My first dry-age project was done. I dry-aged a pork shoulder for 21 days, and it looked fantastic. I had to celebrate it by smoking it with some great flavours.
I tried all the different peppers in the world and decided I loved the Penja pepper the most. This was the basis of a fantastic rub for this dry-aged pork shoulder.
- Pork shoulder
- 1 tbsp of Penja peppercorns
- 5 cloves of garlic
- a handful of fresh flat leave parsley
- 2 tsp of salt
- 3 sprigs of fresh thyme
- Grind the peppercorns in a mortar and pestle. Add the garlic cloves and crush them with the pepper until a coarse paste starts to form.
- Add the parsley, salt and thyme leaves and grind it to an even paste.
- Rub this on the pork shoulder and let it sit while you start the smoker.
- Start up your smoker to a temperature of 160°C (320F). Place the pork shoulder and stick a thermometer in the thickest part. Then close the lid.
- Smoke the meat to a core temperature off 70°C (158F).
- Take the pork shoulder out of the smoker and let it rest for half an hour before you dig in.
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BBQ gear used
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