I'm excited. You might think I'm exaggerating, but it's the truth, and I'll tell you why.
Months ago now, magazines occasionally started showing interest in our smoker. They're interested because it's uncommon here, we brought it from the United States, and although the name seems to say it all, the smoker delivers cooking results so good that it's a shame people think it's only useful for adding smoky flavor.
Well, our friend Loreto, from Sabores de Colores, knows this well. She did her research, tried it out, and created a delicious pork loin recipe while explaining in detail how the smoker works. I love it!
Talking with her she confirmed the result was spectacular — the meat came out very tender and flavorful, even more than it appears in the photos. Hard to believe, right?
So I'll leave you with the recipe and explanation here.
Comments
Bettina Oetzmann said:
maravilloso este ahumador!!!!! lo logro leer la receta del cerdo ahumado.
gema said:
muy interesante, la verdad es que yo nunca lo había adobado de esta forma, en cuanto lo pruebe os comento…!!!