Smoked pork neck studded with garlic

Ingredients for 1 servings:

• 1 kg pork neck (comb)
• 3 cloves garlic
• 1 liter of cold water
• 60 g salt
• 1 onion(s)
• Bay leaf
• Allspice
• rosemary

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 20 hours 15 minutes

You will need two smoking hooks. Brine and meat: Mix the water with the salt, diced onion, and herbs until the salt is completely dissolved. Chop the garlic into small pieces. Divide the meat into two equal pieces. Pierce the meat with a sharp knife and use the blade to push a piece of garlic into the meat, ensuring the garlic is evenly distributed throughout the meat. Place the meat in the prepared brine, cover, and refrigerate for at least 18 hours. After the resting time, remove the meat from the brine and pat dry with a kitchen towel. Then skewer the meat on the smoking hooks so that it cannot fall off and wrap it in aluminum foil. Smoking process: Preheat the smoker to 120 degrees Celsius (250 degrees Fahrenheit) and cook the meat for about 45 minutes. Remove the aluminum foil from the meat and continue smoking for about 60 minutes at 60-80 degrees Celsius (140-176 degrees Fahrenheit) with plenty of smoke. Tip: I recommend beech and alder as smoking wood.