Apparently one or two regular readers of these meanderings are both keen ‘smokers’ and fans of Hang Fire. If they’ve stuck with this blog for this long (and yes, I know we all hoped we’d have found something better to do with our lives by this point), they might actually find something useful on this page.
Which will make a refreshing change.
While I spent a downright fascinating afternoon at Hang Fire’s new workshop in Llantwit Major (the initial piece is here) the ladies were kind enough to let me in on one of their secret weapons: one of their two ‘Pig Rubs’.
This, of course, is the stuff that changes meat into magic. Flesh into fantasy. Pork into…something even better than ‘just’ pork.
So, in a rare mood of public-spiritedness, I thought it might be fun to share for the benefit of any fellow pork-fixated compadres out there.
150 gms dark brown sugar
150 gms sea salt flakes
100 gms soft light brown sugar
4 tablespoons chilli powder
2 tablespoons paprika
2 tablespoons ground cinnamon
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse black pepper
Combine. Smear with vegetable oil, shake on the rub and away you go.
Told you it was easy.
If kept in an airtight container, this rub will last for up to 6 months of porcine alchemy. Then it’s just a matter of covering the surfaces of your butt (stop sniggering!) with the aforementioned rub and letting the heat do its thing.
Now- I’ve no idea at all whether this would work in your domestic oven at a low temperature. I have nary a clue whether these ingredients would, when combined with oil, yoghurt or the like, make a perfect marinade. Hang Fire Smokehouse exclusively uses smoking for all their meat. This blend, after all, is designed to build up that ‘bark’ I mentioned last time.
This one, as they say, is for the smokers.
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This blog is a very simple thing.
I won’t try to sell you any hand lotion, exercise programmes, coffee syrups or Patagonian nose flutes. You won’t find tips on dating, ‘wellness’ or yoga mats.
I write because I love it (and food, as indicated by my increasing girth). Greed happens to be my Deadly Sin of choice, but at least it is never shy of providing me with subject matter.
A simple thing, then: all you get is me wittering on semi-coherently about places I’ve eaten at; hence a ‘restaurant blog’ rather than a ‘food blog’, although there are a few recipes scattered throughout.
From mezze to Michelin ‘fine dining’ and all points in between.