Pork in a bed (smoked)

1 serving


prepared loin is stuffed with garlic and put into deep dishes, each layer is poured with salt and sugar. the loin is kept for 21 days, during salting it is turned over several times. the dried pieces are washed in warm water, suspended for 5 hours to remove the liquid, and then smoked in the smoke of sawdust, until brown is formed for 48 - 56 hours. finished pork is sprinkled with allspice in the finished form.