This is a spice mix powder for preparing pork for smoking. It's a variant on a recipe I found in “Charcuterie”, by Michael Rohlman and Biran Polcyn. Despite the name, “Charcuterie” is American, and it shows. I've modified this slightly to match our circumstances. In particular, it wanted both “chile powder” and “Spanish paprika”, and so much of it that it would appear to be far too one-sided.

I subsequently cooked a pork loin with the mix. It's not brilliant. Clearly it would make sense to look for something a little more European.

Ingredients

quantity		ingredient		step
20 g		pepper		1
15 g		coriander seeds		1
40 g		salt		2
15 g		brown sugar		2
3 g		hot chili powder (or cayenne pepper)		3
15 g		sweet paprika powder.		3
2 g		dried oregano		3

Preparation

1. Blend pepper and coriander, and weigh out the part 2 ingredients.

2. Blend salt and sugar, and weigh out the part 3 ingredients.

3. Blend chili, paprika and oregano.

Rub into fresh pork and leave in the fridge to marinate for 12 to 48 hours. Smoke the meat at 110°.