Smoked Rosemary Lunch Meat Recipe
Ingredients
1 Pork sirloin roast (about 2 pounds)
3 Garlic cloves - minced
2 Tbsp fresh rosemary - minced
2 Tsp sea salt
2 Tsp fresh ground black pepper
1 Tbsp olive oil
Bradley Flavor Bisquettes – Apple, Cherry, Hickory
Preparation
Trim the pork sirloin roast of any excess fat. If the roast is an uneven shape, use some kitchen twine to tie it into a more uniform shape, similar to a football.
In a small bowl mix together garlic, rosemary, sea salt, black pepper, and olive oil. Spread all over the pork sirloin so that it is evenly coated. Place in the fridge to marinate for 4-6 hours.
Set the smoker to 275°F using wood bisquettes of choice (hickory, apple, or cherry work great).
Smoke the pork until it reaches an internal temperature of 155°F, approximately 3 hours.
Remove the pork roast from the smoker and place in the fridge to chill.
Once chilled, use a meat slicer to cut the pork roast into thin lunch-meat slices.
The lunch-meat is great for sandwiches, subs, etc.
Recipe by: Steve Cylka
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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