WebInstructions. Preheat smoker to 225 degrees. Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish. Rub the spices in to ensure …
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My favorite way to serve Smoked Porchetta is sliced very thin and piled high on a good loaf of French bread. While the porchetta is resting, heat a sauté pan over medium heat. Drizzle in 1 TBS olive oil and 1 TBS real butter and add 1 pint of mushrooms. Sauté for 2-3 minutes until mushrooms have absorbed most of the oil and butter.
This smoked porchetta recipe is a pretty healthy alternative to the original, since it's made with a leaner pork loin and not a fatty pork belly . Usually when making porchetta at home, I use a skin-on pork belly on the outside of the pork loin and just roast it in the oven.
Place the pork belly, skin side up, on a wire rack inserted into a sheet pan. Place the belly in the refrigerator uncovered overnight to allow it to air dry. Take the belly and loin out of the refrigerator 30 minutes before assembling the porchetta.
For the brine I keep it simple: Smoked Porchetta Brine Recipe – 1 Gallon Water – 1/2 Cup Brown Sugar – 1/4 Cup Kosher Salt – 1/4 Cup Killer Hog’s The BBQ Rub. Heat ½ the water in a large pot and add the dry ingredients.