave them overnight (12 hours).
The next day, remove from the water, dry thoroughly with a paper towel, season and coat well with oil.
Thread each skewer onto the skewer, securing the ends with cooking forks. This will prevent the meat from moving while the skewer is rotating. Dry the ends of the spit thoroughly to prevent food residue from entering the rotisserie motor.
Place the skewer in the grill and do a test rotation with the lid uncovered. This will ensure that the meat will cook correctly, will not touch anywhere and will not move freely on its own. This must be done before heating the grill.
If everything is done correctly, remove the rotator and install the grill.
a. gas barbecue: Remove the cooking grate and place disposable foil containers for fat under the grate. This will protect the grill burners from dripping grease. Turn on the burners and cover the lid. Preheat the grill to about 165 degrees. If your grill has an infrared burner, set it to the lowest setting.
b. charcoal grill: prepare the grill for indirect cooking by placing charcoal briquettes in the charcoal trays herds in crescents to the edges of the grill. Place a disposable aluminum foil container in the middle for the grease. Place the rotisserie and close the lid. Try to reach and maintain a temperature of 165 degrees.
Add soaked smoking shavings to smoking the box or directly on heated charcoal briquettes. Stir until the chips start to smoke.
As soon as the chips begin to smoke, place the rotisserie and turn it on.
Close the lid and bake for 45 minutes at 165 degrees. For a more intense smoky aroma and flavor, add an additional two cups of chips after 25 minutes.
After 45 minutes, generously pour beer over the meat, close the lid and bake for another 30 minutes at 135 degrees.
After 30 minutes, generously pour the beer over the meat again and cook for 30 minutes. Repeat this again.
At this point, the cooking time is about 2 hours 15 minutes. The skin of the carcass should be crispy and nicely browned. If it is still soft and browned enough, slightly increase the heat, if it is too browned, reduce it by 4 degrees.
Bake for another hour, basting with beer every 30 minutes.
After three hours, stop the skewer and check the temperature of the meat at the thickest part. The temperature should be around 87-88 degrees. Measure the temperature every 15 minutes.
When the internal temperature of the pork carcass reaches 94 degrees, it is already cooked.
Using heat-resistant gloves, remove the skewer from the grill and remove the pork carcasses to the prepared serving plates.
Cover and let the meat rest for 20-30% of the total cooking time.
Serve warm and crispy!
Delicious!
