Welcome to a recipe that takes your palate on a culinary journey through the Swiss Alps, spiced with the taste of home thanks to Helvetic Barbeque’s “Sauguät Rub”.

Ingredients:

For the Brine:

• 2 liters of Thurgau apple juice
• 120 grams of salt
• 150 grams brown sugar
• Fresh herbs of your choice (rosemary, thyme)

For the chop:

• 1 large pork chop in one piece (approx. 1 kg)
• “Sauguät Rub” from Helvetic Barbeque

Instructions:

1. Brine preparation:

• Mix the Thurgau apple juice with salt and sugar in a large saucepan.
• Heat the mixture gently until the salt and sugar dissolve.
• Add fresh herbs and leave the brine to cool.

1. Insert the chop:

• Place the chop in the cooled brine and refrigerate for 6-12 hours.

1. Seasoning and smoking:

• Take the chop out of the brine, pat it dry and rub it with the“Sauguät Rub“.
• Preheat the smoker and smoke the chop at a low heat (approx. 110-120°C) to a core temperature of 62°C.

1. Resting phase:

• Leave the chop to rest for another 10 minutes after smoking.

Serving suggestion:
Carve the chop and serve with a side dish of your choice or follow our recipes. Inspire

Get the “Sauguät Rub” for this recipe directly here: Sauguät Rub.

E Guätä!